KUB KAO THAI AND SUSHI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell egg in same container as ready to eat onions. Operator seperated food Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in two door stainless freezer by cookline Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line sloped with grease

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested 100ppm Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In kitchen reach in freezer by cookline, open box raw coconut shrimp above portioned bags of wontons. Manager rearranged for proper separation. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scrub brush and spoons in hand sink at sushi bar. Employee removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee open top beverage container on shelf directly in front of right sushi case. Employee removed beverage. 2) Employee closed top beverage container beside soup urn in sushi station. Corrected On-Site Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top beverage container on shelf directly in front of right sushi case. Employee removed beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on top of box of straws by sushi station.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around unit in top of reach in freezer in kitchen. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen fliptop lower cooler, house coconut sauce 49F at 1:50pm (cooked cooling from approximately 10:30am) to 47F at 2:25pm and red curry sauce 51F at 1:50pm (cooked cooling from approximately 10:30am) to 49F at 2:25pm. Based on times and temperatures taken, sauces will not reach 41F in allotted timeframe needed. Manager moved sauces to reach in freezer to rapid chill. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Standard probe thermometer reading 50F in ice water. Digital probe thermometer reading error will not reset.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) Portioned noodles in reach in freezer in by mop sink not date marked. 2) Portioned containers of house dressing in walk in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1) Employee water bottle on counter next to soup urn in sushi station 2) Employee closed beverage containers on shelf next to dishware above kitchen fliptop unit. Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at sushi bar wearing watch.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in top of 2 door reach in freezer by cookline.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fir extinguisher by back door in red under charged zone.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen reading greater than 200ppm chlorine. Manager remade to proper 100ppm. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust build up on ceiling tiles in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage container on shelf with spices and plates above kitchen fliptop unit. Employee discarded beverage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in container of standing water at sushi counter. Manager removed container and replaced dry spoon in empty container. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to hand wash sink in kitchen.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - 1.Hole in or other damage to wall next to dish machine in kitchen. 2.Wall paint peeling off next to dish machine in kitchen.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top cutting board in kitchen. Operator moved cell phone. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw salmon thawing at room temperature in sushi station. Operator moved to reach in cooler to quick chill. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi station. Operator placed wet towels in sanitizer solution during inspection. Corrected On-Site

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. Sushi rice made less than 4 hours ago without time mark in sushi station . Operator placed time mark on sushi rice. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinse bowl in hand wash sink in cook line. Told operator, hand sink should be used for hand washing only.

Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Buckets with soy sauce on floor in kitchen. Repeat Violation

Basic - Plumbing system in disrepair. Hand wash sink next to mop sink in kitchen has a water leak. Hand wash sink turned off, establishment using another hand wash sink in kitchen until hand wash sink is repaired. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bowl with raw beef (50F cold holding) on top container in flip top cooler. Raw beef held less than 4 hours ago, operator moved to reach in cooler to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. No running water in hand sink next to mop sink in kitchen. Operator using another hand wash sink next to cook line at time of inspection.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense rice in kitchen. Operator removed Corrected On-Site

Basic - Cooked chicken not covered in Asber freezer in kitchen. Operator covered Corrected On-Site Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Fryer Oil containers on floor in kitchen. Operator elevated Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line

Basic - Plumbing system in disrepair. Hand wash sink next to mop sink in kitchen does not have any running water. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces inside duckers reach in cooler in cook line. Operator moved chicken to lower shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in Asber freezer in cook line. Operator moved raw chicken and stored correctly. Corrected On-Site

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 mark. Sushi Rice held less than 4 hours ago in sushi station without time mark. Operator placed time mark on sushi rice. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Cooked chicken not covered in Asber freezer in kitchen. Operator covered Corrected On-Site

Basic - Mop sink area not maintained clean and organized,in kitchen.

Basic - Plumbing system in disrepair. Pipe under hand sink in cook line not property attached to sink.

Basic - Food stored on floor. -Soy sauce and cooking oil on floor in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed frozen shrimp thawing at room temperature in kitchen. Operator placed frozen shrimp under cold running water to properly thaw. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -In walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloth stored on counter at wait station in kitchen.

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over unwashed cabbage in walk in cooler. Operator moved eggs to lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -Observed sushi bar hand sink blocked by container holding sponge and steel scrubber. Inspector removed from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels provided hand sink next to cook line. Operator replenished paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Observed plastic containers used to scoop sugar, salt containers under prep table in kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee coffee beverages stored on shelf next to unwashed produce in walk in cooler. Operator moved beverages to lower shelves. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -Observed containers holding vinegar, soy sauce and vegetable oil stored on floor in kitchen.

Basic - Ice buildup in reach-in freezer. -Observed ice buildup in reach in freezer next to cook-line in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed hood filters soiled with grease in kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet cloths not stored in sanitizer solution at sushi bar, preparation table and cook line make table in kitchen. -Observed chlorine sanitizer bucket stored on floor behind sushi bar in kitchen. Operator removed from floor. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available at time of inspection. Gave operator resource to obtain kit.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of disinfectant spray not labeled in kitchen area. Operator put in box to remove from establishment. Corrective Action Taken