MAKI SUSHI AND THAI RESTAURANT

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale - From follow-up inspection 2026-01-08: Raw shell eggs 51F cooked noodles 46F Per operator not prepped or portioned today and out of temperature over night. See stop sale

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top reach in cooler in kitchen raw shrimp (46F - Cold Holding); Cold Holding); bean sprouts (46F - Cold Holding) per operator items not prepped or portioned today and left out of temperature for approximately 2 hours Operator put food on ice to chill Observed at flip to preach in cooler on kitchen cooked bamboo (46F - cold holding) per operator items not prepped or portioned today and left out of temperature since night before more than 4 hours, see stop sale - From follow-up inspection 2026-01-08: Raw shell eggs 51F cooked noodles 46F Per operator not prepped or portioned today and out of temperature over night. See stop sale Admin Complaint

Basic - Bowl or other container with no handle used to dispense food inside containers of rice at cook line. Operator removed. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Observed bottle of Pain relief medication stored over prep counter and rice cooker. Operator removed.. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw chicken stored over raw fish inside tall stainless reach in cooler in kitchen, not all items commercially packaged. Operator stored items properly. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per operator, items left out of temperature for approximately 2 hours since 2:00. Operator placed proper time stamp for remaining time. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken wit( raw beef in the same container/ all not commercially packaged in freezer by three compartment sink Operator stored properly. Emailed storage poster 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. Emailed and printed during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw salmon not in commercial packaging over cooked fish cake reach in freezer. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna and cooked fish cake in same container reach in cooler at sushi bar. Observed Raw shrimp over ponzu sauce reach in cooler cook line. Operator stored all products properly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beverage cooler kitchen: creamer (52F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in beverage cooler overnight. See stop sale. raw shell eggs (74F - Cold Holding) Observed sitting on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator returned to cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Sushi rice no time stamp. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no Vacuum breaker mop sink outside.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/reach in freezer/corrective action taken/operator stored raw chicken on bottom shelf. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by dish machine area. Corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Sugar/storage area/corrective action taken/operator discarded plastic container. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name.sugar/storage area/corrective action taken/operator labeled food. Corrective Action Taken