Aroy Thai And Sushi

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors

Women restroom Repeat Violation

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Acoustic tiles over sushi bar

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage over cooler in kitchen, removed Corrected On-Site Repeat Violation

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Open container of whole crab on door of white cooler (personal use)

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and glasses on shelf over cooler in kitchen

Basic – Employee with no hair restraint while engaging in food preparation. Male employees handling food with no hair restraints Repeat Violation

Basic – Food stored on floor

Cooking oil on floor at cook line

Basic – Ice buildup in chest reach-in freezer.

Basic – Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried Thai noodle balls prepared on site with no labeling. Discussed proper labeling with operator, item removed from counter

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Accumulation of grease on gas lines behind cook line

Basic – Stored food not covered

Multiple items in reach in freezer

High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with no gloves, then no hand wash

High Priority – Nonfood-grade bags used in direct contact with food

Multiple items in reach in cooler and freezer Repeat Violation

High Priority – Nonfood-grade containers used for food storage – direct contact with food

Flour stored in white trash can in kitchen with lid that does not seal

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over vegetables in cooler at sushi bar, order corrected Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nPackaged food not labeled as specified by law

Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nshell eggs 77F on cook line, held less than 4 hrs, discussed adding to time as a public health control

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting boards stained on cook line

Intermediate – Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate – Packaged food not labeled as specified by law

Containers of rehydrated fish paste sold at register with no labeling. Operator advised product purchased from oriental market. 83F Product packaged in unsealed plastic container and covered in bubble wrap