SABAI THAI

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. Dish machine tested at 0 ppm. Operator primed sanitizer and retested at 100ppm chlorine Corrected On-Site

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored in same container as packaged cooked duck in drawers under grill unit. Operator removed Corrected On-Site

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. Sushi rice at sushi bar has no time marking. Operator states rice was made 3 hours ago. Operator time marked sushi rice Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Packaged Raw frozen shrimp stored in cook line hand wash sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line hand wash sink. Operator provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at cook line hand wash sink, operator provided Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above cooked noodles in cook line flip top cooler,operator reorganized. Raw shrimp stored above cooked tofu, cooked duck in drawers under stove. Operator reorganized Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not identify which items contain raw or undercooked items. Operator marked menus to identify at time of inspection Corrected On-Site

Basic - Ice buildup in reach-in freezer. Observed at 1 door white on cook line

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Owner replaced paper towel. Hand wash sink at Sushi station Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic kegs

Intermediate - Handwash sink used for purposes other than handwashing. To store plastic bucket Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by Prep table. HWS next to 3 Compartment Sink.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Sanitizer bucket

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Non-food grade paper/paper towel used as liner for food container...Employee moved paper towel Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... butter with raw fish in sushi reach in cooler. Operator properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... tofu 46° in reach in cooler being held less than four hours, employee putting ice in food temperature got 41° Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times...stored cleaned condenser in handwashing sink , shelf front of the handwashing sink at dishwashing area. Operator moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.... duck, pork , chicken , noodles at reach in freezer, operator date marked Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor...several boxes at walk in freezer. Employee properly stored Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...tuna seared tuna 44° in sushi case being held less than four hours. Employee moved to bottom cooler to cooling fast . Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....chicken, soup at walk in freezer. Operator date marked. Corrected On-Site