TEE JAY THAI SUSHI

Violations (13)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed in walk in cooler, Red curry dated 8/2/26 (18 days) operator discarded.

  High Priority

• 06-09-2Repeat

  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

  Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed sushi station cooks removing tuna, escolar, and yellow fin from freezer without following printed guidelines to remove immediately from reduced oxygen packaging. Manager and sushi cooks coached on why this is a violation. **Repeat Violation**

  Basic

• 16-55-4

  Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.

  Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 0 ppm chlorine.

  Basic

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed line cook eating on the hot line.

  Basic

• 13-03-4

  Employee with no hair restraint while engaging in food preparation.

  Basic - Employee with no hair restraint while engaging in food preparation. Observed line cook with no hair restraint. He later found his hat. **Corrective Action Taken**

  Basic

• 14-69-4

  Ice buildup in walk-in cooler.

  Basic - Ice buildup in walk-in cooler. Observed leaking take significant ice buildup on fan to walk-in cooler.

  Basic

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in sushi station in standing room temperature (80°) water. Operator removed and replaced with clean spoons, stored dry. **Corrected On-Site**

  Basic

• 05-09-4

  No conspicuously located ambient air temperature thermometer in server area cold holding unit.

  Basic - No conspicuously located ambient air temperature thermometer in server area cold holding unit.

  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 mold like build up in service station sink area.

  Basic

• 29-03-4

  Water draining onto floor surface.

  Basic - Water draining onto floor surface. Observed leaking from dish machine in 3 places.

  Basic

• 16-33-4

  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

  Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed zero (0) ppm chlorine. Operator states was mot checked before the start of shift.

  Intermediate

• 14-01-5

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

  Basic - Bowl or other container with no handle used to dispense food. Observed leaking take out bowl in bulk brown rice used for dispensing. Operator removed. **Corrective Action Taken**

  Basic

• 16-59-1

  Warewashing machine not automatically dispensing the sanitizer.

  Intermediate - Warewashing machine not automatically dispensing the sanitizer. Observed 0 ppm chlorine.

  Intermediate