THAI SUSHI EXPRESS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed package of raw pork stored directly on top of container of cooked shrimp in single door reach in cooler opposite cookline in kitchen. Operator reorganized. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (house foods brand) (45F) in container at front sushi counter under no temperature control. Not prepared or portioned today. Operator placed on counter less than one hour ago. Operator placed container in ice to rapid chill to 41 or below. Corrective Action Taken Warning

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. No time mark observed on JB rolls made with sushi rice held using time as a public health control and stored in two door reach in cooler at sushi prep. Operator time marked 11a to 3pm. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottle of Listerine stored on shelf above clean plates on storage rack at front counter hallway. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed metal bowl with no handle stored inside rice warmer in direct contact with rice in kitchen. Warning

Basic - Ceiling and vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and prep area. Warning

Basic - Equipment in poor repair. 1. Observed torn door gasket at two door atosta reach in cooler at sushi prep. 2. Observed torn door gasket at Victory two door reach in cooler at sushi prep. Repeat Violation Warning

Basic - Floor soiled/has accumulation of debris under cookline equipment in kitchen. Warning

Basic - Light shield for lights in food preparation and warewashing area missing end caps. Repeat Violation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. 2. Chest freezer door gaskets at both Frigidaire chest freezers in kitchen. 3. Victory two door reach in cooler at sushi prep, door gaskets. Repeat Violation Warning

Basic - Tape used to repair nonfood-contact surface. 1. Observed door gasket repaired with tape at single door migali reach in cooler in kitchen. Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 1. Observed on wall above back exit door. Warning

Intermediate - Handwash sink used for purposes other than handwashing. 1. Observed employee finding a wiping cloth at the hand sink at the front counter. 2. Observed frozen fish in container thawing under running water in the hand sink basin at hand sink at the front counter. Operator removed.

Basic - Equipment in poor repair. 1. Torn door gasket on single door reach in freezer next to sushi prep at front counter. 2. Broken handle on single door reach in cooler in kitchen. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed Utensil water 76F within use scoop stored next to rice warmer in kitchen. Operator removed. Corrected On-Site

Basic - Light shield for lights in food preparation, kitchen, and warewashing area missing end caps.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed wrapped salmon in container , still frozen, thawing at room temperature on bucket under hand sink at front counter. Operator placed in refrigeration. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in sushi prep area.

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

Basic - Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance on both ceiling vents in front of triple sink in kitchen.

Basic - Equipment in poor repair. 1. Broken handle repair with tape on single door Migali reach in cooler in kitchen. 2. Torn gasket repaired with tape on single door Migali reach in cooler in kitchen. 3. Torn door gasket on two door reach in cooler at sushi prep station. 4. Torn door gasket at reach in freezer next to cookline in kitchen.

Basic - Floor area(s) covered with standing water in front of and around cookline in kitchen .

Basic - Food stored on floor. Observed plastic buckets of soy sauce stored on floor in warewash area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in the kitchen. 2. Door gaskets at two door reach in cooler at sushi prep. 3. Door gasket on reach in freezer at cookline in kitchen.

Basic - Old labels stuck to food containers after cleaning. Observed on containers stored clean on clean utensils shelf above triple sink.

Basic - Water draining onto floor surface. 1, Water dripping on to floor from hood at cookline in kitchen. 2. Water dripping on floor from vent at triple sink in kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Using paper towels to wrap the fish, like salmon and wahoo

High Priority - Nonfood-grade bags used in direct contact with food. Chef removed the thank you bags from food Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchens. Chef refilled paper towels Corrected On-Site

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.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach incoolers

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash signs at hand wash sinks in kitchen and sushi stations.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 45, cooked chicken 45, raw chicken 45,brown rice 45, dumplings 45, sprouts 45. Repeat Violation Warning - From follow-up inspection 2023-10-11: Wonton 53°, dumpling 56°, and chicken wings 49°, stored in the triple door reach in cooler more than 12 hours per operator. Foods not prepared or portioned today. See Stop Sale. **Repeat Violation ** Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-11: Observed same. Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than sixty days confirmation number 228458173... Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top at cooked chicken, tofu, bean sprouts (46-47F - Cold Holding), chef noticed unit was unplugged and plugged unit back in, moved items to working unit.

Basic - Cloth used as a food-contact surface. Cloth napkins used to cover cut and cleaned vegetables, Chef removed napkins Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

High Priority - Raw animal food stored over or with unwashed produce. At sushi bar reach in cooler raw salmon stored over unwashed lemons. Operator moved salmon to different side of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar - tuna (46°F - Cold Holding); salmon (45°F - Cold Holding) Operator stated items held less than 1 hour,moved items to reach in cooler. Corrective Action Taken

Intermediate - At triple sink spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

Basic - At triple sink vents soiled with accumulated food debris, grease, dust, or mold-like substance. Condensation dripping from vents.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm. Operator switched and primed sanitizer. Retested at 50ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored above ready to eat vegetables in cookline flip top cooler. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door stainless on right side of sushi line: white wish stuffed jalapeños (52°F - Cold Holding). Unit has an ambient temperature of 50°F. Operator states item has been in unit for 2 hours. Operator moved item different working unit. Adequate refrigeration is available. Do Not store items in unit until unit consistently maintains temperature of 41°F or below

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.