SUSHI SIAM

Violations (16)

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food.

  Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used to scoop rice in dry storage area. Operator removed. **Corrected On-Site**

  Basic

• 21-05-5Corrected on site

  Cloth used as a food-contact surface.

  Basic - Cloth used as a food-contact surface. Observed cloth used to cover vegetables inside reach in cooler. Operator removed. **Corrected On-Site**

  Basic

• 14-38-4Corrected on site

  Food storage container/container lid cracked or broken.

  Basic - Food storage container/container lid cracked or broken. Observed brown plastic container cracked near three compartment sink. Operator discarded. **Corrected On-Site**

  Basic

• 08B-38-4Corrected on site

  Food stored on floor.

  Basic - Food stored on floor. Observed frozen raw chicken on floor near back . Operator removed from floor. **Corrected On-Site**

  Basic

• 10-20-4

  In-use tongs stored on equipment door handle between uses.

  Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on top of fire suppression system at the cook line.

  Basic

• 21-04-4Corrected on site

  In-use wet wiping cloth/towel used under cutting board.

  Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board near cook line area. Operator removed. **Corrected On-Site**

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in employee restroom.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.

  Basic

• 06-01-5Corrected on site

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed at room temperature near three con sink. Operator placed product under running cold water. **Corrected On-Site**

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.

  Basic

• 02D-01-5

  Working containers of food removed from original container not identified by common name.

  Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces located across the cook line with no label.

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime.

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near back prep station.

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink next to three compartment sink.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips for three compartment sink expired.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line.

  Intermediate

• 03F-10-5

  No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provide form to operator.

  Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provide form to operator. **Corrective Action Taken**

  Intermediate