STAR THAI SUSHI

High Priority - Container of medicine improperly stored. Observed a bottle of flanax medication above prep table. The bottle of medication was removed from above prep table. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen being used to clean out pot. Educated operator to only use handwashing sink for handwashing only. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed owner Time As Public Health HR 5022-090. The owner printed out form during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. The GM labeled spray bottle during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of salt and sugar. The scooper was removed from salt and sugar containers. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed rice noodles that had been rehydrated and place in plastic container at cooks line not properly time marked. Employee stated noodles had been prepared 1 hour prior. Explain proper time marking to operator and observed employee mark time. 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. Observed written Time control sheet not filled out and completed. Reviewed plan with operator and explained how to complete form.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed frozen cooked chicken and rice in reach-in freezer Employee stated the above items had been prepare onsite more than 24 hours prior. Repeat from last inspection 2-17-25 Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed working containers of salt, sugar, spices, sauces and oils not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over cut vegetables in top of make table.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, sauces and dumplings in reach-in-cooler prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

High Priority - Observed: Employee dried hands on clothes/apron/soiled towel after washing. Observed employee use soiled cloth towel to dry hand at handwashing sink at wait station. Priority: High Priority

High Priority - Observed: Pesticide/insecticide labeled for household use only present in establishment. Observed package of Raid pesticide in kitchen on shelf by reach-in-freezer. Observed operator correct issue to meet standards for inspection. Priority: High Priority

Intermediate - Observed: Handwash sink not accessible for employee use at all times. Observed dirty rice pot in handwashing sink in kitchen. Observed operator correct issue to meet standards for inspection. Repeat 12-7-23 Corrected On-Site Repeat Violation Priority: Intermediate

Basic - Observed: Employee with no hair restraint while engaging in food preparation. Observed employee preparing food without hair restraint at sushi bar. Priority: Basic

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Toxic substance/chemical improperly stored. Observed glass cleaner on shelf over canned soda. Observed employee remove chemical spray bottle. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed octopus in hand wash sink at sushi bar. Observed employee remove octopus. Observed hand wash sink at wait staff station with sanitizer bucket in it. Observed employee remove bucket. Repeat 8-16-23 Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed octopus thawing in hand wash sink at sushi bar.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Observed octopus thawing in hand wash sink at sushi bar no running water. Observed employee remove octopus and place in reach-in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Ob hand wash sink at sushi bar and main kitchen blocked with pans in sink. Observed operator remove pans from all sinks. 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. Operator as unable to provide written Time as a Control sheet. Print blank copy of Time as a Control sheet for operator and observed operator complete sheet. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees preparing food in kitchen and at sushi bar without hair restraint.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at cooks line soiled.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish item on menu identified by consumer advisory.

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. Observed operator stated he has copy of Employee Health Agreement forms but could not produce them. Email operator new blank copy form. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils at cooks line. Observed operator remove beverage. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler at sushi bar and reach-in-freezer at storage area.

Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line. Observed operator remove knife. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cream sauce at 101 cooling for 3 hour in reach-in cooler. Observed operator reheat to 167F and place in ice bath for cooling. Corrective Action Taken

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. Observed dish machine at 000 parts per million chlorine sanitizer. Observed employee replace empty sanitizer container and recheck sanitizer at 100 parts per million.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken, beef and shrimp over cut vegetables and sauces in reach-in cooler at cooks lines. Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage ad reference material. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at sushi bar soiled. Observed can opener soiled. Observed employee remove and wash can opener. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cut chicken,cut vegetables prepared onsite more then 24hours prior as per employee statement not date marked.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle plastic containers used as scoops in rice and salt bins. Observed employee remove plastic containers. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Cutting board at sushi bar has cut marks and is no longer cleanable. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor at cooks line.

Basic - ceiling tile shows damage or is in disrepair over cooks line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.observed raw shrimp over noodles in reach-in cooler. Observed employee move shrimp to bottom shelf of reach-in cooler. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer bucket stored on floor. Observed employee place bucket inside another bucket. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email operator Big 6 poster Corrective Action Taken

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl with no handle used to dispense food in rice bin at dry storage area. Observed employee remove bowl and replace with handled scoop. Corrected On-Site Repeat Violation

Basic - Ceiling tiles in kitchen not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles over cooks line damaged.

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

Basic - Food stored on floor. Observed bags of rice on floor in dry storage area.

Basic - No Heimlich maneuver/choking sign posted. Email operator copy of choking poster. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up at dishwasher area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed small containers dried seaweed balls, removed from original container and not labeled.

High Priority - Raw animal food stored over or with unwashed producers walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw meat over raw shrimp inside the walk in cooler. Operator placed the raw shrimp over the raw beef. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dish washer touch dirty dishes and then handle clean dishes without changing gloves and washing hands. Operator had dish washer to change gloves and wash hands. 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. Observed container of raw shell eggs on counter with no time mark.

Intermediate - Handwash sink not accessible for employee use at all times items stored inside the hand washing sink. Operator removed the items from inside the hand washing sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. Operator removed the bowls from inside the enclosed container. 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 with cooked white rice. Operator removed the bowl from inside the container of cooked rice. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the make line. Operator placed wet cloth inside sanitizer container. Corrected On-Site