THAI TO THE MOON

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 on cell phone while preparing vegetables.

High Priority - Nonfood-grade bags used in direct contact with food. Grocery bag in direct contact with broccoli in stand up reach in cooler. Also, cardboard used to line shelving of reach-in freezer.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In stand up reach-in freezer, opened raw chicken stored over open bag of fries. Operator moved fries to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (52F - Cold Holding); raw beef (61F - Cold Holding); raw pork (58F - Cold Holding)in flip top reach in cooler in kitchen. Per manager, all products placed in the cooler between 30minutes to one hour prior. Products moved to reach in freezer and approximately 20 minutes later, chicken at 41F, beef at 43F and pork at 40F. Corrective Action Taken Warning

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in rice and sugar bins. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Drain cover(s) missing. Drain cover missing at dishmachine.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on middle door gasket on flip top reach in cooler.

Basic - Food stored on floor. Cases of oil on the floor by reach in freezer. Operator moved oil to shelving. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 79F. Operator removed the water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches observed in the following areas; 10 live roaches on doors and inside the gasket on right flip top reach in cooler in kitchen 1 live roach on baseboard under wok station 9 live roaches on dish room floor and wall Warning - From follow-up inspection 2025-02-14: No live roaches observed at callback. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 6 dead roaches observed in the following areas; 2 dead roaches inside door gasket of flip top reach in cooler in kitchen 1 dead roach under wok station 3 dead roaches in dish room Warning - From follow-up inspection 2025-02-14: Approximately 20 dead roaches in unused oven. All dead roaches removed and discarded during inspection. Admin Complaint Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Open bagged raw chicken stored over open case of fish and pre-cooked potstickers in far right reach in freezer. Also, raw chicken and shell eggs stored on top portion of flip top reach in cooler stored over ready to eat sauces. Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches observed in the following areas; 10 live roaches on doors and inside the gasket on right flip top reach in cooler in kitchen 1 live roach on baseboard under wok station 9 live roaches on dish room floor and wall Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two individually sealed vacuum packages of completely thawed red snapper in kitchen prep area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in sushi tested at 200+ chlorine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has pH test strips but uses chlorine for wiping cloth solution. No chlorine test strips available. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Cardboard used as shelf liner on rack with buckets of sauces at kitchen entrance.

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. See stop sale. Two individually sealed vacuum packages of completely thawed red snapper in kitchen prep area. Also, Raw chicken and raw fish thawing at room temperature in kitchen. Manager moved all products to refrigeration. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. 6 dead roaches observed in the following areas; 2 dead roaches inside door gasket of flip top reach in cooler in kitchen 1 dead roach under wok station 3 dead roaches in dish room Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and keys stored over take out bags on rack in service area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in kitchen. Also, sesame seeds in sushi area have soufflé cup as scoop in seeds.

Basic - Outer openings not protected with self-closing doors. Back exit door has a broken self closing device.

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in sushi area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in flip top reach in cooler in kitchen stored above ready-to-eat sauces. Operator rearranged to proper storage. Also, packages of opened raw chicken stored over noodles and raw salmon in reach in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh chopped garlic on cart in front of wok area at 88F. Per employee, garlic placed on cart 1.5 hours prior. Operator decided to hold garlic on time controls. Inspector provided and assisted completing DBPR Form HR 5022-090. Corrective Action Taken

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On the kid's take out menu, Fried Crab Stick is advertised with no other verbiage present indicating it is imitation. Operator states this is imitation krab. Also, on the take out menu, under Signature Rolls, the Saitama Roll is advertised as a Spicy Crab Salad. Operator states this is served with imitation krab. No other verbiage present on menu indicating it is imitation.Admin Complaint Admin Complaint

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On in-house and take out sushi menu, under Nigiri and Sashimi, the following are not identified as raw; Ebi, Tamago, Hokki Gai, Masago, Smoked Salmon, Hamachi, Ama Ebi, Sake, Ika, Tako, Escolar, Tobiko, Maguro and Ikura. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine in dish machine or sanitizer wiping cloth buckets.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand wash sink. Operator replenished paper towels. 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 available. Inspector provided and assisted in completing DBPR Form HR 5022-090. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple liquid below pre-rinse area in dish room. Operator identified as degreaser and labeled. Corrected On-Site

Basic - Equipment in poor repair. Gasket on sushi reach in cooler is torn.

Basic - Food stored on floor. Batter mix and bag of rice stored on the floor in dry storage room.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in sushi area.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and pork in kitchen thawing at room temperature. Employee placed both meats under cold running water. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wiping cloth solution in kitchen is soap and chlorine bleach mixed together. Operator remade solution to be only chlorine bleach. Corrected On-Site