THAI KITCHEN SUSHI BAR

2-2D: .06(2)(o)Observed pitchers being stored in front hand sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Pitchers were removed and sink was cleaned and sanitized.

4-2A: .04(4)(c)1(iv)Observed entire freezer with uncovered food being stored on shelves. ***2nd consecutive violation of the same code provision Food must be protected from cross 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. (C) Corrective Actions: All items were covered.

12C: .04(4)(m)Observed several wet wiping cloths being stored on counters and sinks throughout facility. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: All cloths were placed in sanitizer.

14A: .04(4)(k)Observed several scoops without handles being stored in direct contact with food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: All scoops were removed from food items.

15C: .05(7)(d)Observed an accumulation of dust and debris on the sides and behind food appliances and shelving throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

17C: .07(5)(a),(b)1,2,3Observed an accumulation of dust and debris on walls, floors, and ceilings throughout facility. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

4-2A: .04(4)(c)1(iv)Observed an entire freezer with uncovered food inside. Food must be protected from cross 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. (C) Corrective Actions: All food was discarded or covered.

6-1A: .04(6)(f)Observed several time/temperature as a safety control (TCS) food being held above 41 degrees. (see temp log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: All items were discarded.

12D: .04(4)(g)Observed cut fruits and vegetables with sticker still attached. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Items were discarded.

8-2B: .07(6)(b)Observed several spray bottles without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: All spray bottles were labeled with chemical common name.

17B: .06(5)(k),(l) Observed an accumulation of trash and debris on and around the back of the building. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean. (C) Corrective Actions: All trash and debris was removed from rear of building and relocated to the dumpster.

1-2A: .03(2)(a)-(l), (n)Today's unsatisfactory score demonstrates a lack of managerial control within the facility. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-1B: .03(5)(b)Observed employee washing hands with gloves on. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms in a handwashing sink that is properly equipped, including food employees must clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands or arms for at least 20 seconds, using warm water and a cleaning compound followed by using a hand drying provision at a handwashing sink that is properly equipped. (P) Corrective Actions: Gloves were removed and employee washed hands again.

12D: .04(4)(g)Observed fruits being cut with sticker still attached. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: All items were discarded.

13A: .02(1)(d)Facility not displaying most recent inspection report. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Today's report will be given to post.

15C: .05(7)(d)Observed an accumulation of dust and debris on the shelves and outside of the equipment throughout the facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2A: .03(2)(m)PIC cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report systems and/or illnesses) Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .07(3)(a)Observed two hand sinks without soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was placed at hand sinks.

3-1D: .04(5)(e)Person in charge (PIC) not able to show proof of parasite destruction of undercooked fishes. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)

4-2A: .04(4)(c)1(iv)Observed several foods being stored in stand up freezer, inside prep cooler, and walk in cooler without being covered. Food must be protected from cross 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. (C)

6-2: .04(6)(h)Observed several time/temperature as a safety control (TCS) foods being held longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

6-2: .04(6)(g)Observed several TCS foods that were held over 24hrs without a date mark. Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf)

11C: .04(6)(c)Observed unagi being thawed in water in hand sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Unagi was removed from water to be prepared.

12A: .04(4)(i)Observed several food items being stored in direct contact with undrained ice. Unpackaged food may not be stored in direct contact with undrained ice. (C)