Lemongrass Thai & Sushi

Observed several time/temperature control for safety food items held for longer than 24 hours without datemarking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Person in charge placed proper datemarking labels on the food items.

Observed metal containers of sugar, salt, MSG next to the cooking station lacking labels. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement.

Person in charge placed proper labels on containers.

Observed personal keys stored on shelf above prep top cooler. Observed personal food and canned drink stored in reach-in cooler not in a designated area. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge moved items to a proper designated area.

Observed container of tofu, container of bean sprouts, and 2 containers of butter uncovered in the reach-in cooler in the main kitchen. Observed egg rolls in reach-in freezer stored uncovered. Observed container of carrots stored uncovered in the reach-in cooler across from the warewashing machine. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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. Person in charge properly covered food containers.

Observed container of carrots in the reach-in cooler in main kitchen with a discard date of 03/28. Observed container of spicy tuna and container of tuna in sushi prep area with a discard date of 03/30. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, 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. Person in charge stated these items were prepped today, 04/01/2025, and the labels were not changed. Labels were corrected to appropriate prep and discard dates.

Observed several sauces made in house and seasonings removed from its in original containers not labeled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employee add labels to items with their common name.

Observed several metal and plastic containers wet stacking after cleaning on the rack above the warewashing area in the main kitchen. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Food employee arranged containers to properly air dry.

Observed soy sauce buckets stored directly on the floor in the main kitchen by the warewashing area. Except as specified in paragraph 4 of this subsection, 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. PIC had food employees move containers to an appropriate location at least 6 inches off the floor.

Observed personal cell phone stored on the prep top counter in the sushi area at the beginning of inspection. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Food employee removed personal device from the area.

Observed several sauces made in house and seasonings removed from its in original containers not labelled with its common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. The PIC had food employee add labels to items with their common name.

Observed facility without a thermometer to take temperatures of TCS food items. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Must correct within 10 calendar days.

Observed soy sauce buckets being reused to hold noodles, spicy mayo, rice vinegar, and other in-house sauces. Single-service and single-use articles may not be reused. Must correct within 72 hours.

Observed single-use containers stored directly on the floor in the main kitchen area by the warewashing area. Except as specified in paragraph 4 of this subsection, 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.

The PIC had food employees place items at least 6 inches off the floor.

Observed facility lacking test strips for warewashing machine and 3-compartment sink to check the concentration of the sanitizing solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Must correct within 10 calendar days.