Siam Sushi and Thai Cuisine

Observed handwash sink on the far left side of the kitchen with no paper towels. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. COS PIC placed paper towels at the handwash sink.

Observed black build up in the large ice machine in the facility. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: In equipment such as ice bins. PIC will have ice machine cleaned.

Observed frozen raw chicken and frozen raw beef/pork mixture being improperly thawed on the prep top table. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process. COS PIC placed frozen chicken and beef/pork mixture in the WIC to properly thaw.

Observed to go bowls being used as scoops in the salt and brown sugar containers. CA: 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. PIC will have scoops with handles placed in the containers with the handle sticking up.

Observed several 5 gallon soy sauce buckets being reused to store other food products. CA: Single-service and single-use articles may not be reused. PIC will have other food items placed in other food grade containers.

Observed to go bowls being used as scoops in salt and brown sugar containers. CA: Single-service and single-use articles may not be reused. PIC will have to go bowls removed from containers.

Observed two cutting boards in the facility that did not look clean to sight. CA: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. COS PIC had an employee clean the two cutting boards.

Observed egg shell in basin of handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. PIC removed egg shell.

Observed raw beef and raw chicken stored in reach in cooler uncovered. CA: Food shall be protected from contamination by 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. PIC covered food items.

Observed raw chicken on a counter improperly thawing. CA: Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. PIC moved raw chicken to refrigerator.

Observed live insects in the facility. 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 as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and
4. Eliminating harborage conditions. PIC will construct a pest control management plan with Arrow Exterminators.