GREEN PAPAYA THAI SUSHI

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect near ware washing area.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide stored in kitchen area. Employee removed and stored outside of building. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Raw Shrimp (51F - Cold Holding); Raw scallops (51F - Cold Holding); Raw steak (49F - Cold Holding); Raw Duck (50F - Cold Holding); Cooked pork dumplings (50F - Cold Holding). Items were over filled and or in stainless container on top of pans in reach in cooler. Employee removed and placed in bottom of reach in cooler and removed excess food from containers. Corrective Action Taken Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes stored in employee hand sink next to ware washing. Manager removed and stored properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of Lysol without a label on it stored under Dish machine. Employee placed label on spray bottle. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink at entrance of cook line with hot water handle turned off. Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling air vents soiled near ware washing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on table above food served to customers. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple pans and containers on dry rack wet nesting. Employee removed and stored pans correctly. Corrective Action Taken

Basic - Equipment in poor repair. Observed reach in cooler on cook line with torn gasket. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed in walk in cooler large container of sauce stored on floor. Observed in walk-in freezer large bucket of food stored on floor walk in freezer. Manager removed and stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in kitchen not stored in sanitizer. Employee removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed employee at sushi bar station wearing gloves on hand and touching hat and return to preparing food without washing hands. Manager intervened. Employee turn on cold water valve only and rinse hands under cold water with gloves still on hands for under 20 seconds and then dry off with towel. Manager intervened again. Warning

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee at sushi bar station wearing gloves on hand and touching hat and return to preparing food without washing hands. Manager intervened. Employee turn on cold water valve only and rinse hands under cold water with gloves still on hands for under 20 seconds and then dry off with towel. Manager intervened again. Warning

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at sushi bar station wearing gloves on hand and touching hat and return to preparing food without washing hands. Manager intervened. Employee turn on cold water valve only and rinse hands under cold water with gloves still on hands for under 20 seconds and then dry off with towel. Manager intervened again. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee washed hands with cold water. Observed employee at sushi bar station wearing gloves on hand and touching hat and return to preparing food without washing hands. Manager intervened. Employee turn on cold water valve only and rinse hands under cold water with gloves still on hands for under 20 seconds and then dry off with towel. Manager intervened again. Warning

High Priority - Employee washed hands with no soap. Observed employee at sushi bar station wearing gloves on hand and touching hat and return to preparing food without washing hands. Manager intervened. Employee turn on cold water valve only and rinse hands under cold water with gloves still on hands for under 20 seconds and then dry off with towel. Manager intervened again. Warning

High Priority - Nonfood-grade bags used in direct contact with food. Whole unwashed produce stored in direct contact inside non food grade bag in walk in cooler Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep squid stored over sauce buckets in walk in cooler. Raw prep chicken stored over sauces in walk in cooler. All items properly stored Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Operator advertising Red Snapper but uses Porgy or Sea Bream as shown on invoice provided by operator. Assistance from Linda. Operator will change menu and only have fish as snapper. Admin Complaint

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator advertising Spicy Crab and Jalapeno Roll on both house menu and online menu in Sushi roll section but operator is serving imitation crab. Operator does serve real crab but only for the Special Sushi Roll section on menus. Operator will update menus Admin Complaint

Intermediate - No probe thermometer provided to measure temperature of food products. Operator has no probe thermometer

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. Operator has several servers hired over 60 days with no proof of training

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. Operator has several servers with no proof of form

Basic - Cloth used as a food-contact surface. Cloth stored underneath and covering cut prep cucumbers in walk in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing food

Basic - Equipment in poor repair. Walk in cooler with torn gasket. Reach in cooler on cook line and sushi bar with torn gasket

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils on cook line at 77F standing water

Basic - Insect control device installed over food preparation area. Bug light over bags of dry rice in back kitchen area

Basic - Open dumpster lid. In back parking lot area

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white powdered substance in container on cook line. Manager stated it's flour

High Priority - Dented/rusted cans present. See stop sale. One can of pineapple juice on dry food storage shelf crimped and dented around top rim of can and on seam of can. Also, one can of hoisin sauce dented at side seam of can. Stop Sale

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then rinsed hands for less than 4 seconds and then handled equipment in warewashing area. Operator discussed handwashing with employee. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used as a liner in container of vegetables on cook line and also under multiple fish in sushi making station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat curry sauce in reach-in cooler across from wok station. Employee removed raw beef to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken kabobs (47F - Cold Holding); tofu (50F - Cold Holding) in top of flip top reach-in cooler across from fryer. Observed both items stored above chill line of reach-in cooler. Operator had employee start to remove some of the excessive foods stored above chill line. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Multiple spray bottles of cleaners improperly stored on same shelf as single service items in cabinets at front area. Operator removed spray bottles of cleaners to properly store. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator. Operator spoke to employee and had employee wash hands in designated hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade on can opener at prep table soiled

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in warewashing area and at end of cook line used to store misc dishes and cups. Operator removed supplies from both hand wash sinks. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice in storage area. Also, cup without handle used to dispense ice from cooler in sushi making station. Operator removed cups from both foods. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above mop sink area unable to properly air dry

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler and on reach-in coolers in sushi making station soiled. Also, filters in hood area above grill and wok stations soiled. Repeat Violation

High Priority - Employee washed hands with cold water. No hot water at all hand washing stations. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes stored in hand sink on cook line across from flip top coolers. Manager removed and stored properly. Corrected On-Site Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed industrial Spray can of of lubricant stored on shelf above flip top cooler on cook line. Manager removed and stored properly. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at all hand washing stations. Repeat Violation Admin Complaint

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored near food prep throughout kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed Walk in cooler door gasket to be torn.

Basic - Food stored on floor. Observed multiple buckets of soy sauce stored on floor in kitchen.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board near 3 compartment sink. Manager removed and stored properly. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths throughout kitchen not stored in sanitizer solution.

Basic - Working containers of food removed from original container not identified by common name. Observed 2 large containers of flour with out label. Manager placed name on both containers. Corrected On-Site

High Priority - Employee washed hands with cold water. Could only wash hands with cold water as hot water wasn't available at both sinks in kitchen

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on shelf raw beef or raw lamb

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab rangoon

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sever used triple sink to wash hands

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. On menu under sushi it states Red snapper(Tai) Invoices shows Tilapia fillets. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area soiled

Intermediate - Handwash sink not accessible for employee use at all times. 1)Container and spoon stored in hand sink next to dishwasher 2) strainers at handsink in bar area

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed establishment time as a public health form

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Cups in rice and in panko

Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank near soda box 5 tanks in dry storage area Unsecured

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over dishwasher area

Basic - Food not stored at least 6 inches off of the floor. 1)bag of Krab Rangoon on floor of wLk in freezer 2)cases of chicken of floor of walk in cooler

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer from ceiling vent long ice

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f water with tongs and whisp stored inside water on cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from sink near fryers