BANGKOK BISTRO

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. Dishwasher (Chlorine 0ppm). Reviewed triple sink sanitizing. Warning

High Priority - Employee handled soiled utensils and then handled clean containers, without washing hands. Reviewed proper hand washing and employee washed hands. Corrected On-Site Warning

High Priority - Employee washed hands with no soap in back prep room hand sink. Reviewed proper hand washing and employee properly washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - shrimp dumplings (44-52F); veggie dumplings (51-64F); pork dumplings (51-64F); beef dumplings (48-56F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - shrimp dumplings (44-52F); veggie dumplings (51-64F); pork dumplings (51-64F); beef dumplings (48-56F). Per operator items were held in this unit overnight. No items prepped or portioned today. See stop sale. Warning

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. 1 employee, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Warning

Basic - Food stored on floor. Cases of cooking oil in plastic containers stored on floor in dry storage room. Warning

Basic - In-use tongs stored on Cookline equipment door handle between uses. Operator removed. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Cookline - Dumplings and vegetable rolls thawing on countertop. Operator moved to reach in to continue thawing. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wait station - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution and switched to chlorine 100ppm. Corrected On-Site Repeat Violation Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station - right low boy - Krab salad (50F); ROP tuna (46-47F); cream cheese (47F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale. 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. Sushi rice - operator time marked. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bowl with ice in cookline hand sink. Operator removed. Corrected On-Site Warning

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. 1 employee without food handler/CFM training. Operator had employee fill out Food Employee Reporting Agreement during inspection. Corrected On-Site Warning

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

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. Sushi area right side low boy - commercially purchased reduced oxygen packaged tuna 46-47F - per operator item removed from freezer yesterday and held in unit overnight. See stop sale. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on shelf with bulk rice and clean pans. Operator removed. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quay 400ppm. Corrected On-Site Repeat Violation Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server began to prepare salads without first washing hands. Reviewed proper hand washing procedures and employee properly washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut onions stored in to go bags. Reviewed proper storage procedures and operator stored all items properly. Corrected On-Site Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left flip top - pork dumplings (40-55F). Observed item overfilled. Per operator items were placed in unit less than an hour ago. Operator removed excess and placed in reach in to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Rice on cookline. Reviewed proper procedures for Time as a Public Health Control and operator properly time marked. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items on lunch menu. Reviewed menu updating with operator. Repeat Violation Admin Complaint

Basic - Ice buildup in reach-in chest freezer at front counter and white reach in at expo area. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Operator removed. Corrected On-Site Warning

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. 2 rice scoops with handle in rice. Reviewed proper procedures and operator stored properly. Corrected On-Site Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Expo area - rice scoops in water, 105F. Operator removed. Corrected On-Site Repeat Violation Admin Complaint

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Front counter - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 400ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee (server) handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Reviewed proper handwashing procedures with operator and employee washed hands. Corrected On-Site Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed Cook cutting cabbage without gloves. Operator confirmed product is not going to be cooked. Reviewed proper procedures for no bare hand contact with ready to eat food. Operator counseled employee. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish stored over vegetables in glass door freezer by office area. Cookline - raw chicken stored over sauces in left flip top. Sushi bar - raw fish and cooked octopus stored in same container. Operator stored all items properly. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top- shrimp dumplings (41-51°F); chicken (41-51°F). Observed items overfilled. Per operator items were placed in unit approximately two hours ago. Operator removed excess and placed in reach in to quick chill. Expo area - Portioned rice (60°F). Observed item sitting on countertop. Per operator item was placed out less than an hour ago. Operator moved to reach in to quick chill. Corrective Action Taken Repeat Violation Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu. Reviewed menu updating with operator. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. Operator replaced. Corrected On-Site Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Sushi bar and additional dining room added. Repeat Violation Warning

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

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

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. Sushi bar. Reviewed proper procedures with operator and operator opened packages. Warning

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Operator increased seating to 112. Emailed Seating Change form to operator and reviewed. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water 78F. Operator changed out water. 179F. Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar. Operator posted. Corrected On-Site Warning

Basic - Stored food not covered. Dumplings in small chest freezer. Operator covered. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing at room temperature. Reviewed proper thawing procedures with operator and operator placed back in freezer. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Expo area - quat 0 ppm. Operator made new solution. Quat 200ppm. Corrected On-Site Repeat Violation Warning