THRIVE ll RESTAURANT

Approved thawing methods used — Inspector Note: Observed frozen bag of food thawing out in a sink in main kitchen sink without running water. Advised PIC that items should be completely submerged under running water:

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a towel used in the sushi rice to observe humidity. CA: Advised PIC to find another technique to use that falls under regulations.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food packaging inside of the WIF stored on the floor, location main kitchen area. CA: 511-6-1.04(4)(q) - Food Storage (C) food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Wiping cloths: properly used and stored — Inspector Note: Observed several sanitizing cloths improperly stored on food prep counter tops. All wiping cloths shall be stored in sanitizer buckets in between use prevent contamination. COS: Advised PIC to always place soiled wiping cloths in sanitizer buckets in between use.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed poor lighting in WIC in main kitchen and no light turned on at all in WIF of main kitchen. CA: Advised PIC to have maintenance orders put in to order new lights or better lights.

Proper cold holding temperatures — Inspector Note: Observed tcs items located in salad station PT/RI coolers measuring at temperatures above 41F. CA: Advised PIC 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 (5°C) or below or 135°F (57°C) or above. PIC stated technician will arrive and service cooler.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed food packaging inside of the WIF stored on the floor, location main kitchen area. CA: 511-6-1.04(4)(q) - Food Storage (C) food shall be protected from contamination by storing the food: At least 6 inches (15 cm) above the floor.

Nonfood-contact surfaces clean — Inspector Note: Observed build up of dust debris along ice filter of main ice machine, Observed grease/condensation residue along upper surface of kitchen fryer. CA: 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: Observed missing ceiling tile in the main kitchen area, location is along main service line. CA: 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) Advised PIC Good Repair. All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Bar station hand washing sink without hand wash cleanser available for use. CA: 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) Advised PIC Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed Bar dish washer failure to dispense chemical sanitizer during wash cycle. CA: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) Advised PIC A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall meet specified requirements in accordance to the EPA or manufacturer label.

Proper cold holding temperatures — Inspector Note: Observed several tcs food items stored inside sushi PT cooler maintaining temperatures above 41F. CA: 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding, Advised PIC 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 (5°C) or below or 135°F (57°C) or above.