SUSHI THAI FUSION

High Priority - Non-food grade paper/paper towel used as liner for food container in cut cabbage in reach in cooler . Operator removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...strainer stored in handwashing sink . Operator removed. Corrected On-Site

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....chlorine 00 ppm... operator fixed it end of the inspection. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in cut cabbage, basil, garnishes in kitchen, sushi station . Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing....stored strainer in handwashing sink at sushi bar. Operator removed container . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled....blue, pink , purple liquid spray bottles without labeled underneath dishwashing sink . Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed vegetables in Reach In Cooler 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.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on Prep table. Operator removed drink from prep table Corrected On-Site

High Priority - Raw tuna stored over/not properly separated from ready-to-eat soy sauce. Stored in reach in cooler at sushi bar. Operator removed tuna. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense panko, salt, and rice. Operator removed bowls from containers in kitchen and on sushi bar. Corrected On-Site

Basic - Open water bottle on a food preparation table in sushi bar. Operator removed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator placed chicken under running water. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container.... In cut vegetables, egg rolls , operator removed paper towel. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...rice 53F, tofu 47F in glass one door reach in cooler at kitchen, food not prepped or portion today , operator removed food another acceptable cooler . Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observe at flip top refrigerator.

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

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

Basic - Cloth used as a food-contact surface. Paper towels used as liners for food, chef removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside flip top cooler bean sprouts 56°F cold Holding Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today Operator iced down 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 seating on prep table a container with cooked vegetables 80°F hot Holding . Per operator products stored for approximately 1 hour. Operator decided to add product to Time control. And time mark product for the remaining time of 3 hours. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Crab stored above ready to eat sauces in 1 door stainless on cook line. Operator reorganized Corrected On-Site Repeat Violation

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. Garlic in oil stored at room temperature on cook line stored at room temperature on cart has no time marking. Item is identified in written procedure. Operator states item has been out for approximately 1 hour, operator placed time stamp on item Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized Corrected On-Site

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above tofu in 1 door stainless reach in on cook line. Operator reorganized Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass:; tofu, cut tomatoes (48°F - Cold Holding). Operator states items have been in unit for 2 hours. Unit has an ambient temperature of 48°F. Operator moved to other unit, discussed storage of TCS items in unit. Do Not store tcs foods in unit until unit consistently maintains temperature of 41°F. Establishment has ample amount of refrigeration. Unit typically used only for drinks. 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.