Hamachi Thai & Sushi

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.n-Observed accumulation of brown like substance buildup inside ice machine.

Basic – Bowl or other container with no handle used to dispense food.n-Observed no handle bowl used to dispense rice at dry storage area.

Basic – Buildup of food debris/soil residue on equipment door handles.n-Observed accumulation of old food residue buildup on microwave door and exterior.

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

Basic – Employee with no hair restraint while engaging in food preparation. Observed sushi chef with no hair restraint. Corrected On-Site Repeat Violation

Basic – Food stored on floor.n-Observed containers with cooking oil stored on kitchen floor. Repeat Violation

Basic – In-use tongs stored on oven door handle between uses.

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.n-Observed accumulation of old food residue buildup inside whirlpool freezer Repeat Violation

Basic – Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of dust buildup on wall behind ice machine.

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.n-Observed chlorine sanitizer at dishwashing machine at 00 ppm. Operator replenished sanitizer solution. Read at 50 ppm. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. n-Observed at 1:34 p.m., no time mark on sushi rice held using time as a public health control. As per operator, rice was prepared at 12:30 p.m. operator correctly time marked rice. Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n-Observed no date mark on curry sauce stored in walk-in cooler. Per operator, sauce was cooked on 07/31/2023. Operator correctly date marked Corrected On-Site Repeat Violation