KEVIN'S SUSHI & THAI

Basic - Ceiling tiles soiled with accumulated food debris, grease, or dust in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on reach in cooler at front counter.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting boards opposite cookline at front counter.

Basic - Equipment in poor repair. 1. Torn door gasket on reach in chest freezer in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Door gaskets on two door reach in freezer at front counter. 2. Door gasket on reach in chest freezer in storage and prep area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in storage area. Repeat Violation

Basic - Bucket of utensils stored on floor between uses at the cookline. Operator placed on shelf. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils water 76F with in use spoon at the front counter. Operator discarded water. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in bucket near mop sink.

Intermediate - No soap provided at handwash sink. Operator provided Corrected On-Site

Basic - Bucket of utensils stored on floor between uses. Operator moved to shelf Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at flip top section of cook line cooler

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Discussed wit operator

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish tails over fried fish tails in the walk in cooler. Operator reorganized. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands without removing 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. Sushi rice at the front counter prepared less than one hour ago. Operator time marked. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tofu 51F at 12:20p to 51F at 1:00p, ambient cooling in the reach in flip top cooler by the cookline. Operator placed in the reach in cooler to rapid chill to 41F or below. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. One unlabeled bottle of blue liquid and one unlabeled spray bottle of purple liquid stored on chemical rack by ware-wash sink. Operator labeled glass cleaner and degreaser. Corrected On-Site

Basic - Equipment in poor repair. 1. Walk-in cooler torn door gasket.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensilstored in water 84F, next to the rice cooker at the front counter. Operator removed, stored dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored at sushi food prep counter and on food prep table near rice cooker.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on top of containers of ginger in walk in cooler. Operator reorganized Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2022-12-07: Time Extended

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw tuna above cooked fish at walk in cooler. Operator properly stored food . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....salmon 47°, tuna 45° in sushi case being held less than four hours. Employee moved another acceptable cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing...sponge, soap bottles in handwashing sink . Employee moved . Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products...broken thermometer

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.

Intermediate - Spray bottle containing toxic substance not labeled....glass cleaner, degreaser spray bottles. Operator labeled. Corrected On-Site