17 ST THAI SUSHI

Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area, unable to open faucet, under sink pipe is broken. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bar area- black canister inside sink, employee removed. Corrected On-Site Warning

Basic - Cardboard used to line food-contact shelves. Cook line- storage shelf of clean plates. Storage rack- dry goods area. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Preparation area -Storage area -Cook line -Dishwasher area. Build up of soil and dust on ceiling tiles and AC vents. Repeat Violation Warning

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaning bowls and plates stored on soiled shelves with old food residues. Employee start removing bowls and plates. Corrective Action Taken Warning

Basic - Cutting board has cut marks and is no longer cleanable. Soiled cutting board used as a shelf of clean vegetables cans. Warning

Basic - Equipment in poor repair. Cover of chest freezer with build up of rust. Warning

Basic - Floor soiled/has accumulation of debris. Soiled floor with old food residues in entire kitchen, including cook line. Warning

Basic - Food stored on floor. -cook line- container of beans sprout and breaded mix on floor . -storage area- several control soy sauce and ginger on floor of storage area. Employee placed all in shelves. Corrected On-Site Repeat Violation Warning

Basic - Ice scoop handle in contact with ice. Bar area, employee removed. Corrected On-Site Warning

Basic - In-use tongs stored on equipment door handle between uses. Cook line- Pair of tongs of cart handle , employee removed Corrected On-Site Warning

Basic - Light not functioning. Above flip top in cook line, next to sushi station. Approximately 5 light bulbs not working. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fryer canisters and hoods heavily soiled. -hood filter in middle of cook line, substantial build up of grease. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled wiping cloths on prep tables in cook line, employee removed all. Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm), employee made new solution, chlorine sanitizer at 50 ppm. Corrected On-Site Warning

High Priority - Live, small flying insects found 1) Observed approximately 8 live, small flying insects landing on sake dispenser at bar. 2) Observed approximately 3 live, small flying insects not landing around sake dispenser at bar. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above raw garlic inside walk in cooler. Operator properly stored. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding) in kitchen. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 30 minutes. Employee put food inside walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed drink pitcher and plastic bag stored inside hand wash sink at dish pit. Operator removed. Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar being used as dump sink. Educated operator on proper use of hand wash sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed deli cups stored inside rice bins in kitchen. Operator removed. Corrected On-Site Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris residue on all reach in freezer doors in back area of kitchen. Repeat Violation Warning

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining spice rack at cook line. Employee removed cardboard. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple white cutting boards at cook line and in kitchen with cut marks that are no longer cleanable. Warning

Basic - Employee eating while preparing food. Observed cook eating food while engaged in food prep at cook line. Explained to operator to relay to employee that eating while engaged in food prep is not allowed. Employee removed food from line. Corrective Action Taken Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag and jacket stored on top of beverage cases at dry storage area, in kitchen. Operator removed. Corrected On-Site Warning

Basic - Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor at dry storage area. Warning

Basic - Food stored on floor. Observed bin of raw beef stored on floor inside walk in cooler. Operator properly stored. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and raw beef thawing outside of cooler, in kitchen; foods still frozen. Educated employee on proper thawing methods. Employee put foods inside walk in cooler. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken, not commercially packaged, stored over sauces, not commercially packaged, inside #2 Frigidaire freezer in kitchen. Operator properly stored. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed basket stored inside hand wash sink at bar. Operator removed. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

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. 1) Observed raw escolar and raw tuna, thawed, stored in rop inside walk in cooler. 2) Observed raw salmon, thawed, stored in rop inside low boy cooler at cookline. Educated operator on proper thawing method for 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. Operator will cut packaging to allow oxygen flow. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle stored in 78F standing water in kitchen. Operator dumped water. Corrected On-Site

Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. Observed raw chicken stored inside bin, stored in triple sink, next to bucket of unknown substance. Relayed to operator that triple sink must be cleaned prior to use for food prep. Operator removed chicken from sink. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizing solution throughout cookline. Educated operator on proper storage. Operator removed wet wiping cloths. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces/reach in freezer#1/kitchen/corrective action taken/operator stored raw chicken on bottom shelf. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Pan inside sink./cook line/corrective action taken/operator removed item. Corrective Action Taken Warning

Intermediate - No hot running water at three-compartment sink. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Soap/water/front counter/corrective action taken/operator labeled chemical. Corrective Action Taken Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 84 degrees/cook line. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Food stored on floor. Rice/storage area/vegetable/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrective Action Taken Warning

Basic - No hot running water at mop sink. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 live flies flying around and landing in the dish area. Observed landing on dirty dishes and walls. Dish washing area is located in the back of the restaurant away from food preparation. 1 live fly observed in the wait station landing on a closed box of to-go containers. Wait station is located by the entrance to the back of the house prep and washing area. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Presence of dead flies. Observed five overhead fluorescent lighting units with an accumulation of dead flies. Each unit had over 10 dead visible. All in the back of the restaurant in the prep storage and dishwashing area. One lighting unit above door to walk-in. Two units above the primary prep area. Two units above the dishwashing area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored behind raw shrimp in the walk-in. Operator switched. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shell eggs under no temperature control for less than 4 hours. Operator moved to the reach in unit to quick chill. 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. Observed shrimp tempura with no time marking. Operator stated shrimp tempura had been made at 11AM and was under the 4 hour requirements. Operator added time marking to shrimp. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed two containers of miso soup on stove both at 70°-75°, operator advised soups had been cooked under 4 hours ago. Operator heated soups to 165 for hot holding, Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in the dishwashing area blocked by detergents and a Sushi boat. Operator moved items. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Bean sprouts at 72° and were not time marked. Operator stated both were on time and had been out of refrigeration since 11AM. Operator added to their time plan. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork and cooked eel, operator advised items would be in walk-in longer than 24 hours. Operator labeled with date and product. Corrected On-Site Warning

Basic - Accumulation of dead or trapped insects in control devices. Observed two fly strips in the dishwashing area one with over 20 dead flies. Warning

Basic - Floor soiled/has accumulation of debris. Observed mold like growth in and around floor drains on the cook line and at the bar. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line in 80° water. Operator removed to wash and sanitize and added to metal container to keep heated at 135° or above. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen items being thawed in standing water. Advised operator that all items being thawed must have cool running water over the, or be thawed under refrigeration. Warning

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. In freezer, container of frozen raw chicken over container of frozen raw lobster. Items not commercially packaged. Manager inverted items Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline left side: calamari rings (54-55°F); raw shrimp (54°F); raw beef (55°F); raw chicken (54°F); lobster tail (49-50°F); tofu (51°F). Per manager items placed from walk in cooler to unit 3 hrs ago. Items were placed back in walk in cooler to quick chill. At sushi bar: masago (52°F) in containers under no temperature control. Item out less than 1.5 hrs, item placed back into cooler, recommended to place item on time By fry station- fried shrimp (65°F - Cold Holding), fried shrimp in container by fry station under no temperature control. Recommended to place item on time, item moved to walk in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed at sushi station, sanitizer bucket at 200 ppm, corrected to 100 ppm Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline at room temp, 1:57 fried shrimp (121-130°F - Cooling) 2:30 2nd temp 110-112f. Containers with plastic wrap. Items moved to walk in to expedite cooling. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. At cookline/ sushi bar both hand sinks blocked. Left side covered by cutting board, right side had utensils. Both sinks were made accessible Corrected On-Site Repeat Violation Warning

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Containers of cooked pork, soup, eel and raw chicken skewers made 2 days ago without date marks, employee began to label items Corrective Action Taken Warning

Basic - Accumulation of dead insects in control devices. Over dishwashing area, fly tape with accumulated dead flies Warning

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 drinking coffee at cookline from cup without lid Warning

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Chest freezer door rusted Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, wiping cloths on cutting boards, cook placed in sanitizer buckets Corrected On-Site Warning