SEA RACHA ASIAN CUISINE AND BAR

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled container of raw pork to place in walk in cooler and without washing hands employee handled ice scoop to scoop ice, discussed with operator employee washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. In reach in cooler and walk in cooler multiple food products stored in direct contact with non food grade paper towels, discussed with operator who removed paper towel liners. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw pork stored above cooked dumplings, discussed with operator who corrected storage of products. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen on preparation table next to flip top bean sprouts (47F - Cold Holding) per operator product not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who placed product in ice bath. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen cooked eggs (69F - Cooling) at 1:30 since 12:30 to 70F at 1:55, at this rate of cooling product will not reach 41F within 4 hours, discussed cooling method with operator who placed product on ice bath to chill. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black slime like substance, discussed with operator to clean and sanitize.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler at cook line door handles and gaskets soiled with accumulation of soil residues, discussed with operator to clean and sanitize.

Basic - Commercially processed reduced oxygen packaged Red Snapper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed with operator, see stop sale.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle with trash can wedged under handle, discussed with operator who removed tongs to be washed and sanitized. Corrective Action Taken

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and touch rice bowl at expo line; educated; employee washed hands; Corrective Action Taken

High Priority - Non-food grade paper towel used in direct contact with food - to cover cut up produce in cooler at cook line; educated ; removed 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 in walk-in cooler ; stored properly Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Chicken Stock dated 8/2 in walk-in cooler See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring rolls (55F - Cold Holding);in cooler #1 at cook line; food not prepared or portend today; food stored above other foods in flip top cooler; food out of temperature for approximately 1 hour; stored properly to quick chill; cooked rice (56F - Cold Holding)in cooler #2 at cook line; food not prepared or portioned today ; food out of temperature for approximately 30 minutes; advised to keep food inside the cooler during food service ; Corrective Action Taken Repeat Violation Admin Complaint

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed whole avocado stored with cut up avocado and washed peppers in flip top cooler; removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (50F - Cold Holding);at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved back inside cooler ; chicken (45F - Cold Holding)in walk-in cooler; as per operator food not prepared or portioned today; cooler door left open and air curtains in despair ; food out of temperature for approximately 30 minutes; food placed in ice and walk-in freezer door left open to quick chill Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in the kitchen

Basic - Bowl used to dispense rice at cook line Removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fried chicken thawing at room temperature at cook line Moved to cooler 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. Reviewed and emailed poster; operator printed during inspection 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. Emailed procedure and operator printed and posted during inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass door at cooler at cook line

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- glass cooler at cook line

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed in three compartment not sanitized after rinsing; educated operator; advised to run through dishwasher;

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (44-45F - Cold Holding) in walk cooler; as per opioid not cooked or portioned today;cooler door left opened; food out of temperature for approximately 15 minutes; moved to walk-in freezer to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- glass and handles on glass door cooler at cook line;

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Fried orange chicken in bags in freezer no date mark-operator states prepared on 01/22 - operator date marked. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chest freezer - employee ice cream with customer food x operator removed. Corrected On-Site

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

Basic - Old labels stuck to food containers after cleaning. Tofu container dated 12/3 - operator states old label - removed label and added 01/23. Corrected On-Site

Basic - Stored food not covered. Walk in cooler - Cooked potatoes-operator covered. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Utilizing to go bags to store food.

Intermediate - Records/documents for required employee training do not contain all of the required information. Operator added expiration date to certificates. Corrected On-Site

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Operator removed employee food from prep table. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from prep table. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Walk in cooler and freezer - operator removed cases of raw chicken and vegetables from floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Noodles with raw beef/same container/walk in freezer/corrective action taken /operator separated both food products. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrective action taken/operator posted consumer advisory. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline/corrective action taken/operator stored knives properly. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer/by dishmachine area/corrective action taken/operator labeled chemical. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Can opener blade not kept sharp - observed metal shavings. Rusted/cookline

Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen

Basic - Food stored on floor. Oil/shortening containers/cookline/corrective action taken/operator stored oil/shortening containers properly. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cookline