THAI NOODLE AND SUSHI RESTAURANT

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (63F - Cold Holding); crab (51F - Cold Holding); cheese (45F - Cold Holding); rice (46F - Cold Holding); cabbage cut (46F - Cold Holding) overnight in reach in cooler at sushi back prep area. Warning - From follow-up inspection 2023-03-06: Shrimp cooked yesterday 46F Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (63F - Cold Holding); crab (51F - Cold Holding); cheese (45F - Cold Holding); rice (46F - Cold Holding); cabbage cut (46F - Cold Holding) in reach in cooler at sushi back prep area, items in cooler over night. See stop sale. Warning - From follow-up inspection 2023-03-06: Shrimp 46. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning - From follow-up inspection 2023-03-06: Time Extended

High Priority - Container of medicine improperly stored. 2 containers of medicine on top shelf above reach in cooler on cooks line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over beans, raw chicken and beef above noodles in coolers on cooks line. Reach in freezer outside of walk in cooler raw chicken over raw shrimp.

High Priority - Roach activity present as evidenced by live roaches found. 1 live under reach in freezer outside of walk in cooler and 1 crawling on dining table next to the front door. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp (63F - Cold Holding); crab (51F - Cold Holding); cheese (45F - Cold Holding); rice (46F - Cold Holding); cabbage cut (46F - Cold Holding) overnight in reach in cooler at sushi back prep area. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (63F - Cold Holding); crab (51F - Cold Holding); cheese (45F - Cold Holding); rice (46F - Cold Holding); cabbage cut (46F - Cold Holding) in reach in cooler at sushi back prep area, items in cooler over night. See stop sale. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with deep cut marks throughout kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in the back corner of kitchen blocked by cooling rack, Handwash sink at dish area block by storage table.

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple items inside Handwash sink behind bar area. Operator removed. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee. Warning

Basic - Dead roaches on premises. Observed 1 dead on the reach in cooler door jam on cooks line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table on cooks line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse, phone, and charger on top shelf above reach in cooler on cooks line. Employee moved items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. On the backside of cooks line.

Basic - Floor tiles missing and/or in disrepair. Under prep table to the left of the door way from sushi bar to kitchen. Wall/floor with a hole inside a stall inside the womens restroom. Wall inside walk in cooler not smooth easily cleanable.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Sticky tape on rack holding canned foods and dried seasonings in back of kitchen. Operator discarded sticky tape. Corrected On-Site

Basic - Food stored on floor. Sauces and reach in cooler on floor in back kitchen area and cooks line.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden piece next to reach in cooler outside of office area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on the cooks line. Hood filters soiled on cooks line. Fan guards in walk in cooler.

Basic - Old labels stuck to food containers after cleaning. Container of rice label crab Rangoon in reach in cooler behind sushi bar.

Basic - Single-service articles improperly stored. Multiple boxes of Togo boxes on floor in the hallway outside of the walk in cooler.

Basic - Uncleanable knife block in use to store knives. On the backside of the cooks line.