Mali Thai Sushi

Basic – Bowl or other container with no handle used to dispense food

Cup without handle used to dispense rice in prep area Repeat Violation

Basic – Equipment or utensils not designed or constructed in a durable manner

Handle on glass door reach-in cooler near bar area cracked/ in disrepair

Basic – Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles

Sanitizer bucket stored on floor in front service line. Operator placed another bucket under sanitizer bucket. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce

Raw shrimp stored over unwashed vegetables in reach-in cooler in kitchen area across from ice machine

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Sanitizer Bucket (Quaternary 500ppm) in front service station and in sushi making station. Operator remade solution and retested at 300ppm Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

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

Cutting boards at sushi making station and at reach-in cooler on cookline soiled/ stained. Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Employee on cook line used hand wash sink to wash container. Discussed with employee hand wash sink is only to be used for handwashing Repeat Violation

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection Repeat Violation