KOON MANEE THAI AND SUSHI RESTAURANT

Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item. Warning - From follow-up inspection 2026-02-27: Time Extended

High Priority - Container of medicine improperly stored. In kitchen bottle of burn medication stored above cooked rice, discussed with operator who removed medication Corrected On-Site Warning

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. Dishwasher (Chlorine 0ppm) per operator dish machine sanitizer is empty,Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator set up three compartment sink chlorine 100ppm. Warning

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat and fixed hair after without washing hand employee handled clean and sanitized plates and tongs, discussed with operator employee washed hands. Corrected On-Site Warning

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and without washing hands employee handled container of bell peppers, discussed with employee who washed hands. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw shrimp stored above non commercially packaged cream cheese stuffed wontons, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler ground raw fish stored above tofu, discussed with operator who corrected storage of products. Corrected On-Site Warning

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Multiple servers entering kitchen with soiled dishes and after without washing hands employees handling plates of food to take to customers, discussed with operator servers washed hands. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In storage room cooked rice noodle (65F - Cold Holding) per operator product left at room temperature for approximately 1 hour to thaw, discussed thawing methods with operator, operator moved product to walk in cooler to chill. In reach in cooler at cook line coconut milk sauce (64F - Cold Holding) per operator product not portioned or prepared today and held out of cooler during rush for approximately 1 hour, discussed with operator who moved product to freezer to rapid chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Cooked steak (113F - Hot Holding) per operator product prepared approximately 20 minutes ago, discussed with operator who moved product to reheat to 165F. Corrective Action Taken Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler container of canned baby corn (53F - Cooling) at 1:25 since 11:00 to 51F at 1:40, at this current rate of cooling product will not reach 41F within 4 hours, discussed with operator who moved product to reach in freezer to rapid chill. Corrective Action Taken Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu "kani " dish served with raw fish eggs ( masago ) with no consumer advisory, discussed with operator to add asterisk to menu item. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment uses time is a public health control for multiple products with no written procedures, discussed with operator and emailed copy to operator to print and fill. Warning

Intermediate - Spray bottle containing toxic substance not labeled. At dish washing area unlabeled spray bottles of bleach, discussed with operator to label bottles. Warning

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. At sushi bar reach in cooler Commercially processed reduced oxygen packaged tuna and escolar bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning

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 cutting lettuce with bare hands. As per operator lettuce will be used in cold salads. Educated. Employee washed hands and put gloves on to continue working with ready to eat foods that will not be reheated to at least 145 F . Corrected On-Site Repeat Violation Admin Complaint

High Priority - Nonfood-grade paper towels used in direct contact with raw salmon -salmon wrapped in paper towels in walk-in cooler ; operator removed Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce Raw tuna over unwashed kale on the speed rack in walk-in cooler Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon container stored on top of seaweed container ion the speed rack in walk-in cooler Stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee with gloved hands walking through the back door inside the restaurant, touching prep table, clean utensils, food containers, without disposing of gloves and washing hands. Educated Employee washed hands Corrected On-Site

Intermediate - Handwash sink at dishwashing area used to wash lettuce and portion foods- educated operator Employee moved to prep station Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Handwashing sink added under dishwasher table ; establishment converted the approved handwashing sink at dishwasher area into a prep sink; Warning

Basic - Food stored on floor. Container of frozen raw chicken under the stove at cook line Moved inside walk-in cooler Corrected On-Site

Basic - Single-service articles stored next handwash sink by ice maker at expo line exposed to splash. Advised to add divider or relocate

Basic - Time/temperature control for safety food thawed in an improper manner. Several containers of animal protein under dishwasher table ; moved inside cooler Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Spicy crab roll on menu - operator stated imitation crab is used. Admin Complaint - From follow-up inspection 2023-06-22: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tar tar Warning - From follow-up inspection 2023-06-22: Time Extended

Intermediate - - From initial inspection : 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. New employees with no food handler training Warning - From follow-up inspection 2023-06-22: Time Extended

Basic - - From initial inspection : Basic - Equipment/containers in poor repair. - Broken storage container holding cabbage. - lid cracked and broken holding shredded carrots Warning - From follow-up inspection 2023-06-22: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator unable to provide proof of parasite destruction for escolar, snapper. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline, cooked peas and carrots 70F. Advised to use time as a public health control. Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Spicy crab roll on menu - operator stated imitation crab is used. Admin Complaint

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. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Prep area covered by tray Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi/tar tar Warning

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. New employees with no food handler training Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell phone above rice warmer Corrected On-Site Warning

Basic - Equipment/containers in poor repair. - Broken storage container holding cabbage. - lid cracked and broken holding shredded carrots Warning

Basic - Improper storage of maintanence items. Fly swatter hanging next to cookline Warning

Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline Corrected On-Site Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Waitstation Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Crevice where clean cutting boards are stored Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site Warning

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