KHOB KHUN THAI SUSHI

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. Oppm. Messed with line got to work. 50 ppm. Operator will still call ECO lab Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Carrots Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket make table Hood filters Repeat Violation

Basic - Single-service articles improperly stored. To go containers not inverted Corrected On-Site Repeat Violation

Basic - Stored food not covered. Krab Rangoon reach in freezer Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - 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. Operator forgot to time mark. Still under 4 hours Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened yesterday Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Frying oil Onions Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table

Basic - Single-service articles improperly stored. To go containers Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. 2 door short cooler server station

Basic - Stored food not covered. Crab Rangoon reach in freezer Corrected On-Site Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Ready to eat cabbage. Reach in cooler Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen

Intermediate - No soap provided at handwash sink. Sink in kitchen Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Equipment in poor repair. Gasket make table both Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door

Basic - Food stored on floor. Frying oil Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Door handles bottom make table and glass door reach in cooler Gasket reach in coolers all Wall by triple sink. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers cook line Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

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. Sent operator copy Corrective Action Taken

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 3 door reach in cooler Corrected On-Site

Basic - Equipment in poor repair. Both make table reach in coolers gaskets Gaskets under counter reach in cooler Repeat Violation

Basic - Food stored on floor. Rice Corrected On-Site Repeat Violation

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

Basic - Light not functioning. Under hood fan

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sushi reach in cooler Corrected On-Site Repeat Violation

Basic - Stored food not covered. Beef reach in freezer Corrected On-Site

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. 0 ppm. Will call eco lab and sanitize in triple sink till dishwasher is fixed

High Priority - Nonfood-grade bags used in direct contact with food. Reach in freezer

Intermediate - Handwash sink used for purposes other than handwashing. Food items in sink Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on make table Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Sushi prep guy Corrected On-Site

Basic - Equipment in poor repair. Gaskets make table Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door Repeat Violation

Basic - Food stored on floor. Frying oil Corrected On-Site

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

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Bottom reach in cooler #5 Outside rice container Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Sushi cooler Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and chicken thawing at room temperature. Still frozen. Educated operator Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Educated operator Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef make table Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp. 47f cold holding. Above chill line make table. Rapid chill in freezer Rechecked raw shrimp 41f cold holding Corrected On-Site

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. 400+. Corrected to 75ppm Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Advertising red snapper but didn't have invoice. Took red snapper off special menu board just advertised snapper. Educated on keeping invoice at restaurant to prove red snapper Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice Corrected On-Site Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Gaskets make table Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Floor under fryers (grease) Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

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

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-5 small flies Near dishwasher and hand sink. Warning - From follow-up inspection 2023-12-06: Time Extended

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Produce being stored in grocery bags in tall stainless cooler/freezer. - From follow-up inspection 2023-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy whipping cream in server station cooler without date mark - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - 1.Hood filters soiled with grease, food debris, dirt, slime or dust. 2. Exterior microwave dirty Repeat Violation - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice bin - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets on cooler door - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in stainless freezer. - From follow-up inspection 2023-12-06: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At servers area. Repeat Violation - From follow-up inspection 2023-12-06: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris and soiled residue. Cutting boards. Repeat Violation Warning - From follow-up inspection 2023-06-15: One cutting board new one still old and soiled Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. Heavily soiled hoods. Repeat Violation Warning - From follow-up inspection 2023-06-15: Time Extended

Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Repeat Violation Warning - From follow-up inspection 2023-01-20: Employee eating in kitchen. Admin Complaint

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Hoods, shelf at cook line, reach in gaskets. Warning - From follow-up inspection 2023-01-20: Hoods heavily soiled with grease. Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Discarded reachin cooler behind establishment. Warning - From follow-up inspection 2023-01-20: Time Extended

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg and touched clean equipment. Employee washed hands and sanitized equipment. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No aquaculture letter for farm raised salmon used for sushi. Owner contacted purveyor who sent correct aquaculture letter. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over miso paste in tall reach in cooler. Moved to properly store. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used as dump sink at front counter area. Cleaned and sanitized. 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. Time marked for sushi rice. No written plans available. Inspection printed time as a public health control form. Owner filled out during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Moved to dining room. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Grease under cook line equipment and crack/crevices of kitchen.

Basic - Hole in or other damage to wall. Small holes at drain board area. Owner caulked during inspection to fill in holes. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave cleaned and sanitized. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Grease on wall at cook line wall and hood filters.