U-SUSHI & THAI

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish stored over cheese Rangoon inside Frigidaire freezer in kitchen. Operator moved cheese Rangoon and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ; fresh garlic in oil 65F room temperature held less than 4 hours ago in cook line under no temperature control for food safety. Per manager intentions are to be cold held, Operator placed fresh garlic in oil inside reach in cooler to quick chill. Foods not prepared or portioned today. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a public health control for sushi rice in sushi station , sushi rice made less than 4 hours ago , No without written procedures available. Printed TPHC form and provided to manager. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance. Men restroom, operator closed Corrected On-Site

Basic - Equipment in poor repair. Trays for dishes that goes into dish washer peeling off in ware washing area.

Basic - Kenmore Reach-in bottom shelf with rust that has pitted the surface in storage area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters soiled with dust / grease in cook line. 2. The side of flour tray is heavily soiled on cook-line next to fryer. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Krab rangoon stored in thank you bag in chest freezer by the entrance to the back area. Operator removed and placed krab Rangoon in an approved food grade bag. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon skin on top container with sliced cucumbers in reach in cooler under flip top at front counter. Operator moved raw fish and stored correctly on lower shelf. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook-line next to fryer ; cooked shrimp (82°F - Hot Holding) foods made less than 4 hours ago under no temperature control for food safety , operator decided he will cold hold the food instead of hot holding. Operator moved to reach in cooler to quick chill. Suggested using TPHC. Printed form and provided to manager. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution in bucket above 200ppm chlorine at front counter. Operator remade sanitizer solution to 100 ppm chlorine Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time for sushi rice in sushi station made less than 4 hours ago without written procedures. Provided TPHC form to manager.

Basic - Accumulation of black mold-like substance on ice machine reflector inside ice machine, operator removed reflector , washed , rinsed and sanitized during inspection. Corrected On-Site

Basic - Bucket of ginger stored on floor next to sushi prep line on front counter. Operator elevated. Corrected On-Site Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed under cooking equipments in cook line.

Basic - Kenmore Reach-in bottom shelf with rust that has pitted the surface in storage area. Operator covered with tin foil. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. The side of flour tray is heavily soiled on cook-line next to fryer. 2. Hood filters soiled with dust in cook line.

Basic - Stored crab Rangoon and noodles not covered in chest freezer by entrance to the back area in kitchen. Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF- Raw salmon over RTE cream cheese wonton. Employee placed RTE wontons above salmon. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained

Basic - Food stored on floor. Front counter- container of pink ginger, Employee placed on shelf Corrected On-Site Repeat Violation

Basic - Screening is not 16-mesh to the inch. Operator has a curtain like door . Advised operator to install a proper screening door with a 16-mesh

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter - two wiping cloths on prep table by sushi bar, Employee removed Corrected On-Site

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 200 ppm. Employee prep new sanitizer bucket, chlorine sanitizer at 100 ppm Corrected On-Site

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 sanitizer at 00 ppm

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer chlorine at 00ppm

Basic - Food stored on floor. Cook line, container of ginger sauce, employee placed on shelf Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed on sanitizer bucket Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken in plastic wrap stored over raw beef in plastic wrap in large white freezer in kitchen. Raw chicken moved to low shelf by manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Stocked by manager. Corrected On-Site

Intermediate - No soap provided at handwash sink in prep area. Stocked by manager. Corrected On-Site

Basic - Food stored on floor. Observed three five-gallon containers of soy sauce on floor in prep area. Containers moved to low shelf by manager. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Observed fly tape over prep table in kitchen. Tape removed by manager. Corrected On-Site