THAI BASIL AND SUSHI ZEN

Observed lettuce, salads, and half and half stored in reach in cooler above 41F (see asterisked items on temp log). CA: TCS items shall be cold held at 41F and below. COS: PIC moved discarded food at time of inspection.

Observed three bottles near grill not labeled with common name.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed multiple containers of food stored directly on floor of walk in cooler and walk in freezer. C/A: Food products must be stored At least 6 inches above the floor.

Observed scoops without handles stored directly in rice, soy sauce and sugar. C/A: scoops must have handle to be stored in food product. COS: PIC removed scoops at time of inspection

Observed scoop for rice stored in ice water beside rice cooker.

C/A: Utensils stored in water must be stored in in running water of sufficient velocity to flush particulates to the drain, or water at 135f or hotter.

COS: PIC removed utensil from ice water and placed in 3 comp sink to wash, rinse and sanitize.

Observed accumulation on interior of bulk ice machine. C/: Food contact surfaces must be cleaned to sight and touch

Observed multiple container of food stored directly on floor of walk in cooler and walk in freezer. C/A: Food products must be stored At least 6 inches above the floor.

Observed scoops without handles stored directly in rice and sugar. C/A: scoops must have handle to be stored in food product. COS: PIC removed scoops at time of inspection

Observed 2-sinks at sushi station along front food service area (1- hand-wash and 1-prep sink per PIC) both equipped with hand-wash signage.

C/A: A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink.

COS: PIC placed covering over signage until it is able to be removed.

Observed several foods stored uncovered, exposed to potential contamination in RIC, along prep-pushcart, and Baine-Marie coolers throughout main kitchen.

C/A: Unless cooling, all food must be stored covered.

COS: All items covered.

Observed several food items (spices, sugar, oil, salt, flour, etc.) removed from original containers stored in containers along shelving, in bulk dry good containers, and squeeze bottles in main kitchen not labeled with common name.

C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed in-use wiping cloths stored along prep tables throughout main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

Observed no employee hand-wash signage at hand-wash station in main kitchen, kitchen-employee restroom, men's main restroom, and women's main restroom in facility.

C/A: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

*EHS provided hand-wash signs to PIC. *

1. Observed ice scoop stored in ice bin in serving area of main kitchen with handle in contact with ice.
2. Observed rice scooping utensil stored in utensil water measuring 71F in main kitchen.
3. Observed bowls without handles stored in bulk dry good containers and food items throughout main kitchen.

C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Observed ceiling and fan guards of WIC in main kitchen soiled with accumulated dirt and debris.

C/A: Clean all areas; The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.