SIAM ORCHID THAI SUSHI RESTAURANT

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. No proof for USA-FEMALE EMPLOYEE.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cold holding. Corrected On-Site

Basic - Equipment in poor repair. Sliding doors on sushi station cracked, chipped broken.

Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen heavy to moderately soiled including floor at dishwasher, floor at and under cookline, floor at prep stations including wait station.

High Priority - Employee reusing utensil to taste food. See stop sale. Stopped cook from putting utensil back into product. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice cold holding in reach in cooler, temped at 80-87°; salad greens 50°. Advised to move immediately to cooler or freezer to cool both products. 1 hour to cool rice and 1/2 hour give or take to cool salad greens. Explained ambient cooling and cook cool.

Intermediate - Handwash sink used for purposes other than handwashing. Dirty dishes and utensils in sushi bar sink#1; sushi bar sink #2 TCS FOOD THAWING IN BASIN, Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. #3 sink in sushi bar and hand wash sink by dishwasher. Corrected On-Site Repeat Violation

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. All new employees: George and Duangchit.

Basic - Buildup of food drippy, sludgy brown runny grease on hood filters etc.

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sinks, faucets, handles and sink basins heavily soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in ambient air.