SUSHI N THAI

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi station sanitizer bucket reading over 200ppm chlorine. Employee remade to 100ppm. Repeat Violation Admin Complaint

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler, bagged employee food on same shelf with public food items.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup around door to walk in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Levella and Avanti coolers in service area. Both have temperature critical foods.

Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station hand sink. Manager hand wrote and posted sign. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall opposite cookline soiled.

High Priority - Pesticide-emitting strip present in food prep area. Observed at sushi line and wait station. Operator removed and discarded 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 not in original packaging stored above raw fish in walk in freezer. Operated reorganized Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer tested at 200+ppm chlorine. Operator remade and retested at 100ppm chlorine Corrected On-Site

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line, walk in freezer door handles

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets, exterior of cook line flip top soiled

High Priority - Nonfood-grade bags used in direct contact with food. Raw salmon stored in direct contact with plastic handle thank you bag in sushi line reach in freezer. Operator moved to food grade container Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat sauces in walk in cooler. Operator reorganized Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed above cook line

Basic - Ripped/worn tin foil used as shelf cover. Observed in dry storage r room

Basic - Standing water in bottom of reach-in-cooler. Observed at right side cook line flip top

Basic - Uncleanable knife block in use to store knives. Operator removed, cleaned and sanitized knives Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed around cook line Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored above unwashed lettuce in walk in cooler Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

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.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sushi line

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored next to container with cooked chicken. Walk In Cooler Operator removed container with cooked chicken to top shelf. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Used to wash cilantro. Employee moved item to prep sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing green liquid identified as soap Operator labeled bottle 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 drinking water on top of prep table

Basic - Open dumpster lid.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall behind Dishwasher

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Main kitchen expo line- observed soiled cardboard on the floor.

Basic - Food stored on floor. Main kitchen walk in cooler- observed case of whole shell eggs being stored on the floor.

Basic - In-use tongs stored on equipment door handle between uses. Main kitchen wok station- observed tongs hanging on cold holding unit cage door at motor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen at wok station- observed service utensils being stored inside container of standing water and 78 degrees F.

Basic - Working containers of food removed from original container not identified by common name. Main kitchen wok station- observed squeeze bottles of sauces with no labeling. - main kitchen dry storage shelf- observed containers of flour and corn starch with no labeling.

Basic - Food stored on floor. Main kitchen walk in freezer- observed cases of chicken, shrimp and fish being stored on the floor.

Basic - Hole in or other damage to wall. Main kitchen dry storage room- observed 6 inch hole inside bottom right side wall.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Main kitchen cook line cold holding unit cutting board- observed soiled wiping cloth on cutting board.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed solution at 200+ppm. Employee remade at 50 ppm. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kamolwan Chatmonmart 5/5/2016. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage area.

Basic - Equipment in poor repair. Observed the door and frame seals on the walk-in freezer in poor repair allowing air to escape and ice to build up on the outside of the freezer.

Basic - Floor soiled/has accumulation of debris in the dry storage area under the shelving. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Employee moved solution bucket to a double bucket setup. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In the right side flip top cooler, bean sprouts (47-48°F - Cold Holding). Per the manager the item had been stocked for 1.5 hours. Item moved to walk-in cooler to quick chill. Retested after 30 minutes at 43°F. Corrected on site 2. In the right side sushi case, tuna (46-47°F - Cold Holding. Per the manager the item had been stocked for approximately 1.5 hours. Item moved to lower reach in cooler to quick chill. Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Kamolwan Chatmonmart - 5/05/2021.

Basic - Floor soiled/has accumulation of debris. Observed in the dry storage area, excess rice on the floor under the slicer table and storage shelves. Employee swept and cleaned area. Corrected On-Site

Basic - Food stored on floor. Observed in the walk-in freezer, chicken and krab stored on the floor. Employee moved all items to proper storage. Corrected On-Site