PAT GO GO SUSHI & THAI

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

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 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. See stop sale

Basic - Food stored on floor. Observed plastic containers of soy sauce in rear storage. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed plastic containers a hole in ceiling tile in rear storage.

Basic - Food stored on floor. Observed plastic containers plastic containers of soy sauce , and oil on floor in in rear kitchen. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at reach in freezer at cook line. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observe multiple different squeeze bottles not labeled

Intermediate - Spray bottle containing toxic substance not labeled. Observed red substance in unlabeled spray bottle. Operator labeled. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed sheet pan touching floor. Operator removed. Corrected On-Site

Basic - Food stored on floor. Observed plastic containers of oil on floor in rear storage.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at lower wall by ice machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at 2 door refrigerator ; cream tofu (45F - Cold Holding). Operator moved to walk-in refrigerator. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed at hand sink by 3 compartment sink.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observe chlorine sanitizer at 0 ppm. Operator corrected to 75 ppm. Corrected On-Site

Basic - Food stored on floor. Observe plastic water bottles on floor in kitchen. Operator placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe food debris on plastic container of flour.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observe under hand wash sink by 3 compartment sink.

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 - 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. Observe with white fish. Operator placed hole in Rop. 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. Observe chlorine sanitizer at 0ppm. Operator corrected to 75ppm. Corrected On-Site

Basic - Observe hood vents soiled with grease.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired: 12-1-21, per owner proof license was paid on 10-5-21. I advised to call help desk to verify.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chest freezer in sushi station has raw fish and cooked shrimp storages together.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi station: Cream cheese (57F) observed on plate on top of other container in reach in cooler. Manager moved to bottom of the cooler. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sushi rice (109F) per manager was placed in unit at 11am. Advise to reheat above 165F. Manager moved to kitchen to reheat. Corrective Action Taken

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Reviewed with manager raw sushi on menu needs to be identify with consumer advisory. Employee started marking the menus.

Basic - Reach-in cooler interior/shelves and gaskets have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Flour container not label. Manager labeled container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp(57°F - Cold Holding); cooked rice (49°F - Cold Holding),cooked chicken wontons (77°F - Cold Holding) inside flip top cooler on cook line. Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved to walk-in cooler. 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 sushi rice with no time marked on sushi bar area. Per operator product stored for approximately one hour. Operator time marked for the remaining time of 3 hours. Corrected On-Site