365 THAI AND SUSHI

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. Observed no time marking on sushi rice rolling machine at sushi bar. Per employee, food put on time approximately 2 hours prior to inspection. Operator put time mark on food. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm +) at cook line. Operator remade and corrected to 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket of water stored inside cook line hand wash sink. Operator removed. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no food employee reporting agreement form for dishwasher. Reviewed and emailed form to operator.

Intermediate - No soap provided at handwash sink. Observed no hand soap stored at cook line hand wash sink. Operator provided. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed soup prepared onsite approximately two days prior to inspection, inside walk in freezer, without date marking. Operator date marked food. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup stored inside soy sauce container in walk in cooler. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed buckets of raw beef stored on floor under hand wash sink next to triple sink. Operator properly stored. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in standing water, under kitchen hand wash sink. Educated employees on proper thawing methods. Employee moved food to walk in cooler. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor at cook line. Operator properly stored. Corrected On-Site

Basic - Food stored on floor. Under prep sink- outside of sushi station- two contain soy sauce. Employee placed on shelf. Corrected On-Site Repeat Violation

Basic - Standing water in floor drain/floor drain draining very slowly. Outside mop sink

Basic - Time/temperature control for safety food thawed in an improper manner. Sushi station- two packages of tuna being defrost to ambient temperature. Employee placed under cold water faucet. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Walk in cooler-Two pats with employee food, manager removed Corrected On-Site

Basic - Food stored on floor. Walk in freezer- bag of fries on floor, inside walk in freezer. One bag of fries, employee placed on shelf. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Sushi station-Cutting board stored on floor, employee removed, cleaned, and sanitized. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving rice spoon on 129F, employee moved water temperature to higher temperature Corrected On-Site

High Priority - - From initial inspection : 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. Dishwasher (Chlorine 00ppm), observed empty container of sanitizer Warning - From follow-up inspection 2023-12-18: Observed same, after 3er. Attempted. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast (38-48F - Cold Holding); shrimps (35-47F - Cold Holding). Observed food stored above the rim line, per manager food held less than 4 hours, employee removed food out of temperature and stored on WIC for a quick chill. 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. Sushi rice, per operator placed on time , 3 hours ago, operator time label container Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Current Hotel and Restaurant license not displayed. License not available on site.

Basic - Time/temperature control for safety food thawed in an improper manner.pork belly bags left to defrost in ambient temperature, Employee placed on cold running water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop seating on bucket, Employee removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.