CHA-BAA THAI & JAPANESE RESTAURANT

High Priority - Dented/rusted cans present. See stop sale. Observed #10 can bamboo shoots

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server returning dirty dishes than handle sushi plate without washing hands.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Wiping cloth sanitizer solution 200+Ppm chlorine. Operator diluted rechecked 100 Ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Damaged/spoiled/recalled food not properly segregated. Observed dented #10 can bamboo shoots on storage shelf.

Basic - Food stored on floor. Observed plastic container of sugar stored on kitchen floor

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in rice cooker scoop handle in contact with rice.

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Observed at sushi station avocado half with label still intact to skin.

Basic - Reuse of single-service or single-use articles. Observed carrot curls stored in seaweed salad containers. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons and cucumbers stored over ready to eat sauces. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen and sushi station.

Basic - Working containers of food (sugar)removed from original container not identified by common name.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed coconut milk curry sauce (45F - Cooling) in deep covered Bain Marie per operator held in cooler over night. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw salmon over unwashed lettuce in walk-in cooler operator stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored in same container with raw beef in flip top cooler. Operator separated Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coconut milk curry sauce (45F - Cooling) in deep covered Bain Marie per operator held in cooler over night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese (50F - Cold Holding); krab (50F - Cold Holding per operator removed from walk-in cooler at 11:00. Operator move to lower cooler to chill Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Rice 110F @ 2:45 cooling since 2:00 rechecked 3:15 90F in covered plastic containers. Operator placed on sheet pan and placed in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bucket at handwashing in kitchen. Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front counter used as dump sink plastic straw in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen operator replaced Corrected On-Site

Intermediate - No soap provided at handwash sink. In kitchen operator provided. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter used operator turned on. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food stored on floor. Plastic container of pickled ginger on walk in freezer floor. Observed plastic container of sugar stored on the floor in kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Sushi station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top cooler soiled with grease, food debris, dirt, slime or dust.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open water bottle in lower portion of flip top cooler on cook line.

Basic - Reuse of single-service or single-use articles. Observed cooked rice stored in seaweed containers

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed lemons stored over rte sauce in walk in cooler Repeat Violation

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy at sushi station raw salmon and tuna stored over rte sauces in squeeze bottles and carrot garnishes. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cooked peas and carrots (52F - Cold Holding) stored in double pans without ice. Per operator held out of temperature less than 4 hours. Not portion or prep today Operator placed in ice bath. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee bathroom and hand washing sink in kitchen

Basic - Bowl or other container with no handle used to dispense (sugar) food . Operator removed and placed in dishwasher area. Observed in rice container at sushi station stainless steel bowl with no handle used to dispense rice. Corrected On-Site Repeat Violation

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. Observed employee drinking from open container. Operator discarded. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking in the kitchen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones on cook line table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Preparing sushi with a watch on wrist.

Basic - Floor area(s) covered with standing water. In front of three compartment sink caused by leaking pipe underneath the three compartment .

Basic - Food stored on floor. Observed plastic containers of soy sauce and white vinegar stored in contact with floor in storage area. Observed plastic container of sugar in contact with floor in kitchen Observed cardboard box of carrots stored in contact with walk-in cooler floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with rice in rice cooker. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood fans surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Plumbing system in disrepair. Observed drain pipe underneath three compartment sink leaking on the floor.

Basic - Single-service articles improperly stored. Observed single service hinged containers stored in contact with the floor in office area. Operator elevated. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed cucumbers stored over rte sauces in walk in cooler Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 Ppm. Operator added more chlorine rechecked 100 Ppm Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi station. And by ice machine

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 sanitizer bucket and bowl hand washing sink sushi station.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Red curry and green curry sauce prepared 01/24/2025 not date marked in walk-in cooler. Operator date marked. Corrected On-Site

Intermediate - Spray bottle containing toxic bleach substance not labeled. Operator labeled Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food sugar. Operator removed Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on the cook line.

Basic - Food stored on floor. Observed box of cellophane noodles on the floor in storage area.

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

Basic - Single-service articles improperly stored. Observed box of straws stored on the floor located by office.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed box of unwashed lemons over curry sauces

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ Ppm. Operator remade solution rechecked 100 Ppm Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor underneath hand washing sink. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed miso soup (51F - Cooling) in deep covered pot. Per operator held in cooler over night. See Stop sale

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. Observed chlorine sanitizer 0 Ppm. Sanitizer was empty. Operator replaced rechecked 50 Ppm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed miso soup (51F - Cooling) in deep covered pot. Per operator held in cooler over night.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed miso soup (51F - Cooling) in deep covered pot.

Basic - Dead roaches on premises. Observed one dead roach on floor in storage area. Operator cleaned and sanitized. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on preparation table

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sushi with a watch a left wrist.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Frigidaire reach in freezer.

Basic - In -use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water temperature 105F on cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Three compartment sink wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At sushi station.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed can of household use roach spray. Operator discarded. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee change tasks from walk-in cooler to prep coleslaw with no glove change.

Intermediate - Handwash sink used for purposes other than handwashing. Observed small bins in handwashing sink at front counter area. Operator removed. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls at back kitchen area.

Intermediate - - From initial inspection : 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. 12/219/2020. - From follow-up inspection 2023-04-11: No proof of employee training. Admin Complaint

High Priority - Raw animal food stored in same container as ready-to-eat food. -Observed raw beef stored over sauces in walk-in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on several containers with sauces stored in walk-in cooler. Per operator, sauce was cooked on 07/21/2022.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical at hand wash sink.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -Observed dead insects in trapping device in storage area.

Basic - Food stored on floor. -Observed a bag with rice stored on dry storage floor.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed black mold like substance buildup on wall at dishwashing area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Food stored on floor. Observed bucket with prepped food on floor in walk in freezer. Observed case of eggs on floor in walk in cooler. Operator elevated.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in Frigidaire reach in freezer in kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils used to dispense food in standing water at 82°F on cookline. Operator removed and discard water. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee by sushi station touching hair and ears while plating food. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Shrimp tempura 101°F hot holding on table by deep fryer.

High Priority - Toxic substance/chemical improperly stored. 1)Observed spray bottle with sanitizer stored next to pitcher filled with water on counter above ice machine by sushi bar . Operator removed and stored properly

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle filled with sanitizing solution with no label on counter above ice machine by sushi bar.

Basic - Clean utensils or equipment stored in dirty drawer or rack. 1) Observed clean and sanitized utensils stored on soiled rack above three compartment sink. 2) Observed clean rice cooker stored on floor in storage area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on rack with seasoning by walk in cooler.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle touch rice in rice cooker on expeditor table in kitchen area. Operator removed and stored properly. 2) Observed utensils used to dispense food stored in standing water at 84°F. Operator discarded water. 3) Observed ice scoop handle touching ice in ice machine. Operator removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top cooler gaskets soiled on cookline.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of Frigidaire reach in freezer soiled next to handwash sink

Basic - Water draining onto floor surface. Observed water draining on floor from handwash sink in kitchen area.