MUJI THAI COUNTRY AND SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat broccoli. Operator moved to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab (49F - Cold Holding); salmon (49F - Cold Holding); tuna (49F - Cold Holding). Per operator items in display cooler for one hour. Operator moved to reach in cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled in kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle submerged in sugar container. Operator removed and placed in dishwasher for properly sanitization. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels are being used on the cook line in pans of dumplings. Only food-grade paper should be in contact with food.

High Priority - Toxic substance/chemical improperly stored. Spray can of paint, aerosol can of Febreeze air freshener and a bottle of Peppermint Essential Oil were stored next to chopsticks, plastic take out ramekins and packets of soy sauce. Operator moved chemicals away from food. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A personal drink was sitting on a food prep table during active food preparation.

Basic - Food stored on floor. Cook was cooking chicken from a bucket he had stored on the floor next to the stove. Cook moved bucket off of floor for food protection. Corrected On-Site

Basic - Hood vents above cook line have grease build-up. Educated Operator to increase cleaning frequency as business volume increases.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. A closed container of Kim Chi in the walk-in cooler contained a spoon stored in the product. Employee removed spoon. Corrected On-Site

Intermediate - Large bottle of Fabuloso purple cleaner contained a yellowish substance and was not labeled as to the correct contents. Operator discarded. 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. All employees present and manager signed forms during the visit. Corrected On-Site

Basic - Accumulation of black mold-like substance observed on the side wall of the ice machine interior.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored inside Kimchi container in the walk-in cooler. Operator removed bowl. Corrected On-Site

Basic - Ice buildup in reach-in freezer in the server area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler at sushi bar had encrusted build-up. Employee cleaned during the visit. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Shelving in walk-in cooler observed with build-up.

Basic - - From initial inspection : Basic - Hole in or other damage to wall at the three compartment sink. Warning - From follow-up inspection 2024-05-08: Time extended to allow Operator the time to correct. Time Extended

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 concentration at 0 ppm. Operator changed and primed sanitizer. Rechecked concentration 100ppm. Corrected On-Site

Intermediate - Hot Water shut off at employee handwash sink. 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 frozen broth in reach in freezer not date marked.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line.

Basic - Hole in or other damage to wall behind three compartment sink.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tong. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container. 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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in sushi bar. Oper labeled both bottles. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured in side service station.

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. Reduced-oxygen packaging fish in sushi bar reach-in cooler fully thawed, still in package.

Basic - Wall soiled with accumulated grease, food debris, and/or dust over ice machine in main kitchen.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Four way splitter added to outside hose bibb, no vacuum breakers installed. This is a repeat violation from 10/25/2021. Discussed proper backflow prevention with operator. Repeat Violation Warning - From follow-up inspection 2022-05-31: Operator has attempted to install vacuum breaker, item installed is not a vacuum breaker. Discussed with operator proper back flow prevention, operator has stated they will purchase one. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In rear kitchen walk-in freezer, raw lobster stored over ready to eat vegetable, not in original packaging. Operator moved raw lobster to proper storage. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Four way splitter added to hose bibb, no vacuum breakers.

Basic - Bowl or other container with no handle used to dispense food. In multiple foods (containers of rice, flour, sauces) observed bowl without handle used as scoop. Operator removed bowls from containers. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on cutting board on cook line.operator removed the drink. This is a repeat violation from 1/11/2021. Corrected On-Site Repeat Violation

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster and grease receptacle on grass next to parking lot in rear of building.

Basic - Ice buildup in reach-in freezer in sushi station.

Basic - Unnecessary items/unused equipment on the premises. Outside rear door to kitchen, large 60 quart mixer, combination oven, hand washing sink, white tall reach-in cooler, three large storage racks, 6 chairs, 2 deep fryers, multiple cans of paint and assorted small equipment per operator not in use or belonging to current establishment.