BANGKOK BAY THAI CUISINE AND SUSHI BAR

High Priority - Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking Per operator food placed on counter at 12:00 and left out of temperature for 2 hours Operator provided time stamp Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over cooked pork dumplings inside white reach in freezer in kitchen Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at tall reach in cooler in kitchen cabbage slaw (50F - Cold Holding); miso soup (50F - Cold Holding) Per operator food placed in walk in cooler and left out of temperature for approximately 3 hours, Operator placed on ice to quick chill 2nd temp Miso soup 43F Cut cabbage at 43F Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing bowl inside hand wash sink Employee removed and cleaned sink Corrected On-Site

Basic - Plastic Bowl with no handle used to dispense sugar and rice Operator removed Corrected On-Site

Basic - Working container of sugar removed from original container not identified by common name

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over sliced carrots at small flip top cooler on cook line, raw fish over soy sauce at walk in cooler. Operator stored products properly. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sushi bar: Sanitizer bucket - chlorine sanitizer 200+ppm. Operator corrected to 100ppm chlorine sanitizer. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line cutting boards.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw beef not commercially packaged in walk in freezer. Operator stored items properly Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice on front counter with no time mark, per operator, items are on time as a public health control. Per Operator, items out of temperature for more than 4 hours. See stop sale. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing food container inside of hand wash sink at front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at cook line.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over vegetable spring rolls reach in freezer in kitchen, raw fish over fruit walk in freezer. Educated operator on proper storage procedures. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw tuna over cooked eel at sushi reach in cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peas and carrots (44-45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, left out on counter to thaw. Per operator out of temperature for approximately 1 hour. Operator placed in freezer. Educated operator on proper thawing procedures. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark observed for sushi rice. Per operator, out of temperature for approximately 2.5 hours. Operator placed time mark for remaining 1.5 hours. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Walk in cooler: tuna (60F - Cooling) at 2:15 since 1:45 - 59F 2:30 At current rate of cooling product will not reach 41F within 4 hours. Operator placed in freezer. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - No mop sink or curbed cleaning facility provided at establishment.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over edamame in single door white reach in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shell eggs over vegetables in walk-in, operator will move Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. At backdoor

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons at expo

Basic - Food stored on floor. Cases of oil in kitchen, sacks of rice and buckets of soy in dry storage area

Basic - Single-service articles not stored inverted or protected from contamination. Forks and spoons at front counter

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables/walk in cooler/corrective action taken/operator stored raw chicken properly. Corrective Action Taken

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.

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

Basic - Food stored on floor. Shrimp/walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over sauce/prep cooler#2/cookline/corrective action taken/operator stored raw eggs on bottom shelf. 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. Sushi rice

Basic - Food stored on floor. Onions/walk in cooler

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler/corrective action taken/operator installed new thermometer. Corrective Action Taken

Basic - Single-service articles improperly stored. To go containers on floor/storage area/corrective action taken/operator stored single serving items properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 59f on insufficient ice, less than 4 hours, more ice added. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice for sushi made at 11:30am, time marked now. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup on stove top 108f, less than 4 hours, started reheat to 165f

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. One thermometer in one sushi case reading 60f, case holding food at 40f

Basic - Floors not maintained smooth and durable. Raised panel on walk in cooler floor.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in one sushi case. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over Ready-to-eat foods in Reach-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in Walk-in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 80f out during lunch on counter, Less than 4 hours, Removed to proper storage in Walk-in cooler. Tofu on insufficient ice, 60f, less than four hours, more ice added.Corrective Action Taken Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.