MUSASHI THAI AND SUSHI RESTARAUNT

Violations (9)

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. 1. Right Cookline flip top- raw pork stored over ready to eat cream. 2. Two door Central - raw fish stored over ready to eat cooked chicken. Operator stored all items properly.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Right Cookline flip top- raw pork stored over ready to eat cream. 2. Two door Central - raw fish stored over ready to eat cooked chicken. Operator stored all items properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back prep area - triple glass door - cooked broccoli (45F); cream curry sauce (42-45F). Per operator items were cooked yesterday and held in this unit overnight. No items prepped or portioned today. Reviewed proper cooking procedures. See stop sale.

  High Priority

• 12A-29-4CriticalCorrected on site

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves and handled ready to eat food. Reviewed proper hand washing and employee washed hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched personal cell phone, then put on gloves and handled ready to eat food. Reviewed proper hand washing and employee washed hands. **Corrected On-Site**

  High Priority

• 08A-02-6Critical

  Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw pork stored over ready to eat vegetables. 2. Expo freezer - raw shrimp stored over ready to eat ice cream. Operator began rearranging items during inspection.

  High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. 1. Cookline freezer - raw pork stored over ready to eat vegetables. 2. Expo freezer - raw shrimp stored over ready to eat ice cream. Operator began rearranging items during inspection. **Corrective Action Taken**

  High Priority

• 03F-10-5RepeatCorrected on site

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as a public health control form during inspection.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator filled out time as a public health control form during inspection. **Corrected On-Site** **Repeat Violation**

  Intermediate

• 36-24-5

  Hole in or other damage to wall. Holes/damage in corner at expo area.

  Basic - Hole in or other damage to wall. Holes/damage in corner at expo area.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 door Central - cooked chicken - cooling 45 minutes at noon (86-98F - Cooling) at 12:35pm 80-97F. At this rate proper cooling will not occur.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 2 door Central - cooked chicken - cooling 45 minutes at noon (86-98F - Cooling) at 12:35pm 80-97F. At this rate proper cooling will not occur. Observed item in covered container. Reviewed proper cooking procedures. Advised operator to move to freezer to quick chill.

  Intermediate

• 08B-38-4

  Food stored on floor. Cases of plastic water bottles stored on floor in expo area.

  Basic - Food stored on floor. Cases of plastic water bottles stored on floor in expo area.

  Basic