KABUKI SUSHI THAI TAPAS

Dented/rusted cans present. See stop sale. Water chestnut dented to seam of can.

High Priority - Dented/rusted cans present. See stop sale. Water chestnut dented to seam of can.

High Priority

Employee switched from working with raw food to ready-to-eat food without washing hands.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed Employee touching raw fish to assemble sushi roll then made fully cooked krab roll with no hand wash. Educated employee on proper hand washing procedures. Employee washed hands. **Corrective Action Taken**

High Priority

Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with diced vegetables and herbs at flip top cooler and walk in cooler. Kale stored in garbage bags at walk in cooler. Operator removed paper towels and garbage bag.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels stored and in direct contact with diced vegetables and herbs at flip top cooler and walk in cooler. Kale stored in garbage bags at walk in cooler. Operator removed paper towels and garbage bag. **Corrected On-Site**

High Priority

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at cook line flip top cooler, raw chicken over kale at walk in cooler, raw fish over fully cooked shrimp not in commercial packaging at stainless reach in freezer. Operator stored all products properly. **Corrected On-Site**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: hydrated rice noodles (75F - Cold Holding); oil and garlic (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient temperature: hydrated rice noodles (75F - Cold Holding); oil and garlic (72F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time stamp for remaining 3 hours. **Corrective Action Taken**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: tom yum broth (galangal) (128F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to reheat to 165+F then maintain at 135+F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove: tom yum broth (galangal) (128F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advised operator to reheat to 165+F then maintain at 135+F.

High Priority

Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized. **Corrected On-Site**

Intermediate

Handwash sink used for purposes other than handwashing. Back pack stored in hand wash sink by tall stainless cooler, sushi Cooler drain hose in hand wash sink at sushi bar. Operator removed back pack and drain hose.

Intermediate - Handwash sink used for purposes other than handwashing. Back pack stored in hand wash sink by tall stainless cooler, sushi Cooler drain hose in hand wash sink at sushi bar. Operator removed back pack and drain hose. **Corrected On-Site**

Intermediate

No soap provided at handwash sink. At bar hand wash sink.

Intermediate - No soap provided at handwash sink. At bar hand wash sink. **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. Not available at time of inspection. Emailed time control procedure to operator.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Emailed time control procedure to operator.

Intermediate

Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not clearly labeled by triple sink. Operator labeled spray bottle.

Intermediate - Spray bottle containing toxic substance not labeled. Bleach sanitizer spray bottle not clearly labeled by triple sink. Operator labeled spray bottle. **Corrected On-Site**

Intermediate