THAI KOJI

Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop dry rice Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cookline soiled

Basic - In-use tongs stored on equipment door handle between uses. On oven handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline in standing water at 89F Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave oven at sushi bar

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By sushi counter Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Undated spring rolls and dumplings Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Used In rice Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Not chained down back by back door

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cookline

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in cooler Corrected On-Site

Basic - Stored food not covered. Broccoli in walk in cooler Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation