SUSHI SIAM AVENTURA LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs and raw chicken being stored over various ready to eat foods in reach in cooler #13. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed cut board and plastic container being stored in hand washing sink. Located in sushi station. Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - No probe thermometer provided to measure temperature of food products. 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. Discussed and emailed form to operator. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle used to dispense various sauces in walk in cooler. Warning

Basic - Clean pots and pans not stored inverted or in a protected manner. Warning

Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat being stored on prep shelf in kitchen area. Warning

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker. Warning

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Warning

Basic - Observed various buckets of food being stored on floor throughout kitchen and in walk in cooler. Warning

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in direct reach of customer. Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning

High Priority - Container of medicine improperly stored. Observed bottle of advil being stored on prep table next to various seasonings.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various containers of cut vegetables.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shel eggs being stored on top of various ready eat foods.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were 74°F and located on prep table.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty dishes being stored in kitchen hand washing sink.

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

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 - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans being stored on floor in kitchen area.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Floor soiled/has accumulation of debris. Located throughout kitchen area.

Basic - Food stored on floor. Observed various sauces being stored on floor throughout kitchen area.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen equipment soiled with accumulated grease buildup.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar top in customer reach.

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed establishment open at time of licensing inspection and serving about 2 guest.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of cut vegetables. Located throughout kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored on top of various cut vegetables in kitchen reach in cooler and raw salmon being stored on top of cut vegetables in sushi area reach in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Observed dishes and employee food being stored in hand washing sink. Chef removed.

Intermediate - Handwash sink used for purposes other than handwashing. Observed chef washing dishes in kitchen hand washing sink. Advised manager and she instructed employee to remove dishes and take to dishwasher. Corrective Action Taken

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean pots and pans not stored inverted or in a protected manner. Located throughout kitchen area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones, bags and cloths being stored on top of prep tables throughout kitchen area.

Basic - Food stored on floor. Observed various containers of food being stored on floor throughout kitchen area and various cases of food stored on floor in walk in freezer.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed in use tongs being stored on side on garage can. Advised manager and she removed and and instructed employee to clean and sanitize. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. Corrected On-Site

Basic - Light shield damaged/in disrepair. Observed light shield missing in various parts of kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease buildup on kitchen equipment and hood filters.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw salmon thawing at room temperature. Located on prep table.

Basic - Walk-in cooler interior/shelves have accumulation of soil residues.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.