Basil Thai and Sushi Bar LLC

Observed during the course of this inspection that the facility had a large bowl of raw lamb chops above "Ready To Eat"(RTE) fruit, vegetables, limes, lemons and croissants. COS: Lamb chops were relocated to where they were not above RTE items.

Observed during the course of this inspection that the facility had cleaners and sanitizers stored above single use items and food throughout the facility. COS: All items were relocated when identified.

Observed during the course of this inspection that the facility bar handwashing sink was not supplied soap or paper towels during the course of this inspection. COS: Staff supplied both items.

Observed during the course of this inspection that the facility ice scoop and bucket were being stored on top of the ice machine in dirt/debris/old grease buildup. COS: The bucket and scoop were removed to be cleaned and sanitized.

Observed during the course of this inspection that the facility had an unlabeled spray bottle with chemical inside of the women's restroom. COS: The bottle was discarded.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna located in the "walk in" cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed during the course of this inspection that the facility dishwasher was attached to a "bone dry" bucket of sanitizer supplying 0ppm to the dishes. COS: Glynn EH instructed management to use the bucket of new sanitizer and restore supply. Management complied.

Observed during the course of this inspection that the ice machine located in the main bar displayed significant black buildup inside of the unit. COS: Glynn EH instructed management to unplug the machine and discard the ice for cleaning/sanitizing. Management complied.

Observed during the course of this inspection that the facility had old pest droppings in multiple areas of the main kitchen.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed during the course of this inspection that the facility had a knife stored in room temp water and was using multiple cups with no handle with dry food. COS: Knife was removed from water as well as all cups.

Observed during the course of this inspection that the non food contact surfaces of storage equipment displayed old dirt buildup on them.

Observed during the course of this inspection that the facility walls displayed significant old food debris/grease buildup.

Observed during the course of this inspection that the facility dishwashing machine was being used and also not supplied sanitizer. COS: Management restored the supply of sanitizer.

Observed during the course of this inspection that that chemicals/first aid supplies were being stored above food and prep equipment and areas at in multiple areas of the facility. COS: Chemicals were relocated when observed.

Observed during the course of this inspection that the facility does not have a "CFPM" on staff.

Observed during the course of this inspection that the ice machine located inside of the main kitchen displayed significant black buildup inside of the unit on food contact surfaces. COS: Management unplugged the machine and discarded the ice.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna located in the "walk in" cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded.

Observed during the course of this inspection that the facility had old pest droppings in multiple areas of the main kitchen. CA:Glynn EH instructs management to ensure that all old pest droppings are cleaned up immediately upon discovery. Glynn EH instructs management to perform immediate deep cleaning in areas that pest droppings were observed and contact Glynn EH once cleaning has been completed for verification.

Observed during the course of this inspection that the facility was not displaying the most recent inspection report.

Observed during the course of this inspection that staff were creating sanitizer buckets from a wall mounted chemical mixing system that was not being supplied chemical, resulting in a sanitizer mix of 0ppm in the buckets. COS: Sanitizer buckets were discarded and re made from a wall mounted hook up that was being properly supplied with quat sanitizer.

Observed during the course of this inspection that the handsink in the main bar areas is not properly plumbed so that the water flows into the air gap and will spill directly on the floor if used.

Observed during the course of this inspection that multiple handwashing sinks in main kitchen were not supplied any form of handwashing cleaner. COS: PIC went and found hand soap for the sinks.

Observed during the course of this inspection that the facility ice machine in the main bar displayed black buildup on internal surfaces that was easily removed with a clean napkin.

Observed during the course of this inspection that the facility had pest droppings in multiple areas of the main kitchen as well as glue traps that had old deceased pest attached to them.

Observed during the course of this inspection that there was reduced oxygen packaged (ROP) tuna and salmon located in a prep top cooler that had been completely thawed and not removed from the reduced oxygen environment. COS: Fish was discarded.

Observed during the course of this inspection that the facility had boxes of food and bagged ice stored directly on the floor in the main walk in freezer. COS: Foods/Ice were elevated.

Observed during the course of this inspection that soiled wiping cloths were being stored out of chemical sanitizer at the sushi bar and main kitchen prep areas. COS: Cloths were removed and stored in properly mixed sanitizer solution.

Observed during the course of this inspection that the back door to the main kitchen displayed significant gaps in the door frame large enough for light ot pest to travel through.

Observed during the course of this inspection that knives were being stored at the sushi prep area in cool water. COS: Knives were removed from water.

Observed a container of raw beef and fish being stored inside of a prep top cooler with temps ranging from 49 - 52 deg f. COS: Foods were discarded.

Observed during the course of this inspection that the PIC at the sushi prep station had a bucket of food contact surface sanitizer that was mixed to a concentration of 500+ppm. COS: Bucket of sanitizer was discarded.

Observed during the course of this inspection that the handwashing sink located in the main bar had broken plumbing which was leaking on the ground and was not being supplied hot water.

Observed during the course of this inspection that the facility Sushi cooler was malfunctioning and unable to supply temps below 41 deg f. COS: Facility removed sushi from the menu and ordered a new sushi cooler.

Observed during the course of this inspection that the facility back screen door had significant gaps along the bottom of the frame as well as the sides.