SURI SUSHI THAI

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked chicken (52F - Cooling) per operator prepared last night and stored in cooler over night. See stop sale Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi station containers of raw salmon stored over containers of diced cucumbers. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw beef (52F - Cold Holding); bean spouts (48F - Cold Holding); raw chicken (53F - Cold Holding pork (53F - Cold Holding) per operator held in cooler overnight not portion or prepared today. See stop sale. Observed in single door reach in shrimp tempura (47F - Cold Holding); chicken skewers (50F - Cold Holding) per operator held in cooler overnight night not portion or prepared today. Ambient temp of cooler 60F advised operator not to store any TCS foods in cooler.See stop sale. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle in a container of msg. Operator removed Corrected On-Site Warning

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

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 in use tongs stored on oven door handle. Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Observed at sushi station half or avocado with sticker still on skin. Warning

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooler in kitchen - raw shell eggs stored over tofu. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler in kitchen - raw chicken (48F - Cold Holding); pork dumpling (46F - Cold Holding); pickled bamboo (45F - Cold Holding); spicy mayo (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 1 hour. Repeat Violation Admin Complaint

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 sushi bar -pot of sushi rice without time mark. Employee provided proper time mark. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi on counter - fried chicken (73F - Hot Holding); salmon skin (75F - Hot Holding); shrimp tempura (77F - Hot Holding) employee holding items at room temperature, item held for future orders. Employee stored items in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed watch on employee while engaged in sushi preparation. Employee removed watch. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from equipment handle. Employee stored properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave in kitchen.

High Priority - Live, small flying insects found Observed at sushi bar - observed approximately 6 small flying insects. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer (duckers) in kitchen - raw chicken (not commercially packaged) stored over ice cream. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest freezer in kitchen across from main grill - raw chicken (not commercially packaged) stored over raw beef (not commercially packaged) operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - shrimp (52F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 1 hour. Repeat Violation Admin Complaint

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. See stop sale. Observed at sushi bar - sushi rice without time mark, as per operator, item held for approximately 1 hour. Operator place proper time mark. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - tempura shrimp (75F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator discharged at will. Observed container of white rice (111F - Hot Holding) next to grill, as per operator item held out of temperature for next order of fried rice. Held out for approximately 1 hour. Operator placed item under time control. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler across from fryer - boiled eggs (68F - Cooling at 13:55pm, cooling since 11:30am - 63F at 14:15am) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in sink at sushi bar. Operator stored correctly. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink at sushi bar. Warning

High Priority - Live, small flying insects found Observed in kitchen - approximately 20 small flying insects landing on boxes, refrigerator and sauce containers. Observed at sushi bar - approximately 4 small flying insects landing on handwashing sink. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer at back- Raw chicken (not commercially packaged) stored over RTE pork dumpling. Operator stored correctly. Observed at chest freezer in kitchen- Raw chicken (not commercially packaged) over raw fish (not commercially packaged) Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar in display cooler - fish eggs (46F - Cold Holding); cream cheese (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 45 minutes. Operator stored items in different cooler. Corrective Action Taken Repeat Violation Admin Complaint

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 sushi bar - pot of sushi rice without time mark- operator provided proper time mark. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at sushi bar. Operator provided item. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in kitchen. Repeat Violation Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near restrooms- Raw salmon (not commercially packaged) over cooked shrimp (not commercially packaged) operator stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in cooler across from grill. Operator stored correctly. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale a¿¿a¿¿ Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale. a¿¿a¿¿ Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held out of temperature for approximately 5 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork thawin at room temperature on top of chest freezer in kitchen (61F) Additionally observed at sushi bar - fish eggs (47F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Item not portioned or prepared today. Operator stored in freezer for quick chill. Additionally observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held for approximately 5 hours. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - container of fried salmon skin (81F - Hot Holding) stored at room temperature. As per operator item held out of temperature for approximately 30 minutes, operator placed item in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink not accessible due to utensils stored in sink and surrounding area. Operator cleared area. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees on duty with no proof of food handlers training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale.

Basic - Food stored on floor. Box of cucumbers stored directly on the floor - operator stored correctly. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white reach in freezer in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon fillets (30F) thawing at room temperature in sink at sushi bar. Operator stored in cooler for proper thawing. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. Operator stored correctly. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm), employee emptied compartment and made new solution, chlorine 50 ppm. 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. Per employee sushi rice on time at 9:30 am, employee p,aced label. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Two plastic gallon in front of sink, employee removed. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not chlorine test strips on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Intermediate - No soap provided at handwash sink.sushi bar, employee provided. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above triple sink, soiled with substantial amount of grease and dust.

Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of chicken cutlets being defrosted on ambient temperature, on top of chest freezer, Employee moved to reach in cooler. 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 crab over cooked shrimp in freezer located in aisle way to kitchen. Observed raw lobster over dumplings in freezer located in kitchen area. Warning

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 beef and raw pork in reach in freezer in kitchen area. Operator stored correctly Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish canes, cooked rice, cooked shrimp, curry paste, cooked pork, boiled eggs milk,being held at temperatures from 49 - 64 degrees . Per operator food was made March 14th held overnight in cooler see See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish canes, cooked rice, cooked shrimp, curry paste, cooked pork, boiled eggs milk,being held at temperatures from 49 - 64 degrees . Per operator food was made March 14th held overnight in cooler see See stop sale. Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice per chef cooked at 12pm with no time mark. Operator placed time mark on sushi rice. Warning

High Priority - Toxic substance/chemical improperly stored. Observed chemical stored on shelf with condiments. Operator removed and stored correctly. Corrected On-Site Warning

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened per operator March 13th not date marked. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for high heat dish machine in dish ware area. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing sinks located in kitchen and dish ware area. Observed no soap at hand washing sink located in kitchen area. Warning

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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 cooked dumplings, crab Rangoon, wonton in freezer with no date markings the dated cooked or placed in freezer. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed non handle scoop used to dispense salt and sugar in containers on cook line. Operator removed and stored correctly Corrected On-Site Warning

Basic - Ceiling tile missing. Observe ceiling tile missing in kitchen area. Warning

Basic - Clean utensils stored between equipment and wall. Observed spatulas stored between fryer and equipment at cooks line. Operator removed and stored correctly Corrected On-Site Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored with food for public in cooler located in server area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys bottled water stored on shelf with single service items at cooks line. Warning

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

Basic - Food stored on floor. Observed ginger, salt and soya sauce stored on floor in kitchen and sushi station. Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in all reach in freezers. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water less than 135°F. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature on top of refrigerator in kitchen area. Warning

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed foods packaged and unpackaged stored in reach in freezer directly stored in front of customer accessible bathrooms with freezer not being able to be securely closed to prevent contamination. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution at sushi station. Operator stored wiping cloth in sanitizing solution. Corrected On-Site Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary ammonium sanitizer solution at 0ppm. Operator corrected to 200ppm. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed containers of salt and sugar on prep shelves at cooks line not labeled. Operator labeled products. Corrected On-Site Warning