Khao Thai & Sushi

Inspector notes: Establishment uses time as a public health control to monitor cooked white sushi rice. At time of inspection, cooked rice with a discard time of 400pm. After discussion with manager, sushi rice was prepared about 5 hours ago, with incorrect discard time noted on rice container. White sushi rice was discarded. See embargo form. Reviewed establishment written procedures. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (3) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point in time when the FOOD is removed from temperature control

Inspector notes: In the walk-in cooler, observed curries (coconut milk) datemarked 8/11 and 8/14 and held more than 7 days from date of preparation. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). These curries past 7 days of preparation were discarded by PIC at the time of inspection. Also, observed four curries with questionable datemarks that, per PIC, were incorrectly datemarked. The datemarks on these curries were corrected at time of inspection. PIC to train staff on datemarking

Inspector notes: In the ice maker, observed growth on the upper deflector. Clean/sanitize more frequently

Inspector notes: Observed worker crack a raw egg with his gloved hand, wipe his hand on a towel hung from his belt, and then continue to touch kitchen surfaces and wares. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discontinue the practice of wiping hands on a cloth towel when handwashing is required. Also discussed the option of using an oversized disposable glove which can eliminate handwashing when the glove is used properly

Inspector notes: In rice warmer, observed rice/123-128F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Per PIC, the rice had been transferred from the rice cooker to the warmer approximately thirty minutes before. It was reheated to 165°F at time of inspection. Discussed the importance of transferring the rice promptly after cooking

Inspector notes: Observed three unlabeled chemical spray bottles. After instruction, the soap and sanitizer bottles were correctly labeled as such