RED THAI AND SUSHI BY YAYA LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat noodles in storage three door cooler. Operator properly separated Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in same container as raw pork. Operator properly separated Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Front Two door mini fridge ; raw salmon (52F - Cold Holding); eel (47F - Cold Holding); raw snapper (47F - Cold Holding). Per operator foods in unit less than four hours ago. Operator placed food in freezer to quick chill 2. Sushi station glass cooler cream cheese (46F - Cold Holding). Per operator food transferred from other cooler less than four hours ago. Operator put food on ice to quick chill. Food not prepared or portioned today. Corrective Action Taken Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at kitchen hand sink unable to dispense towels. Operator provided paper towels Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Operator provided at middle of inspection Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi station contain cut marks Warning

High Priority - Raw animal food stored over or with unwashed produce. In prep area glassfront cooler, container of raw pork for employees above unwashed heads of lettuce and cabbage. Manager removed pork from cooler. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Continental 3 door reach in cooler in back storage area, container of raw chicken skewers above container of cooked potatoes and bottled sauces. Manager moved chicken to bottom of cooler. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At SUSHI CASE - raw tuna (47F - Cold Holding); raw salmon (46F - Cold Holding); cream cheese (47F - Cold Holding); artificial crab sticks (47F - Cold Holding); sliced escolar (45F - Cold Holding); cooked shrimp (46F - Cold Holding); yellowtail (46F - Cold Holding). Per employee items not prepared or portioned today. All items placed in unit at 12:00pm. Employee moved all items back to lower sushi cooler to rechill. Corrective Action Taken Warning

Basic - Employee eating in a food preparation or other restricted area. Employee eating at prep table in back storage area. Employee moved to dining room. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by front counter reading 10ppm chlorine. Manager corrected to 100ppm chlorine. Corrected On-Site Repeat Violation Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of vinegar by cook line not labeled. Repeat Violation Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed spice leaves stored in none food grade bags in long chest freezer. Operator removed and stored appropriately. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw eggs stored over raw noodles in stainless steel standing cooler in back of house. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored next to/touching raw pork in chest freezer. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed soup (116F - Hot Holding), vegetable spring roll (114F - Hot Holding), bean soup (131F - Hot Holding) Per operator items have been out of temperature for approximately 15-60mins. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form sent to operator to be printed and completed. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach not identified by its common name. Warning

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 tuna thawing in ROP packaging. Operator cut open packaging. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil held in standing water at 76F. Operator discarded water. Corrected On-Site Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution on prep table in kitchen. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed +200ppm. Corrected to 100ppm. Corrected On-Site Warning