THAI THAI III

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Table mounted can opener. Took to dish Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Quail egg. Operator marked all menus Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Near server prep station in kitchen. Operator provided manual dispenser Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Used to store products other than original shipping product Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom. No cover for bin at large stall

Basic - Raw fruits/vegetables not washed prior to preparation. Employee not washing red peppers after removing stickers and beginning to cut. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots in walk-in cooler over prepped foods. Operator moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler masago on the shelf above vegetables. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Batter station

Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in service aisle

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves are soiled

Basic - Reuse of single-service or single-use articles. Raw chicken box reused to store lemongrass. Operator discarded Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink in service aisle drains extremely slowly

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm. Remade to 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White granular substance removed from original packaging is not labeled identifying by common name. Operator labeled as sugar Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked handled raw chicken and then began touching utensil and towel without washing hands and changing gloves

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Rehydrated noodles in bucket on cook line. Batter station next to fryers. Added to written plan

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Cook dipped hands in sanitizer bucket and then rubbed hands together under water

Basic - Bowl or other container with no handle used to dispense food. 2 oz plastic soufflé cups in red pepper container. Operator discarded Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Shelf under prep table and attached to knife holster next to make line

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiger tear is served med rare. Quail egg and tomago served raw. Operator marked all menus Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 certificates expired

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Directly on the floor. Operator moved Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm. Operator remade to 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw tuna stored over krab. Operator moved. In reach in cooler behind sushi bar. Raw tuna stored over kimchi sauce. Operator moved Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen does not self close Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar. Spoon stored in standing water at 76°F. Operator discarded water Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line. Wet wiping cloth left on cutting board in between uses. Operator discarded Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handled raw chicken with gloves hands and the touched serving tray without changing gloves and washing hands

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door in kitchen does not fully close under own weight Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water at 72°F on service line in kitchen. Operator discarded Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some certificates expired in January

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom does not fully close under own weight

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in cooler and prep table on cook line. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Pitchers of water, ice and teas are in a walk thru area for guests and a re not protected

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In mini fridge under sushi bar. Raw shelled eggs stored over ready to eat foods. Operator moved Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed tuna in walk in cooler still in sealed packaging bearing thawing instructions

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Usuzukuri is not marked on menus. Operator marked using sharpie Corrected On-Site Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not up to date. New hires began to review and sign Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fully thawed tuna in walk in cooler still in sealed packaging bearing thawing instructions. SEE STOP SALE

Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler Shelves are soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab 45° tuna 45° salmon 45° placed in freezer recheck 43°

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cutting boards overlapping sink at sushi station.

Basic - Food stored on floor. Jug of oil. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Broth pot. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots Oyster sauce Hoisin sauce

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Whole farm raised Salmon from Moon N Sea Fl, LLC, does not state feed parasite free food. Received letter from supplier stating feed free of parasites. Please keep letter available. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half n half 57° in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half n half 57°

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. Yanisa, Sophis

Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on ice machine outside not protected. Suggested leaving in ice with handle up. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Sugar rolling bin Corrected On-Site