JASMINE THAI AND SUSHI

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over raw fish. Operator stored all items properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi area - raw fish stored over ready to eat prepared avocado and sauces. Operator stored all items properly. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fountain soda nozzles. Operator removed to clean. Corrective Action Taken

Basic - Food not stored at least 6 inches off of the floor. Under dry storage shelving - large plastic containers of sauces stored directly on the floor. Operator stored all items properly. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Both ice machines. Operator stored scoops properly. Corrected On-Site

Basic - Stored food not covered. Front counter chest freezer - large container of ice cream stored uncovered. Operator covered. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Cookline - operator remade solution. Chlorine 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwash by sushi line

Basic - Employee with no hair restraint while engaging in food preparation. Observed prep cook prepairing ready to eat sauce with no hair net

Basic - In-use wet wiping cloth/towel used under cutting board. Observed green rag under cutting board

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 over raw lamb in kitchen reach in freezer. Operator properly separated Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50F - Cold Holding). Per operator item was transferred from walk in cooler less than four hours ago. Operator placed cabbage on ice to quick cool. Food not prepared or portioned today. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator

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

Basic - Cutting board has cut marks and is no longer cleanable. Flip top,cooler cutting boards contain cut marks

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer provided for left flip top cooler

Basic - Wiping cloth sanitizing solution stored on the floor. Observed in kitchen. Operator elevated Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw liquid eggs over scallops in walk in cooler. Operator reorganized 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 over raw beef in walk in freezer. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline raw liquid egg (45F - Cold Holding). Per operator item out form less than four hours. Observed item under no temperature control. Operator placed item on ice to quick chill Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine over 200ppm). Operator remade solution. Chlorine tested 100ppm Corrected On-Site

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

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled at cookline with grease

Basic - Utensils in poor condition. Gasket torn on wall in freezer door

Intermediate - Handwash sink used for purposes other than handwashing. Operator using employee hand wash by cook line to make sanitizer solution. Discussed proper procedures with operator. Operator made solution in appropriate sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

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. Open employee water of food prep table. Operator discarded drink Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm). Operator added solution. Chlorine tested at 100ppm Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2023. Operator renewed during inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - Spray bottle containing toxic substance not labeled. Observed spay bottle containing bleach located at the sink by sushi station not labeled. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black/green mold-like substance inside the left wall of ice machine located next to soda fountain.

Basic - Equipment in poor repair. Observed gasket on low boy freezer on cook line torn.

Basic - Food stored on floor. Observed case of avocados stored on walk in cooler floor. Observed plastic bucket with chicken stored on walk-in floor.

Basic - Working containers of food sugar removed from original container not identified by common name. Operator labeled Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -Observed a food container stored inside hand wash sink at dishwashing area. Operator removed container from hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at 3 compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on AC vents and ceiling tiles throughout kitchen Repeat Violation

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer and cooler floor. Repeat Violation

Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on dry storage floor.

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 employee touching cream cheese with bare hands. Educate employee Corrected On-Site Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed license expired on 22/01/2022

High Priority - Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over various cases of unwashed produces. 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. Observed some employee training certification expired on 6/29/2022 Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of brown like substance buildup inside ice machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of dust buildup on ceiling tiles and AC vents throughout kitchen.

Basic - Food stored on floor. -Observed containers with food items stored on walk-in cooler floor. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name. Corrected On-Site

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 employee touch cut cabbage with bare hands. Educate employee Corrected On-Site

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. Observed at 12:40 p.m, sushi rice held using time as a public health control with no time mark. As per operator, rice prepared at 12:30 a.m. Operator correctly time marked item. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees training certification expired on 06/29/2022.

Basic - Food stored on floor. -Observed bags with vegetables stored on walk-in cooler floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed a in -use wet wiping cloth at prep station not stored in sanitizer solution between uses.

Basic - Backflow device not located for convenient service or maintenance access. Sink located in sushi bar has a hose that needs a backflow.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 3 days,

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top three door cooler on cook line at bean sprouts, noodles, chicken, (45-47°F - Cold Holding), chef checking settings and calling for service

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Working containers of food removed from original container not identified by common name. Sugar or salt canister not labeled