Sushi Thai Of Naples Improves its Sanitary Rating

Basic - - From inspection on 2016-07-21: Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the reach in cooler next to the dish machine with rust pitted shelves. **Warning** - From follow-up inspection on 2016-09-26: recheck at next unannounced. **Time Extended**

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from oven door handle . **Corrected On-Site** **Warning**

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the reach in cooler next to the dish machine with rust pitted shelves. **Warning**

Intermediate - Hot water not provided/shut off at employee handwash sink. Observed no hot water at the hand wash sink in the uni sex bathroom to the right of the fish tank. **Warning**

Intermediate - Ice chute soiled/build up of mold-like substance/slime. Observed mold build up on the ice chute. **Warning**

No Violations Were Observed

Basic - Paper towel used as liner for food container. Observed asparagus in direct contact with paper towel. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49°F - Cold Holding); scallions (46°F - Cold Holding); potatoes (48°F - Cold Holding), all items stocked from walk in cooler approximately two hours ago per operator. All items removed to reach appropriate temperature. **Warning**

High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Observed employee put on gloves without washing hands, educated employee, employee rewashed hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon 49 °F and raw tuna 48 °F cold holding, items stocked in sushi top cooler approximately one hour ago. All items removed, double panned with ice to reach appropriate temperature. **Corrective Action Taken** **Warning**

High Priority - Raw animal food not properly separated from ready-to-eat food. Observed raw shell egg stored over egg rolls. Items reorganized. **Warning**

Intermediate - Employee used handwash sink as a dump sink. Observed food debris in handwash sink in sushi area. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Observed cooling sautéed bean sprouts covered with plastic top, items uncovered. **Corrected On-Site** **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Observed cooked chicken (49°F - Cold Holding); scallions (46°F - Cold Holding); potatoes (48°F - Cold Holding), ambient cooler at 69 °F. All items stocked from walk in cooler approximately two hours ago per operator, all items removed to walk in cooler. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer per operator without label, operator labeled. **Corrected On-Site** **Warning**

No Violations Were Observed

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**

Basic - Employee personal items stored in or above a food preparation area. Observed employees' personal phones on prep table **Corrected On-Site** **Warning**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning**

Basic - Plumbing system in disrepair. Observed broken pipe in wok station **Warning**

High Priority - Container of medicine improperly stored. Observed medicine on above prep table **Corrected On-Site** **Warning**

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. **Corrected On-Site** **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Repeat Violation**

High Priority - Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Employee was educated on proper hand washing procedures **Corrective Action Taken**

High Priority - Raw animal food stored over cooked food. Observed raw eggs over vegetables in RIC on cook line **Corrected On-Site** **Repeat Violation**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**

Basic - Cloth used as a food-contact surface. **Corrected On-Site**

Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris.

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over cooked food. Observed raw salmon over spicy mayo in RIC **Repeat Violation**

Intermediate - Handwash sink missing in food preparation room or area. No HWS in sushi area 3 comp sink needs to be a HWS **Warning**

Basic - Case/container/bag of food stored on floor in kitchen. Cooked rice stored directly on floor **Corrected On-Site** **Warning**

Basic - Dead roaches on premises. Observed approximately 10 dead roaches in and underneath stove Operator cleaned the dead reaches **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**

Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation** **Warning**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs over fish and vegetables **Repeat Violation** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches in stove **Warning**

Intermediate - Handwash sink missing in food preparation room or area. No HWS in sushi area 3 comp sink needs to be a HWS **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. HWS on cook line being used to stored dishes **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Reach-in freezer shelves soiled with food debris. **Warning**

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In sushi bar

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Lime scale build-up inside ice machine. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice for sushi 109° F Corrective measures taken: Time as a public health measure was emailed to the operator

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Observed sanitation bucket over 200 ppm chlorine **Corrected On-Site**

Intermediate - Cooked hamburger/cheeseburger ordered from children's menu not reaching a minimum internal temperature of 155 degrees Fahrenheit for 15 seconds or equivalent time/temperature combination as specified in cooking chart. Observed steak from the kids menu at 138° F Corrective measures taken: Steak was placed back on the stove

Intermediate - Handwash sink used for purposes other than handwashing. HWS on cook line being used as a dump sink

Intermediate - No handwash sink for employees. In sushi bar. There is only a 3 compartment sink

Basic - Case/container/bag of food stored on floor in walk-in freezer.

Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink over food in reachin freezer . **Corrected On-Site**

Basic - Ice scoop handle in contact with ice. **Corrected On-Site**

Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom.

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken by shrimp in reachin freezer. **Corrected On-Site**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator given form.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Drain cover(s) missing. In kitchen.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - No handwashing sign provided at a hand sink used by food employees. In restroom.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. *Milk 46°F. Tofu *46°F. Cut lettuce *46°F. In reach in "cold drinks" cooler. Products moved to working cooler. **Corrected On-Site**

Intermediate - Food manager certification expired.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice sushi area

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Corrected On Site.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. walkin

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.

Critical - Observed establishment utilizing time as a public health control without having written procedures.

Critical - Observed empolyee wash hands with no hot water.

Observed employee with ineffective hair restraint.

Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.

Observed build-up of grease on nonfood-contact surface. hood

Critical - Exit signs not properly illuminated. For reporting purposes only. kitchen

No plan review submitted and renovations in progress. new bar expanded seating

Critical - Shell eggs held at room temperature without time documentation. Corrected On Site. Moved to cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken piled too high in top of reachins. 56F at top. Corrected On Site. Amt of product lowered.

Critical - Observed potentially hazardous food thawed at room temperature. Chicken at sushi bar. Corrected On Site.

Critical - Observed door in poor repair, gaps around edge of back door leading out from kitchen.

Observed floor area(s) covered with standing water. Corner of service area under microwave.

Observed wall soiled with accumulated food debris. Walls under sushi bar, back of shelving. Cleaning started during inspection.

Observed attached equipment soiled with accumulated grease. Hood filters.

No Violations Were Observed

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs (2 dozen in bowl) held on cookline at room temperature without time documentation. Corrected On Site.This violation must be corrected by : 7/21/12.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in sushi display case and chicken and tuna in cookline reachin cooker all above 41F. Placed recently stocked items on ice. Repairman was called this morning. This violation must be corrected by : 7/21/12.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin ambient temperature above 60F. Cookline cooler ambient temperature at 57F. Repairman was called this morning. PHFs put on ice. Internal freezer door left open to cool walk-in cooler. This violation must be corrected by : 7/21/12.

Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs over sauce in walkin. Corrected On Site.

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Handled raw shrimp then plated vegetables without changing gloves or washing hands. Also handled raw beef with gloved hands then touched clean equipment. This violation must be corrected by : 7/21/12.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. No wash after loading dirty dishes before unloading clean dishes.Repeat Violation. This violation must be corrected by : 7/21/12.

Critical - Observed employee improperly washing hands. Rinsed gloved hands then dried on soiled cloth on cookline. This violation must be corrected by : 7/21/12.

Critical - Observed employee dry hands on apron after washing.This violation must be corrected by : 7/21/12.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Chlorine 100ppm after priming. Repeat Violation. This violation must be corrected by : 7/21/12.

Critical - Observed handwash sink used for purposes other than handwashing. Cookline handwash sink holding bowl. Used as both prepsink and handwash sink. Must be designated for handwashing only.This violation must be corrected by : 7/21/12. Repeat Violation.

Critical - Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves. On 5/24 callback, no food prep observed.

Critical - Violation: 35A-07-1Observed small flying insects in bar area. Fruit flies observed in sushi bar area. On 5/24 callback, a 3 fruit flies observed in bar area.

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license. Currently licensed for 95 seats-total seating at 130.

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Additional seating added-unit number 9 added to space. Contains seating and bathrooms.

Violation: 51-16-1No plan review submitted and additional space added to restaurant.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts held at room temperature.

Critical - Observed food stored in ice used for drinks. Sauce squeeze bottles stored in ice bin in sushi bar.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash hands before putting on gloves.

Observed build-up of grease on hood suppression system, kitchen floor, and prep tables.

Critical - Observed numerous dead roaches around entire premises.

Critical - Observed roach activity as evidenced by 3 live roaches by service station, 5 live roaches behind reach in freezer next to 3 sink, 40 live roaches found behind reach in coolers on cookline, 10 live roaches found by Pepsi reach in cooler by soup station, 2 live roaches under reach in freezer.

Critical - Observed small flying insects in bar area. Fruit flies observed in sushi bar area.

Observed personal care item stored with food. Purses stored on shelf with food.

Critical - Observed toxic item stored by food. Chemical spray bottles stored on shelves with food.

Critical - Observed incorrect information on Hotel and Restaurant license. Currently licensed for 95 seats-total seating at 130.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Additional seating added-unit number 9 added to space. Contains seating and bathrooms.

No plan review submitted and additional space added to restaurant.

Violation: 10UTENSILS NOT STORED IN WATER OF 135 DEGREES F

Critical - Violation: 12NO SPLASH GUARD FOR HAND SINK - HAND WASHERS SPLASHING ON TO READY TO EAT CASHEWS FOR GARNISHMENTS need barrier

Critical - Violation: 32NO SIGN / DISPOSAL BUCKET - SUSHI BAR

Critical - Violation: 35NO SELF CLOSING DEVISE FOR REAR DOOR

Violation: 42EXTRA EQUIPMENT IN REAR AREA

Critical - Violation: 50INCORRECT INFORMATION ON LICENSE MUST SUBMIT CHANGE SEATING FORM

Violation: 51MUST COMPLETE PLAN REVIEW FOR SECOND DINING ROOM - SUBMIT PLAN REVIEW FORM 7005 & APP'N FEE $150.00 - 3 SETS OF PLANS, MENU, PROOF OF WATER & SEWER FORM 7007 FOR LICENSE

Critical - FOODS ON FLOOR - BEEF - IN WALK-IN

UTENSILS NOT STORED IN WATER OF 135 DEGREES F

Critical - NO SPLASH GUARD FOR HAND SINK - HAND WASHERS SPLASHING ON TO READY TO EAT CASHEWS FOR GARNISHMENTS

Critical - BARE HAND CONTACT - EMPLOYEE OBSERVED PREPARING SEAFOOD NO GLOVES OR BARRIER

Critical - 3 COMPARTMENT SINK NOT SET UP IN PROPER ORDER

Critical - NOT SANITIZING PREP BOARD BETWEEN USES

GREASE BUIILD-UP BETWEEN COOKLINE EQUIPMENT

HEAVY GREASE BUILD UP WEST WALL EQUIPMENT WALL & FLOOR

KNIVES STORED IN CREVICES BETWEEN EQUIPMENT

Critical - NO SIGN / DISPOSAL BUCKET - SUSHI BAR

Critical - NO SELF CLOSING DEVISE FOR REAR DOOR

EXTRA EQUIPMENT IN REAR AREA

Critical - INCORRECT INFORMATION ON LICENSE MUST SUBMIT CHANGE SEATING FORM

MUST COMPLETE PLAN REVIEW FOR SECOND DINING ROOM - SUBMIT PLAN REVIEW FORM 7005 & APP'N FEE $150.00 - 3 SETS OF PLANS, MENU, PROOF OF WATER & SEWER FORM 7007 FOR LICENSE

Critical - 12 EMPLOYEES - NO CERTIFIED MGR ON SITE

No Violations Were Observed

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.9 persons working

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. two cards

Critical - Violation: 50-07-1Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form

Violation: 51-09-1Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.9 persons working

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working

Critical - Violation: 53A-19-1Observed expired Food Manager Certification. two cards

Critical - Violation: 53B-06-1Employees not informed of acceptable sanitary practices. proprr handwash

Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. 49f

Critical - Observed food stored on floor.

Observed ice scoop with handle in contact with ice. cook line

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.

Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. sushi bar

Critical - No handwashing sign provided at a handsink used by food employees. main sink

Critical - Hand wash sink lacking proper hand drying provisions.

Floors not maintained smooth and durable. around mop sink causing standing water

Critical - Observed incorrect information on Hotel and Restaurant license. 90 seats Repeat Violation. must submit change seating form

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. spoke w/ mgt about adding room qnd additional seating

Critical - No Certified Food Manager for establishment. all certifications are expired

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 9 persons working

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Observed expired Food Manager Certification. two

Critical - Employees not informed of acceptable sanitary practices. proprr handwash

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. working by 3rd run Corrected On Site.

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Critical - No list of certified food service managers available at the establishment.

No plan review submitted and renovations in progress. whoe new dining room added over 40 seats

Observed build-up of grease on nonfood-contact surface. really heavy, hood filters

Critical - Observed fish/molluscan shellfish recreationally caught offered for sale or service. for employees only, musst Be segregated

Critical - Observed food/ice received from unapproved source. fish

Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. water not changed

Critical - Observed incorrect information on Hotel and Restaurant license.

Critical - Observed incorrect information on Hotel and Restaurant license. 138 seats contact nnfd and utility

Critical - Observed opened/prepared container/package of ready-to-eat potentially hazardous food that does not bear a consume/sell by date/label. Food may not be served.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Observed the use of an unclean thermometer.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.

Violation: 29-18-1Drain cover(s) missing. kitchen

Violation: 29-18-1Drain cover(s) missing. kitchen

Critical - Violation: 53B-06-1Employees not informed of acceptable sanitary practices. not washing hands between activities concentrate on hand wash

Critical - Chlorine sanitizer solution not at proper temperature. Corrected On Site.

Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. spoon wait station

Critical - Hand sink missing at dishwashing machine or area. none at wait stationor dish wash area

Critical - Handwashing cleanser lacking at handwashing lavatory.only kitchensink

Critical - No handwashing sign provided at a handsink used by food employees. only kitchensink

Critical - No list of certified food service managers available at the establishment.

Critical - Observed employee eating in a food preparation or other restricted area. and w/open container

Critical - Observed employee improperly washing hands. no soap, less than 20seconds

Critical - Observed less than 1 handwash sink or number required by law for employees.

Observed old food stuck to clean dishware/utensils.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Observed soiled wet wiping cloth in use with fresh solution. prep line

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. on cook line 70f

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork

Critical - Vacuum breaker mising at hose bibb. hose mop sink in standingwater

Violation: 29-18-1Drain cover(s) missing. kitchen

Critical - Violation: 53B-01-1No professional hygiene and/or foodborne illness training provided. 2 employees

Critical - Violation: 53B-06-1Employees not informed of acceptable sanitary practices. not washing hands between activities

Carbon dioxide/helium tanks not adequately secured. kitchen

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 10ppmCorrected On Site.

Drain cover(s) missing. kitchen

Critical - Employees not informed of acceptable sanitary practices. not washing hands between activities

Equipment and utensils not properly air-dried. dish wear and utensils

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.

Critical - Food-contact surfaces not cleaned between contact with different raw animal products. Corrected On Site.

Critical - Hand sink missing in food preparation room or area. no sink designated in sushi bar

Critical - Handwash sink not accessible for employee use at all times. completely covered by utensil/condiment tray

Critical - No handwashing sign provided at a handsink used by food employees. bar

Critical - No professional hygiene and/or foodborne illness training provided. 2 employees

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi bar Corrected On Site.

Critical - Observed dented/rusted cans. oyster sauce, walk in

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no sink available

Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.

Critical - Observed incorrect information on Hotel and Restaurant license. outside seats added 88 seats

Critical - Observed potentially hazardous food thawed in an improper manner. shrimp mop sink

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. in unsanitized 3/c sink Bay

Critical - Person in charge failed to insure proper handwashing by employees.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. several items in walkin

Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.

Critical - Stop Sale issued due to adulteration of food product.

Drain cover missing. kitchen floor drain near chest freezer

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. in kitchen

Critical - Observed employee dry hands on clothes/apron after washing.

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. AOP isn't being maintained, no bare hand contact w/ RTE foods irregardless of subsequent cooking process. Observed bare hand contact with noodles, vegetables Corrected On Site. now gloved

Observed gaskets/seals on cold holding unit in poor repair. right side reachin cooler, cook line

Observed ice scoop with handle in contact with ice. ice bin Corrected On Site.

Critical - Observed ready-to-eat or potentially hazardous food prepared on-site and frozen not properly date marked. meats, seafood, etc. taken out of original packaging, then frozen without date marking.

Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only. ABC, K class extinguishers last tagged 7/2007

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, pail in cook line