MAHI SUSHI THAI CUISINE AND PHO
15880 SUMMERLIN RD UNIT 108
Overall Food Safety Rating
★★★½☆ (3.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/31/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator emptied water. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer. **Corrective Action Taken**
Food safety inspection conducted on 10/31/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 8/8/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface with krab.
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment at cook line.
Food safety inspection conducted on 8/8/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1: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.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 11-26-1: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. Observed forms not completed.
Food safety inspection conducted on 1/4/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/15/2023
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on sanitizer. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/15/2023 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).