THE KEY THAI RESTAURANT AND SUSHI BAR

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Coached employee on proper procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked shrimp in standing unit at kitchen area. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw tuna still on ROP packaging at sushi station. Operator discarded during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice not time marked at sushi station. Operator discarded during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab (45F - Cold Holding) at sushi station, as per employee less than 35 minutes. Employee closed door during inspection. 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. See stop sale. Observed sushi rice not time marked at sushi station. Operator discarded during inspection. 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/

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 raw tuna still on ROP packaging at sushi station. Operator discarded during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation at cook line wearing a watch.

Basic - Food not stored at least 6 inches off of the floor. Observed a raw onions container not 6 inches off the floor under 3 compartment sink.

Basic - Food stored on floor. Observed a case of cabbage stored on floor at kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (45F - Cold Holding); raw salmon (45F - Cold Holding) at sushi station, as per employee less than 2 hours. Repeat Violation

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 raw tuna still on ROP package at sushi station, operator opened during inspection.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed on chest freezer by kitchen entrance.

Basic - Missing drain plug at dumpster.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw salmon being stored above cooked duck inside reach in cooler at cool line. Employee stored properly during inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe raw tuna (54F - Cold Holding) at sushi bar display , as per employee approximately 45 minutes, employee moved raw tuna to reach in cooler interior. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observe food residue on HWS at kitchen area. Employee cleaned during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observe cooked duck not date marked on reach in cooler at kitchen area, as per employee over 24 hours. Employee dated cooked duck during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above cut onions on reach in cooler at cook line. Corrected On-Site

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

Basic - Food stored on floor. Observed cooking oil container stored dry storage floor. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed inside reach in cooler at kitchen area. Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing her hands on 3 compartment sink.

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. Observed expired training for Thannicha and Sittichai.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in reach in cooler at kitchen area. Employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm) at sushi bar. Sanitizer Bucket (Chlorine 50ppm) Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2023-11-15: Still observed exterior door has a gap at the threshold that opens to the outside. Time Extended

High Priority - Chlorine sanitizer in sanitizing bucket not at proper minimum strength. Observed the sanitizing bucket chlorine sanitizing solution concentration at 10 ppm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen bean sprouts (47F - Cold Holding). Per operator less than two hours. Sprouts are in the reach in cooler to reduce the temperature.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the kitchen area clean aluminum bowls stored on the top shelf not inverted

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

Basic - Single-service articles improperly stored. Observed in the kitchen area plastic containers not inverted

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the silicone between the triple sink and the wall soiled

Intermediate - Handwash sink used for purposes other than handwashing. Observed at a blue scraper in the front counter hand wash sink.

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

Basic - Single-service articles not stored inverted or protected from contamination. Observed transparent containers at the front counter not inverted. The operator inverted the containers. 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. Corrected On-Site