Musashi Thai And Sushi Restaraunt

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Current Hotel and Restaurant license not displayed.

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly

Dishwasher (Chlorine 0ppm)

Basic – Hole in or other damage to wall

Next to wait area drinking glass storage.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Cookline utensils – water 81F. Operator removed. Corrected On-Site

Basic – No conspicuously located ambient air temperature thermometer in holding unit

Sushi display case.

Basic – Time/temperature control for safety food thawed in an improper manner

Container of pork thawing on countertop. Reviewed proper thawing procedures. Operator moved item to refrigerator. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw fish stored over ready to eat spring rolls in left cookline flip top. nRaw fish stored over top ready to eat sauce in storage area glass door cooler. nOperator stored all items properly. Corrected On-Site

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

Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit

Sushi rice marked 11am-3pm. Current time 4:10pm. nSee stop sale.

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

Sushi area – display – raw fish (41-45F); cooked eel (41-45F). Per operator items placed in unit approximately 2 hours ago. Items not prepped or portioned today. Operator moved items to reach in to quick chill. Corrective Action Taken

High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit

Sushi rice marked 11am-3pm. Current time 4:10pm. nSee stop sale.

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

Provided handout to operator. Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.