THAI HARU RESTAURANT

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and glasses over flip top cooler / prep counter- operator removed. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm)- corrected to 100ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor- operator moved off floor. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee walked outside the front door- then proceeded to handle clean silverware without washing their hands- educated operator- employee washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler- non food grade paper towels used as liner for containers with herbs - 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. At chest reach in freezer raw chicken not commercially packaged stored over raw pork - operator moved chicken to lower shelf. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep counter-Cut cabbage 75F- cold holding,rice noodles in water 78F-cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator moved to reach in cooler and placed ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near cookline with containers inside- operator removed. Corrected On-Site

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. At sushi station raw ground tuna and raw tuna in commercially processed are diced oxygen packaging not removed from packaging before thaw- see stop sale.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bowl of food and bag stored on prep counter- operator removed. Corrected On-Site

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water stored above prep counter- operator removed. Corrected On-Site Warning - From follow-up inspection 2023-10-27: Time Extended

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 copy to operator. Corrective Action Taken

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Partially cooked chicken strip - operator moved to wok and fully cooked chicken strips to 169F. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing rice removed bracelet. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in 1 door white freezer, raw beef stored in chest freezer stored in handle to go bags in direct contact. Operator removed and replaced with food grade bags Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above RTE sauces in 1 door low top reach in cooler. Operator reorganized Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at hand wash sink in ware washing/prep area. Operator provided Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Operator cleaned and sanitized and placed in pan Corrected On-Site

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 cutting salmon for sushi with bare hands . Manager moved salmon to cook , employee washing hands and putting gloves on hands Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container and wrapping salmon with paper towel. Employee removed paper towel. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce....raw sea food above avocado in reach in cooler at sushi station. Employee properly stored.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....fish eggs 61° at sushi station being held less than four hours. Employee time marked . ..tuna 45° , tofu 61° in reach in cooler , manager stated that in and out made temperature high. Employee stored food in coldest area. Corrective Action Taken Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed the following items stored inside tall reach in cooler on cook line . Imitation crab salad 9/20 Cooked brown rice 9/27 Per operator products prepared and stored for longer than 7 days. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed the following items stored inside tall reach in cooler on cook line . Imitation crab salad 9/20 Cooked brown rice 9/27 Per operator products prepared and stored for longer than 7 days. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following item seating on top of sushi bar table raw escolar fish (52°F - Cold Holding). Per operator product stored for approximately 30 minutes. Per operator product not prepared or portioned today. Operator moved product to inside of reach in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a plastic cutting board and a metal spoon stored on hand washing sink on front counter area sushi bar and on cook line. Operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. On dry storage area.

Basic - Current Hotel and Restaurant license not displayed.