Osha Thai Sushi Galleria

Inspector notes: Observed curry and other food items dated 9/7 or earlier in WIC. CA: Advised PIC to discard of all food items held over 7 days.

Inspector notes: Observed cups and scoop handles touching rice and flour in their containers in the main kitchen. CA: Advised PIC to remove cups from food containers and to have scoop handles facing up not touching food.

Inspector notes: Observed water temperature in WW machine in main kitchen not reach 165 degrees. Observed final rinse gauge not functioning at time of inspection. CA: Advised PIC to manually wash dishes until dish machine serviced.

Inspector notes: Observed multiple dishes stacked while wet near WW area in main kitchen. CA: Advised PIC to allow dishes to air dry before stacking together.

Inspector notes: Observed tuna in prep top cooler in sushi area thawed while still in vacuum sealed packaging. CA: Advised PIC to remove all fish from vacuum seal packaging prior to starting thawing process if stated on packaging.

Inspector notes: Observed lack of signage on handwashing sinks in main kitchen and bar area. CA: PIC stated they will get labels created. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Inspector notes: Observed the dishwasher for the kitchen not reaching the required temp for hot water sanitization. The machine only reached 170 F during the time of the inspection. 1. Except as specified in paragraph 2 of this subsection, in a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194ºF (90ºC), or less than: Pf (i) For a stationary rack, single temperature machine, 165ºF (74ºC); Pf or (ii) For all other machines, 180ºF (82ºC). Pf PIC contacted their vendor to service the dishwasher.

Inspector notes: Observed heavy ice build on the food in the stand alone freeze in the main kitchen. 1. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water. PIC discard the ice covered food.

Inspector notes: Observed several washed and dried food containers with sticker residue. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC will ensure that sticker are almost completely removed before washing.

Inspector notes: Observed several sani buckets in the grill prep area that were above the recommended range for bleach. The recommended range is 50 - 100 ppm. EHS also observed that these buckets were also stored on the floor. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. PIC remade the sani buckets.

Inspector notes: Observed that the pressure gauge for the kitchen dishwasher was water logged. Pressure measuring devices that display the pressures in the water supply line for the fresh hot water sanitizing rinse shall have increments of 1 pound per square inch (7 kilopascals) or smaller and shall be accurate to ± 2 pounds per square inch (± 14 kilopascals) in the 15-25 pounds per square inch (100-170 kilopascals) range. PIC will contact their vendor to service the pressure gauge.