BAIYOKE THAI BISTRO

Basic - In-use knife/knives stored in cracks between pieces of equipment at cooks line.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tofu opened more then 24 hours prior as per employee statement, and was not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables and fish prepared onsite more then 24 hours prior as per employee statement, items were not properly date marked.

Basic - Fan covers in walk-in-cooler soiled with dust or mold-like substance.

Basic - Walk-in cooler shelves have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth chlorine sanitizer was 200 parts per million. Observed operator at water to sanitizer bucket and correct to 100 parts per million of chlorine sanitizer. 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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fish that was cut onsite more then 24hours prior as per employee statement not date marked. Repeat 8-29-22 Repeat Violation

Basic - Cardboard used to line food-contact shelves in Walk-in cooler. Repeat 8-29-22 Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. R vent over dishwasher area with buildup dust. Repeat 8-29-22 Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on floor on sushi bar. Observed operator place bucket on crate off floor. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Observed plywood used as food contact shelf at front side of cooks line.

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. Observed dish machine at 000 parts per million chlorine. Observed operator prime machine and recheck sanitizer with reading of 50 parts per million chlorine sanitizer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and scallops over ready to eat vegetables in tall 2 door reach-in cooler. Observed operator remove raw items to lower shelf for proper food safety storage. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice with no time mark. Employee stated it was make 1/2 hour prior and marked time appropriately. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage ad reference material.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut fish, chicken, cooked noodles and cut vegetables all prepared onsite more then 24hours prior as per employee statement not date marked. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic no handle container used as scoop in sugar and flour bin.

Basic - Cardboard used to line food-contact shelves. Observed cardboard used to line shelves in reach-in cooler on cooks line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vent above dishwasher with buildup of dust. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils and funnels stored on soiled tray on shelf above 3 compartment sink.

Basic - Food storage container/container lid cracked or broken. Observed cracked plastic containers on shelves above 3 compartment sink. Observed operator dispose of containers. Corrected On-Site

Basic - Food stored on floor. Observed containers of sauces, prepared vegetables and cases of fish on floor in Walk-in cooler and Walk-in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths kept on counters at cooks line and sushi bar between uses. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish and scallops in reach-in cooler above pre-made salads and rice. Observed raw pork and fish over cooked chicken in Walk-in cooler. Observed operator rearrange item to properly store raw items below ready to eat items. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice, cooked chicken, slice tofu, and cooked noodles prepared onsite more than 24 hours ago as pre operator statement not date marked.

High Priority - Employee washed hands with no soap at the hand washing station at the sushi line. Operator educated the sushi chef and then he rewarded hands in warm water with soap. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times due to tools being stored inside hand washing sink near the three compartment sink. Operator removed the tools and then cleaned and sanitized the hand washing sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels near the sushi station. Operator placed paper towels at the hand washing station. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor in the walk in freezer. Operator placed food on shelf inside the walk in freezer. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi station. Chef placed wet wiping cloth inside the sanitizer bucket. Corrected On-Site