BANGKOK CITY THAI AND SEAFOOD RESTAURANT INC
7378 SW 40 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/18/2024
High Priority
2
Intermediate
1
Basic
13
Total
16
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop starch. Operator removed bowl from starch container. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles soiled at reach in cooler near exterior door.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed at cook line and prep area. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile with air vent in dining room in disrepair. Observed water damage on ceiling tiles in kitchen and dry storage.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed old license from 2023 posted on wall. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-38-4:Basic - Food stored on floor. Observed plastic jug of oil stored on floor near exterior door. Employee placed jug of oil off of the floor. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handles. Employee removed tongs from door handle. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in coolers near exterior door and storage room soiled. Observed fan guards in sliding door reach in cooler soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelves inside of sliding door reach in cooler at cook line soiled with old food debris.
- 25-05-4:Basic - Single-service articles improperly stored. Observed cases of napkins and takeout containers stored on floor near dry storage.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at sushi bar kitchen soiled with grease buildup.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside of nonfood-grade bags inside of reach in cooler near exterior door. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shells eggs stored over washed produce inside of sliding door reach in cooler at cook line. Employee placed items in correct storage order. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside o hand wash sink at sushi bar kitchen. Repeat Violation
Food safety inspection conducted on 12/18/2024 revealed 16 total violations (2 high priority, 1 intermediate, 13 basic).
Inspection on 6/3/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Observed Interior of oven and microwave has accumulation of old food debris. Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed Interior of oven and microwave has accumulation of old food debris. **Time Extended** - From follow-up inspection 2024-06-03: Observed Interior of oven and microwave has accumulation of old food debris. **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Warning - From follow-up inspection 2024-03-29: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Time Extended** - From follow-up inspection 2024-06-03: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food, debris throughout kitchen and preparation areas. Warning - From follow-up inspection 2024-03-29: Observed walls soiled with food, debris throughout kitchen and preparation areas. **Time Extended** - From follow-up inspection 2024-06-03: Observed walls soiled with food, debris throughout kitchen and preparation areas. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-03-29: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended** - From follow-up inspection 2024-06-03: Observed wiping cloths improperly stored at cook line and sushi area **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. Warning - From follow-up inspection 2024-03-29: Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. **Time Extended** - From follow-up inspection 2024-06-03: Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night. Observed bean sprouts (54F - Cold Holding) at room temperature at cook line. As per manager, less than 30 minutes. Employee placed ice over container. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed shrimp tempura at 52F, shredded cabbage at 56F all cold holding at preparation reach in cooler at sushi area. As per employee, for less than 1 hour. Advised employee to place products inside unit that is at 41F or less. Observed bean sprouts at 66F at room temperature at cook line. As per manager, for less than 1 hour. Manager submerged container in ice. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2024-06-03: Observed shrimp tempura 43 F at preparation cooler at sushi area. Observed bean sprouts at 76F at room temperature at cook line. As per employee for approximately one hour. Employee added ice to container. Admin Complaint **Corrective Action Taken**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. As per manager, rice was prepared on the previous day. Warning - From follow-up inspection 2024-03-29: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. **Time Extended** - From follow-up inspection 2024-06-03: Observed portioned rice not date marked at reach in cooler at storage area. **Time Extended**
Food safety inspection conducted on 6/3/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 3/29/2024
High Priority
3
Intermediate
6
Basic
5
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-08-4:Basic - - From initial inspection : Basic - Observed Interior of oven and microwave has accumulation of old food debris. Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed Interior of oven and microwave has accumulation of old food debris. **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Warning - From follow-up inspection 2024-03-29: Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-03-29: Reach-in cooler interior/shelves have accumulation of soil residues. **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food, debris throughout kitchen and preparation areas. Warning - From follow-up inspection 2024-03-29: Observed walls soiled with food, debris throughout kitchen and preparation areas. **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning - From follow-up inspection 2024-03-29: Wet wiping cloth not stored in sanitizing solution between uses. **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. Warning - From follow-up inspection 2024-03-29: Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over juice at reach in cooler at sushi area. Warning - From follow-up inspection 2024-03-29: Observed raw beef stored over juice at reach in cooler at sushi area **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night. Observed bean sprouts (54F - Cold Holding) at room temperature at cook line. As per manager, less than 30 minutes. Employee placed ice over container. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed shrimp tempura at 52F, shredded cabbage at 56F all cold holding at preparation reach in cooler at sushi area. As per employee, for less than 1 hour. Advised employee to place products inside unit that is at 41F or less. Observed bean sprouts at 66F at room temperature at cook line. As per manager, for less than 1 hour. Manager submerged container in ice. Admin Complaint **Corrective Action Taken**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Mounthala Douangdara expired on 3-11-2019. Warning - From follow-up inspection 2024-03-29: Observed manager certificate for Mounthala Douangdara expired on 3-11-2019. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with stains. Repeat Violation Warning - From follow-up inspection 2024-03-29: Observed cutting board at cook line with stains. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times.Observed preparation table stored in front of hand sink at sushi preparation area. Observed garbage can and metal tray stored in front of hand sink at cook line. Warning - From follow-up inspection 2024-03-29: Observed preparation table stored in front of hand sink at sushi preparation area. Observed garbage can and metal tray stored in front of hand sink at cook line. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed glass rack stored inside hand sink at ware washing area. Employee removed racks. Corrected On-Site Warning - From follow-up inspection 2024-03-29: Handwash sink used for purposes other than handwashing. Observed glass rack stored inside hand sink at ware washing area. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures to manager via email. Repeat Violation Warning - From follow-up inspection 2024-03-29: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. As per manager, rice was prepared on the previous day. Warning - From follow-up inspection 2024-03-29: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. **Time Extended**
Food safety inspection conducted on 3/29/2024 revealed 14 total violations (3 high priority, 6 intermediate, 5 basic).
Inspection on 3/28/2024
High Priority
8
Intermediate
7
Basic
9
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed wiping cloth covering rice at cook line. Employee removed cloth and covered with aluminum foil. Corrected On-Site Warning
- 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. Observed thawed raw tuna stored inside reduced oxygen packaging at reach in cooler at sushi area. Coached manager and employee on proper thawing procedures. Warning
- 22-08-4:Basic - Observed Interior of oven and microwave has accumulation of old food debris. Repeat Violation Warning
- 36-37-5:Basic - Observed ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed squid thawing in standing water across from cook line. Advised employee to place product under cool, running water. Warning
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food, debris throughout kitchen and preparation areas. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed cook begin portioning rice at cook line, no hand wash. Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed raw fish stored inside non food grade bag at reach in freezer at sushi area. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken in plastic wrap stored over raw pork at reach in cooler at storage area. Employee rearranged products. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over juice at reach in cooler at sushi area. Warning
- 01B-13-4: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. Observed thawed raw tuna stored inside reduced oxygen packaging at reach in cooler at sushi area. Warning
- 01B-02-5: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. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp tempura (54F - Cold Holding); shredded cabbage (55F - Cold Holding) at preparation reach in cooler at sushi area. As per employee, since the previous night. Observed bean sprouts (54F - Cold Holding) at room temperature at cook line. As per manager, less than 30 minutes. Employee placed ice over container. **Corrective Action Taken** Repeat Violation Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water. Final reading, 100ppm. Corrected On-Site Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed manager certificate for Mounthala Douangdara expired on 3-11-2019. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board at cook line with stains. Repeat Violation Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.Observed preparation table stored in front of hand sink at sushi preparation area. Observed garbage can and metal tray stored in front of hand sink at cook line. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed glass rack stored inside hand sink at ware washing area. Employee removed racks. Corrected On-Site Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at sushi area. Manager replenished soap. Corrected On-Site Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures to manager via email. Repeat Violation Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned rice not date marked at reach in cooler at storage area. As per manager, rice was prepared on the previous day. Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only.Observed ladder, broom, chair and cooler in front of back exit door. Manager removed items. Corrected On-Site
Food safety inspection conducted on 3/28/2024 revealed 25 total violations (8 high priority, 7 intermediate, 9 basic).
Inspection on 9/21/2023
High Priority
2
Intermediate
4
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with black substance. Also observed dish racks with black stains. Warning - From follow-up inspection 2023-09-21: Observed interior of dish machine soiled with black substance. Also observed dish racks with black stains. **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Warning - From follow-up inspection 2023-09-21: Buildup of food debris/soil residue on equipment door handles. **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning - From follow-up inspection 2023-09-21: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-21: Current Hotel and Restaurant license not displayed. **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning - From follow-up inspection 2023-09-21: Employee with no hair restraint while engaging in food preparation. **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven has accumulation of food debris. Warning - From follow-up inspection 2023-09-21: Interior of oven has accumulation of food debris. **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. Warning - From follow-up inspection 2023-09-21: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area. Warning - From follow-up inspection 2023-09-21: Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding); cut tomatoes (70F - Cold Holding) at room temperature at expo area. As per employee, for approximately 15/minutes. Employee added ice to containers. Observed shrimp tempura (62F - Cold Holding); fish tempura (58F - Cold Holding) at preparation cooler behind sushi area. As per employee, for less than 2 hours. Advised employee to take products to reach in freezer or place food grade bags of ice over products. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-21: Observed cut lettuce at 54F, bean sprouts at 57F all cold holding at broom temperature at expo area. As per manager for approximately 30 minutes. Observed shrimp tempura at 43F, cut lettuce 42F, cut cabbage 43F all cold holding at preparation cooler at sushi area. Admin Complaint
- 41-15-5:High Priority - - From initial inspection : High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken** Warning - From follow-up inspection 2023-09-21: Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Time Extended** **Corrective Action Taken**
- 11-27-4:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-21: 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. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line. Warning - From follow-up inspection 2023-09-21: Observed cutting board with stains at cook line. **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2023-09-21: No probe thermometer provided to measure temperature of food products. **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Warning - From follow-up inspection 2023-09-21: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Provided written procedures vis email. **Time Extended**
- 46-01-4:- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Observed ladder and dust pan stored in front of back exit door near sushi area. - From follow-up inspection 2023-09-21: Observed ladder and dust pan stored in front of back exit door near sushi area. **Time Extended**
Food safety inspection conducted on 9/21/2023 revealed 15 total violations (2 high priority, 4 intermediate, 8 basic).
Inspection on 9/19/2023
High Priority
8
Intermediate
8
Basic
11
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with black substance. Also observed dish racks with black stains. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Warning
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed wiping cloth touching noodles at cook line and cut vegetables at sushi area. Employees removed cloths. Corrected On-Site Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Observed plastic containers of cooking oil and pickled ginger stored on floor near cook line. Employee placed products on shelf. Corrected On-Site Repeat Violation Warning
- 22-08-4:Basic - Interior of oven has accumulation of food debris. Warning
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at cook line. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at storage area. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Employee removed cloths. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry sauce (47F - Cooling) at reach in cooler at storage area. As per employee, item was prepared on previous day. Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food employees begin preparing rice and vegetables, no hand wash. Person in charge coached employees on proper hand washing procedures. Warning
- 09-01-4: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. Observed cook touch cut sliced tomatoes and cucumber and place on customer plate. Coached employee on bare hand contact. Employee discarded sliced tomatoes and cucumbers. Corrected On-Site Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw fish on the menu, no parasite destruction letter available. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground pork stored over krab sticks at reach in cooler at storage area. Employee rearranged products. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked curry sauce (47F - Cooling) at reach in cooler at storage area. As per employee, item was prepared on previous day. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (69F - Cold Holding); cut tomatoes (70F - Cold Holding) at room temperature at expo area. As per employee, for approximately 15/minutes. Employee added ice to containers. Observed shrimp tempura (62F - Cold Holding); fish tempura (58F - Cold Holding) at preparation cooler behind sushi area. As per employee, for less than 2 hours. Advised employee to take products to reach in freezer or place food grade bags of ice over products. **Corrective Action Taken** Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee took solution to dilute with water. **Corrective Action Taken** Warning
- 11-27-4: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. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked curry sauce cooling inside covered cooking pot inside reach in cooler at storage area. Provided cooling procedures to person in charge. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at cook line. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal strainers and ladles stored inside hand sink at cook line. Employee removed items. Corrected On-Site Repeat Violation Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink at ware washing area. Employee replenished soap. Corrected On-Site Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizes time as a public health control for sushi rice. Warning
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Observed ladder and dust pan stored in front of back exit door near sushi area.
Food safety inspection conducted on 9/19/2023 revealed 28 total violations (8 high priority, 8 intermediate, 11 basic).