HAMACHI THAI & SUSHI

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Observed soup spoon with food debris mixed in with clean utensils. Operator removed to clean Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By dry storage area, multiple clean container not inverted with no overhead protection Operator inverted Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Soup spoon utensils not stored uniformly, unable to safely pick up utensils without touching mouth piece.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Carton of heavy cream, open plus 24 hours. Employee dated. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Two cutting boards stored on floor, next to reach in cooler, in rear kitchen. Employee removed to be wash and sanitize. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold bracelet . Manager instructed, employee removed. Corrected On-Site

Basic - Equipment in poor repair. 2) flip top in cook line - broken handle from flip top cover.

Basic - Food stored on floor. Several food containers on floor inside walk in cooler- employee moved to shelves. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Observed storage shelf liner not cleanable. Storage of f rice pot and utensils .

Basic - Hole in or other damage to wall. Broken bottom frame. Left side of walk in cooler door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters- left side of cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Two doors-reach in cooler- bottom- build up of black like substance.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On top of cutting board in sushi station, employee removed and stored under prep table. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In front of hand wash sink. Employee removed. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at flip top cooler across sushi station Warning - From follow-up inspection 2024-12-12: Observed at callback- same Time Extended

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice with no time mark. Out of temperature less than 2hrs. Operator placed time mark Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink station

Intermediate - Handwash sink used for purposes other than handwashing. Observed food prep items in hand wash sink. Operator removed 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. Ground tuna not removed from packaging, thawed. Reviewed commercially reduced oxygen packaging rules with operator. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored on top of box of sprouts, raw chicken stored above box of peppers in walk in cooler. Operator reorganized Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of Raw shell eggs stored on top of wrapped pans of cooked chicken in cook line flip top. Operator removed eggs Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained/soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station, ware washing area. Operator provided Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Prove thermometer calibrated at 36F

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout Repeat Violation

Basic - Interior of microwave has accumulation of grease/food debris.

Basic - Objectionable odors in ware washing/dry storage area

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer solution. Read at 50 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed at 1:34 p.m., no time mark on sushi rice held using time as a public health control. As per operator, rice was prepared at 12:30 p.m. operator correctly time marked rice. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on curry sauce stored in walk-in cooler. Per operator, sauce was cooked on 07/31/2023. Operator correctly date marked Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice at dry storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. -Observed accumulation of old food residue buildup on microwave door and exterior.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed sushi chef with no hair restraint. Corrected On-Site Repeat Violation

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. Repeat Violation

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside whirlpool freezer Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust buildup on wall behind ice machine.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed sushi chef used bare hands to rolled sushi. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2022

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at 12:55 p.m., sushi rice held using time as a public health control has no time mark. Operator determined that rice was prepared at 11:30 a.m. Operator correctly time marked rice. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A poster has been given to the operator.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink used to stored food container. 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. Observed no date mark on dressing stored in walk-in cooler. As per operator, item was made on 2/13/2023. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler floor. -Observed containers with cooking oil stored on kitchen floor. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in wait station.

Basic - Objectionable odors in bathroom or other areas of the establishment. -Observed an objectionable odor in kitchen area. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Observed accumulation of old food residue buildup inside Whirlpool freezer.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on curry sauce stored in walk-in cooler. Per operator, item was made on 10/22/2022. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense rice.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee coffee stored on food preparation table.

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler and kitchen floor.

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Frigidaire freezer in prep area. 2. Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on flour, rice and corn starch containers . Corrected On-Site

Basic - Objectionable odors in kitchen and other areas of the establishment.

High Priority - Nonfood-grade bags used in direct contact with food. -Observed food items stored in a Home Depot plastic bag in reach in freezer. Operator removed items from bag. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw beef and shrimp stored over unwashed vegetables in walk-in cooler.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Observed sushi rice held using time as a public health control has no time marking, operator determined that rice was prepared 15 minutes prior to the inspection. Operator correctly time mark item.. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed cups and other utensils stored in hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. 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. -Observed no date mark on several containers with soups stored in walk in cooler. Per operator, soups were cooked on 10/25/2021. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in dishwashing area. Repeat Violation

Basic - 1. Duct tape used to repair nonfood-contact surface. 2. Observed Interior of Frigidaire freezer in disrepair/has exposed insulation.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. -Observed chef and prep cooker with no hair restraint. Warning - From follow-up inspection 2021-07-08: Time Extended