Thai 5 scores 87; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed a contianer stored inside the hand sink in the sushi bar. COS- contianer was removed.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed a contianer stored inside the hand sink in the sushi bar. COS- contianer was removed. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
2. 02

   Handwashing

   Item 2-2D ↗

   Observed the hot water turned off at the hand sink in the main kitchen at the time of the inspection. COS- hot water was turned on.

   Inspector’s full note +

   Code 511-6-1.06(2)(c)

   Observed the hot water turned off at the hand sink in the main kitchen at the time of the inspection. COS- hot water was turned on. 511-6-1.06(2)(c) - Handwashing sinks, Installation (Pf, C) (c) Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗
   Corrected on siteNew violation
3. 03

   Thawing methods

   Item 11C ↗

   Observed failure to thaw chicken properly with the approved thawing methods. Observed raw chicken thawing on the counter.

   Inspector’s full note +

   Code 511-6-1.04(6)(c)

   Observed failure to thaw chicken properly with the approved thawing methods. Observed raw chicken thawing on the counter. COS- chicken was moved to cooler to finish thawing. Observed raw tuna thawing in the reduced oxygen packaging. COS- fish was removed from the packaging. 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Corrected On-Site. New Violation.

   Official report · Item 11C ↗
   Corrected on siteNew violation
4. 04

   Equipment design and condition

   Item 15A ↗

   Observed the prep top cooler cutting boards unclean and observed small cutting boards unclean with stains. CA- cutting boards shall be replaced or resurfaced if they are not able to be cleaned.

   Inspector’s full note +

   Code 511-6-1.05(6)(b)

   Observed the prep top cooler cutting boards unclean and observed small cutting boards unclean with stains. CA- cutting boards shall be replaced or resurfaced if they are not able to be cleaned. 511-6-1.05(6)(b) - Cutting Surfaces (C) (b) Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they cannot be resurfaced. Repeat Violation. Correct By: 06/28/2026

   Official report · Item 15A ↗
   Repeat violation

   Correct by
   Jun 28, 2026

5. 05

   Equipment cleanliness

   Item 15C ↗

   Obseved shelves unclean and rusted in the WIC at the time of the inspection. CA- shelves shall be cleaned or replaced if unable to be cleaned.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)2,3

   Obseved shelves unclean and rusted in the WIC at the time of the inspection. CA- shelves shall be cleaned or replaced if unable to be cleaned. Observed the gaskets in the cooler in the sushi bar unclean. CA- gasket shall be cleaned. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Repeat Violation.

   Official report · Item 15C ↗
   Repeat violation
6. 06

   Ventilation and lighting

   Item 17D ↗

   Observed a container with an half eaten muffin stored on top of shrimp. COS- muffin was discarded.

   Inspector’s full note +

   Code 511-6-1.07(4)(b)

   Observed a container with an half eaten muffin stored on top of shrimp. COS- muffin was discarded. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Corrected On-Site. New Violation.

   Official report · Item 17D ↗
   Corrected on siteNew violation
7. 07

   Pest control

   Item 18 ↗

   Observed a live bug inside a container holding bowls for the soup. COS- contianer and bowls were washed.

   Inspector’s full note +

   Code 511-6-1.07(5)(k)

   Observed a live bug inside a container holding bowls for the soup. COS- contianer and bowls were washed. 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Corrected On-Site. New Violation.

   Official report · Item 18 ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.