CHIM AUTHENTIC THAI AND SUSHI BAR

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels used to wrap fish in the walk in cooler. Operator removed non food grade paper towels. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw steak stored over ready to eat dumplings in the walk in freezer. Operator stored properly. 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 over raw snapper in the walk in cooler. Operator stored properly. Corrected On-Site

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 processed reduced oxygen packages tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes (46F - Cold Holding) in flip top on cook line. As per operator item was placed in holding unit approximately 1 hour ago. Operator placed in walk in cooler to quick chill. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed a splitter on the mop sink without a vacuum breaker attached. Repeat Violation Admin Complaint

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed operator using a reduced oxygen packaging machine to vacuum package fish onsite without the proper HACCP. Educated operator on proper procedures to get a HACCP plan to vacuum package fish 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 processed reduced oxygen packages tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 84F. Operator removed utensils from water. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use scoops and spoons stored in unclean water at 79F.

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw pork stored with noodles in prep sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over noodles at prep sink. -Observed raw fish stored over sauce in walk in cooler. Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cracks raw shell eggs and then touches ready to eat foods without changing gloves and wash hands. After brief education, employee then change gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed dumplings cold held at 44F in glass door cooler. Per operator, item placed in unit less than 3 hours ago. Advise operator to place ice packs on dumplings for quick chill. Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. -Observed wiping cloth bucket stored in hand wash sink at dishwashing area. Repeat Violation Admin Complaint

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employees training certification are photocopy.

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed an open cup with beverage stored on food preparation table.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation Admin Complaint

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster. Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed chicken and pork thawing at room temperature in prep sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup inside mop sink where splitter

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw pooled eggs stored over cooked chicken in refrigerator. Operator relocate eggs to bottom shelf. -Observed raw fish stored over various containers with sauces in walk-in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked shrimp and chicken cold held at 45-48F in glass door refrigerator. Per operator, both item placed in unit from overnight. Items did no remove from unit since. See stop sale.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed additional vacuum breaker needed at mop sink where splitter added.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substance buildup on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed container with towels and other cleaning equipment stored in handwashing sink at dishwashing area. Operator removed items from hand sink. Corrected On-Site

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

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed ano date mark on cooked chicken wings stored in refrigerator. Per operator, chicken cooked on 10/21/2024 in the a.m.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on in-use food preparation table. Operator removed cellular phone. Corrected On-Site

Basic - Food stored on floor. -Observed container with ginger stored on dry storage floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of dirt buildup inside hand wash sink. -Observed accumulation of brown like substance buildup on can opener holster.

Basic - Working containers of food removed from original container not identified by common name. -Observed seasoning removed from the original container not labeled.

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.

High Priority - Single-use gloves not changed as needed after changing tasks. Sushi chef left the sushi line in the dining room to go to the kitchen in the back of the establishment through a curtain. He returned wearing the same gloves and then proceeded to wrap cucumbers. The sushi chef washed his hands and changed his gloves.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the cookline reach in cooler, raw lobster and fish were stored over curry sauce. The sauce was moved to a different door. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to the rice warmers, a 1/6 pan of standing water containing rice scoops and a portion scoop was located. The operator removed the items and replaced with a dry pan and new utensils. Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishwasher at 0ppm.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2022-08-24: Still observed. 3 compartment sink use only Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade with mold like substance located on prep table in kitchen area. Observed cutting boards with mold like substance on shelf with dead flies. Warning - From follow-up inspection 2022-08-24: Cutting board still observed : Operator discard cutting board Time Extended

Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed surface rust on walk in shelves in walk in cooler. Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents hoods over grills and prep areas in kitchen and cook line soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2022-08-24: Time Extended

Basic - - From initial inspection : Basic - Observed Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance on walk in gaskets, reach in cooler gaskets at cook line. Warning - From follow-up inspection 2022-08-24: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a bamboo container used to steam rice at cook line. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over sauce in such bar cooler. Employee stored raw tuna properly. Corrected on site. Raw animal food stored over or with unwashed produce. Observed tray of raw shell eggs over cut lettuce in walk in cooler. Operator advised to store raw shell eggs properly.

High Priority - Single-service containers not constructed with the required characteristics. Observed paper towels used as liner for cut vegetables in sushi bar and cook line. Employee removed the paper towels.

High Priority - Toxic substance/chemical improperly stored. Observed orange cleaner spray bottle on shelf above prep table. Employee stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed squeeze bottles draining in hand wash sink. Operator removed squeeze bottles from the hand wash sink. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Although Form was emailed at time of last inspection, operator was not able to present today. Another form was emailed to operator. Corrective Action Taken Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed several thawed commercially processed foods without dates.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowls in use to dispense sauces and soups. Operator removed no handle bowls. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several employee beverage cups on prep tables and on shelf above cook line. Employee removed beverage cups and stored properly. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee personal beverages store in beer and wine cooler.

Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraint while prepping food.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between cracks at reach in coolers at cook line. Employee stored properly. Corrected On-Site

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. Observed all TCS food in walk in freezer not frozen but at 41°F and below. Observed technician doing repairs requiring him to access the roof.

Basic - Working containers of food removed from original container not identified by common name. Observed flour and sugar container without labels.

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice steaming on a thatch looking container at cook line, and burlap covering white rice cooking, observed several containers made from bamboo and clay in use in the kitchen. - From follow-up inspection 2021-11-17: Observed rice steaming on a thatch looking container at cook line, and burlap covering white rice cooking, observed several containers made from bamboo and clay in use in the kitchen. Time Extended