Sri Thai Thai Kitchen and Sushi Bar

Observed buildup on the interior flap of the ice machine. COS- ice machine was cleaned and PIC was told that ice machine shall be cleaned regularly to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed a few sauces in squeeze bottles not labeled with the common name at the time of the inspection. COS- bottles were labeled. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed employee touch face and not wash hands afterwards while preparing food When to Wash.

Observed two strainers with broken wires.

Observed broken gaskets at BOH RIC.

Observed dirty curtains going into the kitchen.

Observed raw beef stored on top of cooked chicken in walk in cooler. Observed raw beef in bottom reach in cooler stored on top of ready to eat sauce in main kitchen.

Observed several TCS foods cold holding above 41F in main kitchen, bar and sushi bar area. COS: Food discarded.

Observed cooked chicken wings improperly cooling at 103F on prep sink ledge of main kitchen. Per PIC, chicken wings were stored for 20 minutes. COS: PIC moved container to walk in cooler and removed covering to influence air flow for proper cooling.

Observed person in charge inability to properly perform managerial duties to encourage food safety throughout kitchen.

Observed food employee dump food in dedicated hand washing sink of the sushi bar.

Observed several sauces and seasonings by grill and prep line without name labels in main kitchen. COS: Items are labeled with common name.

Observed several improper employee drinking containers throughout main kitchen.

Observed several foods stored uncovered in ice baths. COS: Covered.

Observed several shelves for storage throughout kitchen with build up and debris.

Observed the floors unclean throughout the main kitchen. Observed debris under the cooking equipment and equipment. CA- floors shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed several employee items stored among foods for service through out shelves and coolers in main kitchen. COS: Items removed and stored separately fro food prep area.

Observed buildup on the interior flap of the ice machine. COS- ice machine was cleaned and PIC was told that ice machine shall be cleaned regularly to prevent buildup. 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Observed multiple TCS items stored uncovered in the RIF and in the RIC. COS- items were covered. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;.

Observed fish labeled with a warning label to remove the fish from the packaging before thawing, thawing inside the RIC in the sushi bar. COS- fish was removed from packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed the cutting boards on the prep top cooler stained. CA- cutting boards shall be replaced or resurfaced. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced.

Observed the floors unclean throughout the main kitchen. Observed debris under the cooking equipment and equipment. CA- floors shall be cleaned. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Observed dirty knives hanging on knife rack Equipment, Food-Contact Surfaces,& Utensils.

Observed dark matter on baffle of ice machine Equipment, Food-Contact Surfaces & Utensils.

Observed broken gaskets inside RIC Good Repair & Proper Adjustments.

Observed dust on vent inside WIC Nonfood-Contact Surfaces.

Observed food debris on walls, base board and other equipment in main kitchen Cleaning.

Observed raw lobster meat stored above carrots Segregation Instructed PIC on proper stacking to avoid contamination.

Observed raw beef stored above spring roll wraps Segregation Instructed PIC on proper stacking to avoid contamination.

Observed failure to date mark TCS items: squid,chicken,shrimp,lobster tails in WIC Date Marking.

Observed meat thawing on prep table at room temperature Thawing.

Observed cups stored inside flour, MSG, salt,jasmine rice containers Between-Use Storage.

Observed box of catfish stored directly on floor in WIC Equipment, Utensil, Linens, stored 6" off floor in clean, dry location.