ABOUT BANGKOK

High Priority - A) Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ahi tuna stored in container with cooked eel. Operator removed eel from container and stored above tuna. Observed raw shell eggs stored above ready to eat noodles in prep cooler 1. Operator removed and stored eggs at bottom of make table. B) Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken in prep 2 cooler stored above raw steak in cooler. Operator reorganized according to cooking temperature. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. A) Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed rice in rice cooker on sushi bar, per operator same rice that was made at 11:30 am, observed at 4:00 pm still present. Operator discarded and began making new rice. See Stop Sale. B) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed make table - pork gyoza (stored from 11 am) (47F - Cold Holding); raw shrimp (48F - Cold Holding) (stored from 11 am); per operator stored from 11 am and not moved. Observed at 3:30 pm. See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed make table - pork gyoza (stored from 11 am) (47F - Cold Holding); raw shrimp (48F - Cold Holding) (stored from 11 am); per operator stored from 11 am and not moved. Observed at 3:30 pm. See Stop Sale. 2) Observed sushi lowboy - eel (45F - Cold Holding); tempura shrimp (46F - Cold Holding); sprouts (46F - Cold Holding); dynamite fish (garlic, Mayo, white fish) (47F - Cold Holding); tuna (44F - Cold Holding)! Per operator items were moved from prep cooler to unit at 1 pm. Operator removed all items and stored in freezer to rapidly cool. 3) Observed prep cooler 2 - cream cheese (front 45F, Back 41F) ; tofu (front 44F; back 40F) (); per operator cooler was open for 1 hours at around 1 pm. Operator added ice to food products. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed rice in rice cooker on sushi bar, per operator same rice that was made at 11:30 am, observed at 4:00 pm still present. Operator discarded and began making new rice. See Stop Sale. Warning

Basic - Bowl or other container with no handle used to dispense food in rice container. Warning

Basic - Cardboard used to line food-contact shelves. Observed cardboards stored under cutting boards on food contact table. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on shelf above rice storage container. Operator removed. Corrected On-Site Warning

Basic - Equipment in poor repair. Observed gasket of sushi bar lowboy in poor repair. Warning

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris behind fryer and stove top. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle in kitchen. Operator removed tongs. Corrected On-Site Warning

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