PLATOO SUSHI AND THAI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed white tuna (49F - Cold Holding); cream cheese (51F - Cold Holding); salmon (50F - Cold Holding); Tuna (49F - Cold Holding); Cooked Eel (49F - Cold Holding); yellow tail (50F - Cold Holding) held overnight in reach in cooler per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed white tuna (49F - Cold Holding); cream cheese (51F - Cold Holding); salmon (50F - Cold Holding); Tuna (49F - Cold Holding); Cooked Eel (49F - Cold Holding); yellow tail (50F - Cold Holding) held overnight in reach in cooler per operator. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), sanitizer solution empty. Operator replaced, chlorine 50ppm. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef in reach in cooler across from fryers was stored over ready to eat heat treated coconut curry. Also in same cooler, left side, raw chicken over ready to eat sauces. Operator moved all to proper storage. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in reach in cooler in the back area, cooked rice (48F - Cold Holding); tofu (53F - Cold Holding); milk (48F - Cold Holding) held overnight. Also lower front sushi reach in cooler: raw tuna (48F - Cold Holding); cooked rice squares (47F - Cold Holding) held overnight per operator. Warning

Basic - Bowl or other container with no handle used to dispense food. Measuring cup with no handle touching sugar in container in back area by triple sink. Operator removed. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in hallway by restroom. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove across from reach in cooler are covered with grease. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on counter by cash register. Operator removed towel for cleaning. Corrected On-Site Warning

Observed electrical wiring in disrepair. Electrical wiring exposed on outlet in back hallway by restroom. For reporting purposes only.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In large silver ricin back kitchen, observed raw chicken over raw shell eggs. Operator moved raw chicken to lower shelf for proper food protection. Also in front kitchen main reach-in cooler, raw shrimp over ready to eat sauces. Operator moved shrimp to lower shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On frontline, cooked sushi rice (78F - Cold Holding) overnight per operator. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On frontline, cooked sushi rice (78F - Cold Holding) overnight per operator. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Front and back handwash sink blocked with equipment, garbage can. Operator removed blocking equipment. Corrected On-Site Warning

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. Warning

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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw ready-to-eat sushi prepared yesterday per operator no date mark. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food mixed in with food for the public in reach-in cooler, on prep stations. Operator moved foods to single location for proper separation. Corrected On-Site Warning

Basic - Food stored in a prohibited area. Bottles oil stored in restroom. Racks of dried food stored in hallway outside bathroom, not monitored. Warning

Basic - Food stored on floor in kitchen and in hallway near bathroom, bottles oil and coconut milk on floor. Operator moved off of floor. Warning