GREEN PAPAYA THAI SUSHI CUISINE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go out the back door with gloves on, come back in the door with gloves on and not wash hands.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under caviar, tempura, ahi, salmon.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Paper towels under; tempura, shrimp, caviar and salmon.

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. Missing on rice. Person in charge time stamped. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at hand washing sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has black mold like substance on plate.

Basic - Bowl or other container with no handle used to dispense food. Cup in dry mix. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. People eating employee meals in kitchen. Person in charge cleared kitchen out. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on soda boxes. Person in charge removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on flour not clean. Repeat Violation

Basic - Reuse of single-service or single-use articles. Establishment is reusing their containers as evidenced by old labels on them.

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water. Person in charge turned water on. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar not labeled.

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed garnishes used for sushi dishes placed in hand washing station at sushi bar. Employees washed their hands in hand washing station and contaminated garnishes. Person in charge disposed of garnishes. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts (47F - Cold Holding) in flip-top cooler on cook line. Person in charge had employees place ice on sprouts. Discussed not overfilling sprouts containers. Observed reconstituted noodles (55F - Cold Holding) on ice on cook line. Discussed adding more ice. Person in charge added more ice. Noodles have been in water for approximately 2 hours per person in charge. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station blocked and used for rinsing utensils at the drink stations. Person in charge unblocked hand washing station. Observed hand washing station on sushi bar blocked by garnishes for sushi dishes. Person in charge disposed of garnishes. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table. Employee removed drinks from prep area Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets on cook line coolers torn.

Basic - Floor soiled/has accumulation of debris. Observed floor in kitchen heavily soiled with food debris.

Basic - Food stored on floor. Observed multiple cases of frozen food on floor in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets soiled with white and black mold like substances and food debris. Observed backsplash on counter soiled with food debris Observed receipt printer on cook line soiled with grease and food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed previous prepared foods being thawed on prep table. Discussed options for thawing food. Person in charge placed food in reach in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packages of tuna in vacuum sealed bags not removed from their reduced oxygen environment before being completely thawed. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (60F - Cold Holding) double panned in flip-top cooler. Person in charge placed in metal pan and placed it cooler below too cool Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Observed marinaded raw chicken 1100 (55F - Cooling) 1550 in walk-in cooler. Started cooling at 1100 per person in charge. See stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinaded raw chicken 1100 (55F - Cooling) 1550 in walk-in cooler. Started cooling at 1100 per person in charge. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed grout cleaner chemicals stored on sushi bar. Person in charge removed chemicals from sushi bar. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand washing station at wait station missing paper towels. Person in charge added paper towels.

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 four packages of tuna in vacuum sealed bags not removed from their reduced oxygen environment before being completely thawed. See stop sale.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed license is for 25 when lobby has 105 seats. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers soiled with black/green mold like substance and food debris in kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (72F - Cold Holding); pooled eggs (69F - Cold Holding) on cook line. Person in charge voluntarily disposed off. Discussed time control with person in charge and provided blank paper. Repeat Violation Admin Complaint

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice kept for four hours indicated by time mark on rice maker with no written plans. Provided blank copy to person in charge.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining top ice chest used as food prep table. Person in charge removed cardboard. Corrected On-Site

Basic - Equipment in poor repair. Observed multiple gaskets at sushi bar torn.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment licensed for 25 with 107 seats inside. Repeat Violation

Basic - Food stored on floor. Observed three cases of food on floor in walk-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on multiple reach in coolers soiled with food debris and black/green mold like substance. Observed plastic panels attached to top of reach in cooler to prevent take out order from sliding off trapping food in between plastic and metal. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (47F - Cold Holding) above chill line in reach in cooler for less than two hours per person in charge. Person in charge placed tofu in bottom of flip-top cooler to cool. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed butter on cook line not on written procedure paperwork when establishment uses shifts to keep track of time. Person in charge added butter to time control. Person in charge explained during inspection they bring butter out at 11am and use it in every order. Corrected On-Site

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no specific consumer advisory for raw oysters. Provided consumer advisory during inspection and person in charge hung at entrance. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles and vent by dish machine soiled with dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two cell phones above flip-top cooler on cook line. Person in charge removed cell phones from food area. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed establishment have 107 seats with licensed for 25. Provided seating change evaluation form. Establishment is working with city of St. Augustine to get permission to expand restaurant. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on rice cooker handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on cook line flip-top coolers soiled with food debris. Repeat Violation

High Priority - Container of medicine improperly stored. Observed cardboard box of assorted medication stored on top of bags of rice in dry storage. Person in charge placed box of medication outside back door. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles in water (68F - Cold Holding); cook line: tofu (45F - Cold Holding); dumplings (50F - Cold Holding); shrimp (47F - Cold Holding). Person in charge added ice to bucket of noodles. Noodles tested 41F after ice was added. Cook line items were above chill line. Person in charge placed items in walk-in freezer. All items from cook line tested 41F or below by end of inspection. Corrected On-Site Repeat Violation 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. Provided written procedures and discussed with person in charge. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time as a public health control food. Provided blank copy to person in charge. 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 small plastic to go containers of fish salad in reach in freezer without date mark. Person in charge stated all product made since Monday and had employee start adding dates. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed Togo container inside sauce bucket in walk-in cooler. Employe removed containers. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Observed several reach in coolers with torn gaskets in kitchen.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed location having 105 seats when licensed for 25. Provided seating change evaluation form to person in charge. Repeat Violation

Basic - Food stored on floor. Observed plastic buckets of sauce on floor in reach in cooler. Observed cases of frozen food on floor in reach in freezer. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several gaskets on all reach in coolers soiled with food debris and black/green mold like substance. Repeat Violation

Basic - Reuse of single-service or single-use articles. Observed plastic zip lock style bags being washed. Discussed with person in charge. Observed establishment reuse foam fish boxes to store basil in. Person in charge had employees remove basil from fish box and disposed of fish box. Basil will be cooked to a minimum of 145F in stir fry. Corrective Action Taken

Basic - Time/temperature control for safety food thawed in an improper manner. Observed sushi fish thawing on counter at sushi bar. Person in charge placed fish under running water in kitchen. Corrected On-Site

Basic - Uncovered food stored near sink exposed to splash. Observed Lemons stored on counter next to soda fountain and hand washing station. Employee moved lemons west from hand washing station. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths at sushi bar not stored in sanitizer. Person in charge placed cloths in laundry bag. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer solution at sushi bar stored on floor. Discussed with person in charge. Repeat Violation

High Priority - Container of medicine improperly stored. Personal medicine on prep table. Person in charge removed medicine. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over green beans. In reach in freezer; raw shrimp over krab. Person in charge removed shrimp. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter; Chicken 61F, shrimp 49F; ( - Cold Holding). Person in charge placed inside walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Back hand washing sink blocked by boxes on top. Person in charge removed boxes. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop corn starch, flour. Cup used to scoop rice. Person in charge removed cups. Corrected On-Site Repeat Violation

Basic - Cloth/paper towel used as a food-contact surface. Paper towels lining ground chicken, tomatoes, tempura and other food products. Person in charge removed paper towels. Corrected On-Site

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. Albacore tuna thawing in ROP package. Person in charge cut ROP bag open. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several personal items above prep tables. Person in charge removed all. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 75 seats inside and is licensed for 25 seats. Repeat Violation

Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge picked and and stored properly. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside of microwave is soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sugar, flour and corn starch containers are soiled with food debris. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer on floor in kitchen. Person in charge moved sanitizer to store properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Corn starch not labeled. Person in charge labeled. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip-top cooler: noodle (54F - Cold Holding); shrimp (52F - Cold Holding) product over filled in flip-top cooler. Person in charge added ice and put some stuff in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing station sink by cook line used to scrub dishes. Person in charge removed scrubby. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Take out container in rice. Person in charge removed. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating bread on main cook line. Person in charge discussed with employee and removed food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above flip-top cooler on make line. Person in charge had employee remove cellphones. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Establishment has 75 seats and is licensed for 25. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) bulk containers soiled with food debris. 2) walk-in cooler gaskets soiled with black/green mold like substance.

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Establishment serves fresh salmon at sushi bar. Invoice states only farm raised. Manager called and had letter meeting requirements sent electronically. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler on the cook line. Raw eggs stored on top of cut onions. Walk-in cooler calamari over soy sauce. Chicken over sushi fish. Manager rearranged all products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In prep table reach in cooler across from wok station: tofu (58F - Cold Holding); sprouts (45F - Cold Holding) Manager moved to lower section of cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station at wine bar blocked by bread crumbs. Manager moved bread crumbs off sink. Hand washing station near cook line had potatoes peels and scrub pad in drain. Manager cleaned out hand washing station drain. Corrected On-Site Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand washing station by back door, hand washing station by sushi bar hand washing station drink station missing soap. Manager filled all soap dispensers. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager could not find written plan for rice on time. Time was marked on rice. Emailed time as a public health control form to manager. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bread crumbs at wine bar. Manager removed cup. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining the shelves above fry station. Manager removed cardboard from shelf. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water above prep station. Manager moved employee drink. Corrected On-Site Repeat Violation

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. License states 25 seats. Establishment has 105 seats. Emailed manager seating change form.

Basic - Food stored on floor. Oil near fry station stored on floor. Walk-in freezer had multiple cases of food on floor. Back door has buckets of sauce stored on floor. Avocados boxes stored on floor. Manager moved all food off floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Server drink station ice scoop handle in ice. Manager hung ice scoop. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi utensils in standing water at 69F. Manager placed in dry cup. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the flour containers soiled with food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels stored on prep table near reach in cooler. Sushi bar has wet towels. Manager removed all wet towels. Corrected On-Site

Intermediate - - From initial inspection : 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. Last training was April 2021. - From follow-up inspection 2021-09-30: Time Extended