SRI THAI KITCHEN & SUSHI BAR

Observed a food container of scallops, calamari, mussels, chicken, and soy sauce stored under the prep top cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, to be protected from overhead contamination. COS: Food employee provided plastic coverings for each food container under the prep top cooler.

Observed a small roach crawling from under the stove in the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control, and
4. Eliminating harborage conditions. Observed their pest control invoices. Advised PIC to increase monthly visits to biweekly visits.

Observed a small roach crawling from under the stove in the main kitchen. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;
2. Routinely inspecting the premises for evidence of pests;
3. Using methods, if pests are found, such as trapping devices or other means of pest control, and
4. Eliminating harborage conditions. Observed their pest control invoices. Advised PIC to increase monthly visits to biweekly visits.

Observed debris of rice and vegetables in the meat sink and person in charge admitted that employees using meat sink to wash vegetables and rice. CA: Discussed with the person in charge that facility should be using meat sink for washing meats and vegetable sink for washing produce.

Observed the interior of ice machine has accumulated black like organic matter. CA: Discussed with the person in charge that the equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed frozen pork loin was thawing under room temperature at the meat sink. Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below.

Observed time/temperature control safety food are above 41F of clod holding temperature in the walk in cooler and one reach in cooler. Please see the temperature log for out of temperature foods (marked with asterisks). CA: Discussed with the person in charge that time/temperature control safety food shall be maintained at 41°F (5°C) or below for cold holding.

Observed the available chlorine sanitizer in the mechanical dish machine at the bar are at 0 ppm. CA: Discussed with the person in charge that a chemical sanitizer such as chlorine should be from 50-100 ppm to sanitize equipment and utensils at the mechanical and manual dishwasher.

Observed food employee was using vegetable sink for thawing shrimp and pork. CA: Discussed with the person in charge that a facility should have a designated produce sink for washing produce and a designated meat sink for washing meat and fish. COS: Person in charge washed the vegetable sink and sanitize it.

Observed employee has dumped ice at the handwashing sink. Discussed with the person in charge that a handwashing sink may not be used for purposes other than handwashing. Person in charge removed the ice.

Observed one food employee place shredded carrots inside of a single service container using their bare hand. Discussed with the person in charge that food employees shall wash their hands before touching any ready to eat foods except for washing fruits and vegetables. COS carrots were discarded.

Observed time/temperature control safety food such as raw chicken, raw shrimp, raw salmon at the sushi bar are above 41F. Discussed with the person in charge that time/Temperature Control for Safety Food for Cold Holding shall be maintained at 41°F (5°C) or below. Person in charge kept all food items in the walk-in cooler to control the temperature.

Observed three buckets of cooked noodles are stored uncovered at the bottom shelve. Discussed with the person in charge that storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS Person in charge covered the buckets with lids.

Observed frozen pork loin was thawing under room temperature at the meat sink. Discussed with the person in charge that time/temperature control for safety food shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less; or completely submerged under running water at a water temperature of 70°F (21°C) or below.

Observed food employees were handling food without wearing proper hair restraints. Discussed with the person in charge that employees preparing or handling food shall use effective and clean hair restraints worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Observed food employee was handling food with wristwatch. Discussed with the person in charge that food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food except for a plain ring such as a wedding band.

Observed spoon near the rice cooker was stored in the water at 95F. Discussed with the person in charge that in use utensils should be 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.

Observed multiple food items and single serve items are directly stored on the floor at the upper floor. Discussed with the person in charge that food items and single served items shall be at least 6 inches (15 centimeters) above the floor.

Observed multiple employee food items are stored all over the facility near the food preparation area, near the clean dishes. Discussed with the person in charge that areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.