9 THAI-SUSHI (#2; SELF SERVED)

High Priority - Raw animal food stored over or with unwashed produce observed raw beef and chicken stored above unwashed vegetable in reach in cooler by the can rack.. operator moved beef and chicken. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed not all food in reach in coolers date marked prepared over 24 hours according to operator.

Basic - Ceiling tile missing. Observed ceiling tile by rear kitchen door missing. Operator states the landlord is in the process of replacing it. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in coolers no longer working they are being used as storage for dry goods.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at front counter in water at 81F operator changed water. Corrected On-Site

Basic - Plumbing system in disrepair. Observed handwashing sink on the cook line not attached to drain line dripping into a 5 gal bucket.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed buildup of food debris on the can opener blade.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled in the kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed gaskets soiled on the reach in coolers doors. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe at hand wash sink on the cookline.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light coming through the bottom of the rear exterior door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils for serving rice and soup in crockpot at front counter at 82F. Operator turned crockpot up utensils now at 145F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in double door stainless reach in cooler in hallway with build up of food debris. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter on rear prep refrigerated cooled to the right of the exit door not stored in sanitizer solution.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cleaning chicken with an open can of sparkling water on prep table

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed Restauraunt is licensed for 22 seats observed, Restauraunt actually has 70 seats observed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of soil residue on reach in cooler door gaskets in hallway on opposite side of kitchen.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach in refrigerator in hallway of kitchen soiled with build up of food debris. Repeat Violation

Basic - Clean utensils stored between equipment and wall. Observed chef knife stored between wall and shelf next to sink on cookline. Operator moved knife to clean. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on reach in refrigerator in hallway, grooved and soiled, no longer easily cleanable.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensils stored in water of 85F next to sushi rice and miso soup on front line. Operator increased temperature of crock pot. Corrected On-Site Repeat Violation

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 called technician. Corrective Action Taken

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up napkin from floor and not wash hands before working with food. Educated employee. Employee washed hands before leaving inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 50F cold hold less than 4 hours. Operator moved time/temperature control for safety foods to working reach in cooler. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on cutting board. Operator removed cellphone. Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with build up of food debris. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust like build up on ceiling air vents.

Basic - Food stored on floor. Observed condiment packets stored on floor by cash register at front counter. Repeat Violation

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. 0 ppm Chlorine sanitizer in dishmachine l

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 44°F in reachin cooler, salmon moved to another cooler for cooling and cold holding.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - Food stored on floor in dry storage area

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched cut onions with bare hands. Employee educated on proper glove use. Employee put gloves on Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw shell eggs over sauce.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw pork in reachin cooler. Storage corrected Corrected On-Site

High Priority - Toxic substance/chemical improperly stored by single service items Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Items in handsink Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

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