GREEN PAPAYA THAI SUSHI BAR

High Priority - Dented/rusted cans present. See stop sale. On dry storage shelves near back door, 5 cans of diced pineapple dented on side of can. One can leaking juice.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler at end of cook line, pan of raw beef and multiple pans of raw shrimp stored on shelf above ready to eat sauces. Employee began to moved raw items to bottom shelf. Also, in walk-in cooler metal pan of raw chicken stored over unwashed vegetables. Operator moved raw chicken pan to bottom shelf. Also, in walk-in cooler, tub of raw chicken stored over raw shelled eggs. Operator moved raw chicken to bottom shelf. Also, in walk-in freezer raw chicken wings in plastic containers stored over ice used for drinks and putting on food products. Also, in walk-in freezer multiple boxes of plastic wrapped raw chicken stored over boxes of raw duck. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo table, small to go bowl of tofu (48F - Cold Holding). Operator stated tofu was taken from walk-in cooler and placed on ice at expo 1 hour prior. Operator added more ice. Also, in flip top reach in cooler on cook line, raw chicken (58F - Cold Holding). Raw chicken on stick was put in reach in cooler approximately 1 hour prior but stocked over fill line. Operator removed some chicken and put in walk-in cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At bar, Sanitizer Bucket (Chlorine 200+ppm). Operator dumped out some liquid and refilled with more water. Rechecked at 100ppm. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator stated invoices for month of January were just brought to owners house for accounting purposes. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, server using handwash sink near expo to rise green onions in colander. Operator told server to use different sink. Also, at handwash sink at end of cook line had scooper in sink. Operator removed. Corrective Action Taken Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. On bottom shelf over long prep table, two containers of flour has to go bowls used as scoops in them. Operator removed to go bowls. Also, in containers of rice under dry storage shelving near back door, to go bowls used as scoops. Operator removed to go bowls. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above dish machine with clean dishes. Operator removed. Also, water on server above server station next to clean glasses. Operator removed. Also, multiple employee drinks in stand up reach in cooler on cook line across from fryers next to food served to customers. Operator moved all drinks to bottom shelf on door. 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. Employee hat on shelf above dish machine on clean dishes. Operator had employee moved hat. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. At end of cook line above prep sink, multiple metal pans stacked before properly air drying. Repeat Violation

Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under reach in coolers/expo table on cook line soiled with food debris. Also, floor under cook line equipment soiled with food debris and black residue. Also, floor under cook line 3 compartment sink in kitchen soiled with residue. Also, floor under counter of sushi bar soiled with food debris. Also, floor in walk-in freezer soiled with food debris. Repeat Violation

Basic - Garbage can located outside has no lid or lid open/broken. On shared dumpster out back of establishment, lid broken.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen, sushi bar and bar area soiled with food debris/mold-like substance or torn. Also, hood filters above cook line soiled with grease build up. Also, fan covers in sushi/bar walk-in cooler soiled with dust. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. At bar, sanitizer bucket stored on floor under 3 compartment sink. Operator moved sanitizer off floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of long prep table, two containers of flour not labeled. Operator labeled containers. Corrected On-Site Repeat Violation

High Priority - Live, small flying insects found. Observed 2 live flying insects on used cardboard boxes on floor near dry storage.

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, pan of up raw chicken on a stick stored on shelf above unwashed vegetables. Manager moved raw chicken to lower shelf with other raw chicken products. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler on cook line by fryers, two boxes of uncooked coconut shrimp stored on shelf above bag of ready to eat edamame. Employee switched food items. Also, in flip top reach in cooler across from wok station on cook line, pans of raw shrimp and raw beef stored on shelf above uncovered ready to eat sauces. Manager asked employee to rearrange food items in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On bottom shelf of table on cook line next to fryers, three bottles of windex stored next to clean plates and tub of breading. Employee removed all spray bottles and put in back of kitchen near mop sink. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager unable to provide freezing records for 90 days. Unable to provide any invoices from May. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On tea urns in server area of kitchen, nozzles have build up of brown residue. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. In kitchen at handwash sink next to dishwasher, steel scrub stored in hand sink. Manager removed from sink. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. In stand up reach in cooler at end of cook line a cross from fryers, employee open Starbucks coffee cup on shelf with customer food. Employee removed his drink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On middle shelf in between both reach in coolers on cook line, employee cell phone and pack of cigarettes on shelf next to clean plates. Employee removed his belonging and placed in his bag. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple clean dishes throughout establishment stacked before properly air drying.

Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment and cook line reach in coolers have build up of food and debris.

Basic - Food stored on floor. At end of cook line near wok station, plastic tub of bean sprouts on floor. Manager moved container to shelf. Also, at end of cook one by fryers, two containers of fry oil on floor. Manager moved containers to shelves. Also, in walk-in cooler multiple containers of cooked noodles stored on floor. Employee moved all containers on to pallets. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave across from long prep table is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen soiled. Also, hood filters above cook line equipment have build up of grease. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed at arrival of establishment, employees thawing out scallops and shrimp in standing water under triple sink in white tubs. Manager had employees places tubs in sink and started running water over frozen products. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar, Sanitizer Bucket (Chlorine 0ppm). Manager added more bleach and rechecked at 50ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. In three white container on floor next mop sink products (sugar, salt, msg) are removed from original containers and not labeled. Employee labeled containers. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee in kitchen at prep table observed to be cutting cabbage bare handed. Cut cabbage will be stored in walk in and not immediately cooked. Employee was told to put gloves on. Corrected On-Site

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, raw chicken in plastic containers stored on shelf above plastic containers filled with ice used for customers drinks.

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, pan of raw chicken on a stick stored on shelf above unwashed produce. Manager moved raw chicken to shelf with other raw chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In top of reach in cooler on cook line in front of wok station, pan of raw chicken on top of pans with ready to eat vegetables and cooked noodles. Employee removed chicken. Also, in bottom of reach in cooler on cook line in front of wok station, pan of raw beef stored on shelf above ready to eat sauces. Employee moved raw beef to bottom shelf. 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. In stand up reach in cooler on cook line, plastic container or raw chicken stored on shelf above raw fish. Employee switched products. Also, on door of stand up reach in cooler on cook line, raw beef stored above raw salmon. Employee switched products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, tofu (50F - Cold Holding). Employee stated the product was placed in reach in cooler last night. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. On cook line bottom shelf of table between fryers and wok station, three spray bottles of windex stored between clean plates and plastic container of flour. Manager removed spray bottles from shelf. Also, at sushi bar bottom shelf of back counter, two bottles of windex stored in front of box of wasabi powder. Manager removed spray bottles. Corrected On-Site

Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee by triple sink touching raw chicken with bare hands while prepping.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Manager unable to find freezing records for month of March.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting boards at triple sink (white and orange) have multiple black stains.

Intermediate - Handwash sink not accessible for employee use at all times. On cook line, handwash sink blocked by containers of fry oil and plastic bucket.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated they ran out of chlorine test strips. He will be ordering more for next truck. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At end of cook line above wash sink, squeeze bottle with blue liquid in it not labeled. Manager labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice cooker on cook line, to go container used as scooper. Manager removed to go container from rice. Also, on bottom shelf of large prep table by triple sink, containers of flour with to go containers used as scooper in them. Manager removed to go containers from products. Also, in two rice containers at bottom shelf of dry storage shelves, to go containers used as scoopers. Manager removed to go containers from products. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use not removed from reduced oxygen package. In reach in cooler at sushi bar, one pack of tuna still mostly frozen not taken out of reduced oxygen packaging. Manager cut package open. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drink containers on top shelf of cook line, over prep table. Manager removed drinks. Corrected On-Site Repeat Violation

Basic - Food stored on floor. At end of cook line in front of handwash sink two containers of fry oil stored on ground. Also, at left end of cook line, container of noodles on floor. Manager moved container off the ground. Corrective Action Taken Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by large prep table of build up of food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets on cook line and behind bar area soiled. Also, hood filters above cook line have build up of grease. Also, soda nozzles on drink machine in kitchen have white build up. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. On front line in kitchen, sanitizer bucket used is bleach and soup mixed with water.

Basic - Wiping cloth sanitizing solution stored on the floor. In front line in kitchen, sanitizer bucket stored on the floor. Manager moved bucket to a shelf. Corrected On-Site

High Priority - Container of medicine improperly stored. On boxes of in bag soda, prescription medicine stored on box. Manager removed medication. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen next to in bag soda dispenser by back door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shell eggs stored over cooked flank steak. Manager moved cooked food to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter above flip top cooler on make line, butter (51F - Cold Holding); cooked chicken (48F - Cold Holding). Both items out of refrigeration for approximately 45 mins. Employee placed into reach in cooler to begin cooling. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station by make line had dirty dishes in sink. Manager removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at hand wash station by dish machine. Manager supplied. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in middle of kitchen, employee drink. Manager removed drink. 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. Above flip top cooler on make line, employee phone and charger. Manager removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Next to fryers in kitchen, cooking oil on ground. Oil removed from ground. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzle at server station have build up of old soda. Side of fryers have grease build up. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go containers above make line not inverted. Manager inverted. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth not in use on prep table of make line. Manager placed cloth back in sanitizer. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. On shelf in back dry food storage area, one can of pineapple is dented.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling soiled dishes on one end of dish machine, placed rack of soiled dishes in dish machine, and immediately handled clean dishes without washing hands. Person in Charge coached employee on proper hand washing procedures. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. In walk in freezer, raw ginger stored in white plastic trash bag. Ginger removed from bag. Corrected On-Site

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, opened portioned raw shrimp stored over opened ready to eat sauces. In walk in freezer, opened raw duck stored over opened raw-ready to eat salmon. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over ready to eat tofu. In walk in cooler, raw duck stored over ready to eat beef. Items moved and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar reach in cooler, fish eggs 50F. Fish eggs were removed from reach in cooler and left out for approximately 15 minutes. Fish eggs placed back in cooler to cool. Near prep area in kitchen, tuna packages in standing water 58F. Tuna stored out approximately one hour prior. Tuna moved to walk in cooler to cool. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Butane can stored next to sauces on counter in sushi bar. WD 40 can stored on shelf in pass through window with packages of fried onions. Items moved and stored correctly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Breaker missing on faucet on cook line where green hose is attached. Breaker missing on mop sink splitter where green hose is attached.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only current month of freezing records are present. Person in Charge states he has others at home.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar has discarded ice and a sponge stored inside. Sponge removed. Corrective Action Taken

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager present with eight employees working. Certified food manager arrived at end of inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice, tempura batter and tofu for soup on time control. All items are time marked, but no written plan is available. Inspector emailed Form 5022-090 (Time As Public Health Control) paperwork. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Tank in back storage area near rear exit door.

Basic - Current Hotel and Restaurant license not displayed. No license is displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks (including some open containers) stored on shelf above prep table in sushi bar. Drinks moved. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in multiple coolers in establishment. Items moved to be segregated and identified. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket and bag stored on top of canned food products in back kitchen storage area. Items moved and stored correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket for reach in cooler in bar area. Exterior of bulk seasoning containers under prep table in kitchen. Employees began cleaning areas. Corrective Action Taken

Basic - Silverware/utensils dried with a towel/cloth. Dish washer drying dishes with clean yellow towel. Person in Charge coached employee on proper ware washing procedures.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple towels stored on counters throughout establishment. Person in Charge placed towels in sanitizer buckets. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of sugar, salt and flour in back storage area of kitchen. Containers labeled. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer in back food preparation area.

Basic - No Heimlich maneuver/choking sign posted.