AMARIT THAI RESTAURANT

Intermediate - Handwash sink used for purposes other than handwashing. Food thawing in hand wash sink Sani bucket in hand wash sink. Operator remove items from hand wash sink Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Multiple acoustic sealing tiles in dish wash area. Discussed the need to have tiles that are smooth and easily cleanable.

Basic - Time/temperature control for safety food thawed in an improper manner. 2 containers of food being thawed at room temperature in sushi bar, 1 package of imitation Krab being thawed at room temperatures

Basic - Working containers of food removed from original container not identified by common name. Sushi Bar has squeeze bottles containing food removed from the original container not labeled with common name

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle used to scoop rice. Discussed with operator the need to use a utensil with a handle to avoid cross contamination with hands

High Priority - Container of medicine improperly stored. Operator removed medicine from shelf

Intermediate - Handwash sink used for purposes other than handwashing. Drinking faucet connected to handwashing machine sink behind sushi ba. Discussed the need to use hand wash sink for hand washing only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (54F - Cold Holding) sitting in bowl above fill line in flip top cooler. Operator states tomatoes were moved to that location 30 minutes ago. Tomatoes were moved to bottom of cooler. Corrective Action Taken

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles in kitchen area have chipped paint. Discussed with manager on duty.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust. Vents in kitchen area

Basic - Food not stored at least 6 inches off of the floor. Sauces on lower shelf in walk in cooler. Shelf is not 6 inches off the floor. Operator relocated Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm sanitizer on cookline. Operator refilled sanitizer bucket Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice states aquaculture but does not state pellet fed. Operator able to get needed information from distributors during inspection Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Red peppers cut before washed and stickers removed. Discussed the importance of of washing produce before cutting/ prepping

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 47f, cooked chicken 49f, cooks line reach in cooler.

Basic - Ice buildup in reach-in freezer, next to cooks line.

High Priority - Spray bottle of cleaners stored next to bottles of sake at sushi bar - manager relocated spray bottles Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Spring rolls removed from freezer previous night - manager correctly date marked food Corrected On-Site

Basic - Stored food ( cut cabbage ) not covered in walk in cooler - manager covered food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at beverage station - manager labeled spray bottle 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 for noodles at cook line - manager added time to chart Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.ice cubes in hand sink near ice machine - reviewed proper use of hand wash sinks for washing hands only with operator

Basic - Employee beverage container next to go containers at outside sushi bar area- manager removed opened water bottle Corrected On-Site