SILVERSPOON THAI & SUSHI

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 Dishwasher (Chlorine 0ppm). Operator will discontinue use of dishmachine for sanitizing and set up triple sink until dishmachine is repaired and sanitizing properly. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw salmon 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 inside walk in cooler. Per operator, raw salmon thawed inside packaging indicating removal upon thawing, overnight. See stop sale. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored inside hand wash sink next to kitchen entrance. Operator removed. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed time as a public health control procedures to operator. Warning

Basic - Commercially processed reduced oxygen packaged raw salmon 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 inside walk in cooler. Per operator, raw salmon thawed inside packaging indicating removal upon thawing, overnight. See stop sale. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at bottom of back exit door. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on top of flip top cooler 2 cutting board at cook line. Operator removed. Corrected On-Site Warning

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. After employee washed hands, use his pants to dry hands. After instructed, employee washed hands. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Gloved employee cutting raw chicken tenders, stepped out of prep area and washed hands with gloves on. After instructed, employee discarded gloves, washed hands and put in new pair of gloves to continue working in food preparation Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cleaned hand wash sink , then touched inside sushi rice, without washing hands first. After instructed employee washed hands. Corrected On-Site Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. December 1, 2025 Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. 2) flip top-; bean sprouts (48F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature and stored inside walk in cooler for a quick chill. Corrected On-Site Warning

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, per manager on time at 11:30. Time label added. Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm), manager made new solution, 100 ppm. Corrected On-Site Warning

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. Poster emailed to Operator. Employee printed and posted. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sushi station, sink used to storage bowl, and bamboo mats. Employee removed. Corrected On-Site Warning

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Advised operator have originals certificates on site. Warning

Basic - Food stored on floor. Several contain soy sauce and one container of noodles on floor, employee removed and placed on shelves. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Several packages of yellowfin tuna, one package of escolar and one package of imitation crab sticks , left to defrost in counter to ambient temperature, employee removed and placed under cold running water. Corrected On-Site Repeat Violation Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls inside walk in cooler with build up of black like substance Warning

Basic - Water leaking from pipe and/or faucet/handle. Sushi station- under hand wash sink- leaking pipe. Repeat Violation Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. 3 wiping cloths on prep tables in cook line . Employee removed. Corrected On-Site Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects around garbage can in front of dishwasher machine, outside of kitchen -4 flying insects around dry goods storage rack, outside of kitchen -2 flying insects around triple sink in dishwasher area, in front of walk in cooler. Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (60- Cold Holding), per operator eggs held less than two hours, observed eggs left outside of cooling unit to ambient temperature, employee placed eggs inside lower cooler for a quick chill. Corrective Action Taken Warning

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, per operator rice on temperature at 10:30 am. Operator dated. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. -sushi station-Spray bottle containing sanitizer, employee labeled Corrected On-Site Warning

Basic - Hole in or other damage to wall. In front of men bathroom door, bottom -broken wall. Warning

Basic - Light shield damaged/in disrepair. Missing light shield, inside dry goods storage room. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two Gatorade bottles inside lower freezer, employee removed. Corrected On-Site Warning

Basic - Water leaking from pipe and/or faucet/handle. Broken pipe under triple sink Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet cloths on cutting boards in cook line, employee removed. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken strips (48F - Cold Holding), per operator food held two hours ago, observed food stored above the rim line, employee removed chicken out of temperature and stored on lower cooler for a quick chill. Corrective Action Taken

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 on time one hour ago, Employee time marked. 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. Poster emailed to operator Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. In front of Sushi bar, when employee open faucet, leaking water under sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Dinning room area- 4 soiled AC vents -Path Way from dining room to restroom -2 AC vents -cook line-front counter- 2 AC vents -Rear kitchen - 3 AC vents

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Female employee working on cook line.

Basic - Food stored on floor. Several boxes and containers of food stored on floor on kitchen area, storage area and inside walk in cooler

Basic - Light shield damaged/in disrepair. Missing light shield inside small room of dry goods storage area.

Basic - Single-service articles not stored inverted or protected from contamination. To go table-several containers with forks and spoons not inverted, employee inverted Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Sushi bar- leaking water under hand wash sink.