Tara Thai and Sushi

Observed a container with prepared tuna did not have a date label on it at the time of this inspection. COS: Item discarded. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Observed multiple stacks of bowls and dishes being stored uncovered with food contact area exposed throughout the facility at the time of this inspection. COS: Items inverted. CA: Clean dishes shall be stored covered or inverted.

Observed dishwasher was not producing any chlorine sanitizer (0ppm) at the time of this inspection. COS: EH instructs staff to switch to manual warewashing while dishwasher is serviced. CA: Dishwasher shall produce a chlorine sanitizer concentration that is within the allowed 50ppm to 100ppm to avoid contamination.

Observed two rice scoops being kept in a small crock pot with water at a temperature of 124 F in the kitchen at the time of this inspection. COS: Management sent utensils to be washed and discarded water. CA: Between use utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C).

Observed several small "soup bowls", two large pots, and two stacks of small plates stored uncovered with the food contact surface exposed in the server and kitchen areas at the time of this inspection. COS: Inverted. CA: Clean equipment such as pots must be stored covered or inverted to protect from vertical contamination.

Observed a paper towel dispenser and soap dispenser with a large amount of grease and debris on top of it behind the cooking line in the kitchen at the time of this inspection. COS: Management cleaned dispensers. CA: All physical facilities must be maintained clean.

Observed multiple food items stored uncovered (frozen crab rangoon, frozen wonton, grill sauces) throughout the facility at the time of this inspection. COS: Manager covered all food items. CA: All food items shall be stored covered to avoid vertical contamination.

Observed single service items being used as scoops and being stored inside rice and MSG bins in the main kitchen at the time of this inspection. COS: Manager removed SSI from bins. CA: SSI shall not be reused nor stored in contact with food.

Observed ready to eat temperature control for safety food items (Salmon, imitation crab, cream cheese) being kept above the allowed 41 F in a display cooler at the bar area at the time of this inspection. COS: Advised manager to discard product. CA: Ready to eat time/temperature control for safety food shall be maintained at 41°F (5°C) or below at all times.

Observed during the course of this inspection that the facility had multiple packs of sushi tuna and ground tuna completely thawed in a reach in cooler located in the front food service sushi bar area. COS: Fish was discarded. CA: Management stated that all fish in reduced oxygen packaging will be removed from the package before thawing.

Observed during the course of this inspection that there were multiple corners of the facility with dead pest and pest indicators left on traps and mixed in with other dirt/debris. CA: Management stated that a deep cleaning would be conducted to remove all dead pest and pest indicators and staff would be trained to clean up all evidence of pest and pest traps whenever needed.

Observed during the course of this inspection that multiple shelves and other non food contact surfaces displayed significant old grease and debris buildup on them. CA: Management stated that they will have staff increase the cleaning frequency and intensity of the addressed areas.

Observed during the course of this inspection that the facility had significant buildup located on the ceiling tiles in the main kitchen. CA: Management stated that the ceiling tiles will be cleaned or replaced.

Observed during the course of this inspection that the soda gun nozzle located in the bar had significant buildup on a food contact surface. COS: Management had the nozzle cleaned and sanitized. CA: Management stated that they will increase the cleaning frequency of this piece of equipment.

Observed during the course of this inspection that 2 handwashing sinks located in the facility were not being supplied hot water. All other handwashing and food prep sinks were adequately supplied. CA: Management stated that they will contact a plumber and have the 2 malfunctioning sinks fixed/repaired/replaced to adequately supply hot water.