SIAM SUSHI

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by food cart with fish thawing on top. Employee moved cart from sink. Sink at bar is blocked with table. Corrective Action Taken Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with chlorine test strips. Corrected On-Site

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 - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed hand sink missing next to dish machine. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 11:00-3:00.

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

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl stored in bin of dry rice. Repeat Violation

Basic - Cloth used as a food-contact surface over sushi rice, under utensils, under spring rolls and under tea urns. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board. Repeat Violation

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

Basic - Food stored on floor. Jug of oil stored on floor in dry storage.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- at room temp on top of food cart- eel 35F. Employee placed eel in cooler. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs stored on oven handles.

Basic - Single-service articles improperly stored. Food trays stored on floor.

Basic - Soiled dry wiping cloth in use and stored on cutting board next to cell phone.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- at room temp on top of food cart- eel 35F, salmon 27F. Employee placed eel in cooler and placed salmon under cold running water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Upright freezer- spring rolls, duck and salmon not labeled. Deep freezer- beef and chicken not labeled. Repeat Violation

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. Observed dish machine chlorine 0ppm. Three compartment sink: chlorine 50ppm. Warning

High Priority - Evidence of mop/cleaning wastewater dumped onto ground outside back kitchen door. Per employee mop water is dumped into parking lot. Observed mop sink blocked with accumulation of equipment.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above shelled eggs in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Krab mix, salmon, tuna, escolar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held above 41F in the following locations at 2:00: Cook Line Make Table: cooked chicken 49F, raw beef 48F, and mussels 50F Front Line Sushi Display Make Table 1/2: escolar 49F, salmon 48F, yellowtail tuna 50F, tuna 48F Make Table 2/2: cream cheese 44F, krab 45F, escolar 46F, Per employee all food items held since 10:30. New temperatures at 3:00: Cook Line Make Table: cooked chicken 41F and mussels 38F. Employee voluntarily discarded raw beef. Front Line Sushi Display Make Table 1/2: salmon 47F, tuna 46F, see stop sale. Escolar 43F and yellowtail tuna 40F. Make Table 2/2: escolar 46F, see stop sale. Cream cheese 43F and krab 42F. Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed krab mix 45F in walk in cooler. Per employee been ambient cooling since yesterday, 08-28-24. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled in kitchen area.

Basic - Ice bucket stored on floor not inverted between uses.

Basic - No conspicuously located ambient air temperature thermometers in sushi line display make tables. Operator stored ambient thermometers during inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F, at cook line: Make Table 1/2: raw chicken tenderloins 45 at 3:45 per manager held since 10:00. Make Table 2/2: chicken 47F, raw beef 48F, calamari 51F at 4:00 held since 11:00. Shelled eggs held at room temperature at 4:00 held since 10:00. See stop sale. Warning - From follow-up inspection 2024-02-19: Observed multiple food items held over 41F at cook line at 2:00: Make Table 1/2: gyozas 58F and raw chicken 45F Make Table 2/2: mussels 45F and raw beef 46F Butter 72F held on counter across grill. Per employee all food items held since 10:30. Employee placed bags of ice on food items and placed butter in reach in cooler. New temperatures at 2:45: raw chicken 42F, mussels 42F, and gyozas 55F, raw beef 45F, butter 59F. See stop sale. Admin Complaint

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. Observed dish machine Chlorine 0ppm. Employee replaced chlorine bucket and corrected to Chlorine 200ppm during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored on top of containers of sauces. Employee discarded raw beef during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse: raw chicken tenderloins 45, chicken 47F, raw beef 48F, calamari 51F, shelled eggs held at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items held over 41F, at cook line: Make Table 1/2: raw chicken tenderloins 45 at 3:45 per manager held since 10:00. Make Table 2/2: chicken 47F, raw beef 48F, calamari 51F at 4:00 held since 11:00. Shelled eggs held at room temperature at 4:00 held since 10:00. See stop sale. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan available for shelled eggs held on time. Provided operator with Time as a Public Health Control Form during inspection.

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. Observed thawed yellow fin tuna in reduced oxygen packaging with label indicating to be removed prior to thawing. Employee removed from packaging during inspection. Corrected On-Site Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Observed walk in cooler condensation dripping onto food storage next to ventilation.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw porkchops in walk in cooler.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach under three compartment sink next to dry storage. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 91 rodent droppings in the following locations: 4 droppings under sushi line, 3 droppings under three compartment sink, 50 droppings next to storage shelves and three compartment sink, 1 dropping under hand wash sink next to soda machine in kitchen, 10 droppings in dry storage next to server station, 2 in between make tables in cook line, 8 droppings in storage closet, 3 droppings on wine shelves, and 10 droppings in corner of bar. 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.

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. Observed no proof of food handler training for all cook line employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold-like substance on interior walls of 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. Observed commercially processed thawed tuna in ROP packaging in reach in cooler at cook line without opening.

Basic - Dead roaches on premises. Observed one dead roach under three compartment sink next to dry storage. Warning

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed two fly tapes with approximately 50 dead flies on each over dish-wash area. Warning

Basic - Food stored on floor. Observed one bucket of beef and four buckets of sauces in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored on soiled surface between make tables on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water cups 71F and 76F at cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up behind stoves at cook line and accumulation of dust on ceilings and vents in kitchen and walk in cooler.

Basic - Observed cutting board in kitchen with cut marks and is no longer cleanable.