9 BANGKOK THAI RESTAURANT INC

High Priority - - From initial inspection : High Priority - Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer. Warning - From follow-up inspection 2025-10-14: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink. Warning - From follow-up inspection 2025-10-14: 1 live roach crawling on floor underneath prep table next to dish machine. Operator killed and sanitized area. 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. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Drain cover(s) missing. Under ice machine. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line. Warning - From follow-up inspection 2025-10-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris. Warning - From follow-up inspection 2025-10-14: Time Extended

High Priority - Container of medicine improperly stored. Bottle of Advil and vitamins stored with bottle of sauces at sushi bar. Items were moved. Corrected On-Site Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Tomcat Rodent Repellent and Spectracide Bug Stop Home Barrier stored under dry storage rack next to reach in deep freezer and single door freezer. Warning

High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches observed inside interior of oven on cook line. 1 live roaches observed crawling on the floor underneath utility sink. Warning

High Priority - Roach excrement and/or droppings present. Observed roach excrement on wooden dolly storing fryer oil in between oven and wok station. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 20 rodent dropping on floor under shoe rack across from rack storing clean containers. 6 rodent droppings on floor near dry storage rack next to reach in deep freezer and single door freezer. 3 rodent droppings on floor underneath storage rack storing clean dishes next to ice machine. 3 rodent droppings on floor on floor underneath utility sink. 20+ rodent dropping on floor underneath wooden Dolly's storing soda cans and storage rack storing single service gloves and boxes. 6 rodent droppings on shelving storing wooden dollys of boxes of mirin and vinegar in sushi bar. 20 rodent droppings underneath sushi bar counter. 75 rodent droppings underneath benches across from sushi bar. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed food in hand sink next to ice machine. Discussed with the manager. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment time sushi rice for 10:30am in sushi bar. Emailed operator written procedures to fill out. Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cut vegetables and three pots of curry not date marked inside walk in cooler. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above reach in deep freezer and rack storing boxes of aluminum foil and aluminum foil take out pans. Warning

Basic - Dead roaches on premises. Approximately: 10 dead roaches on floor besides and in between the oven and wok station on the cook line. 10 dead roaches on floor underneath wok station on cook line. 3 dead roaches underneath double door reach in cooler on cook line. 1 dead roach underneath utility sink across from ice machine. 1 dead roach on floor inside closet room with two deep freezers near bathrooms. 1 dead roach on on floor underneath ice machine. Warning

Basic - Drain cover(s) missing. Under ice machine. 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 reach in cooler on cook line. Items moved off was moved. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open. Operator closed door. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Heavily soiled with grease and food debris underneath equipment on cook line. Warning

Basic - Food stored on floor. Bucket of raw chicken stored on floor across from walk in cooler. Items moved off the floor. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and cracks in between equipment on cook line heavily soiled with grease and food debris. Warning

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 chlorine after 2 runs machine had been running during service. Operator made up 50ppm chlorine sanitation in the 3 compartment sink. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line container with cut vegetables on cooks 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. The majority of the food in multiple freezers in multiple locations

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 20 dead flies on hanging sticky trap above dish station in kitchen. Operator removed Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in wic

High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in upstairs storage area not near any food or food preparation areas. Employee removed and sanitized. Admin Complaint - From follow-up inspection 2024-07-24: 4 rodent droppings found on windowsill of upstairs storage area not near food or food contact surfaces. Manager removed and sanitized the area. Establishment has a monthly service contract with a professional pest control,company. Last service date was 06/19/2024. Manager contacted pest control company and they will service within 24 hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker. - From follow-up inspection 2024-07-24: Hose bib by rear door lacks a vacuum breaker. Time Extended

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-07-24: Inspector emailed Written Procedures for Vomit and Diarrheal cleanup. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler has built up food debris. Repeat Violation - From follow-up inspection 2024-07-24: Cutting boards on reach in cooler has built up food debris. 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. Multiple items in walk in cooler prepared on site and not date marked. - From follow-up inspection 2024-07-24: Multiple items in various coolers prepared on site and not date marked. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area. - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom. - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 123 F in room before kitchen. - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom. Repeat Violation - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris. - From follow-up inspection 2024-07-24: Time Extended

Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler near door. - From follow-up inspection 2024-07-24: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer goes from dirty to clean equipment with no hand wash in between. Repeat Violation Admin Complaint

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Dish washer went from employee restroom to washing dishes without washing hands again.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2024. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken not commercially packaged above vegetables in upright reach in freezer across from rear food storage area.

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings in upstairs storage area not near any food or food preparation areas. Employee removed and sanitized. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line across from stove: cooked beef (48F - Cold Holding); cooked chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding) manager put items on ice. In walk in cooler: cut melon (47F - Cold Holding); salmon (47F - Cold Holding); raw chicken (47F - Cold Holding) manager moved items to reach in freezer. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In server area before kitchen: spring rolls (112F - Hot Holding)

High Priority - Toxic substance/chemical improperly stored. Ethanol stored above chest freezer in rear tiled room.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib by rear door lacks a vacuum breaker.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at sushi counter over 200 ppm chlorine. Corrected to 100 ppm chlorine. Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink at sushi prep station.

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in cooler has built up food debris. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sushi prep station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler prepared on site and not date marked.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles damaged in kitchen and ware washing area.

Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle n employee restroom.

Basic - Dead roaches on premises. 1 dead roach at top of stairs of second floor in non food area. Employee removed and sanitized the area. Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on multiple food preparation surfaces in kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored above food prep area across from fryers.

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

Basic - Floor area(s) covered with standing water of rear storage closet by stairs.

Basic - Food stored in undrained ice. Raw shrimp stored in undrained ice in walk in cooler. Repeat Violation

Basic - Food stored on floor. Cooking oil stored on floor in rear storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water of 123 F in room before kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen next to ice machine or in employee restroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers have built up food debris.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles stored above food to be served to the public in double door reach in cooler near door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses in room right before kitchen.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen area not landing on food or food contact surfaces.

High Priority - Rodent activity present as evidenced by rodent droppings found. 17 rodent droppings found on shelves of dry goods storage area. No open containers in dry goods storage area. All items are canned items. 6 rodent droppings in upstairs furniture storage area. No food storage on second floor. Manager removed all rodent droppings and sanitized the area. Glue trap in rear dry goods storage area has evidence of possible rodent due to fur stuck on trap. Manager removed glue trap. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: cream cheese (50F - Cold Holding); cooked chicken (50F - Cold Holding); raw shrimp (50F - Cold Holding) In sushi window cooler: cream cheese (45F - Cold Holding); tuna (45F - Cold Holding); salmon (45F - Cold Holding) Manager placed ice on items. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink before kitchen area used to dispense ice from drinks.

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

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawed in reduced oxygen packaging and packaging is not scored. Employee scored packaging.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on clean preparation table in rear of kitchen. Manager removed. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee drinking from personal drink on food preparation line.

Basic - Equipment in poor repair. Chest freezer in rear storage area has exposed insulation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of door to alleyway.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice container just outside kitchen door in standing water of 128 F.

Basic - Silverware/utensils stored upright with the food-contact surface up. Utensils at end of cook line stored with food contact surfaces upright.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not stored in solution on cook line.

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 is currently reading 0 ppm chlorine. Sanitization will take place in three-compartment sink at 100 ppm chlorine. Corrective Action Taken Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2023. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings on top of dish machine. Employee removed and sanitized the area. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line: cut tomatoes (50F - Cold Holding) ; raw shelled eggs ambient (54F - Cold Holding) Manager moved items to walk in cooler. Corrective Action Taken Repeat Violation Warning

Intermediate - Equipment drain line draining into handwash sink. In sushi bar area, drain line from sushi cabinet runs into hand wash sink. Repeat Violation Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - No soap provided at handwash sink. Sanitizer at hand wash sink right before kitchen entrance. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food prep with no hair restraint. Employee put in hair net. Corrected On-Site Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer located in storage room by sushi area. Repeat Violation Warning

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer is reading 0 ppm chlorine, operator will wash dishes in three-compartment sink with 100 ppm chlorine until dishwasher can be fixed. Corrective Action Taken Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomatoes (62F - Cold Holding); cabbage (59F - Cold Holding); cut leafy greens (60F - Cold Holding) Operator has items stored outside reach in cooler on ice for prepping. States items are held on time, no paperwork available. Will email time as a public health control. chicken (44F - Cold Holding); shrimp (44F - Cold Holding); cut leafy greens (45F - Cold Holding) temperatures taken at 11:15 am operator put items on ice, chicken is 43 F , cut leafy greens is 45 F and shrimp is 43 F at 11:45 am half and half (48F - Cold Holding) operator relocated half and half to walk in cooler original temperature taken at 12:15 pm, temperature at 1:10 pm is 45 F cream cheese (54F - Cold Holding); salmon (48F - Cold Holding); cooked eel (45F - Cold Holding) temperatures taken at 12:30 pm took temperatures again at 1:20 pm cream cheese 39 F , salmon 43 F , and cooked eel at 41 F Repeat Violation Admin Complaint - From follow-up inspection 2022-05-04: Cut leafy greens at 43 F Reconstituted noodles at 45 F Sauce at 45 F Reconstituted noodles at 45 F Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink. In sushi prep area, drain line for sushi display cabinet drains into hand wash sink. Warning - From follow-up inspection 2022-05-04: 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. In kitchen above reach in coolers, tomatoes, cabbage and lettuce are stored in containers with ice. Operator states those items are discarded after lunch. No written plan available. Repeat Violation Warning - From follow-up inspection 2022-05-04: 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. Chicken vegetable mix in walk in cooler not date marked made yesterday. Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by second hand wash sink in kitchen has mold like substance build up. Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Single door reach in cooler and reach in freezer has gaskets that are cracked and missing along reach in cooler area. Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on single door reach in freezer in rear of kitchen is soiled with food debris. Warning - From follow-up inspection 2022-05-04: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door of kitchen is open to a screen door with gaps at the top and bottom. Upstairs window in storage area has gaps in the window frame. Repeat Violation Warning - From follow-up inspection 2022-05-04: Time Extended

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish washer is reading 0 ppm chlorine, operator will wash dishes in three-compartment sink with 100 ppm chlorine until dishwasher can be fixed. Corrective Action Taken Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in sushi prep area not landing on food or food contact surfaces. Admin Complaint

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. Chicken over seafood in rear single door reach in freezer near back door. Operator rearranged correctly. Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping found in kitchen dry storage area. 5 rodent droppings on stairwell in rear of sushi prep area. Operator swept up rodent droppings and sanitized the area. Repeat Violation Admin Complaint

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 raw eggs in walk in cooler broken shells. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cut tomatoes (62F - Cold Holding); cabbage (59F - Cold Holding); cut leafy greens (60F - Cold Holding) Operator has items stored outside reach in cooler on ice for prepping. States items are held on time, no paperwork available. Will email time as a public health control. chicken (44F - Cold Holding); shrimp (44F - Cold Holding); cut leafy greens (45F - Cold Holding) temperatures taken at 11:15 am operator put items on ice, chicken is 43 F , cut leafy greens is 45 F and shrimp is 43 F at 11:45 am half and half (48F - Cold Holding) operator relocated half and half to walk in cooler original temperature taken at 12:15 pm, temperature at 1:10 pm is 45 F cream cheese (54F - Cold Holding); salmon (48F - Cold Holding); cooked eel (45F - Cold Holding) temperatures taken at 12:30 pm took temperatures again at 1:20 pm cream cheese 39 F , salmon 43 F , and cooked eel at 41 F Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at sushi counter stored at 108 F. Advised it must either be hot held at minimum of 135 F or above or held on time as a public health control. Warning

Intermediate - Equipment drain line draining into handwash sink. In sushi prep area, drain line for sushi display cabinet drains into hand wash sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen above reach in coolers, tomatoes, cabbage and lettuce are stored in containers with ice. Operator states those items are discarded after lunch. No written plan available. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken vegetable mix in walk in cooler not date marked made yesterday. Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by second hand wash sink in kitchen has mold like substance build up. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table in kitchen across from fryers. Operator removed. Corrected On-Site Warning

Basic - Employee eating while preparing food. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks in rear of kitchen in reach in freezer not separated from establishment food items. Operator removed. Corrected On-Site Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above prep area across from fryers. Operator located phone away from food prep area. Corrected On-Site Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing hair restraints. Warning

Basic - Equipment in poor repair. Single door reach in cooler and reach in freezer has gaskets that are cracked and missing along reach in cooler area. Warning

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice in bin in front of kitchen, employee washed scoop and positioned handle above the ice.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Operator removed and stored properly. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatulas at front of kitchen stored in water with temperature of 126 F. Operator turned up heat and water temperature is now 136 F. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on single door reach in freezer in rear of kitchen is soiled with food debris. Warning

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site Warning

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door of kitchen is open to a screen door with gaps at the top and bottom. Upstairs window in storage area has gaps in the window frame. Repeat Violation Warning

Basic - Single-service articles improperly stored. Carry out boxes stored in the floor in rear of kitchen where mop is stored. Operator moved off of the floor. Warning

High Priority - Container of medicine improperly stored. Employee has cold medicine on prep table above reach in freezer in kitchen. Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken and broccoli dish only cooked to 148 F. Employee put chicken back on cook top and got up to 171 F. Corrected On-Site Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp and fried rice only cooked to 135 F. Employee put back in cooktop and cooked to 167 F. Corrected On-Site Warning

High Priority - Displayed food not properly protected from contamination. Cut leafy greens stored in open container to immediate right of hand wash sink with no splash guard. Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used restroom with gloves on, came back out and still had gloves on. Employee stated he washed the gloves. Advised employee of what is needed for proper hand washing. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2/1/2022. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ant and roach spray in sushi side of the restaurant in dry storage area. Warning

High Priority - Presence of insects, rodents, or other pests. 36 roach eggs in upright freezer not in use in rear of kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cut vegetables in reach in cooler in kitchen. Warning

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under unused upright freezer in rear of kitchen. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 21 rodent droppings on bottom shelf of dry storage area. 11 rodent droppings on second floor in corner. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler in kitchen: cut leafy greens (55F - Cold Holding); cooked chicken (49 F - Cold Holding); chicken broth (55F - Cold Holding); cream cheese (51 F - Cold Holding) On prep area table above reach in cooler: cut leafy greens (65 F - Cold Holding); cooked broccoli (48 F - Cold Holding); sprouts (62 dfF - Cold Holding); cooked chicken (48 F - Cold Holding); Repeat Violation Warning

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried rice for hot holding temped at 119 F. Employee brought fried rice back up to 165 F, hot holding at 149 F. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Employee was using hand wash sink in kitchen to fill water pitchers. Warning

Intermediate - Hot water supply not maintained during peak periods. Hand wash sink in sushi prep area took over a minute to reach over 100 F. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states they use time as a public health control. No time mark or written plan for items above reach in cooler in kitchen: cut leafy greens (65 F - Cold Holding); cooked broccoli (48 F - Cold Holding); sprouts (62 dfF - Cold Holding); cooked chicken (48 F - Cold Holding); Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked items in walk in cooler. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes, hot water temped 73-76 F in hand wash sinks at wait station and employee restroom. Warning

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

Basic - Dead roaches on premises. 4 dead roaches behind chest freezers in rear of kitchen. 1 dead in back dry storage area. 2 dead in dry storage closet. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above reach in cooler in kitchen. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in reach in cooler in sushi prep area. Employee corrected. Corrected On-Site 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 prep table above reach in cooler in kitchen. Also employee shoes on top of soda cans in dry storage area on sushi side. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at the bottom of rear door leading to the alley. Warning

Basic - Food stored on floor. Container of sprouts stored on floor in kitchen next to walk in cooler. Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen below cook top is soiled with food debris. Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. 2 reach in freezers in sushi prep area are stored in room with floor not easily cleanable and ceiling tiles missing. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked asparagus 54°f behind sushi bar Raw crab 45°f, raw shrimp 45°f, chicken wings 45°fried next to fryer

Intermediate - Handwash sink not accessible for employee use at all times. Bucket in hand wash sink. Employee removed. Corrected On-Site

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 2 dead roaches on glue traps under dry storage rack 1 dead roach on glue trap under prep table Employee cleaned and sanitized area Corrected On-Site

Basic - Dead roaches on premises. 1 dead roach under reach in cooler in back room 1 dead under reach in cooler behind sushi bar Employee cleaned and sanitized area Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags over covered bulk rice

Basic - Food storage container/container lid cracked or broken. In walk 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. Handle touching ice

Basic - Silverware/utensils dried with a towel/cloth. Behind sushi bar, employee wiped sharp knife on towel then proceeded to cut sushi.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) behind sushi bar