Wasabi Sushi & Thai Restaurant

Observed several containers of flour, sugar, and salt with scoops stored inside containers with their handles touching the surface of the food items.

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;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Person in charge arranged scoops so the handle was not touching the surface of the food items.

Observed a two employee cups stored on prep tables in main kitchen. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Person in charge moved employee cups to designated area.

Observed bowls of raw chicken stored over multiple boxes of broccoli located in walk in cooler in back of dry storage area. Food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. Person in charge rearranged foods by cooking temperatures.

Observed raw beef thawing next to 3-compartment sink in main kitchen. Observed raw beef thawing in sink completely submerged with no running water. 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.

Person in charge placed food items in walk-in cooler to continue thawing.

Observed dented cans stored on rack with undamaged cans in dry storage area located behind main kitchen. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Pf COS: PIC moved dented cans to office area.

Observed raw chicken stored next to vegetables on shelf in walk-in cooler. Also observed cooked chicken stored under raw chicken and cooked shrimp stored next to raw chicken on rack in walk-in cooler. Also observed raw beef stored and raw chicken stored directly on top of vegetables in walk-in cooler. Also observed raw chicken stored above raw scallops in reach-in cooler in main kitchen.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. COS: PIC stored foods according to their minimum cook temperatures.

Observed wet stacking of containers after cleaning. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Person in charge arranged containers to properly air dry.