BOWL THAI & SUSHI RESTAURANT

High Priority - Nonfood-grade bags used in direct contact with food. Raw vegetables in sushi area reach in cooler stored in grocery bags, vegetables in direct contact with grocery bag.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored over noodles in reach in freezer in kitchen. Wrapped salmon stored directly on wonton wraps in sushi freezer. 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. Sushi rice held using time as a public health control has no time mark. Operator marked correct time during inspection. Corrected On-Site

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. Operator missing some employees. Operator states employees keep proof with them. Inspector unable to verify at time of inspection. Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl used in container of vinegar for sushi rice. Repeat Violation

Basic - Equipment in poor repair. Gaskets on reach in cooler by ice machine and on sushi freezer are torn. Ice build up in sushi freezer and freezer behind front counter. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing at back exit door, raw concrete exposed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in cooler in sushi area is soiled. Repeat Violation

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit door in red zone.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored on top shelf over plastic portion containers of frozen sauce. Operator relocated the frozen raw chicken. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of windex stored on the reach in freezer behind the sushi bar counter. Operator relocated the chemical spray bottle. Corrected On-Site

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. Open container of half and half in the sushi bar reach in cooler opened the day before with no product date marking. Operator placed date marker on the open container. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stored next to the white refrigerator has build up of food residue stains.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment correctly utilizing time as public health control for sushi rice with a time chart on the counter behind the rice but no written plan for time as public health control. Inspector provided written plan. Corrective Action Taken

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. One employee present during inspection employed for a year with no food handler training certificate. Operator has SafeStaff training book to have employee trained. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as scoop in bulk container of tempura flour. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Standup reach in freezer has torn cooler door gasket. Both standup reach in freezers have build up of ice around the door seal and on products. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Multiple broken floor tiles in the back side of the cook line and by the rear exterior door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored in the oven door handle on the main cook line. Operator relocated the tongs. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Standup reach in freezer door gasket has mold like substance build up.

Basic - Old labels stuck to food containers after cleaning. On the shelves in the warewashing area, clean containers with old date stickers on the containers.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on clean surfaces on the main cook line. Operator relocated the wet wiping cloths. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution behind sushi counter at 0ppm chlorine, operator added chlorine bleach to solution to 100ppm. Corrected On-Site

High Priority - Container of medicine improperly stored. Sore throat medication stored in hopper of food processor. Discussed with person in charge. They removed medication from food area. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat noodles in reach in cooler. Person in charge moved eggs to bottom shelf. 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. Provided written procedures and discussed with person in charge Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided employee reporting agreement and discussed with person in charge Corrective Action Taken

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. Server hired over 60 days missing proof of food handler training.

Basic - Bowl or other container with no handle used to dispense food. Multiple to go containers used as scoops in bulk food containers. Person in charge removed To go containers from bulk food containers. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Discussed with person in charge. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) employee keys on prep table 2) employee cells phone on prep table. Discussed with person in charge.

Basic - Equipment in poor repair. 1) reach in freezer gasket torn. 2) main flip-top cooler condenser hanging out the back. Fan exposed.

Basic - Floor tiles missing and/or in disrepair. Floor tiles under flip-top cooler on cook line cracked.

Basic - Food stored in a prohibited area. Boba tea stores with mechanical tools under prep table. Onions stored with electric cords by back door. Person in charge moved all food to dry good storage. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer has build up of ice. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. 5 tongs on oven door handle. Person in charge removed tongs. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. 1) Interior of microwave soiled with food debris. 2) two convection ovens at sushi bar soiled with grease

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Various bags and containers of raw shrimp, raw chicken, and raw pork, all removed from original packaging, stored with various cooked fish, chicken, and vegetables in standing reach in freezer near cook line, manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over containers of clear soup in standing reach in coolers by cook line, manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cole slaw (46°F - Cold Holding) in standing reach in cooler by cook line, per manager door to cooler was left opened for less the one hour prior to temperature check.

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. Sushi rice in kitchen does not have any time markings, employee marked with correct time during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Three chemical spray bottles stored next to container of chop sticks at front bar area, manager removed all spray bottles. Corrected On-Site

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. Container of ramen soup base opens two days ago does not have any date markings.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on rack by triple sink not labeled.

Basic - Dead roaches on premises. Three dead roaches behind woks on cook line.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow drain of mop sink.

Basic - Unclean building components, attachments or fixtures. Drip tray of hood system on cook line is overflowing and spilling out onto floor.

Basic - Working containers of food removed from original container not identified by common name. Three containers of breading on counter by cook line area not labeled.