MANEE THAI PAN ASIAN RESTAURANT & SUSHI

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Found gaps of space in large, floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Found sewage pipes running along ceiling over dry storage area in basement. Must completely encase these pipes to prevent contamination. Must maintain.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: Found kitchen hand washing sink without hot water. Operator stated hot water valve turned to the off position because it needs repair (hot water leaks). Operator turned hot water on under the sink during inspection. Hot water restored. Faucet drips hot water when in the off position. Instructed must have hot (and cold or tempered water) available at all times at all sinks. Found Prep area in basement without required hand washing sink. Area has prep table, table can opener, knives, and large container of sauce used to make sushi rice. Instructed to cease all food preparation in basement area immediately. Must install hand washing sink in basement prep area, (near prep table, and can opener, etc). Must have adequate number, convenient, and easily accessible working hand sinks in all prep areas. Must maintain. Critical violation. 7-38-030.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found all items in lower interior of reach in coolers in kitchen area without labels. Must label all prepped potentially hazardous foods with date. Must maintain.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Found several utensils (portioning bowls) stored directly in food inside reach in coolers. Must properly store utensils outside food, in a separate clean container, or must use utensils with handles (that are outside of food). Must maintain.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Found excessive rust on table can opener on basement prep table. Found excessive rust on cart shelving in basement prep area. Must remove rust or paint these items. Must maintain.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Found gaps of space in large,floor drain cover in basement (spaces around pipes that flow into floor drain). Must completely cover all large drains in floor of basement. Must maintain.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA. Must maintain.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found the following potentially hazardous foods at improper temperatures in the cold hold unit: 5lbs chicken @ 49.4F ($1.60); 1lb of sliced tomatoes @ 60.1F ($2); 1.25 lbs of eggs ranging 50.3F-65.5F ($1.50); 5lbs raw chicken @ 49.1F ($1.58); and 0.25lbs of shrimp @ 48.1 ($2). Operator voluntarily discarded denatured foods. Instructed to always keep cold potentially hazardous foods at 40F or less, and hot foods at 140F or above. Critical violation 7-38-005(a).

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Found front exposed hand sink, and rear/kitchen exposed hand sink without soap. Operator refilled both sinks with soap during inspection. Instructed all hand sinks must be stocked with hot/cold water, soap and paper towels at all times. Critical violation. 7-38-030.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violations not corrected from 11/10/15, report # 1588766. #30 ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED #32 MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS. #34 GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN. #35 MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. #38 MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER. Instructed must repair/complete all previous minor violations. Serious citation 7-42-090.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Found large hole in wall at the bottom of basement stairs. Must repair and maintain.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Must have thermometers in all coolers in conspicuous position. Also instructed kitchen manager to carry stem thermometer to test food temperatures. Must maintain.

SOURCE OF CROSS CONTAMINATION CONTROLLED I.E. CUTTING BOARDS, FOOD HANDLERS, UTENSILS, ETC - Comments: OBSERVED THE FOLLOWING CROSS CONTAMINATION. WITNESSED COOK HANDLING READY TO EAT FOOD WITH BARE HANDS. WITNESSED SAME COOK USING THE COOKS LINE EXPOSED HAND SINK FOR FOOD PREPARATION. WITNESSED DISH WASHER HANDLE DIRTY DISHES AT THE DISH MACHINE THEN HANDLE CLEAN DISHES FROM THE MACHINE WITHOUT WASHING HANDS IN BETWEEN. WITNESSED COOK WEARING PLASTIC GLOVES ENTERING THE FOOD PREP AREA AND WASH HANDS WEARING THE GLOVES TO RETURN TO FOOD PREPPING. REVIEWED PROPER USE OF GLOVES AND GOOD HYGIENIC PRACTICES. CRITICAL VIOLATION 7-38-005(A)

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK SPICE CONTAINERS MUST BE LABELED. PREPARED READY TO EAT SAUCES IN THE WALK-IN COOLER MUST BE LABELED AND DATED.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: RUSTY AND CRUSTED FOOD DEBRIS TABLE TOP CAN OPENER ON BASEMENT PREP TABLE. MUST REPLACE OR MAINTAIN CLEAN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST NOT USE TAPE AS GRIP OR MEANS OF REPAIR ON KNIFE HANDLES. MUST NOT USE PAPER AS LINER FOR SHELVING THROUGHOUT. MUST NOT USE PLASTIC GROCERY BAGS AS FOOD CONTAINERS IN COOLER AND WALK-IN COOLER. MUST BE WASHABLE CONTAINERS OR FOOD GRADE DISPOSABLE BAGS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: GREASE ON THE FLOOR SURROUNDING THE BASEMENT GREASE TRAP. MUST CLEAN/REMOVE AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST PROVIDE SMOOTH, CLEANABLE WALLS AND CEILING THROUGHOUT THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST PROVIDE AN EXPOSED HAND WASHING SINK WITH SOAP AND PAPER TOWELS IN THE BASEMENT FOOD PREP AREA OR REMOVE ALL PREPPING EQUIPMENT AND PREP TABLE. IE: MEAT GRINDER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES MUST NOT STORE PERSONAL BELONGINGS IN THE FOOD PREPARATION AREAS.

FOOD HANDLER REQUIREMENTS MET - Comments: MUST PROVIDE FOOD HANDLER CERTIFICATES OR PROOF OF TRAINING FOR ALL FOOD HANDLERS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED APPROXIMATELY 20 LBS COOKED CHICKEN IN A LARGE, DEEP, COVERED CONTAINER INSIDE THE WALK-IN COOLER AT 79.5F. 5 LBS COOKED BEEF AT 46F. 10 LBS COOKED, COVERED CHICKEN INSIDE REACH-IN COOLER AT 85.8F. 5 LBS COOKED BEEF AT 55.7F INSIDE SAME COOLER. ALSO OBSERVED APPROXIMATELY 10LBS COOKED CURRY SAUCE IN NUMEROUS PLASTIC CONTAINERS INSIDE PLASTIC TUBS WITH LIDS ON A STORAGE TABLE IN BASEMENT AT 98.2F. MANAGEMENT STATES ESTIMATED TOTAL VALUE TO BE $315.00. ALL FOODS DISCARDED. REVIEWED PROPER COOLING METHODS FOR HOT FOODS. CRITICAL VIOLATION 7-38-005(A)

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: OBSERVED FOOD (ICE) NOT PROTECTED DURING STORAGE. INTERIOR ICE BIN UPPER WATER RESERVOIR WITH BLACK SUBSTANCE ON ALL ICE CONTACT SURFACES AND TUBING. INSTRUCTED TO DISCARD ALL ICE, CLEAN AND SANITIZE ALL INTERIOR OF ICE MACHINE. SERIOUS VIOLATION 7-38-005(A).

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: ALL BULK FOOD CONTAINERS MUST BE LABELED IN BASEMENT.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: RUBBER DOOR GASKETS ON BOTH THREE DOOR REACH-IN COOLERS FOUND TORN AND IN POOR REPAIR. MUST REPLACE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CEILING VENTILATION IN THE MENS ROOM WITH EXCESSIVE DUST. MUST CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: MUST NOT USE PERMANENT PLASTIC WRAP TIE TO HANG ICE SCOOP INSIDE ICE MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOORS ALONG THE WALLS AND IN ALL CORNERS IN BASEMENT STORAGE ESPECIALLY UNDERNEATH STORAGE SHELVES/RACKS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING NOTED PREP TABLE WITH MEAT GRINDER IN BASEMENT. INSTRUCTED TO INSTALL EXPOSED HAND SINK WITH HOT AND COLD RUNNING WATER EQUIPPED WITH SOAP AND PAPER TOWEL OR REMOVE PREP TABLE AND MEAT GRINDER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: ADDITIONAL REORGANIZATION IN BASEMENT STORAGE AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR SURFACES OF ICE MACHINE WITH LIME BUILD-UP BEHIND UPPER PANEL, INTERIOR AND EXTERIOR SURFACES OF DIPPING WELL IN FRONT PREP AREA, STORAGE RACKS WITH MOLD LIKE BUILD-UP INSIDE WALK-IN COOLER, EXTERIOR SURFACES OF GREASE BOX WITH EXCESSIVE GREASE AROUND IN BASEMENT AND INTERIOR AND EXTERIOR SURFACES OF DISH MACHINE WITH LIME BUILD-UP.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: INSTRUCTED TO CLEAN AND MAINTAIN HOOD AND FILTERS WITH HANGING GREASE AND DUST BUILD-UP AT COOKING LINE REAR PREP.----------MUST DETAIL CLEAN AND MAINTAIN CONDENSER FAN COVER WITH DUST BUILD-UP INSIDE WALK-IN COOLER AT BASEMENT AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: INSTRUCTED TO PROVIDE WORKING DRAIN STOPPERS AT (2) 3 COMPARTMENT SINK IN FRONT PREP AND REAR.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: INSTRUCTED TO PROVIDE THERMOMETER VISIBLE AND ACCURATE INSIDE DESSERT/CONDIMENT COOLER (REAR PREP) AND INSIDE WALK-IN COOLER IN BASEMENT.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: INSTRUCTED TO CLEAN, MAINTAIN, REORGANIZE AND REMOVE UNNECESSARY ARTICLES STORED AT BASEMENT STORAGE TO PREVENT PEST HARBORAGE. USABLE ITEMS MUST BE STORED 6" OFF THE FLOOR FOR EASY ACCESS ON CLEANING.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO SOAP AT EXPOSE HAND SINK, 2ND PREP AREA. MANAGER CORRECTED VIOLATION DURING INSPECTION. CRITICAL CITATION ISSUED: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SHELVES IN WALK IN FREEZER , BASEMENT, HAS BUILD OF GRIME. MUST DETAIL CLEAN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOOR IN WALK IN COOLER AND FREEZER IN BASEMENT HAS BUILD UP GRIME . MUST DETAIL CLEAN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ICE MACHINE HAS SLIGHT BUILD UP OF GRIME. MUST DETAIL CLEAN.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Found food items not properly dated/labeled in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area, must date, and label food items in walk in cooler, walk in freezer, reach in freezer, and reach in coolers in prep area at all times.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving/racks not clean, need detailed cleaning(crevices), bsmt storage shelving/racks not clean, need detailed cleaning(crevices), non food contact surfaces of cooking equipment in front prep area need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under heavy equipment, cooking equipment, storage shelving/racks, dish machine areas not clean, need detailed cleaning(corners), floors in bsmt storage areas outside walk in cooler/walk in freezer, bsmt storage shelving/racks not clean need detailed cleaning(corners).

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in kitchen prep area by prep table, doorway not clean, need cleaning(detailed), walls that had exposed cinder blocks, concrete in bsmt food storage areas, shall repaired/sealed, walls that had peeling paint(1st floor)shall be repaired/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in rear kitchen area, storage areas, and bathrooms not clean, need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy had excess grease build up, needs detailed cleaning, walk in cooler exhaust vent(ventilation) not clean, needs detailed cleaning, exhaust vents(ventilation) in kitchen prep area, storage areas, storage closet room, and bathrooms not clean, need detailed cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE ADDITIONAL BRUSH AT THE BOTTOM OF ENTRANCE DOOR TO PROPERLY SEAL DOORS; COOKING HOOD WITH DUST ACCUMULATION,INSTRUCTED TO CALL SERVICE FOR DETAIL CLEANING

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. EXTERIOR SIDE OF FRYER UNCLEAN,MUST CLEAN AND MAINTAIN;EXTERIOR ICE MACHINE UNCLEAN,MUST CLEAN AND MAINTAIN

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: The walls and ceilings shall be in good repair and easily cleaned. CEILING TILES IN PREP AREA WITH DUST ACCUMULATION,MUST CLEAN AND MAINTAIN;CEILING VENTS IN PREP AREA UNCLEAN,VENT COVER IN LADIES WASHROOM DIRTY,MUST CLEAN AND MAINTAIN

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Shielding to protect against broken glass falling into food shall be provided for all artificial lighting sources in preparation, service, and display facilities. LIGHT SHIELDS IN PREP AREA UNCLEAN,MUST CLEAN AND MAINTAIN

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN 1 PREP COOLER,40F OR BELOW