SUSHI SIAM

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled near back prep station.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dishes inside hand wash sink next to three compartment sink.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to cook line.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provide form to operator. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl with no handle used to scoop rice in dry storage area. Operator removed. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth used to cover vegetables inside reach in cooler. Operator removed. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed brown plastic container cracked near three compartment sink. Operator discarded. Corrected On-Site

Basic - Food stored on floor. Observed frozen raw chicken on floor near back . Operator removed from floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed a set of tongs stored on top of fire suppression system at the cook line.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board near cook line area. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in employee restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken being thawed at room temperature near three con sink. Operator placed product under running cold water. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler with rusted shelves.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottles containing oil and sauces located across the cook line with no label.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket at sushi station 200plus ppm. Operator diluted solution with a final reading of 100ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed large metal pot at cook line soiled with heavy grease buildup. Observed shelves at walk in cooler soiled with mold like substance. Observed can opener blade at prep table soiled with food debris. Operator waded blade. Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine by sushi bar soiled with mildew like substance.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers at warewashing area wet nesting.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at men's and women's bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks used to wash dishes and utensils at warewashing area soiled with mold like substance.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler and shelves soiled at cook line by wok station.

Basic - Screen in door torn/in poor repair. Observed screen door at rear exit torn with large holes.

Basic - Stored food not covered. Observed raw chicken and cooked shrimp at walk in cooler not covered.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (127F - Hot Holding), as per operator for approximately 1 hour prior, advised operator to put the temperature higher.

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 to operator via email.

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bowl inside hand washing sink by dishwasher.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed white rice utilized as time as a public health control with time marked but no written procedures. Provided to operator via email.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed by dishwasher area.

Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler at cook line.

Basic - Food stored on floor. Observed container of raw chicken on floor inside walk in cooler.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at cook line hand washing sink. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed wiping cloth lining on mixed vegetables, cut tomatoes and beans sprouts at reach in cooler, operator removed wiping cloths. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed produce stored inside thank you bag inside walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed produce at walk in cooler, operator rearranged products. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at kitchen entrance hand washing sink, operator replaced product. Corrected On-Site

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. Observed cup inside seasoning container, operator removed. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout kitchen area.

Basic - Equipment in poor repair. Observed gaskets in disrepair inside reach in cooler at cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between wall and dump sink.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed hand washing sink slow draining at kitchen entrance.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade wiping cloth lining with pasta and cut tomatoes inside reach in cooler at cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in oil (56F - Cold Holding) at room temperature at cook line. As per operator for less than 4 hours. Operator placed inside reach in cooler with ice for rapid cooling. Repeat Violation

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 400ppm) at sushi bar area. Operator diluted with water, final reading 50ppm. Corrected On-Site

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed bowl inside hand sink by back exit door. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink at kitchen entrance. Repeat Violation

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

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dishwasher (Chlorine 0ppm). Operator contacted provider to come service dishwasher machine. Advised operator to use 3 compartment sink until dishwasher is repaired.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drink inside reach in cooler. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phones on top of preparation table across from dishwasher machine.

Basic - Food storage container/container lid cracked or broken. Observed containers cracked at shelf by dishwasher machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 58F across cook line.

Basic - Light shield damaged/in disrepair. Observed light shield missing by back exit door.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at kitchen entrance.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.

Basic - Screen in door torn/in poor repair. Observed back door screen with holes.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed straws at bar area not individually wrapped.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall with grease by handwashing sink by kitchen entrance. Repeat Violation

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

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg with gloved hand and then handled clean plate with same gloves hand. Discussed with cook. Cooked washed hands and obtained new dish. 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 employee bagging cooked rice noodles with bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in walk-in cooler. Raw pork over rehydrated rice noodles in cook line reach in. Raw pork moved to bottom. 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 stored over raw shell eggs, and raw shrimp in walk-in cooler. Raw chicken moved to bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 62F, in caddy over cook line make table. Per cook less than 1 hour, tomatoes placed in cold hold unit during inspection. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dishes stored in cook line hand wash sink and dish pit hand wash sink. Items removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar hand wash sink and at cook line hand wash sink. Restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. At sushi bar hand wash sink. Restocked at time of inspection. 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 held under time. No written plan. Provided template to establishment at time of inspection.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and walk-in freezer door handles soiled. Dirty water inside ice scoop holder.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal Cell phone roll of paper towels, and personal tablet leaned up against plastic containers. Personal tablet removed from area during inspection. Corrected On-Site

Basic - In-use ice scoop stored in pan with dirty water. Items sent to dish pit for washing. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in crack on side of cook line make table. Knives removed at time of inspection. Corrected On-Site

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Unfinished doorway over wine reach I. Cooler.

High Priority - Operating with an expired Division of Hotels and Restaurants license. At the time of the inspection operator paid license. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Observed container lids stored in kitchen hand sink. Operator removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe walk-in cooler fan cover soiled.

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

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 (Chlorine 0ppm) informed operator to stop use on dish washer and only use three compartment sink until dishwasher is repaired.

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. Observed rice in at sushi bar and kitchen area. As per operator rice we're prepared and placed out at 11:30. Operator marked items with time. Corrected On-Site

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 vomit and diarrhea clean up procedures. Corrective Action Taken

Intermediate - Lack of toilet tissue at each toilet in employee bathroom in kitchen area

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 paper towels or mechanical hand drying device provided at handwash sink in employee bathroom in kitchen area

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 with employee reporting agreement. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed Bowl used to scoop BBQ sauce. Operator discarded bowl Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair.Observed hood vents soiled on cook line

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling vent cover missing.

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 fished thawing in vacuum package. Operator removed fish from package. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee earphones and cell phone on counter above preparation table in kitchen area. Operator removed phone and earphones from area. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in gaskets torn in kitchen area.

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed container of chicken stored on floor in walk in cooler. Operator lifted items off floor. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between wall and hand washing sink. Operator removed knives from area. Corrected On-Site

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers on cook line

Basic - Reach-in cooler interior have accumulation of soil residues

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service spoons and forks not inverted

Basic - Standing water or very slow draining water in handwash sink at front counter.

Basic - Wall soiled with accumulated grease, food debris, or dust in kitchen area

Basic - Working containers of food removed from original container not identified by common name. Observed seasonings and oils missing labels

Intermediate - Handwash sink not accessible for employee use at all times.

Intermediate - No soap provided at handwash sink. At hand sink in kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at cook line reach in cooler.

Basic - Food stored on floor. Observed case of salmon stored on floor in walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand sink soiled in kitchen area. Observed fan cover soiled in walk in cooler.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen area.

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from faucet in hand sink in ware washing area.

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

Basic - Working containers of food removed from original container not identified by common name. Observed bottles containing different sauces missing labels.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Food stored on floor. Observed container of chicken stored on floor in kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of hand sink in ware washing area soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken stored thawing at room temperature.

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

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet at hand sink leaking.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor area(s) covered with standing water.

Basic - Food stored on floor. Observed container of cooking oil stored on floor in kitchen.

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 reach in cooler door handles soiled. Observed fan cover in reach in cooler soiled. Observed shelves in walk in cooler soiled. Observed fan cover in walk in cooler soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed krab thawing at room temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in freezer soiled.

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

Intermediate - No soap provided at handwash sink.

Basic - Bowl or other container with no handle used to dispense food.

Basic - Buildup of food debris/soil residue on equipment door handles.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 400 plusppm). Chef corrected to 100 ppm. Corrected On-Site