8: Hand sink in the sushi area did not have soap, pic stated the sink has not been used in 3days as they cut the line to make repairs but then were waiting in a part. When asked where they were washing their hands before sushi prep, pic stated in the back kitchen. Did notice the hot water worked. Pic did place soap at the sink and stated the part should be in tomorrow.
A warning letter will requested due to violation being noted on two consecutive routine inspections.
13: Observed small pans of raw beef and raw pork stored behind cooked shrimp and cooked chicken - raw items have to pass over ready-to-eat items. COS made pic aware and discussed proper storage, pic moved ready to eat foods to the back and pulled raw foods forward.
14: 3 comp set up and reading 0ppm chlorine, pic stated it was set up at open and had not check the levels since doing dishes. COS pic drained sink and reset to 50ppm chlorine.
31: Both bean sprouts and rice coolig the equipment that had an ambient temperature above 41°f
34: All reach-in coolers do not have a thermometer, the silver reach-in’s digital thermometer read 38°f but ambient temp was 45°f
53: Grease build up on walls near grill, air ven above 3 comp has filters but no cover
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations 8, 13, and 14.
A warning letter will requested due to violation #8 being noted on two consecutive routine inspections. Will provide applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Owner has changed the name change to "SMA Thai Sushi"
New hours tuesday through sunday: 11am-3pm, 5pm-8pm
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Repeat
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
IN
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
COS
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
COS
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
IN
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
53 Physical facilities installed, maintained, and clean
