Sila Thai And Sushi

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – All cutting boards in kitchen has cut marks and is no longer cleanable.

Basic – All three reach-in coolers on cooks line and at sushi bar interior/shelves have accumulation of soil residues.

Basic – Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash

Clean glasses stored on drainboard exposed to splash from hand wash sink.

Basic – Damaged/spoiled/recalled food not properly segregated

nOne raw shell egg in container in reach-in cooler on cooks line.

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

Employee beverage on cutting board on reach-in cooler on cooks line

Operator removed drink. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee phone stored with containers being served to public above reach-in cooler on cooks line

Operator removed phone. Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

Three employees in kitchen engaging in food preparation without hair restraint.

Basic – Equipment in poor repair

nReach-in cooler door on cooks line gasket is partially removed.

Basic – Food stored on floor

5 gallons of cooking oil stored on floor on cooks line

Operator removed oil from floor. Corrected On-Site

Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling and floor in side of wok grill.

Basic – Ice buildup in reach-in freezer on cooks line.

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

Tongs stored on oven door

Operator removed tongs from door. Corrected On-Site

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

Reach-in cooler door gaskets on cooks line are soiled.

Basic – Stored food not covered

Reach-in freezer on cooks line na. Egg rollsnb. Dumplingsnc. Raw chicken nWalk-in coolerna. Raw chicken nb. Currync. Pineapplend. Coconut soupne. Pumpkin nf. Shredding carrotsng. Sliced onions.

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

Basic – Wood food-contact surface not properly sealed

Wood used as a shelf liner in walk-in cooler.

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

Food stored in thank you bags in kitchen.

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Reach-in freezer on cooks line

Raw fish stored over egg rolls nOpen container of raw chicken stored over vegetables removed from packaging.

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

One raw shell egg in container in reach-in cooler on cooks line.

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

na. sprouts (73F – Cold Holding); nb. rice noodles (68F – Cold Holding)nOperator placed ice on items

Reach-in cooler at 1:20pmna. cooked shrimp (46F – Cold Holding); nb. raw chicken (48F – Cold Holding)nnRe temp at 1:55pmnna. sprouts 50fnb. rice noodle 43fnc. cooked shrimp 39fnd. raw chicken 41f Corrected On-Site Repeat Violation

Intermediate – Handwash sink used for purposes other than handwashing

Scrubbing brush and pad inside bowl of hand wash sink at kitchen entrance

Operator removed items. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

nWalk-in cooler items prepared more than 24 hours agona. Coconut soupnb. Curry