THAI HANA RESTAURANT AND SUSHI BAR

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat food in walk in cooler. Owner had employee place raw products underneath ready to eat Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw salmon. Owner did take it out the packaging Corrected On-Site

Basic - Equipment in poor repair. Sushi bar reach in cooler door gaskets are torn

Basic - Accumulation of debris inside warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. To go bowls use as scoop for flour. Operator removed to go bowls Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. To go bowl container stored in flower with no handle. Operator removed bowls from flower. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade is soiled. Operator Corrected On-Site

Basic - Ceiling fan and ceiling fan vents are little dusty Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling Tile above walk in cooler missing do to A/C repair. Operator Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed in walk in cooler still frozen tuna in package not having a slit/ cut to release the gas. Operator Corrected On-Site

Basic - Equipment in poor repair. Observed walk in cooler door gasket is in poor repair/ gasket is torn

Basic - No Heimlich maneuver/choking sign posted. Emailed operator Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in walk in cooler not having internal ambient air thermometer. Operator Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Pink solution in bottle not labeled. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Buckets of food stored on walk in cooler and walk in freezer floors.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on drink station table not stored in sanitizer solution. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Brown sugar not labeled in black container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw chicken and seafood in containers over tubs of sauce. Operator moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator is rinsing sushi knives in hand wash sink behind sushi counter

Basic - Food stored outside. Observed delivery of food during inspection. Delivery vendor left 3cases of fish on rear curb outside building. Operator brought in shortly after. Temps 32-38°F.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of oven door. Operator moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler under sushi table. Raw fish stored over ready to eat foods. Operator moved to follow proper hierarchy Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by dishwasher has soiled dishes in well. Operator moved Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for use of time as a public health control. Provided operator with paperwork and reviewed requirements Corrected On-Site

Basic - Food stored on floor. Bucket of cooked noodles being stored on the floor in rear prep area. Operator moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. In sushi bar area between top of ice machine and counter, knives being stored. Operator moved to counter top Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods over cook line have an accumulation of grease

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi bar counter top. Wet wiping cloth not stored in sanitizer between uses.