From:	dlindberg@sccmo.org
Sent:	12/03/2024 - 02:10 PM
To:	rshanahan@freshthyme.com,KIM@SUSHIAVENUE.COM
CC:
Subject:	Food Establishment Inspection Report

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PUBLIC HEALTH Food Establishment Inspection Report
Establishment Name: ACE SUSHI @ FRESH THYME 403		Est. No. HL18-000499	Rating Score 100
Address: 2235 HIGHWAY K	City: OFALLON	Zip: 63368
Phone: (310) 327-2223	Owner: Angela Swe ASIANA CUISINE ENTERPRISES	Also Present:
Time In: 2:00 PM	Time Out: 2:10 PM	Date:12/03/2024	Email:  angela.swe@acesushi.com
Person In charge: Allie Null		Inspection Type: Regular

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS

IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable    X=corrected on-site during inspection    R=repeat violation

Compliance Status PT Supervision 1 IN Person in charge present, demonstrates knowledge, and performs duties 2 IN Certified Food Protection Manager Employee Health 3 IN Management, food employee and conditional employee; knowledge, responsibilities and reporting 4 IN Proper use of restriction & exclusion 5 IN Procedures for responding to vomiting and diarrheal events Good Hygienic Practices 6 IN Proper eating, tasting, drinking, or tobacco use 7 IN No discharge from eyes, nose, and mouth Preventing Contamination by Hands 8 IN Hands clean & properly washed 9 IN No bare hand contact with RTE foods or a pre-approved alternative procedure properly allowed 10 IN Adequate hand washing facilities supplied & accessible Approved Source 11 IN Food obtained from approved source 12 IN Food received at proper temperature 13 IN Food in good condition, save, & unadulterated 14 N/A Required records available: shellstock tags, parasite destruction Compliance Status PT Protection from Contamination 15 IN Food separated & protected 16 IN Food-contact surfaces; clean & sanitized 17 IN Proper disposition of returned, previously served, reconditioned & unsafe food Time/Temperature Control for Safety (TCS Food) 18 IN Proper cooking time & temperatures 19 IN Proper reheating procedures for hot holding 20 IN Proper cooling time & temperatures 21 IN Proper hot holding temperatures 22 IN Proper cold holding temperatures 23 IN Proper date marking & disposition 24 IN Time as a public health control: procedures & records Consumer Advisory 25 IN Consumer advisory provided for raw/undercooked food Highly Susceptible Populations 26 IN Pasteurized foods used; prohibited foods not offered Food/Color Additives and Toxic Substances 27 IN Food additives: approved & properly used 28 IN Toxic substances properly identified, stored, & used Conformance with Approved Procedures 29 IN Compliance with variance/specialized process/HACCP

GOOD RETAIL PRACTICES

Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable    X=corrected on-site during inspection    R=repeat violation

PT Safe Food and Water 30 N/A Pasteurized eggs used where required 31 IN Water & ice from approved source 32 IN Variance obtained for specialized processing methods Food Temperature Control 33 IN Proper cooling methods used; adequate equipment for temperature control 34 IN Plant food properly cooked for hot holding 35 IN Approved thawing methods used 36 IN Thermometers provided & accurate Food Identification 37 IN Food properly labeled; original container Prevention of Food Contamination 38 IN Insects, rodents, & animals not present 39 IN Contamination prevented during food preparation, storage & display 40 IN Personal cleanliness 41 IN Wiping cloths: properly used & stored 42 IN Washing fruits & vegetables Proper Use of Utensils 43 IN In-use utensils: properly stored 44 IN Utensils, equipment & linens: properly stored, dried, & handled PT 45 IN Single-use & single-service articles: properly stored & used 46 IN Gloves used properly Utensils, Equipment and Vending 47 IN Food and non-food contact surfaces cleanable, properly designed, constructed, & used 48 IN Warewashing facilities: installed, maintained, & used; test strips 49 IN Non-food contact surfaces clean Physical Facilities 50 IN Hot & cold water available; adequate pressure 51 IN Plumbing installed; proper backflow devices 52 IN Sewage & waste water properly disposed 53 IN Toilet facilities: properly constructed, supplied, & cleaned 54 IN Garbage & refuse properly disposed; facilities maintained 55 IN Physical facilities installed, maintained, & clean 56 IN Adequate ventilation & lighting; designated areas used Permit/Inspection Report 57 IN Operating without a Permit or Failure to Post Permit 58 IN Failure to post most recent inspection report

TEMPERATURE OBSERVATIONS
Item/Location	Temperature/°F	Item/Location	Temperature/°F
Seaweed salad in bunker display	35° °F	Sushi indisplay case	40° °F
Ginger inside reach and cooler	37° °F	Salmon inside reach in cooler	37° °F
Crab meat inside walk-in cooler	33° he doesn't share free °F	Salmon inside walk-in freezer	-16° all right °F
	°F		°F

SANITIZER OBSERVATIONS
Item/Location	Temperature/PPM	Item/Location	Temperature/PPM
3 Compartment Sink	300 ppm quat

FOOD MANAGER CERTIFICATION
Current certificate   KHUA THAWING	Date of Exp. 07/05/2028	NA	Date of Exp.

ESTABLISHMENT TYPE

Restaurant Tavern Grocery /Retail Caterer Bakery School Convenience Delicatessen Mobile  Institution Meat Cutting Concession Stand

WATER & SEWAGE

Water: Public Water: Private Sewage: Public Sewage: Private Water Sampled NA

COMPLIANT WITH SMOKE-FREE AIR ACT OF 2018	RISK-BASED CATEGORY
Yes	High (Risk 4)

OBSERVATIONS AND CORRECTIVE ACTIONS
Item Number	Violations citied in this report must be corrected within the time frames noted. Time Frame to Correct: BNI = By Next Inspection - COS = Corrected on site	Time Frame to Correct

DISCUSSED TOPICS

FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS DEDUCTION =	0.0	RATING SCORE:
GOOD RETAIL PRACTICES DEDUCTION =	0	100
FOLLOW-UP INSPECTION NEEDED:

Inspector (signature):  636-949-1800 4276	Person in Charge (signature):
Print:  Dale Lindberg, CEHS	Print:  Allie Null