CHEF THAI AND SUSHI

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Crab meat opened in the past 24 hours has no date markings.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce,coconut sauce inside refrigerator has no date markings. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black - mold like substance. Repeat Violation

Basic - Food stored on floor. Grease stored on floor in between refrigerator and fryer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave is soiled on cooks line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside refrigerator on cooks line. Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on any food in kitchen area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside refrigerator next to fryer.

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler on cooks line.

Basic - Uncovered food stored near sink exposed to splash. Curry sauce stored uncovered inside refrigerator next to fryer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored overtop of of cooked noodles inside reach in cooler on cooks line. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler has old food debris in the bottom.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in sushi bar is blacked by shelving.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has buildup of black-mold like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes stored on shelves across from dishwasher are not stored inverted for protection. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup inside reach in frezzer in back kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to dishwasher. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have buildup of grease.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying.

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 tested 0ppm of chlorine. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored overtop of ready to eat soup inside reach in cooler on cooks line. Chef removed eggs and properly stored them. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink next to dishwasher has no paper towels. Chef placed paper towels at hand washing sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on shelves behind reach in cooler on cooks line are not stored inverted for protection.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Grease stored on floor next to fryer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Chef removed tongs and properly stored it.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink next to dishwasher. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line has spilled food in the bottom.

Basic - Soiled dry wiping cloth in use. Soiled dry cloths hanging on oven door handle.

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients inside reach in cooler in seating area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee placed food inside refrigerator on cooks line. Tuna at 45F at 12:44 retmp at 1:49 41F Salmon at 48F 12:44 retemp at 1:49 40F Escolar at 47F retemp at 1:49 42F Raw chicken at 49F retemp at 1:50 40F

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in kitchen area had dirty dishes in it. Employee removed dishes. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored inverted for protection on shelf in kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cooks line has deep groves and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Grease stored on floor at the end of cooks line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door handle. Employee removed tongs. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar area has no hand washing sign.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled inside reach in cooler on cooks line. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw chicken sitting on table in a bowl in kitchen area employee stated that it was thawing. Had a discussion with employee about proper throwing methods employee placed chicken inside reach in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop not hung preventing proper air drying.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet Soiled cloth used to wipe down cutting board on cooks line. Employee removed cloth and used a clean cloth to wipe down cutting board Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of food used for cooking has no labeling of ingredients.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes prepare the previous day not date marked. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on cooks line with cut marks. Nonfood-grade bags used in direct contact with frozen foods in reach-in cooler. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided for sushi case by front counter dinning area. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above cook stove with heavy grease build up. Gaskets soiled on white reach in cooler on cooks line. Warning - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed two reach in freezer in dinning room not locked/secured. Warning - From follow-up inspection 2021-10-07: Time Extended