Nori Thai Restaurant

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach in sushi area 1 dead roach in reach in freezer doorway 1 dead roach next to cutting board on reach in prep cooler
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach behind reach in cooler in sushi area 1 live roach in door hinge of kitchen door 2 live roaches in to go boxes in kitchen 1 live roach on kitchen floor 2 live roaches in crevasse between stove and oven 3 live roaches in hinges of reach in cooler on cookline
  • High priority: Roach excrement and/or droppings present. Roach excrement observed in multiple crevasses, gaps, corners throughout kitchen and sushi area
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 10 dead roaches observed on the floor where wooden crate is storing cans of food inside the storage closet across from the front counter area.
  • High priority: Roach activity present as evidenced by live roaches found. 3 live roaches observed underneath counter, coming out of the cracks in between the counter and the wall behind double door freezer in the sushi prep area. 1 live roach observed in a crack underneath the counter next to the hand sink basin in the sushi prep area. 1 live roach observed underneath counter in between the crack of dump sink and the counter in sushi prep area. 3 live roaches under observed in between metal plate and the wall underneath counter next to dump sink in sushi station. 3 live roaches observed in right front wheel of reach in deli cooler across from the wok station on the cook line. 5 live roaches observed in top caster wheel that attaches to the reach in deli cooler across from the wok station. Approximately 20 live roaches in between two shelf brackets of the stainless steel shelf above three compartment sink.
  • High priority: Roach excrement and/or droppings present.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  • Basic: Buildup of food debris/soil residue on equipment door handles.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on wall decor next kitchen entrance 2 dead roaches in reach in cooler near register area 2 dead roaches in reach in freezer near register 1 dead in dish machine 1 dead on walk in cooler door 1 dead roaches on hood system above cookline 2 dead roaches near sushi bar entrance
  • High priority: Roach activity present as evidenced by live roaches found. 5 live roaches in gaskets of reach in freezer near register area 2 live roaches in hinge of kitchen door 1 live roach on floor near kitchen entrance 1 live roach under rack above 3 compartment sink 3 live roaches in box of Saran Wrap behind sushi bar 1 live roach on floor in register area 1 live roach in inner mechanisms of sushi cooler 1 live on screen door kitchen exit 1 live roach in oven on cookline 2 live roaches in reach in cooler gaskets on cookline
  • High priority: Roach excrement and/or droppings present. Roach excrement observed in upper corners of the inside of the reach in coolers on cookline
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • Basic: Food stored on floor. Buckets of raw chicken, pot of raw beef, and buckets of cut onion and broccoli stored on the floor in the walk in cooler. Plastic containers of oil stored on the floor across from the double door reach in freezer.
• In-use utensils properly stored
  • Basic: In-use utensil stored in standing water less than 135°F. Utensils in 80 degree water next to rice cookers.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained yellow.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran the chlorine dish machine was ran multiple times and testing at 0 PPM. The three compartment sink was set up white chlorine sanitizer testing at 50 PPM.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle heavily soiled with dried food build up.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink.
  • Basic: No handwashing sign provided at a hand sink used by food employees.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately: 2 dead roaches on top of reach in deli cooler next to rice cookers hot holding rice across from the three compartment sink. Multiple roach sticky boxes underneath reach in deli cooler on the cook line filled hundreds of dead roaches. Multiple roach sticky boxes underneath fryer, stove/oven, and the wok station on the cook line filled hundreds of dead roaches. 6 dead roaches observed in sticky box underneath rack storing dish soap bottles in the corner of the sushi station. 9 dead roaches observed in sticky box stored on top of the sushi station counter near a sushi cold holding unit that is not being used. 30 dead roaches observed in a roach sticky box on the floor next to double door coolers underneath sushi preparation counter. 30 dead roaches observed in sticky box on the floor next to a frying pan with live roaches crawling on it, underneath a dry storage rack storing deli containers of food, bottles of spices, white to go containers, and a microwave next to the walk in cooler. 15 dead roaches observed underneath dining booth seating along the wall with windows in the dining room.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately: 1 live roach crawling on wall underneath shelf above three compartment sink. 2 live roaches observed in electrical box outlet behind the reach in deli cooler on the cook line. A roach sticky box was moved underneath the reach in deli cooler and 20 live roaches scattered, crawling in different directions underneath reach in deli on the cook line. 3 live roaches crawling underneath the white storage containers stored underneath sushi counter. 30 live roaches crawling on wall on both the sides of the reach in deli coolers located underneath the sushi preparation counter. 10 live roaches crawling on the bags of sushi rice stored on a wooden crate underneath sushi bar counter. Employee working in the sushi station moved bags of sushi rice stored on a wooden crate and observed approximately 50 live roaches scattering in different directions throughout the floor and wooden crate stored underneath sushi counter. 1 live roach observed crawling on top of white storage bins stored underneath the sushi station counter. 50 live roaches observed crawling in different directions on top and underneath the wooden crate that was storing bags of sushi rice, container of sushi ginger, and a box of tempura mix. 20 roaches observed crawling on frying pan observed on the floor underneath a dry storage rack storing multiple different spices, white to go containers, and a microwave next to the walk in cooler. Moved the dining booth seating and observed 2 live roaches crawling underneath the booth.
  • High priority: Roach excrement and/or droppings present. Observed on top of dish machine exterior. Observed in electrical outlet behind reach in deli cooler on the cook line.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris. Floors heavily soiled with grease, food debris and dead roaches underneath cooking equipment on cook line. Floors heavily soiled with dead roaches through the whole establishment.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of yellow liquid substance stored on push cart in front of sushi bar. Employee labeled as disinfectant cleaner.