SUSHI THAI OF NAPLES

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Nuts and Rice in non food grade containers in storage area.

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. In reach in cooler observed seven packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product. Corrective Action Taken

Intermediate - Test kit expired. Expired test strips 3/21

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. In reach in cooler observed seven packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on drain at fountain drink station, operator moved ice scoop to a container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease and debris

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chopped fish stored over ready to eat sauces in walk in cooler. Operator placed raw chopped fish in proper place. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pad Thai noodles 58F cold hold at cook line less than 4 hours. Operator put ice on top. Corrective Action Taken

Basic - Accumulation of dead insects in control device above dishmachine.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi bar.

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. Operator states rice located at sushi bar is under time temperature for safety was produced 1 hour prior to inspection. Operator educated on need for display of time tracking. Operator acknowledged and placed appropriate time marking reflecting time rice was placed under time temperature control for safety. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at sushi bar. Operator replenished paper towels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on food prep surface at sushi bar. Operator removed. Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands less than 10 seconds. Operator educated employee on proper hand washing and employee rewashed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and masago stored over cooked shrimp and lettuce. Operator moved for proper storage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small deli cup with no handle used in chopped peanuts. Operator moved cup from peanuts.. Repeat 7/24/2023 Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. Operator moved for cleaning and proper storage. Repeat 7/24/2023. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed filling being thawed in bowl of standing water. Operator moved to thaw in cooler. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bag in contact with vegetables in walk in cooler. Operator removed items from bag for proper storage. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line blocked with pans and bowls. Operator moved to allow access. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Observed single service bucket reused for prep storage.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service to go containers not inverted for storage above cook line. Operator inverted for proper storage. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed two #10 can of baby corn dented and affecting the seams.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle on the bowl used to dispense the brown rice. Operator removed bowl Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purses stored above food prep and storage areas. Operator removed items to proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of bowls above dishwasher.

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. Operator provided time. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in hand washing sink on cooks line. Operator removed utensils. Corrected On-Site

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