Thai Thai Restaurant Improves its Sanitary Rating
1861 N Pine Island Rd
Plantation, FL 33322
Health Inspection Reports
10/31/2016 | 0 Violations | Rating 5/5
No Violations Were Observed
7/15/2016 | 2 Violations | Rating 4.5/5
High Priority - - From inspection on 2016-07-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef in walk in cooler 46-48° F. Operator was aware that the walk in cooler was not maintaining 41 or below. Operator stated a technician was called.Ambient air temperature was 50-52° F.**Warning** - From follow-up inspection on 2016-07-14: Sauces in walk in cooler at 45-46° f **Time Extended** - From follow-up inspection on 2016-07-15: Sauces in walk in cooler were 45-46° F and ambient air temperatures were 47-47° F **Admin Complaint**
Intermediate - - From inspection on 2016-07-13: Intermediate - Walk-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. Ambient air temperature in walk in cooler is 50-53° F, operator stated a technician was called prior to start of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-07-14: Sauces in walk in cooler at 45-46. Ambient air temperature at 49-50. **Time Extended** - From follow-up inspection on 2016-07-15: Sauces in walk in cooler were 45-46° F. Ambient air temperature was 47-48° F. **Admin Complaint**
7/14/2016 | 3 Violations | Rating 4.5/5
Basic - - From inspection on 2016-07-13: Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning** - From follow-up inspection on 2016-07-14: Observed employees eating around/at prep table in the kitchen **Time Extended**
High Priority - - From inspection on 2016-07-13: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef in walk in cooler 46-48° F. Operator was aware that the walk in cooler was not maintaining 41 or below. Operator stated a technician was called.Ambient air temperature was 50-52° F.**Warning** - From follow-up inspection on 2016-07-14: Sauces in walk in cooler at 45-46° f **Time Extended**
Intermediate - - From inspection on 2016-07-13: Intermediate - Walk-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. Ambient air temperature in walk in cooler is 50-53° F, operator stated a technician was called prior to start of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection on 2016-07-14: Sauces in walk in cooler at 45-46. Ambient air temperature at 49-50. **Time Extended**
7/13/2016 | 10 Violations | Rating 3.25/5
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation. Employee washing dishes. **Repeat Violation** **Warning**
Basic - No handwashing sign provided at a hand sink used by food employees. Male restroom. **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0 ppm. Advised operator to use three compartment sink for ware washing. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken and raw beef in walk in cooler 46-48° F. Operator was aware that the walk in cooler was not maintaining 41 or below. Operator stated a technician was called.Ambient air temperature was 50-52° F.**Warning**
Intermediate - Encrusted material on can opener blade. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of lettuce at sushi bar. **Corrected On-Site** **Warning**
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth was rinsed at hand wash sink. **Corrected On-Site** **Warning**
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Intermediate - Walk-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. Ambient air temperature in walk in cooler is 50-53° F, operator stated a technician was called prior to start of inspection. **Corrective Action Taken** **Warning**
1/20/2016 | 12 Violations | Rating 3/5
Basic - Employee with no hair restraint while engaging in food preparation. Observed the employee cutting green onions was not wearing any hair restraint. He put on a hat after my arrival. **Corrected On-Site**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops in standing water with a temperature of 90°. The water was dumped and the scoops put in the 3 compartment sink for cleaning. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen raw chicken wings being thawed in standing water. The water was dumped and the chicken wings were put in the walk-in cooler. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Observed that a container of MSG on a shelf in dry stores is not labeled.
High Priority - Dented/rusted cans present. See stop sale. A can of oyster sauce and a can of bamboo shoots.
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Observed a cook put on one glove to handle raw chicken without washing hands. After being told, he then properly washed his hands. **Corrected On-Site**
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 an employee cutting green onions to be used later bare handed. He stopped cutting the onions after my arrival. also observed an employee put cut green onions in soup as a garnish bare handed. The Mgr informed him to use a spoon. **Corrective Action Taken**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area.
High Priority - Observed an employee handle raw chicken bare handed, then continue to handle clean equipment without washing his hands. He washed his hands after being told to do so by the Mgr. **Corrected On-Site**
High Priority - Raw animal food stored over cooked food. Observed raw chicken, beef and seafood stored above cooked sauces in a reach-in cooler. All this food was properly rearranged. **Corrected On-Site**
High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Observed 2 cartons of raw shell eggs left at room temperature on a cart on the cook's line. An employee put the eggs in a cooler. **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee use a 2 compartment prep sink to wash hands. A cook then made him wash his hands in a hand sink, which he did. **Corrected On-Site**
8/4/2015 | 0 Violations | Rating 5/5
No Violations Were Observed
8/3/2015 | 8 Violations | Rating 3.75/5
Basic - Employee with no hair restraint while engaging in food preparation. 2 kitchen employees. They both put on hair nets. **Corrected On-Site**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed the dishwasher using 2 sponge with green pads.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw cut-up chicken, raw chicken on a stick and raw chicken wings all being thawed at room temperature in the kitchen and dry food storage areas.
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. Tested 0 ppm
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Chicken broth at 47-51° and coconut soup at 48-52°
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw beef stored above cooked noodles and prepped carrots in the walk-in cooler. The beef was moved above raw chicken. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of coconut soup and chicken broth.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken broth and coconut soup in a reach-in cooler.
2/19/2015 | 6 Violations | Rating 4.5/5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed that the door handles of the upright reach-in freezer are soiled with food debris. Handles were cleaned immediately. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that line pans are stacked wet on a shelf in the kitchen.
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths under 2 cutting boards in the kitchen. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Container of sugar and MSG In the dry food storage area. Containers were labeled **Corrected On-Site**
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg rolls in hot hold at 115°
High Priority - Raw animal food not properly separated from ready-to-eat food. Observed that raw shrimp is stored behind peas and carrot in the top part of a Bain Marie cooler. When the shrimp is removed for cooking, this could result in raw shrimp juice dripping onto the peas and carrots. Sraw shrimp was moved in front of the peas and carrots. **Corrected On-Site**
10/10/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
8/8/2014 | 11 Violations | Rating 3.5/5
Basic - Bowl or other container with no handle used to dispense food. Observed a souffl cup is used to dispense chicken base on the cook's line. **Warning**
Basic - Hood soiled with accumulated grease. **Warning**
Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed sraw shrimp being thawed in standing water. **Corrected On-Site** **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are no sanitizer pails in use. **Warning**
High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All potentially hazardous foods kept on ice on the cook's line. Food was moved to the walk-in cooler. **Warning**
High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit on the cook's line. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed that when the establishment closes after lunch, the curry sauce is placed into a reach-in cooler. **Warning**
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. Observed raw chicken stored over raw seafood. **Corrected On-Site** **Warning**
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. **Warning**
Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Establishment puts ice in a steam table on the cooks line to try and store cold food cold. They also put raw meats and seafood in line pans in a stainless steel box with ice to try and keep the food below 41°. This method is not working as seen by the listed temperatures on the cook line. **Warning**
6/24/2014 | 10 Violations | Rating 3.5/5
Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
Basic - In-use wet wiping cloth/towel used under cutting board on the cook's line.
Basic - Packaged food has no English labeling. Some King of beef broth
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed an employee washing wares in a 2 compartment sink and not using sanitizer. All wares were put at the 3 compartment sink for proper cleaning and sanitizing. **Corrected On-Site**
High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice noodles in water on the cook's line.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale, cabbage and lettuce on the cook's line.
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit on the cook's line.
Intermediate - No probe thermometer provided to measure temperature of food products.
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of bleach above the 3 compartment sink. **Corrected On-Site**
3/21/2014 | 0 Violations | Rating 5/5
No Violations Were Observed
1/27/2014 | 9 Violations | Rating 4.5/5
Basic - Employee with no hair restraint while engaging in food preparation. Dish washer. **Corrected On-Site**
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
Basic - Hood soiled with accumulated grease.
Basic - Ice scoop handle in contact with ice. Inside the red igloo cooler next to the ice machine.
Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water by the rice Warner's in the kitchen. **Corrected On-Site**
Basic - Working containers of food removed from original container not identified by common name. Sugar and MSG
High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi maker. **Corrected On-Site**
Intermediate - Handwash sink used for purposes other than handwashing as evidenced by a knife and steel sponge in the hand wash sink at the sushi bar.
9/11/2013 | 5 Violations | Rating 4/5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front of the 6 burner stove and by the rice warmers. Found spatula in water at 91°f at re-inspection.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 67. Found cut cabbage at 47-54°f on the cooks line at re-inspection.
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. Chlorine sanitizer for the dish machine was at 0 ppm when tested at re-inspection
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 105-121 on counter in kitchen. We''re rapidly reheated. **Corrected On-Site** found 2 different sauces in the same place at 87-106°f at re-inspection.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
7/9/2013 | 15 Violations | Rating 2/5
Basic - Bowl or other container with no handle used to dispense food. Plastic take-out bowl used for pad Thai sauce **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In front of the 6 burner stove and by the rice warmers.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout the kitchen.
High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice and Time as a Public Health Control is not being used. Provide paperwork for process.
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 67°
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.
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 handle prepped celery bare handed **Corrected On-Site**
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Salmon used for sushi.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Coconut sauce in a reachin cooler.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sauces at 105-121° on counter in kitchen. We're rapidly reheated. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Intermediate - Handwash sink used for purposes other than Hand washing. Observed a waitress ringing wiping cloths in a hand sink. **Corrected On-Site**
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Intermediate - Spray bottle containing toxic substance not labeled. Behind the sushi bar.
4/19/2013 | 6 Violations | Rating 4.25/5
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.batter in kitchen - corrective action back in reach cooler
Basic - Stored food not covered in reach -in freezer.
Basic - Bowl or other container with no handle used to dispense food.
High Priority - Nonfood-grade containers used for food storage direct contact with food.non food grade paper used as food contact surface
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
9/6/2012 | 16 Violations | Rating 1.75/5
Critical - Working containers of food removed from original container not identified by common name. Water
Critical - Working containers of food removed from original container not identified by common name. MSG- Corrected On Site.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut vegetables- Corrective action-In iced bain marie Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 52* F- At sushi bar- Corrective action in reach in cooler-
Critical - Observed torn packages/bags of food exposing the contents to contamination. Japanese crumbs-
Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauce in tall reach in coolerCorrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Several item in reach in freezer
In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sushi bar
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
Critical - Observed handwash sink used for purposes other than handwashing. Sushi bar
Critical - Covered waste receptacle not provided in women's bathroom. Both stalls
Critical - Outer openings of establishment cannot be properly sealed when not in operation. Both back doors
Critical - Observed container of medicine improperly stored.
6/19/2012 | 3 Violations | Rating 4.25/5
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrective Action- Back in walk in cooler
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 48* F- Corrective action- In iced bain marie
Critical - Observed potentially hazardous food thawed at room temperature Sea food Corrected On Site.
3/2/2012 | 7 Violations | Rating 3.25/5
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetable at 50* F- Corrective action in bain marie
Critical - Observed potentially hazardous food thawed at room temperature.Chopped frozen chickenCorrected On Site.
Critical - Observed raw animal food stored over cooked food. Raw chicken over creamy sauce in reach in cooler by the back doorCorrected On Site.
Critical - Observed uncovered food in holding unit- Stuffed small pie-
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Critical - Observed employee putting on gloves without washing hands Corrected On Site.
Critical - Observed encrusted material on can opener.
11/10/2011 | 18 Violations | Rating 1.5/5
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Raw chicken at 70* F-Duck at 58* F- Salmon at 65* F
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Sauces
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw salmon 65* F Stop sale issued
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Duck at 58* F - Stop sale Issued
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetables - Cook line- at 50* F- Corrective action- Iced bath
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken-at 70*- stop sale issued-
Critical - Observed potentially hazardous food thawed at room temperature. Raw chicken Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over eggs Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area. Pasta, vegetables and sauces in walk in cooler
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed gaskets/seals on cold holding unit in poor repair. Reach in freezer by dry storage room
Observed utensils in poor condition. No handle on scoope- in sauces
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site Empty/ replaced-
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of tall reach-in freezer soiled with accumulation of food residue.
Observed residue build-up on nonfood-contact surface. Walk in cooler shelve
5/5/2011 | 10 Violations | Rating 4/5
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site.
Critical - Working containers of food removed from original container not identified by common name.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Equipment or utensils not designed or constructed in a durable manner.walkin shelves rusted
Nonfood-contact equipment not designed and constructed in a durable manner.cup used as scoop
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Critical - Observed interior of microwave soiled.
Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
Unwrapped single-service utensils not presented so that only the handles are touched.straws
12/14/2010 | 4 Violations | Rating 4/5
Critical - Working containers of food removed from original container not identified by common name. sauces & noodles in 5 gallon buckets in the walkin cooler.Corrected On Site.
Critical - Observed potentially hazardous food thawed in standing water. Scallops under steamtable.Corrected On Site.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Duck sauceCorrected On Site.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
3/20/2009 | 7 Violations | Rating 3.75/5
Observed attached equipment soiled with accumulated grease. Hood
Critical - Observed interior of microwave soiled.
Critical - Observed raw animal food stored over cooked food. Corrected On Site.
Critical - Observed soil buildup inside ice bin.
Observed wall soiled with accumulated food debris.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
3/20/2009 | 0 Violations | Rating 5/5
No Violations Were Observed
12/4/2008 | 17 Violations | Rating 1.5/5
Critical - Identity of food or food product misrepresented. Both take-out menus and in house menus advertise crab in numerous places, establishment uses imitation crabmeat.
Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2/4/09.
Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 2/04/09.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi bar and kitchen
Critical - Observed employee eating in a food preparation or other restricted area. kitchen
Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. In storage area with 3 reachin freezers.
Critical - Observed food stored on floor. walkin cooler.
Observed ice scoop with handle in contact with ice.
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. brown rice container
Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. japenese bread crumb container
Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. kitchen near rice cookers
Critical - Observed potentially hazardous food thawed at room temperature. tuna in kitchen .
Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler.
Critical - Observed unlabeled spray bottle.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walkin cooler
Critical - Required consumer advisory for raw/undercooked animal food not provided.Advisory is only printed on takeout menus. No signage in restaurant or on in house menus. This violation must be corrected by : 2/4/08.
Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.