SIAM SUSHI AND THAI

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. Dishmachine tested at 0ppm chlorine. Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned bagged raw chicken stored over portioned bagged raw beef in dry storage room stand up freezer.

High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dishmachine hangs below sink flood rim.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing.

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. Garlic, being held on time controls has no time marking. Manager states it was placed out approximately ten minutes prior and labeled with time. 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 shrimp (78F - Hot Holding) in toaster oven at sushi area with no heat applied. Employee states shrimp made approximately 30 minutes prior and heated shrimp to 167F. 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. Wiping cloth solution at cart in dining room tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Observed employee place dirty customer dishes in a bus tub, applied hand sanitizer then borough single service take out container to customer without washing hands after handling dirty dishes.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager could not locate test strips for chlorine sanitizing.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink dishmachine. Repeat Violation

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. No proof of training available for Kerratayn J. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at handwash sink at dishmachine. Repeat Violation

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Sarum C was shown via phone, no original at establishment.

Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Proof of training for Phichaphat W is through efoodcard.com.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in bins of sugar and salt next to walk in cooler. Manager removed all bowls. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used as shelf liner on dry storage shelving across from chest freezer. Repeat Violation

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. See stop sale. Thawed salmon in individual sealed packages in kitchen reach in cooler with manufacturer label indicated to remove from packaging before thawing. Repeat Violation

Basic - Food stored on floor. Multiple buckets throughout kitchen, walk in cooler and dry storage stored on the floor. Carrots and onions stored on the floor in walk in cooler. Manager moved onions and carrots to shelving. Corrected On-Site Repeat Violation

Basic - Insect control device installed over food preparation area. Fly light installed above beverage service station with open pitchers of water for customers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer in dry storage is soiled.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two opened employee bottled waters in far right reach in cooler in kitchen. Manager removed both beverages. Employee beverages and food stored on prep table with employee cutting vegetables. Manager removed beverages and food. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishmachine is soiled.

Intermediate - - From initial inspection : 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. No proof of any employee training. Warning - From follow-up inspection 2024-03-07: Operator needs provided time to complete. Time Extended

Intermediate - - From initial inspection : 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. None available. Provided and discussed DBPR Form HR 5030-103 with operator. Warning - From follow-up inspection 2024-03-07: Operator needs provided time to complete. Time Extended

High Priority - Container of medicine improperly stored. Pain reliever and another medicine stored on shelf above reach in cooler in kitchen. Employee removed medicines. Corrected On-Site

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. Dish machine tested at 0ppm chlorine. Operator adjusted machine and retested at 50ppm chlorine. Corrected On-Site

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. Employee in kitchen, with one glove on left hand, on cell phone, then began to prepare customer order without washing hands. Repeat Violation Admin Complaint

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Raw chicken at three compartment sink at 63F. Employee states has been out of the cooler for approximately one hour. Chicken placed in walk in cooler. At end of inspection, chicken down to 55F. Raw chicken in reach in cooler in kitchen at 55F. Employee states chicken taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Raw beef in reach in cooler in kitchen at 51F. Employee states beef taken from walk in cooler at 11:00am and placed in reach in cooler. Inspector took temperature at 3:25pm. Two containers of cooked noodles at 69F and 60F sitting on a stool in kitchen. Employee states noodles have been sitting out for approximately one hour. Noodles moved to walk in cooler. Temperature retaken at end of inspection at 50F. Corrective Action Taken 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. Tempura batter held on time as a pubic health control not marked with time placed under control. Employee states made at 12:00 and marked time on product. Tempura batter at 4:20 was not discarded at the end of the time limit. Inspector notified operator and operator discarded batter. Tempura shrimp being held on time as a public health control not marked with prepared time. Operator states prepared one hour ago and marked time appropriately. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink with attached hose.

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. Sanitizer bucket in kitchen tested at 200++ppm chlorine. Employee remade solution to 50ppm chlorine. 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. None available. Provided DBPR Form HR 5030-104 to operator. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut tomatoes in reach in cooler in kitchen at 45F. Employee states tomatoes were cut at 11:00. Temperature taken by inspector at 3:25.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water at hand wash sink in dish room. Container in hand wash sink in kitchen. Employee removed container. Corrected On-Site Repeat Violation

Intermediate - No cleaning agent provided in wash compartment of sink. Employee washed knife used to cut raw chicken in plain water then hung on knife rack with other clean knives. Inspector notified operator and operator removed knife and placed in dishroom for proper cleaning and sanitizing. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by dish machine. Operator replenished towels. 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. No proof of any employee training. Warning

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. None available. Provided and discussed DBPR Form HR 5030-103 with operator. Warning

Intermediate - No soap provided at handwash sink. No soap at hand wash sink by dish machine. No soap at hand wash sink in kitchen.

Basic - Bowl or other container with no handle used to dispense food. Bowls used in rice bin, flour bin and salt bin by walk in cooler.

Basic - Cardboard used to line food-contact shelves. In middle reach in freezer by back exit, cardboard used on all shelving. Repeat Violation

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. See stop sale. Three individual packages of thawed salmon with label indicating to remove from packaging before thaw in reach in cooler in kitchen. Four individual packages of thawed tuna with label indicating to remove from packaging before thaw in walk in cooler. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating at customer beverage preparation area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and employee beverages on shelf above large reach in cooler and employee beverages on cutting board of small reach in cooler in kitchen. Employee removed all items to proper storage. Corrected On-Site

Basic - Food stored on floor. Bags of onions and carrots stored on the floor in the walk in cooler. Sushi vinegar stored on the floor in sushi area. At back door, vinegar, buckets of sauces and cases of oil stored on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored on oven door handle. Employee removed tongs. Utensils in standing water in kitchen at 72F. Employee removed water. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of lid on container of noodles in the kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Several sanitizer containers sitting on the floor. Employees moved off the floor. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Ointment stored on shelf above fliptop. Person in charge removed. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Person in charge unable to provide proof that fresh salmon is farm raised pellet fed. Person in charge called supplier who provided during inspection. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back reach in freezer raw chicken no longer commercially packaged stored over seafood.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at cooktop. Observed three live roaches on top of dishmachine. Person in charge killed during inspection. Corrective Action Taken Warning

High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose next to dishmachine hanging below flood plain. Person in charge raised. 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. Half and half in glass door cooler missing date mark, person in charge states was opened Monday, date marked during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from front hand wash sink.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge states holds commercially process pre cooked and soaked rice noodles in kitchen on time, not indicated on time paperwork.

Basic - Dead roaches on premises. Observed three dead roaches under hand wash sink across from cookline. Observed one dead roach in electrical box on top of dishmachine. Observed one egg sac on top of dishmachine. Observed roach droppings in electrical box above dishmachine. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored over cases of tempura mix in back room. Repeat Violation

Basic - Food stored on floor. Buckets of vinegar, oil stored on floor in kitchen. Buckets of sauces stored on floor in walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 76F.

Basic - Time/temperature control for safety food thawed in an improper manner. Multiple items thawing in standing water in the kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (46F - Cold Holding) in flip top reach in cooler. Operator stated brought from walk in cooler at approximately 10:00. Operator iced raw beef. Retemp at 43F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen at flip top reach in cooler at 400+ppm. Operator remade sanitizer solution to 100ppm. Corrected On-Site Repeat Violation Admin Complaint

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. No written procedures for vomiting or diarrhea events. Provided operator with form DBPR HR 5030-104. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket with water at handwash sink beside dishmachine. Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple menus missing identifier to indicate raw food items. Markings are made with marker that can be easily removed. Repeat Violation Warning

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. No proof of food employee reporting responsibilities for establishment. Provided DBPR Form HR 5030-103 to operator.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle unlabeled at mop sink. Employee labeled. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with build up of black mold-like substance. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple bins beside ice machine and multiple buckets in walk in cooler with bowl, no handle used to dispense food. Operator began removing bowls. Corrective Action Taken Repeat Violation

Basic - Dead roaches on premises. Observed 5 dead roaches. 1 inside oven in kitchen, 3 along wall at handsink on sushi line and 1 on the back of paperwork on clipboard by walk in cooler. Employee cleaned and discarded all dead roaches. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and purse on shelf of flip top cooler and employee jackets hanging over food products in dry storage area. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Multiple food items: fryer oil, bucket of rice and vegetable oil on kitchen prep area floor, bag of onions on walk in cooler floor, starch on dry storage floor. Operator moved all items to proper storage. Corrected On-Site Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler, unwashed avocados stored over cooked chicken and unwashed cucumbers stored over ready to eat sauces. Operator moved to proper storage. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth on cutting board in kitchen at flip top reach in cooler. Employee moved wet cloth to sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee putting gloves on without washing hands after handling personal items and immediately addressed.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. On server prep table observed the scoops for cabbage mix in standing water of 72F. Operator dumped the water out and will change utensils every four hours. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in freezer chest observed fish over fries and tortillas. In back room standing reach-in freezer observed chicken over fish. Operator removed and corrected. Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. In dish area observed one live roach. Operator cleaned up. In walk-in cooler observed one live roach inside near door. Operator cleaned up and discarded. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline observed tempura batter made 30 minutes prior (71F - Cooling); Garlic Oil mix (59F - Cooling). Operator placed both in ice baths. 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. Missing on soups, sliced tomatoes, tempura batter, cabbage mix. Set establishment up for time control and provided documentation for them. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards throughout the kitchen observed with heavy food buildup.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items (For example: Tuna Tartar, Ahi Tuna and Yellowtail). Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of chemical observed with no label. Operator labeled correctly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior bin observed with mold-like substance buildup.

Basic - Bowl or other container with no handle used to dispense food. Observed multiple bulk bins of product observed with cups and no handle inside with food. Operator removed cups from all bins. Corrected On-Site

Basic - Cloth used as a food-contact surface. On server prep table observed cut tomatoes with paper towel as coverage. Operator removed. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. One stall missing covered trash receptacle in customer restroom. Corrected On-Site

Basic - Dead roaches on premises. In dish area observed 3 dead roaches. Operator removed. In walk-in cooler observed inside near door one dead roach. Warning

Basic - Employee eating in a food preparation or other restricted area. Multiple drinks observed on prep table during prep. In walk-in cooler observed employee drink on back shelf. In walk-in cooler observed employee food over customer food. Operator removed all to correct. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage hall area observed employees jackets hanging and or laying over food product and to go containers. Corrected On-Site

Basic - Employee storing wiping cloth possible contamination with soiled clothing. Observed multiple employees with cloths hanging from pockets/belts. Operator had everyone remove towels. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. In walk-in cooler observed corners with heavy build up between wheels and walls.

Basic - Food stored in undrained ice. Ice stored in untrained cooler. Operator opened plug and placed pan under it. Corrected On-Site

Basic - Food stored on floor. Multiple items of food observed stored on the floor through the kitchen. Corrected On-Site

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs observed hanging on oven door handle. Operator removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. On frontline observed cutting boards with wet towels underneath. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink observed with no sign.