SUVI THAI & SUSHI RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (54 F - Cold Holding); shrimp (47 F - Cold Holding)inside the reach in cooler across from the stove. As per operator for less than 2 hours food was placed there.

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 but the time removed from temperature control can be determined. Establishment opens at 11:30. Rice was cooked around 11 :30 am.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler thermometer was at 53°F at unit across the grill. Employee was advised to stop using equipment until it is fixed.

Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the sushi station. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door in the dry storage. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on oven door handle. Employee removed them. Corrected On-Site

Basic - Stored food not covered. Observed food inside the reach in freezer not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a tuna package and 2 fish fillets stored inside the 3 compartment sink. Employee was advised to store food inside the reach in cooler or thaw food with running water. Employee placed food inside reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed rice (73 F - Hot Holding). As per employee rice was left outside since yesterday. Stop sale was issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice (73 F - Cold Holding) As per employee rice was left outside since yesterday. Stop sale was issued.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink by the 3 compartment sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed trice inside the reach in cooler not date marked. As per employee over 24 hour.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a red cutting board no longer cleanable. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation

Basic - Equipment in poor repair. Observed reach in cooler gasket torn. At the sushi station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed chicken stored on the floor if the walk in cooler.

Basic - Ice buildup in reach-in freezer. Located by the walk in cooler.

Basic - Stored food not covered. Observed multiple food stored inside the reach in freezer not covered.

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 chlorine was 0 ppm.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm.Do not use equipment/utensils not properly sanitized

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored above sprouts inside the reach in cooler. Employee placed sprouts at the top. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored by the grill. As per employee Eggs were stored outside around 11:00 am this morning. Employee placed eggs inside the reach in cooler. 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 can be determined. Restaurant opened at 11:30. Rice was cooked at 11:00 am.

Basic - Cutting board has cut marks and is no longer cleanable. Observed a red cutting board not longer cleanable. Employee replaced it. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored in preparation table. Employees removed the phone. Corrected On-Site Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler at the sushi station. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the door by the storage.

Basic - Garbage can located outside has no lid. Repeat Violation

Basic - Stored food not covered. Observed food inside the reach in freezer not covered. Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (52 F - Cold Holding); shrimp (49 F - Cold Holding) inside the reach in cooler inside the grill. As per employee they placed foods around 11:30. Employees removed the foods and stored them inside the walk in cooler. Corrective Action Taken Repeat Violation Warning - From follow-up inspection 2024-02-02: Observed beef (52 F - Cold Holding); shrimp (49 F - Cold Holding) inside the reach in cooler inside the grill. As per employee they placed foods around 11:30. Employees removed the foods and stored them inside the walk in cooler. Repeat Violation Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed a cutting board not longer cleanable at the sushi station.. Warning - From follow-up inspection 2024-02-02: Observed a cutting board not longer cleanable at the sushi station.. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn at the sushi counter. Repeat Violation Warning - From follow-up inspection 2024-02-02: Observed reach in cooler gaskets torn at the sushi counter. Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. Dumpster is missing the lid. Warning - From follow-up inspection 2024-02-02: Open dumpster lid. Dumpster is missing the lid. Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Warning - From follow-up inspection 2024-02-02: Wet mop not stored in a manner to allow the mop to dry. Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar, flour not identified. Repeat Violation Warning - From follow-up inspection 2024-02-02: Observed containers with sugar, flour not identified. Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored over spring rolls at reach in freezer. Operator started to relocate the products. Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and raw pork stored over cooked chicken at reach in cooler preparation area. And raw beef stored over vegetables at standing two doors reach in cooler. Operator moved the raw products to another reach in cooler. Corrective Action Taken

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 beef stored over raw shrimp at reach in freezer. Operator started to relocate the products. Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (59 F - Cold Holding); raw pork (59 F - Cold Holding); raw shrimp (58 F - Cold Holding); pasta (56 F - Cold Holding) at preparation reach in cooler. As per operator for less than 2.5 hrs. Operator moved the products to a reach in freezer for rapid cooling. Final temperature: raw beef (39 F - Cold Holding); raw pork (34 F - Cold Holding); pasta (39 F - Cold Holding). Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual at hand wash sink located next to fryer.

Intermediate - No color/concentration chlorine comparison chart available for chemical test kit used to check sanitizer. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located next to fryer. Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer not calibrated (40°F).

Intermediate - Spray bottle containing toxic substance not labeled at front counter.

Basic - Bowl or other container with no handle used to dispense food. Observed utensil with no handle inside of spring rolls sauce. Operator removed the container. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not stored inverted at shelf under preparation table. Repeat Violation

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed floor soiled under the customer's tables at dining area. Repeat Violation

Basic - Hole in or other damage to wall. Observed window at preparation area broken.

Basic - Ice scoop handle in contact with ice. Operator moved the handle. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between hand wash sink and wall at front counter. Operator removed the knives and moved them to the three compartment sink to be cleaned and sanitized. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed utensil with handle touching the flour. Operator moved the handle. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler preparation area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers gasket soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled.

Basic - Ripped/worn tin foil used as shelf cover under preparation table at kitchen area.

Basic - Standing water in bottom of reach-in-cooler at preparation area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table.

Basic - Working containers of food removed from original container not identified by common name. Observed flour container not identified by common name under preparation table. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles and shredded carrots stored inside of nonfood grade bags at walk in cooler. Operator changed the products to a ziplock bags. 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 chicken stored over dumplings and spring rolls at white reach in freezer. Operator relocated the products. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shells eggs stored over unwashed carrots at walk-in cooler. Operator moved the shells eggs to the bottom part. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp in the same container with raw beef. Operator separated the products. Corrective Action Taken

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 stored over raw fish at reach in freezer. And raw chicken stored over scallops and raw beef at the white reach in freezer. Operator moved the raw chicken to the bottom part and the raw fish to the top. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ground chicken (50 F - Cold Holding) and raw shrimp (47 F - Cold Holding) at reach in cooler. As per manager for less than two hours. Manager moved the products to the bottom part for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken broth (124 F - Hot Holding) at stove. As per manager for three hours. Manager discarded the product. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled at sushi station.

Intermediate - No color/concentration comparison chart available for chlorine chemical test kit used to check sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi station.

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. The written procedures was provided to fill out with rice for sushi. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle used to dispense the rice. Operator removed the bowl. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pans and pot not stored inverted under preparation table kitchen area.

Basic - Employee with no hair restraint while engaging in food preparation. At sushi station.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor not cleaned when the least amount of food is exposed under cook equipments, refrigerators, preparation tables at kitchen.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in use utensils stored with handle touching the salt and peanuts inside of the containers. Operator removed the utensil. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service articles no stored inverted on the preparation table. Manager inverted the single service articles. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on the preparation table. Operator moved the towels to the sanitizer bucket. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary sanitizer solution at 0 ppm. Manager added tables to get 300 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and peanut containers not identified by common name.

High Priority - - From initial inspection : 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 dishwasher machine chlorine sanitizer at 0ppm. Repeat Violation Warning - From follow-up inspection 2022-06-15: Observed dishwasher machine chlorine sanitizer at +200ppm. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw chicken over vegetables at reach in freezer. Warning - From follow-up inspection 2022-06-15: Observed raw chicken over vegetables at reach in freezer located at cook area. Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw duck over raw beef and raw fish at reach in freezer storage area. Warning - From follow-up inspection 2022-06-15: Observed raw duck and raw beef not commercially packaged over ice cream, scallops, and vegetables at reach in freezer located next to walk in cooler. Admin Complaint

High Priority - - From initial inspection : 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 beef over raw pork at reach in freezer. Repeat Violation Warning - From follow-up inspection 2022-06-15: Observed raw beef next to and over to raw shrimp at reach in freezer located at cook line. Operator started to relocate the products. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed garlic in oil (100F - Cold Holding) at stove. As per operator was there since yesterday. Operator discarded the product. Corrected On-Site Warning - From follow-up inspection 2022-06-15: Observed garlic in oil at 90°F at preparation table. As per operator for more than four hours. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (100F - Cold Holding) at preparation table. As per operator since yesterday. And raw shells eggs at room temperature. Operator discarded the product. And moved the shells eggs to the reach in cooler. Corrective Action Taken Warning - From follow-up inspection 2022-06-15: Observed garlic in oil at 90°F at preparation table. As per operator for more than four hours. Admin Complaint

High Priority - - From initial inspection : 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 rice no time marked at sushi place. As per operator was provided two hours ago. Operator started to time marking. Corrective Action Taken Warning - From follow-up inspection 2022-06-15: Observed rice no time marked at sushi place. As per operator was provided two hours and half hours ago. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the employees at preparation area has not received training of the cooking temperatures, cooling methods and cold holding temperatures, and right order to stored raw animal food at reach in cooler and freezer. Warning - From follow-up inspection 2022-06-15: Observed the employees at preparation area has not received training of the cooking temperatures, cooling methods and cold holding temperatures, and the right order to stored raw animal food at reach in cooler and freezer. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located at sushi station. And one located next to three compartment sink preparation area. Warning - From follow-up inspection 2022-06-15: Observed no paper towels at hand wash sink located at sushi station. And one located next to three compartment sink preparation area. Admin Complaint

Intermediate - - From initial inspection : 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 - From follow-up inspection 2022-06-15: No proof of required state approved employee training provided for any employees. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. Warning - From follow-up inspection 2022-06-15: Accumulation of debris inside warewashing machine. Admin Complaint

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation Warning - From follow-up inspection 2022-06-15: Accumulation of debris on exterior of warewashing machine. Admin Complaint

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean containers not stored inverted under preparation table. Warning - From follow-up inspection 2022-06-15: Observed clean containers not stored inverted under preparation table Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed three cutting boards has cut marks at preparation area. Warning - From follow-up inspection 2022-06-15: Observed three cutting boards has cut marks at preparation area. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation Warning - From follow-up inspection 2022-06-15: Exterior door has a gap at the threshold that opens to the outside. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler and reach in freezer gasket soiled. Warning - From follow-up inspection 2022-06-15: Observed reach in cooler and reach in freezer gasket soiled. Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall behind three compartment sink soiled. Warning - From follow-up inspection 2022-06-15: Observed wall behind three compartment sink soiled. Time Extended

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 dishwasher sanitizer solution at 0ppm. Operator adjusted the dishwasher machine. Final concentration 100ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee touching the cooked chicken with their bare hands. Employee was informed that they need to use gloves. Employee put gloves. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed noodles inside of nonfood grade bags at walk.

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 vegetables, raw beef next to shrimps at reach in freezer cook line. Operator was informed the correct order of the products. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues at hand wash sink located next to fryers and an employee washed a pan in the hand wash sink. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed a cup with no handle inside of rice. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation, sushi station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor. Observed a oil container on floor under preparation table cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed three in used tongs on oven door. Operator removed the tongs. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler located at cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler soiled. Repeat Violation

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table at cook line. Repeat Violation