Tuptim Thai Restaurant & Sushi Bar

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

Scoops in dry rice and corn starch.

Basic – Ceiling/ceiling tile shows damage or is in disrepair

In small hallway behind walk in freezer.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket by ice machine not inverted.

Basic – Dead roaches on premises

Multiple dead in room with water heater inside across from employee bathroom.

Basic – Duct tape used to repair nonfood-contact surface

The sliding doors of the sushi fish cases. nnRice bulk container lid in disrepair.

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

2 drinks on storage racks in hallway between kitchen and dish area. nDrink on shelf above clean dishes on rack in dish machine room.

Basic – Equipment and utensils not properly air-dried – wet nesting

Plastic containers on clean dish rack in warewashing room.

Basic – Floor soiled/has accumulation of debris

In the back storage room.

Basic – Food stored on floor

Bean sprouts in walk in cooler. nMultiple items in walk in freezer. nNoodles in water soaking on floor in hallway outside of kitchen.

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

Rice scoops in water at 74F in prep room. Operator removed all water. Corrected On-Site

Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable

Wooden shelves in walk in freezer and in the back dry storage area. nShelf in prep area that is wooden and not sealed.

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

Walk in freezer gasket soiled. nThe top of water heater.

Basic – Old labels stuck to food containers after cleaning

Multiple plastic containers in warewashing room on clean dish rack. nSome containers on clean dish rack over Three compartment sink in prep room.

Basic – Single-service articles improperly stored

Togo boxes on floor in back storage room.

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

Raw sushi fishes thawing at room temperature behind bar, employee placed fish in reach in cooler. Corrected On-Site

Basic – Unnecessary items/unused equipment on the premises

Unused extra pots and reach in cooler by back door in storage room.

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee placed soiled dishes in dishwasher then started putting away clean dishes with the same gloves.

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Employee cutting carrots in prep room no gloves. Operator had employee placed gloves on hands. Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nrice (112F – Hot Holding) in container on cutting board of reach in cooler on cooks line, item was finished before retemps could be taken.

High Priority – Toxic substance/chemical improperly stored

2 bottles of cleaner by clean plates on rack in warewashing room. Chemical moved. Corrected On-Site

Intermediate – Handwash sink not accessible for employee use at all times

Large chemical containers in front of Handwash sink in warewashing area making the sink inaccessible. nGreen plant in container of water inside the same hand washing sink.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At sink behind bar. Employee placed at bar. Corrected On-Site