Tee-jay Thai Sushi Restaurant

Basic – Cardboard used to line nonfood-contact shelves

Shelving in dry storage with visibly soiled cardboard lining shelving. Warning

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

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

Cookline – left flip top – raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Warning

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

10 – 6 oz unopened packs of ROP salmon at cookline – 40-48F. Reviewed proper procedures. See stop sale. Warning

Basic – Ice buildup in reach-in freezer – cookline. Repeat Violation Warning

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

Raw shrimp stored over ready to eat vegetables in right cookline flip top. nSushi area – raw fish stored over ready to eat vegetables – left side low boy. nOperator stored all items properly. Corrected On-Site Warning

High Priority – Sewage/wastewater backing up through floor drains

Floor drain in storage room containing, ice machine and entrance to walk in cooler – floor drain with accumulated water approximately 18" around floor drain and slowly increasing. Employees have walked through water and spread to kitchen area and cookline. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package

10 – 6 oz unopened packs of ROP salmon at cookline – 40-48F. Reviewed proper procedures. See stop sale. Warning

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

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

Cookline – left flip top – raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale. Warning

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

Cookline – left flip top – raw beef (50-55F); calamari (55-59F); tofu (50-55F); cooked potatoes (53-55F); raw chicken (54-55F). Per operator items have been in unit over 4 hours. No items prepped or portioned today. Observed ice buildup on condensing coils. Operator immediately cooked chicken and beef. See stop sale. Repeat Violation Admin Complaint

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Cook washed hands in prep sink. Reviewed proper hand washing and cook washed properly in hand sink Corrected On-Site Warning

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 Warning

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Sushi rice. Provided Time as a Public Health Control Form to operator and reviewed. Warning

Intermediate – Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded

Wahoo. Per operator, fish will be cooked prior to serving. Corrected On-Site Warning