Sushi Thai Japanese and Thai Cuisine

Observed an employee handling/prepping salad without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable, or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair, including beards and mustaches longer than one-half inch. Place a hair net on hair to prevent contamination.

Observed an employee handling/prepping salad while wearing several bracelets on her wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Remove bracelets from wrist before proceeding to handling/prepping foods.

Observed an employee purse stored on top of single-use items and observed an employee bag stored near food items that are used for serving consumers. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings.

Observed time/temperature control for safety food items above 41F inside the reach in cooler: Hot and Sour soup 50F, Egg Drop soup 51F and Crab Angels 51F. Ambient air temperature of the unit is 50F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food items were discarded.

Observed Time/Temperature Control for Safety (TCS) foods in the reach in cooler in the main kitchen cold holding above 41F. The items were inside the unit over night and were discarded. The ambient air temperature of the unit is 47F. The ambient air temperature of the unit came down to 41F during the inspection. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F.

Observed the in-use utensil directly touching the cornstarch inside the container. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored 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. COS: PIC removed the utensil placing the handle above the cornstarch.

Observed sushi rice (75F) being held on time as public health control, not marked with a start or end time. If time without temperature control is used as the public health control up to a maximum of 4 hours:The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. Employee discarded the rice.

Observed the side door of the dumpster open with trash stored inside. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered With tight-fitting lids or doors if kept outside the food service establishment. Employee closed the door on the dumpster.

Observed fried rice (127 F) inside the rice cooker hot holding below 135 F. Told per cook, the fried rice was inside the rice cooker for 8-10 minutes and was just freshly cooked before being placed inside the rice cooker. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): fried rice was moved to the cooking wok to reheat to 165 F.

Observed no hot water coming out of the faucet at the hand sink in the main kitchen area. Told per the cook and Person In Charge (PIC), the hot water is turned off every night and turned on every morning. Told by the PIC there is a gasket part that is needed to resolve the issue. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Please get the hand sink repaired as soon as possible. The hot water should remain on and not turned off at the hand sink.

Observed the certified food safety manager (CFSM) certification posted has expired on Aril 3, 2024. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in anapproved food safety training course, pass an approved exam and obtain a new certificate. Have an employee take and pass an approved CFSM course.

Observed an employee's personal non single use cup stored on the prep table while an employee were prepping crab angels. Also observed an employee's single use cup with straw and lid on the make table next to food items.Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Employee removed the cups.

Observed a sponge and single use bowl stored inside the handwashing sink. A handwashing facility may not be used for purposes other than handwashing. Employee removed items from sink. Train staff on proper usage of the hand sink.

Observed the door of the reach-in units in the sushi area do not work probably and are not screwed in. When you grab one door to open, they both fall out. The unit is being used for service. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Repair the door of the unit or replace it.

Observed Time/Temperature Control for Safety (TCS) foods in the prep top cooler in the sushi station not holding 41F or below. The items below in the reach-in portion were holding fine. PIC states all the items have been there since last night. All cold hold TCS foods must be 41 F or below. Items discarded. If the top part of the unit doesn't hold the items cold, either use ice to the containers, use TPHC during service with a log, or do not use.

When entering the facility I asked an employee who was the person in charge (PIC) and they stated that there was no PIC at the moment but that they were on their way. There must be a person in charge on the premises of the food service establishment at all times. Construct a proper chain of command so that when the PIC is not here there is someone in charge of the food service establishment operations. Employee called PIC and they arrived shortly after.

Observed the doors of the reach-in units in the sushi area do not work probably and are not screwed in. When you grab one door to open, they both fall out. The unit is being used for service. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Fix the doors of the unit or replace it.

Observed several Time/Temperature Control for Safety (TCS) foods inside of the reach-in cooler above 41 F. The ambient air temperature inside the unit at 48 F. All cold hold TCS foods must be 41 F or below. Corrected on Site (COS): Food items inside the unit held less than 4 hours were moved to the walk-in cooler. Other items were discarded. Call a reputable company to come and repair/provide service to the reach-in cooler.

Observed a food handler cutting lettuce without wearing a hair restraint. Employees preparing or handling food shall use effective and clean, disposable, or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one-half inch. Place a hair net on hair to prevent contamination.

Observed a gap at the bottom of the rear door in the kitchen area. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. Place a door sweep at the bottom of the door to prevent rodents and pests from entering the establishment.

Observed an opened box of single-use bowls stored on the floor in the kitchen area. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. Store opened box of single-use bowls off of the floor.

Observed the lid on the outside dumpster on the ground and is not attached to the dumpster. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Call the dumpster company to have the dumpster replaced.

Observed numerous pieces of equipment being stored in the facility that are no longer being used. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment, such as litter or equipment that is nonfunctional or no longer used and litter. Unnecessary equipment can lead to harborage areas for pests. Remove slicer, display cases, and other equipment not being used and unnecessary for the operation.

Observed employee phones stored next to the food seasonings in the cooking area. All employee items must be stored away from food, single-use items, clean equipment, and clean linen. Designate an area for employees to store their belongings.