BAITONG THAI AND SUSHI BAR

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. Observed at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (55F - Cold Holding) inside flip top cooler 2 at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 20 minutes. Food was stored above chill line. Operator put foods inside cooler inside cooler to quick chill. Corrective Action Taken

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 Sanitizer Bucket (Chlorine 200+ppm) at sushi station. Operator corrected to 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed black mold like substance inside ice machine. Operator cleaned and sanitized during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed two sanitizer buckets stored inside kitchen hand wash sink. Operator properly stored. Corrected On-Site

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. Observed at sushi station// raw tuna, thawed, stored inside packaging indicating removal upon thawing. Per operator, fish thawed inside packaging overnight. See stop sale.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top cooler and prep table at cook line. Operator removed. Corrected On-Site

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server touched left ear, then proceed to serve a portion of white rice without washing hands, after manager instructed , employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. diced tofu (62F - Cold Holding), observed container on melted ice, per employee food held less than 4 hours, employee removed and ice bath container for a quick chill. Corrective Action Taken

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. Per employee rice on time, 3 hours ago, employee labeled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Sponge inside sink, in sushi station, employee removed. Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on wok station, manager removed. Corrected On-Site

Basic - Food stored on floor. Several boxes of food stored on floor inside walk in freezer. Repeat Violation

Basic - - From initial inspection : Basic - Food stored on floor. Several containers and boxes of food on floor, inside walk in freezer. Repeat Violation - From follow-up inspection 2024-08-30: Observed same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Several boxes, containers and trays of food stored on floor inside walk in cooler/ walk in freezer Repeat Violation Warning - From follow-up inspection 2024-01-16: Observed same Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shrimps to placed on saucepan, then continued to grab clean cut cabbage, snow peas and broccoli, without changing gloves. After manager instructed, employee discarded gloves, washed hands and put in new pair of gloves. Corrected On-Site

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

Basic - Employee eating while preparing food. Employee using spoon to taste salad bowl, then used same spoon to taste salad again.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Two drinking bottles inside glass cooler, manager removed. Corrected On-Site

Basic - Food stored on floor. Several boxes of food in WIF. Repeat Violation

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cutting board stored on floor, sushi bar, employee removed to be clean and sanitize

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wiping cloths on prep table in cook line, Employee removed and placed on sanitizer solution Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from outside, begins to work on cook line, placed gloves without washing hands. After instructed employee discarded gloves, washed hands and put in new set of gloves. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Box of vinegar, box of sayury sauce, Employee placed under six inches above the floor Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Sushi bar, build up of grease and food debris Warning - From follow-up inspection 2022-11-17: Observed partially clean microwave Time Extended

High Priority - Dented/rusted cans present. See stop sale. -Observed 3 badly dented cans of Bamboo Shoots in dry storage area.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed operator place wet wiping cloth inside container with sushi rice. Observed 3 badly dented cans of Bamboo Shoots in dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shrimp eggs stored over soybeans cake in flip top cooler. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw shrimp in flip top cooler cold held at 44 degrees Fahrenheit. Per operator, shrimp has been placed in unit 3 hours prior to the inspection. Operator place ice on shrimp for quick chill. Corrective Action Taken

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 3:45 p.m., no time mark on sushi rice held using time as a public health control. Operator determined that rice was prepared at 3:15 p.m. Operator correctly time marked rice. 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/ Observed food manager certification expired on 01/27/2022, with National Register

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep area used to stored wiping cloth bucket. Corrected On-Site

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 marked on 2 containers with sauces stored in walk-in cooler. Per operator, both containers were cooked on 03/30/2022.

Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. 1.Observed operator place wet wiping cloth inside container with sushi rice. 2. Observed raw fish stored over cases with unwashed pineapples.

Basic - Food stored on floor. -Observed container with sauce stored on kitchen floor. -Observed various food items stored on walk-in freezer and cooler floor.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed wet wiping clothes in sushi bar area not stored in sanitizer solution between uses. Corrected On-Site Repeat Violation

High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. -Observed employee with burn wound on forearm engaging in food preparation without 2 layers of protection. Operator educated and instructed to restrict employee in food handling until wound is properly covered/protected.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 1 live fly in kitchen, No food contact. Operator instructed to immediately terminate live fly. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed plastic container holding raw chicken stored over ready to eat cut vegetables in cook line lowboy cooler. Operator moved vegetables to higher shelf for storage. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -Observed raw shell eggs stored at room temperature on cook line make table. Operator states holding at room temperature less than 4 hours, moved to lowboy cooler for storage. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee keys and cell phone stored on shelf above cook line make table. Operator removed items for compliance. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. -No hand wash sign provider at wok station hand sink in kitchen. Provided hand wash sign to Operator for compliance. Corrective Action Taken

Basic - Open dumpster lid. -Observed dumpster lid open and trash on ground within enclosure.

Basic - Stored food not covered. -Container holding raw chicken in walk in cooler, operator covered with lid. -Containers holding Tofu and scallions stored at employee wait station. Operator covered containers with lids. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observes wet cloths stored on make tables throughout cook line. Operator moved wet cloths to sanitizer bucket.