STICKY RICE THAI & SUSHI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line at room temperature bean sprouts,cut cabbage (55 - Cold Holding). Operator stated less then hour and place in Fliptop refrigerator after I instructed operator that they can leave out of refrigerator cut carrots,and peppers but the bean sprouts and cut cabbage must be refrigerated. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled with food debris. Operator had can opener washed and sanitized. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Observed in walkin refrigerator. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed wall soiled with grease by cook line.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed coffee drinks in glass refrigerator and walkin refrigerator. Repeat Violation

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 above raw shrimp in walkin freezer. Operator place raw shrimp above chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line On counter ; cut cabbage , bean sprouts (50-57°F - Cold Holding). Operator stated less then hour and placed in refrigerator. 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. Observed rice not time marked. Operator labeled 10:00-2:00 Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

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. Observed sauces defrosting on table without any proper tracking/marking the number of days ready-to-eat, time/temperature control for safety . Operator-said they will start date marking all food.

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.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at walkin refrigerator, and soap dispenser at front counter. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed in glass refrigerator and walkin refrigerator.

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 tuna in walkin refrigerator defrosted in ROP. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed a shrimp on sheet pan on floor in walkin freezer. Operator place on shelf. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee coffee in walkin freezer. Operator removed. Corrected On-Site

Basic - Stored food not covered. Observed shrimp in walkin freezer not covered. Operator covered with plastic wrap. Corrected On-Site