SILA THAI AND SUSHI

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued. - From follow-up inspection 2026-02-02: Cooked rice 46F Cold Holding in walk in cooler cooked last night and put away in covered container at 9PM. Stop Sale issued for improper cooling. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potatoes (48F - Cold Holding); cooked carrots (48F - Cold Holding); raw salmon (48F - Cold Holding) in walk in cooler Operator said they cooked and cooled these items last night and did temp checks this morning and everything was in-temp. Ambient thermometer reads 36F in walk in. Items have not left the walk in for any further prep this morning. Cannot determine how long they've been out of temp. Stop Sale issued. Repeat Violation Admin Complaint - From follow-up inspection 2026-02-02: Walk in cooler- Cooked rice 46F Cold Holding, Tom Yum soup 41F Cold Holding, Tom Kha soup 41F Cold Holding, Cooked Noodles 41F Cold Holding, Raw Chicken 35F Cold Holding Admin Complaint

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. -condensation line from sushi display cooler drains into hand wash sink behind sushi bar. - From follow-up inspection 2026-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method. Foods in walk in cooler such as noodles being cooled with lids on. Large pots of sauces cooling in walk in cooler behind other items on shelves so they can't be readily monitored for cooling. Operator uncovered lids Corrective Action Taken - From follow-up inspection 2026-02-02: Covered containers of rice in walk in cooler cooked last night temping at 46F. Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -dishes set in hand wash sink in kitchen Operator removed. Corrected On-Site - From follow-up inspection 2026-02-02: Operator storing dish rack in hand wash sink in wait station area and using it to drain clean dishes. Time Extended

Basic - - From initial inspection : Basic - Grease receptacle lid open. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in coolers and freezers interior/shelves have accumulation of soil residues. In kitchen and in back storage area with freezers. - From follow-up inspection 2026-02-02: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -sauces and broths in walk in cooler not labeled with common name. Operator labeled. Corrected On-Site - From follow-up inspection 2026-02-02: Broths and soups in walk in lacking labeling. Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker. Warning - From follow-up inspection 2025-08-11: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected water faucet at mop sink without vacuum breaker. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks. Repeat Violation Warning - From follow-up inspection 2025-08-11: Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler on cooks line is soiled with food debris between cracks. Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Floor tiles cracked on cooks line. Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in all reach-in freezers. Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets non reach-in cooler and walk-in cooler doors. Repeat Violation Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service chicken base containers on shelf above prep table on cooks line. Repeat Violation Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface used to store dry-good foods above prep table on cooks line not properly sealed Warning - From follow-up inspection 2025-08-11: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Salt and sugar stored in chicken base containers not labeled by common name. Warning - From follow-up inspection 2025-08-11: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dirty dishes then engaged with clean dishes without wash hands. Inspector educated management Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in stand up coolers and freezers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (70F - Cold Holding); rice noodles (54F - Cold Holding) tuna (49F - Cold Holding); crab meat (49F - Cold Holding); cream cheese (51F - Cold Holding) Manager placed items in stand up freezer. rice noodles (41F - Cold Holding) Sprouts (43F - Cold Holding); tuna (42F - Cold Holding); crab meat (41F - Cold Holding); cream cheese (43F - Cold Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (188F - Cooking); duck soup (103F - Cold Holding) Manager reheated soup chicken soup 175F and duck soup 180 F at 2:30pm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple soup in walk-in cooler made more than 24 hours no date marking.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in walk-in cooler.

Basic - Cardboard used to line food-contact shelves.

Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2025

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line shelves

Basic - Floor soiled/has accumulation of debris throughout cook line.

Basic - Food stored on floor. Gallons of oil stored on floor in dry storage area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toasted oven on sushi line soiled with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris Repeat Violation

Basic - Open dumpster lid. Repeat Violation

Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line. Reused food buckets for multiple items in coolers and cook line.

Basic - Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked duck. Employee separated items.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated employee.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (45F - Cold Holding) Employee placed item in freezer. Noodle 39F. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Peanut sauce made 12-14-24 no date mark. Employee dated item. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee moved drink.

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food stored on floor. Containers of oil on the floor on cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven soiled with food debris

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris

Basic - Open dumpster lid. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not inverted at sushi bar. Employee inverted. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Stove and wok surface soiled Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over sushi bar Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-06-26: 2-1-2024 license displayed Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment in kitchen Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven soiled at sushi bar Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Metal cart on cook line soiled Sides of fryers and stove soiled Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Shell egg trays reused on cook line Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Multiple containers of food in walk-in cooler uncovered Repeat Violation Warning - From follow-up inspection 2024-06-26: Educated on food storage. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind coolers in kitchen Warning - From follow-up inspection 2024-06-26: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Unsealed wood lining shelves in walk-in cooler Repeat Violation Warning - From follow-up inspection 2024-06-26: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Food stored in thank you bags in kitchen.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach-in freezer on cooks line. Raw fish stored over egg rolls Open container of raw chicken stored over vegetables removed from packaging.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One raw shell egg in container in reach-in cooler on cooks line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. a. sprouts (73F - Cold Holding); b. rice noodles (68F - Cold Holding) Operator placed ice on items. Reach-in cooler at 1:20pm a. cooked shrimp (46F - Cold Holding); b. raw chicken (48F - Cold Holding) Re temp at 1:55pm a. sprouts 50f b. rice noodle 43f c. cooked shrimp 39f d. raw chicken 41f Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Scrubbing brush and pad inside bowl of hand wash sink at kitchen entrance. Operator removed items. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler items prepared more than 24 hours ago a. Coconut soup b. Curry

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - All cutting boards in kitchen has cut marks and is no longer cleanable.

Basic - All three reach-in coolers on cooks line and at sushi bar interior/shelves have accumulation of soil residues.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean glasses stored on drainboard exposed to splash from hand wash sink.

Basic - Damaged/spoiled/recalled food not properly segregated. One raw shell egg in container in reach-in cooler on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board on reach-in cooler on cooks line. Operator removed drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored with containers being served to public above reach-in cooler on cooks line. Operator removed phone. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Three employees in kitchen engaging in food preparation without hair restraint.

Basic - Equipment in poor repair. Reach-in cooler door on cooks line gasket is partially removed.

Basic - Food stored on floor. 5 gallons of cooking oil stored on floor on cooks line. Operator removed oil from floor. Corrected On-Site

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and floor in side of wok grill.

Basic - Ice buildup in reach-in freezer on cooks line.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler door gaskets on cooks line are soiled.

Basic - Stored food not covered. Reach-in freezer on cooks line a. Egg rolls b. Dumplings c. Raw chicken Walk-in cooler a. Raw chicken b. Curry c. Pineapple d. Coconut soup e. Pumpkin f. Shredding carrots g. Sliced onions.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wood food-contact surface not properly sealed. Wood used as a shelf liner in walk-in cooler.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. From KGI for sushi items

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooks line ground pork 46F, manager placed on ice Corrective Action Taken Repeat Violation

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. On sushi rice. Employee time marked Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Items in Handwash Sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed agreement to manager during inspection

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calamari (44F - Cold Holding)temped at 1:50pm. operator placed ice bag on calamari. Retemped at 2:05 , calamari 42F. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Sent big six packet for knowledge and reference. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line , to the left of the microwave, shows mold like substance. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by metal pan in hand wash sink. Operator moved the Pan from the hand wash sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Green liquid in spray bottle in kitchen not labeled. Operator labeled as degreaser. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee engaged in food preparation took drink while cooking food. Educated operator and employee on proper sanitation and hygiene practices. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair restraint. Repeat Violation

Basic - Food stored on floor. Five gallon bucket of soy sauce in walk-in cooler was on floor. Operator moved to shelf. Corrected On-Site

Basic - Stored food not covered. Chicken and beef in walk-in cooler was not covered. Operator covered the food. Corrected On-Site Repeat Violation