THAI THAI SUSHI BOWL

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 0ppm). Operator had detergent and sanitizer lines crossed. Operator corrected the lines, chlorine sanitizer 100ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler raw chicken and raw shrimp are stored over cooked chicken, cut pineapple and cut onions. Operator moved the raw chicken and raw shrimp to proper storage. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the sushi station there are two 8 ounce commercially processed reduced oxygen packaged portions of tuna fully thawed that are marked remove from packaging and thaw under refrigeration. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. Operator provided soap. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. The dispenser does not work at the hand washing sink in the servers area, there is no other soap available.

Intermediate - Spray bottle containing toxic substance not labeled. There are two unlabeled chemical spray bottles at the hand washing sink on the cook line and on a shelf above the mop sink. Operator labeled the spray bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. There is a to go bowl in a container of bread crumbs. Operator removed the to go bowl. Corrected On-Site

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. In the sushi station there are two 8 ounce commercially processed reduced oxygen packaged portions of tuna fully thawed that are marked remove from packaging and thaw under refrigeration. See stop sale.

Basic - Equipment in poor repair. There door gasket on the white upright freezer on the back wall of the kitchen is torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are ladles stored in 86F water on the cook line. Operator dumped the water. Corrected On-Site

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 0ppm). Operator replaced the empty sanitizer container, dishwasher chlorine sanitizer 50ppm. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operated unable to provide parasite destruction for non exempt fish for last 90 days.

Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Derrik Sonethavilay not in possession of food safety manager certification.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher or triple sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.

Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside the sushi rice container. Operator removed the to go container.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on a stool on the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. There is a hose attached to a hose bibb underneath the hand washing sink inside the entrance to the kitchen with no vacuum breaker. Warning - From follow-up inspection 2023-12-22: Time Extended

Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. The ice scoop is on the drain rack at the soda station in the service area. Warning - From follow-up inspection 2023-12-22: Ice scoop is stored in direct contact with the shelf over the soda station in the servers area. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. There are non-food grade paper towels inside containers of mushrooms, red onions, carrots and green onions in the top of the make table cooler at the entrance to the cook line. Operator removed the non-food grade paper towels. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler raw tuna is stored over unwashed sweet potatoes and unwashed red onions.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk-in cooler raw tuna is stored over shredded carrots.

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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. Corrective Action Taken

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. Inspector provided the operator with the employee reporting agreement. Corrective Action Taken

Basic - Equipment in poor repair. The door gasket on the white upright freezer in the back of the kitchen is torn.

Basic - No Heimlich maneuver/choking sign posted. Inspector provided the operator with a choking poster. Corrective Action Taken

Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ice chute in the ice machine. This is a repeat violation from 3/18/2022, 9/21/2021. Repeat Violation Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. An employee rinsed a container in the hand washing sink at the entrance to the kitchen. Priority: Intermediate

Intermediate - Observed: No soap provided at handwash sink. There is no soap at the hand washing sink in the men’s bathroom. There is no soap at the hand washing sink in the service area. Operator supplied soap. Corrected on site. Priority: Intermediate

Basic - Observed: Bowl or other container with no handle used to dispense food. There is a one quart to go container inside a bin of rice. Operator removed the to go container. Corrected On-Site Priority: Basic

Basic - Observed: Exterior door has a gap at the threshold that opens to the outside. There are gaps under the exterior door at the back of the kitchen. Priority: Basic

Basic - Observed: In-use tongs stored on equipment door handle between uses. There are tongs hanging from the oven door handle. This is a repeat violation from 3/18/2022, 9/21/2021. Repeat Violation Priority: Basic

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. Chlorine sanitizer in the dishwasher 0ppm. Operator replaced the empty sanitizer bucket. Chlorine sanitizer in the dishwasher 50ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table at the entrance to the cooks line, raw shrimp (46F - Cold Holding). Operator added ice to rapidly cool the shrimp. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine. This is a repeat violation from 9/21/2021. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the service area is blocked with a coffee pot. Operator removed the coffee pot. Corrected on site. There is a pot of water and a pair of pliers in the hand washing sink on the cooks line.

Basic - Bowl or other container with no handle used to dispense food. There is a one quart to go container inside a container of Thai rice across from the ice machine.

Basic - Floor area(s) covered with standing water. There is standing water on the floor in dry storage.

Basic - Food stored outside. There are multiple cases of canned goods stored on shelving outside of the back door of the kitchen.

Basic - In-use tongs stored on equipment door handle between uses. There are multiple pairs of tongs hanging from the oven door handle. This is a repeat violation from 9/21/2021. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed a mold like substance on the ice chute in the ice machine in the kitchen.

Basic - Equipment in poor repair. Observed a torn door gasket on the left hand door of the double door reach in freezer. This is a repeat violation from 2/2/2021. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handles on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink in the sushi station.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean food containers on the drying rack in the dish washing area. This is a repeat violation from 2/2/2021. Repeat Violation

Basic - Plumbing system in disrepair. Observed the cold water faucet at the hand washing sink in the servers area does not work.