LEX N ROLL SUSHI AND THAI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above condiments in reach in cooler. Operator immediately reorganized shelves. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat in reach in freezer in kitchen and reach in cooler at sushi bar. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Sponge stored in sink at sushi bar, ice dumped into hand wash sink in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Working containers of food removed from original container not identified by common name. Unlabeled seasoning shakers in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over sauce in turbo air refrigerator. Operator relocate raw chicken to bottom shelf. -Observed raw shell eggs not vertical separated from bean sprouts in flip top cooler . Operator relocate shell eggs. 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. -Observed at 1:20 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice prepared at 11:00 a.m. Operator correctly time marked rice. Corrected On-Site

Intermediate - No soap provided at handwash sink in sushi bar area. Operator replenished.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 44F and krab 45F at 1:00, per manager door opened frequently since 11:00. Manager kept door closed and new temperatures at 1:30: tuna 42F and krab 41F. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed bowls stored in hand wash sink. Manager removed bowls during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops held in standing water 81F. Manager removed scoops from water during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna 57F and salmon 48F at 1:00 in make table at front line. Per employee door has been opened frequently since 11:00. Employee kept door closed to properly withhold cold temperature. New temperatures at 2:00: tuna 43F and salmon 43F. Observed fried shrimp 78F at 1:15 in oven tray on counter at front line. Per employee held since 12:45. Employee reheated shrimp in fryer during inspection. Corrected On-Site

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. Observed wiping cloth sanitizer Quaternary 500+ppm. Manager corrected to Quaternary 200ppm during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse sanitizer cloths in hand-wash sink and store bowl in hand wash sink at front line. Employee removed cloths and bowl during inspection. 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 white rice 98F held on time at front line. Provided manager with time as a public health control form. Manager filled out form and time marked rice during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold-like substance in ice machine at kitchen area. Manager cleaned and sanitized ice machine during inspection. Corrected On-Site