NORI THAI RESTAURANT

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. 0ppm, staff refilled chemical container and primed system, 50ppm Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Cooler and dish machine handles soiled Repeat Violation

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

Basic - Food stored on floor. Bag of carrots and container of cabbage on floor in walk in cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78F water

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

Basic - Open dumpster lid. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Cook line

Basic - Unprotected ice machine in a customer/nonsecure area. Unsecured ice machine next to women's restroom

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line fish in sushi reach-in cooler. Discussed with operator to utilize sushi grade paper for future use.

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. Container of half and half in front reach-in cooler opened over 24 hours ago not date marked. Operator date marked item. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Equipment door handle on reach-in cooler across from cook line soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach-in cooler across from cook Line

Basic - Open dumpster lid. Discussed with manager to close lid. Complied during inspection. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of white standing reach-in freezer with accumulation of debris in kitchen

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep cooler behind cookline soiled. Repeat Violation Warning - From follow-up inspection 2025-08-06: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Door handles to reach in freezer soiled and sticky to the touch in kitchen. Warning - From follow-up inspection 2025-08-06: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen soiled. Warning - From follow-up inspection 2025-08-06: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in reach in cooler at front sushi counter Repeat Violation Warning - From follow-up inspection 2025-08-06: Time Extended

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in service area no label. Employee labeled disinfectant. Corrected On-Site

Basic - Equipment in poor repair. Gaskets torn on reach in cooler on sushi bar reach in cooler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching dry rice in bulk container. Employee removed scoop. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler in sushi bar.

Basic - Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler not labeled. Employee labeling foods during inspection. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in sushi bar. Employee refilled paper towels. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves with no hands washed . Educated. Employee washed hands and changed gloves.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Employee renewed license during inspection. Was 2-1-24 now 2- 1- 25 Corrected On-Site

High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. During inspection observed Sanitizer bucket with Sanitizer and hand soap mixed together. Educated. Was 0 ppm now 50 ppm. Chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Location: white bin at cook line Initial temp at time 1:00pm a. Noodles 49F (cold holding) manger put ice in container Re-temp at 1:23pm a. Noodles 43F (cold holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled cook line. During routine inspection observed small potato slicer hanging from clean dishes at cook line. Employee cleaned and sanitized. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sushi kitchen rice board and bowl in sushi bar Hand washing sink. Employee moved. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi station Hand washing sink. Employee refilled paper towels Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing disinfectant not labeled. Employee put label on bottle during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top shelf of walk in cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys and phone on sushi station prep. Employee moved. Corrected On-Site

Basic - Food stored on floor. Container of rice on floor in walk in cooler. Employee removed rice from floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 81F next to sushi rice. Employee replaced Corrected On-Site

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

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor soiled under fryer in kitchen. Warning - From follow-up inspection 2023-11-13: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Warning - From follow-up inspection 2023-11-13: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl in Katsu batter, cup in rice.

Basic - Food stored on floor. Cooked duck on floor in walk in cooler. Rice on floor in storage room.

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. Water constantly runs into the machine diluting the sanitizer and not reaching the required PPM. Part has been ordered per operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over peeled onions.

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand sink. Removed. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Four bin. Corrected On-Site

Basic - Equipment in poor repair. Water valve for dishwasher stuck in open position causing all sanitizer to wash out of machine before sanitizing dish ware.

Basic - Food stored on floor. Rice and cooking oil on floor in outside shed.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face then back to cooking touching the pan. Employee educated and washed his hands. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2022. Employee renewed license during inspection shown in inspection app. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Rawfish over wraps for spring rolls in walk in cooler. Employee moved the pastry to higher shelf. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (48F - Cold Holding); raw chicken (45F - Cold Holding) Employee put chicken and cut leafy greens on ice for quick chill. Retemped 20 minutes cut leafy greens (42F - Cold Holding); raw chicken (41F - Cold Holding) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on deli reach in cooler on cook line stained.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand sink in sushi bar area. Employee removed bowl. Corrected On-Site

Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Sanitizer not dispensing properly. Chlorine 0ppm corrected to 50ppm. Employee changed empty sanitizer jug for full one primed machine. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Accumulation of debris on top of ware washing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. '

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven interior and exterior soiled with food debris

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves in sushi bar and on cook line soiled with food debris. Repeat Violation

Basic - Stored food not covered. Stored food in cooler not covered in reach in cooler on cook line. Employee covered rice noodles Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor in the kitchen. Employee moved to shelf. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple foods in walk in cooler not labeled.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in reach in freezer on cooks line. Employee moved chicken to lower shelf. Corrected On-Site

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

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

Basic - Bowl or other container with no handle used to dispense food. Bowl used to portion rice. Employee removed bowl from bulk rice. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep area of sushi bar next to clean dishes. Employee removed drink. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing sushi no hair restraint.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on prep table. Employee moved tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves on dry storage shelf dusty.

Basic - Open dumpster lid. Employee closed dumpster. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer shelves soiled with food debris.

Basic - Reuse of single-service or single-use articles. Single use rice bags reused. Educated employee on single use.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on the floor. Employee moved to shelf. Corrected On-Site