Basil Thai and Sushi Bar LLC

Observed during the course of this inspection that the facility had a large bowl of raw lamb chops above "Ready To Eat"(RTE) fruit, vegetables, limes, lemons and croissants. COS: Lamb chops were relocated to where they were not above RTE items. CA: Glynn EH instructs management to ensure that raw animal foods are never stored above RTE food items.

Observed during the course of this inspection that the facility bar handwashing sink was not supplied soap or paper towels during the course of this inspection. COS: Staff supplied both items. CA: Glynn EH instructs management to ensure that all handwashing sinks are properly supplied hand soap and paper towels.

Observed during the course of this inspection that the facility ice scoop and bucket were being stored on top of the ice machine in dirt/debris/old grease buildup. COS: The bucket and scoop were removed to be cleaned and sanitized. CA: Glynn EH instructs management to ensure that all food contact equipment is kept themselves and stored in areas that are clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had cleaners and sanitizers stored above single use items and food throughout the facility. COS: All items were relocated when identified. CA: Glynn EH instructs management to ensure that all chemicals and potentially toxic substances are properly stored separate and away from food, equipment, and single use items.

Observed during the course of this inspection that the facility had an unlabeled spray bottle with chemical inside of the women's restroom. COS: The bottle was discarded. CA: Glynn EH instructs management to ensure that all working containers of chemicals are labeled with the common name of the chemical.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna located in the "walk in" cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded. CA: Glynn EH instructs management to train staff that all ROP fish must be completely removed from the reduced oxygen packaging before thawing.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to display the most recent inspection report at all times.

Observed during the course of this inspection that the facility dishwasher was attached to a "bone dry" bucket of sanitizer supplying 0ppm to the dishes. COS: Glynn EH instructed management to use the bucket of new sanitizer and restore supply. Management complied. CA: Glynn EH instructs management to begin a daily testing procedure to ensure that the chlorine sanitizer is being supplied at levels of 50-100ppm.

Observed during the course of this inspection that the ice machine located in the main bar displayed significant black buildup inside of the unit. COS: Glynn EH instructed management to unplug the machine and discard the ice for cleaning/sanitizing. Management complied. CA: Glynn EH instructs management to ensure that all food contact surfaces are cleaned and sanitized often enough to ensure that they are being kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had old pest droppings in multiple areas of the main kitchen. CA: Glynn EH instructs management to ensure that all old pest droppings are cleaned up immediately upon discovery.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to display the most recent inspection report at all times.

Observed during the course of this inspection that the facility had a knife stored in room temp water and was using multiple cups with no handle with dry food. COS: Knife was removed from water as well as all cups. CA: Glynn EH instructs management to ensure that all knives are either stored in running water or water that is 135 deg f or above, and that only scoops with handles are used with dry foods so that the handle can be stored out of contact with the product.

Observed during the course of this inspection that the non food contact surfaces of storage equipment displayed old dirt buildup on them. CA: Glynn EH instructs management to schedule a deep clean if the equipment in the facility and to ensure that the equipment is cleaned often enough to prevent the dirt buildup.

Observed during the course of this inspection that the facility walls displayed significant old food debris/grease buildup. CA: Glynn EH instructs management to schedule a deep clean of the facility and to increase cleaning frequency to often enough to keep the buildup from accumulating.

Observed during the course of this inspection that the facility does not have a "CFPM" on staff. CA: Glynn EH instructs facility to acquire a CFPM ASAP.

Observed during the course of this inspection that the facility dishwashing machine was being used and also not supplied sanitizer. COS: Management restored the supply of sanitizer. CA: Glynn EH instructs management to ensure that the dishwashing machine is being properly supplied sanitizer at at all times of use.

Observed during the course of this inspection that the ice machine located inside of the main kitchen displayed significant black buildup inside of the unit on food contact surfaces. COS: Management unplugged the machine and discarded the ice. CA: Glynn EH informed management that due to multiple historical violations the unit needs to have its internal surfaces cleaned and sanitized weekly.

Glynn Eh strongly suggest removing the unit if it not being used frequently.

Observed during the course of this inspection that that chemicals/first aid supplies were being stored above food and prep equipment and areas at in multiple areas of the facility. COS: Chemicals were relocated when observed. CA: Glynn EH instructs management to train staff that all chemicals and potentially toxic substances are to be stored separate and below any food or equipment that could be contaminated.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna located in the "walk in" cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded. CA: Glynn EH instructs management to train staff that all ROP fish must be completely removed from the reduced oxygen environment before thawing.

Observed during the course of this inspection that the facility had old pest droppings in multiple areas of the main kitchen. CA:Glynn EH instructs management to ensure that all old pest droppings are cleaned up immediately upon discovery.

Glynn EH instructs management to perform immediate deep cleaning in areas that pest droppings were observed and contact Glynn EH once cleaning has been completed for verification.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report. CA: Glynn EH instructs management to display the most recent inspection report at all times.

Observed during the course of this inspection that multiple handwashing sinks in main kitchen were not supplied any form of handwashing cleaner. COS: PIC went and found hand soap for the sinks. CA: Glynn EH instructs management to ensure that the facility handwashing sinks are properly supplied handwashing cleaner and hand drying provisions at all times.

Observed during the course of this inspection that staff were creating sanitizer buckets from a wall mounted chemical mixing system that was not being supplied chemical, resulting in a sanitizer mix of 0ppm in the buckets. COS: Sanitizer buckets were discarded and re made from a wall mounted hook up that was being properly supplied with quat sanitizer. CA: Glynn Eh instructs management to ensure that all chemical sanitizer mixing systems are supplied with the appropriate sanitizer for the specific setup and that they are being supplied with sanitizer.

Glynn EH instructs management to train staff to alert management when the sanitizer supply has run dry so that management can ensure that the supply is replaced ASAP.

Observed during the course of this inspection that the facility ice machine in the main bar displayed black buildup on internal surfaces that was easily removed with a clean napkin. CA: Glynn EH instructed PIC to disconnect the power supply to the machine and ensure that the internal surfaces of the unit are cleaned and sanitized before it is used again.

Glynn EH instructs management to ensure that the unit is cleaned and sanitized frequently enough to keep it clean to sight and touch.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna and salmon located in a prep top cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded. CA: Glynn EH instructs management to train staff that all ROP fish must be removed from the reduced oxygen environment before thawing either by opening the packaging or completely removing fish from the packaging.

Observed during the course of this inspection that the facility had boxes of food and bagged ice stored directly on the floor in the main walk in freezer. COS: Foods/Ice were elevated. CA: Glynn Eh instructs management to train staff that all food products must be stored at least 6 inches off of the floor in a cool dry area protected from contamination.

Observed during the course of this inspection that soiled wiping cloths were being stored out of chemical sanitizer at the sushi bar and main kitchen prep areas. COS: Cloths were removed and stored in properly mixed sanitizer solution. CA: Glynn EH instructs management to train staff that all wiping cloths are to be stored inside of sanitizer solution once they become wet or soiled.

Observed during the course of this inspection that the facility had pest droppings in multiple areas of the main kitchen as well as glue traps that had old deceased pest attached to them. CA: Management displayed a pest control invoice from the previous month to Glynn EH to show active treatment being performed.

Glynn EH instructs management to ensure that all old pest droppings are cleaned up immediately upon discovery and that glue traps are discarded once they have trapped a pest.

Glynn EH instructs management to perform immediate deep cleaning in areas that pest droppings were observed and contact Glynn EH once cleaning has been completed for verification.

Observed during the course of this inspection that the back door to the main kitchen displayed significant gaps in the door frame large enough for light ot pest to travel through. CA: Glynn EH instructs management to have all doors to the outside elements sealed properly to ensure pest cannot enter the premises through those gaps.

Observed during the course of this inspection that the handsink in the main bar areas is not properly plumbed so that the water flows into the air gap and will spill directly on the floor if used. CA: Glynn EH instructs management to ensure that the system is properly repaired.

Observed during the course of this inspection that knives were being stored at the sushi prep area in cool water. COS: Knives were removed from water. CA: Glynn EH instructs management to properly train staff that all utensils that are stored in water must be store in water that is being kept at 135 deg f or above, or clean running water that is flowing through a plumbed system.

Observed a container of raw beef and fish being stored inside of a prep top cooler with temps ranging from 49 - 52 deg f. COS: Foods were discarded. CA: Management stated that a new prep top cooler would be ordered to replace the malfunctioning unit and staff were instructed to not store any TCS items inside of the unit.

Observed during the course of this inspection that the handwashing sink located in the main bar had broken plumbing which was leaking on the ground and was not being supplied hot water. CA: Management instructed bar staff to ensure proper handwashing at sinks that were working properly and being supplied hot water.

Management stated that repairs are scheduled for the sink.

Observed during the course of this inspection that the PIC at the sushi prep station had a bucket of food contact surface sanitizer that was mixed to a concentration of 500+ppm. COS: Bucket of sanitizer was discarded. CA: Management instructed staff to no longer hand mix sanitizer for the sanitizer buckets and to only acquire it from the properly mixed sanitizer machine located at the 3 compartment sink.

Observed during the course of this inspection that the facility Sushi cooler was malfunctioning and unable to supply temps below 41 deg f. COS: Facility removed sushi from the menu and ordered a new sushi cooler. CA: Management stated that the facility will not serve sushi until the receive the new properly functioning sushi cooler.

Observed during the course of this inspection that the facility back screen door had significant gaps along the bottom of the frame as well as the sides. CA: Management stated that repairs will be made that will supply a tight seal to the back door.