THAI ORCHID

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened. - From follow-up inspection 2025-11-18: (9) live roaches observed during callback: (7) alive on sticky traps under the oven (1) alive on the water heater (1) alive inside hinge on reach-in cooler next to dish machine Time Extended - From follow-up inspection 2025-11-19: One live roach observed on a sticky trap in kitchen. Operator dispatched roach and discarded trap. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line. - From follow-up inspection 2025-11-18: Time Extended - From follow-up inspection 2025-11-19: Discussed date marking with operator Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended - From follow-up inspection 2025-11-19: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter - From follow-up inspection 2025-11-18: Time Extended - From follow-up inspection 2025-11-19: One dead roach observed in dining room. Area was cleaned. Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-11-18: Time Extended - From follow-up inspection 2025-11-19: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended - From follow-up inspection 2025-11-19: Time Extended

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table. - From follow-up inspection 2025-11-18: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing. - From follow-up inspection 2025-11-18: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened. - From follow-up inspection 2025-11-18: (9) live roaches observed during callback: (7) alive on sticky traps under the oven (1) alive on the water heater (1) alive inside hinge on reach-in cooler next to dish machine Time Extended

High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler. - From follow-up inspection 2025-11-18: Time Extended

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area. - From follow-up inspection 2025-11-18: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out. Corrective Action Taken - From follow-up inspection 2025-11-18: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line. - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach in sticky trap stored under sushi display cooler of dinning room counter where customers can sit at with chairs and prep set up silverware. - From follow-up inspection 2025-11-18: (14) dead roaches on sticky traps under the oven. Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath equipment on cook line. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris. Repeat Violation - From follow-up inspection 2025-11-18: Time Extended

High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored on shelf next to microwave above prep table.

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. Dish machine chlorine testing at 0 PPM. Observed chlorine bottle empty of dish machine. Employee got a new bottle of chlorine. Dish machine was ran again and chlorine is now testing at 50 PPM. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee observed killing a live roach crawling on the lid of the reach in deli cooler while wearing single use gloves. The employee then removed the glove and was going to begin preparing an order without washing their hands. The inspector stopped the employee and discussed handwashing.

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. Frozen raw pork not in original package stored above frozen raw shrimp. Items moved and properly separated. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on reach in deli cooler lid as it was opened. 1 live roach crawling under unsealed wooden rack above reach in deli cooler on cook line. 1 live roach crawling on floor underneath wooden shelf next to hot water heater next to dish machine in kitchen area. 1 live roach crawling out of left side of reach in deli cooler top hinge in sushi bar area. 1 live roach was seen crawling on the lid of the reach in deli cooler as it was opened. 1 live roach was observed crawling beneath an unsealed wooden rack located above the reach in deli cooler on the cook line. 1 live roach was observed on the floor underneath the wooden shelf beside the hot water heater next to the dish machine in the kitchen area. 1 live roach was seen crawling out from the left side of the top hinge of the reach in deli cooler in the sushi bar area as the door was being opened.

High Priority - Roach excrement and/or droppings present. Observed all over unsealed wooden rack above reach in deli cooler.

High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings observed underneath wooden shelf next to hot water heater and dish machine in kitchen area.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was observed wearing single use gloves and attempting to kill a live roach under an unsealed wooden rack above the reach in deli cooler. The employee was going to began preparing food again without changing gloves or washing hands. The employee was stopped and re-educated. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Plastic cup stored inside hand sink in sushi bar in front dinning room. Item removed. Container with utensil stored inside hand sink in kitchen area. Item removed. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Inspector provided a thermometer. 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. For sushi rice. The inspector printed out Time as a Public Health Control written procedures for operator to fill out. Corrective Action Taken

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On Sushi Bento menu no consumer advisory observed for Popular Set containing raw tuna. The operator wrote on 10 menu by hand that the item contains raw fish. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese ragoons, shrimp tempura, and tempura rolls made in house not date marked in display cooler across from cook line.

Intermediate - Spray bottle containing toxic substance not labeled. White unlabeled spray bottle hanging from dish machine. White unlabeled spray bottle hanging from dish machine. Bottle labeled bleach. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed 1 dead roach in sticky trap stored under sushi display cooler of dinning room counter where customers can sit at with chairs and prep set up silverware.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Observed application of license posted in sushi bar area. Repeat Violation

Basic - Dead roaches on premises. 1 dead roach and 3 egg casing observed under shelf next to hot water heater and dish machine in kitchen area. 1 dead roach under wooden rack storing container of unlabeled white powdered substance in server wait station. 1 dead roach on floor on the left side of white stand alone freezer in sushi bar area in front dinning room. 8 dead roaches on shelf and 7 roaches on the floor on the right side of the white stand alone freezer in sushi bar in dinning room area. 6 dead roaches on carpet underneath wooden cabinets in hallway leading to restroom. 1 dead roach observed on the carpet underneath the high chairs in the dinning room. Approximately 10 dead cockroaches found on the carpet along the side of the end sushi bar counter

Basic - Floor soiled/has accumulation of debris. Underneath equipment on cook line. Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand alone white freezer across from microwave. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of counter toaster in sushi bar soiled with burnt food debris. Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used in direct contact with food items in cooler. Employee removed food items from customers to go bags. . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked rice. Employee properly separated items. Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings next to stand up refrigerator on sushi line. 50 rodent droppings under speaker in dining room corner by sushi. 9 rodent droppings in dining hallway next booth. Management removed and sanitized areas. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); raw chicken (47F - Cold Holding). Employee placed items in freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with food debris.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items made more than 24 hours in kitchen cooler has no date marking.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Current Hotel and Restaurant license not displayed. 2-5-2025 displayed.

Basic - Dead rodent present behind fryers on cook line. Employee removed and sanitized area. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors heavily soiled with grease buildup behind fryers, grill on cook line.

Basic - Food stored on floor. Oil on floor outback storage area.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen and toaster oven at sushi bar soiled with food debris.

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

Basic - Working containers of food removed from original container not identified by common name. Employee labeled items sugar. 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. Dish washer made sink with 50 ppm chlorine and is calling for service on machine Corrective Action Taken

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands between glove changes. Employee educated about hand washing between glove changes. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Raw pork over produce in reach in cooler. Employees were educated and food was moved. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went outside with gloves and did not wash hands and change gloves once back inside. Employee was educated and washed hands/changed gloves. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee was starting to wash hands in prep sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Plastic cup in hand-wash sink. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu clearly labeled but regular menu needs marking.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided strips for lunch service while employee headed to store to get strips Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in reach in cooler and freezer not date marked. Employees educated about date marking.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee food items in reach in coolers with food to serve to the public. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Woman has hair tied back but no hair net/hat.

Basic - Interior of ice machine/bin with rust that has pitted the surface. Inside ice machine very rusted.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler behind sushi bar. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Single-use plastic containers being reused to hold food.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. In use cloth sitting on kitchen counter In prep area.

Basic - Working containers of food removed from original container not identified by common name. Multiple containers holding prepared food in reach in coolers not labeled. Employees educated.

High Priority - Dented/rusted cans present. See stop sale. 1 #10 can of whole spear baby corn. Warning

High Priority - Medicine not labeled properly. Eye drops stored on single serve plates on cook line. Employee removed eye drops. Corrected On-Site Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp over un washed onions in reach in cooler. Warning

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. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by single service togo containers in back kitchen. Employee removed. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Garlic in oil (61°F - Cold Holding); raw shell eggs (61°F - Cold Holding); Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing window cleaner not label. Employee labeled Corrected On-Site Warning

Basic - Damaged/spoiled/recalled food not properly segregated. 1 #10 can of whole spear baby corn in back storage area. Employee removed can from shelf. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cook line. Employee removed. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over prep table next to single serve plates. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee behind sushi bar no hair restraint. Warning

Basic - Food stored on floor. Rice and corn starch on floor in back storage shed. Repeat Violation Warning

Basic - Food stored outside. Cooked rice in rice cooker outside on shelf in non enclosed area. Employee moved inside kitchen. Corrected On-Site Admin Complaint

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on oven handles. Employee removed. Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. On table across from three compartment sink. Warning