CHARM THAI AND SUSHI

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over ice. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.

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 and the time removed from temperature control cannot be determined. -Rice. Operator determined correct time. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Eggrolls covered while cooling.

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

Intermediate - Handwash sink not accessible for employee use at all times. -Tongs stored in hand sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Rice scoop.

Basic - Working containers of food removed from original container not identified by common name. -Bulk container of flour. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Long white cutting board on the prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor on the corner to the left of prep table. Operator cleaned. Corrected On-Site

Basic - Food stored on floor. Several bottles of cooking oil. Operator removed. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upright reach in cooler and freezer gaskets in the kitchen. Hood filters soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright reach in coolers and freezers in the kitchen.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall to the left of prep table. Operator cleaned. Corrected On-Site

High Priority - Container of medicine improperly stored./medicine stored with cleaned cups for customers/wait station/ Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings stored over soup base, front reach in cooler. Raw tuna stored over cooked eggs, front sushi cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken wings stored over raw beef/kitchen reach in cooler.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./ninja roll contains raw salmon and raw escolar and tempura bagel roll contains raw salmon./red fish added to items immediately on all menus/ Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's jacket, cell phone, charger stored on top or with food/back kitchen shelves.

Basic - Ice buildup in straight up reach-in freezer/desserts.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container./tong for fried tofu/front prep cooler/ Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./quaternary 0ppm/kitchen and dining room/rechecked 200ppm/ Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook at cook line.

High Priority - Employee washed hands with no soap./employee washed hands in prep sink without soap.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw squid and raw fish stored with cooked shrimp/sushi station reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F/in prep sink for less than 4 hours/back to reach in cooler. Cooked rice 51F/cook line for less than 4 hours/will add to time control. Cooked noodles 68F/cook line for less than 4 hours/iced. Repeat Violation

High Priority - Toxic substance/chemical improperly stored./a bottle of medicine stored with food/condiment shelf near back door.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime/can opener, cutting boards.

Intermediate - Handwash sink not accessible for employee use at all times./kitchen entrance hand sink blocked by garbage can.

Intermediate - Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store utensils and pans.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quay strip not available.

Intermediate - No soap provided at handwash sink./back kitchen hand sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food./sushi rice using 4 hour time control, sushi station.

Basic - Accumulation of dead insects or other pests, in control devices./flying insect trap near dry storage rack/non food contact service/removed immediately/ Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./sugar container in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./employee's drinks on prep table, kitchen.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./personal items on dry storage rack.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./two employees wearing a watch while preparing food.

Basic - Employee with no beard guard/restraint while engaging in food preparation./sushi chef.

Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.

Basic - Food stored on floor./oil cartons, a box of avocado/kitchen. Corrected On-Site Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./spoon in crumbs container, cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener soiled. Soda dispenser back panel soiled.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues./kitchen two door freezer.

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping./raw chicken in prep sink/raw chicken moved back to reach in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line and hood filters.

Basic - Wiping cloth sanitizing solution stored on the floor./bucket on dining room floor/ Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name./a container of crumbs/under kitchen small prep table.

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken stored over raw beef, kitchen reach in freezer/ Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.white rice cold holding at 45F for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./white rice cold holding at 45F for more than 4 hours per manager.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop white rice, front counter reach in cooler/ Corrected On-Site Repeat Violation

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./snapper fillet in reach in cooler/ Corrected On-Site

Basic - Food stored on floor./oil carton, front cook line. Repeat Violation

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./sugar scoop handle/ Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor./wait station/ Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink by the prep sink area and one the unisex bathrooms.

Basic - Spaces in ceiling by electrical box and holes in wall in restroom.