NOBLE THAI & SUSHI BISTRO

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2026-05-11: Interior of Ice machine soiled. Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Clear glass reach in at sushi station: krab sticks (48F - Cooling) at 12:00; cooling since 11:00 - 48F at 12:31 ; Observed in insulated cooler not under commercial refrigeration: breaded shrimp (46F - Cooling) at 12:10; cooling since 11:00 - 46F at 12:32 At current rate of cooling product will not reach 41F within 4 hours. Advised operator to move products to another operable commercial cooler. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Advised operator to correct to 50-100ppm chlorine sanitizer.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef picked a label off, of the floor and then went to wash his hands without removing his gloves. Reviewed proper hand washing and changing gloves. Sushi chef washed his hands without gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar : crab sticks 70°F, eel 73°F. Crab sticks left out at room temperature on prep table, sushi chef stated for less than one hour. Sushi chef added ice to crab sticks for quick cooling. Eel 73°F sushi chef stated cooked one hour ago and left in counter top oven at sushi bar to be served warm. Recommended time marking eel or properly cooling eel. Sushi chef placed eel in refrigerator. 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 and the time removed from temperature control was 1/2 hour ago , sushi rice at sushi bar cooked 1/2 hour ago. Operator time marked. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ ppm next to steam table. Operator set up fresh solution at 100ppm. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water 72°F, next to ice machine. Recommended a small crockpot to keep water above 135°F. Operator discarded water. Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table at sushi station Operator stored properly 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 stopped using machine and switched to three compartment sink Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shall eggs stored above cut and washed vegetables in reach in cooler at cook line; operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (60F - Cold Holding); in reach in cooler at cook line As per operator food prepared yesterday; food left outside for an hour; food moved on ice to quick chill; Corrective Action Taken 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 - sushi rice at sushi station; as per operator food on time since 9:30 Operator time marked food Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. salmon (50F - Cooling)at 12:00 to 52 F at 12:20 since 11:30 ; in cold holding unit at sushi station; operator lowered thermostat in the unit; Corrective Action Taken

Intermediate - Handwash sink at cook line blocked by prep table Operator unblocked sink; Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner- surimi thawing at room temperature at sushi station; operator moved food to reach in cooler; Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm) operator fixed chlorine solution to 100 ppm Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor by servers station Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above broccoli in reach in cooler at the wok station; Raw chicken stored above cabbage in 2 door standing fridge at cook line; Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (67F - Cold Holding); raw shell eggs (66F - Cold Holding); cooked chicken (50F - Cold Holding); outside at cook line; as per operator food on TPHC; foods not listed on the form and no time marked; operator added food on the form and time marked 11:00-3:00 pm) to be discarded after 4 hours; food not prepared or portioned today; foods out of temperature for less than four hours Corrected On-Site

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; No time marked for noodles at cook line, sushi rice, and roe at sushi station. As per operator food on time since 11:00 am. Food time marked. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink n the kitchen not accessible for employee use at all times. Handwash sink used as prep station, covered with cutting board; Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Water filter attached at the handwash sink at cook line; Operator removed; Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi rolls and sashimi served - not identified as raw on the menu; Educated operator

Intermediate - No soap provided at handwash sink in the kitchen Operator provided Corrected On-Site

Basic - Food stored on floor- buckets of noodles at cook line; Operator stored properly Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)

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. Prep area/corrective action taken/operator added more water to dilute solution to 100/ppm chlorine. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Roe/frontline

Basic - Wiping cloth sanitizing solution stored on the floor. Cookline/corrective action taken/operator stored sanitizer bucket properly. Corrected On-Site