AHI ASIAN BISTRO

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink from an open cup in back kitchen area next to Employee handwash sink then began to cut bell peppers without washing hands or wearing gloves first. Discussed with employee, employee washed hands and wore gloves at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter 55F at 12:10am placed on top of Reach in cooler next to fryers at 11:10am cooled to 42F at 12:42pm, Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet splitter. Vacuum breaker placed at mop sink faucet instead of at splitter.

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. No date marking for Half and half in Reach in cooler adjacent to kitchen Employee handwash sink. Employee added date during time of inspection. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Expired for Tharnthip.

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/ 4 employees present, no CFM in establishment.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled chemical spray bottle located beneath Dish machine.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 personal beverages on top of kitchen prep table adjacent to fryers. Personal beverages on in prep table next to sushi bar Employee handwash sink. 3 personal beverages on prep table adjacent to Dish machine. Employee relocated all drinks to an approved location during time of inspection. 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. Observed employee drink from an open cup in back kitchen area next to Employee handwash sink. Employee relocated all beverages to an approved location during time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods in Reach in cooler not identified or segregated, located adjacent to Dish machine. Employee identified and segregated foods during time of inspection. Corrected On-Site

Basic - Food stored on floor. 1 container of sauce stored on floor at sushi station. 1 container of sauce and 1 jug of oil stored on floor adjacent to Dish machine. Employee relocated all items onto a shelf during time of inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at sink adjacent to Dish machine. Employee posted a handwash in sign during time of inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over Ready to eat shredded vegetables, raw sushi salmon, and sauces in Reach in cooler, adjacent to Dish machine. Unwashed mushrooms and zucchini over Ready to eat cooked pasta, cut carrots, shredded vegetables, and sauces in Reach in cooler, adjacent to ice machine. Employee began to relocate some unwashed items to an approved location during time of inspection. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna thawed in reduced oxygen packaging in back kitchen Reach in cooler.

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

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. Raw tuna thawed in reduced oxygen packaging in back kitchen Reach in cooler.

Basic - Food stored on floor. Bucket of sugar stored on kitchen floor in back storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce and cooked eel in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles 73 F, per operator noodles were taken out 1 hour prior. Time temped 3:50. Operator put on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

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/

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on reach in cooler in kitchen.

Basic - Food stored on floor. Bulk oil on floor in kitchen.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unscathed vegetables on middle reach in cooler near lift top cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles soiled with a mold like substance. Operator cleaned during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken and chopped veggies stored in reach ins without labels

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen area

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee drinking from a open plastic bottle than began prepping produce no hand washing. Discussed with owner the importance of hand washing. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw eggs over produce in reach in cooler by hand washing sink back kitchen employee removed to proper storage Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Cold holding: cook rice 60 f operator placed in cooler. 2nd temp 53 f Cold holding: tempura flour mix 48 f 2nd temp owner moved to freezer 2nd temp 43 f Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook chicken in containers closed not open for air flow.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on dinner menu. Employee identification on menu. Corrected On-Site

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. Printed for management and employees to sign Corrective Action Taken

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.

Basic - Wiping cloth sanitizing solution stored on the floor. Under three compartment sink employee removed from floor 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 back using phone, returned to work and did not wash hands, discussed with operator

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water for entire establishment, operator had to replace heater 3 times, operator was able to repair during inspection. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee put on hairnet. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved them. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs stored over zucchini and bean sprouts. Operator move eggs below RTE for compliance. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken in prep station on cook's line not fully cook. Operator not using a non continuous cooking policy. Policy provided to operator. Operator to fully cook meats until policy approved Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bowl of broccoli sitting in hand washing sink. Operator moved the bowl to out of prep sink Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup in food prep area, behind sushi bar. Operator move employee beverage cup from prep area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Play dough and game stored on beverage storage shelf. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees no hair restraint. Discussed with operator hair restraint policy.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Containers storing dry rice soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind sushi bar wiping cloths on counter Repeat Violation

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter installed Warning - From follow-up inspection 2022-05-04: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler, fish, cooked vegetables, tofu. Warning - From follow-up inspection 2022-05-04: Time Extended