THAICOON & SUSHI BAR

Food stored covered — Inspector Note: Observed four sauce containers and a container of cooked sweet potatoes stored uncovered in bottom of prep top cooler 1 (by ware washing) in main kitchen. Observed raw chicken stored uncovered in bottom of prep top cooler 2 in main kitchen. CA: Food shall be stored covered to prevent and protect against overhead contamination. COS: covers were added to all items.

Proper cold holding temperatures — Inspector Note: Observed bamboo shoots, baby corn, and raw chicken cold holding above 41F in prep top cooler 2 (by dry storage) in main kitchen. CA: When cold holding, TCS foods shall be maintained at 41F or below. COS: All items were discarded.

In-use utensils: properly stored — Inspector Note: Observed a scoop stored in a container of rice with the scoop touching the rice. Observed a pair of metal tongs stored in a small plastic container filled with stagnant water, observed at 58F. Observed several utensils (spoons and whisks) stored in a white bucket with stagnant water observed at 74F. C/A: 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). COS: water discarded and utensils place on a clean surface

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several employees drinks stored above food, food prep areas, and single use items like napkins. C/A: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS: employees drinks removed Discussed designated areas

Adequate handwashing facilities supplied & accessible — Inspector Note: Per PIC all sinks behind sushi bar are hand sinks. EHS observed green sanitizer buckets stored in 2 hand sinks. For the 3rd hand sink EHS observed a metal tray covering the sink making it inaccessible for hand washing. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. COS: items removed

Proper cold holding temperatures — Inspector Note: Observed several cold time/temperature control for safety food (TCS) distinguished by an asterisk (*) holding above 41F. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below **Per PIC, Items out of temperature were prepped before todays inspection around 10:30 or 11:00am.** COS: items moved to WIC with an observed ambient temperature of 40F. (raw shelled eggs in the right preptop and cooked carrots from the walk in cool (prep date of 12/2) discarded) ***Discussed that items shall be cooled to 41F before placing them in units for service