THAI PEPPER RESTAURANT

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. Found at 0 ppm. Primed and reran and found at 50ppm. Corrected On-Site Repeat Violation Warning

High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit. 105F. Employee replaced water to get to 135F. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Publix bag being used to store uncovered egg rolls. Educated staff and was removed by staff. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in second 3 door cooler in back of kitchen. Educated employee. Employee corrected. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 68F cold holding at sushi bar. Ice chips added to lettuce. Advised to place in ice bath or move to cooler. Rechecked found at 35F. Corrected On-Site Repeat Violation Warning

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. Half and half. Employee date marked. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on take out menu for Lobster Volcano Roll, Green dragon roll, Rock and Roll, Dynamite, and Crispy Ell roll. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish washer. Employee provided. Corrected On-Site Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab meat. Made on Tuesday. Employee date marked. Corrected On-Site Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both customers / employee doors. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wawa cup on prep table on back of kitchen. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 71F cold holding, fish eggs 56F cold holding. Noodles 56F cold holding, cabbage 50F cold holding, sprouts 54F cold holding. Advised to rapid chill. Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200 ppm. Advised to redo solution.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. In bulk rice.

Basic - Carbon dioxide/helium tanks not adequately secured. 1 in back of kitchen. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In back of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 0 ppm. Reran and primed. Found at 50 ppm. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on top of green curry paste.

Basic - Food stored on floor. Rice in kitchen. And bottles. Soy sauce Employee placed on rack. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. No sanitizer reading at time in Dish machine.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed the cook crack egg the continues on to work. Educate cook and manager, that must wash hands and put on new gloves.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken, steak, and shrimp from previous days not date marked in cooler at back storage room, in large reach-in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks drink on the prep shelf above service.

Basic - Stored food not covered. Breaded shrimp and egg rolls wonton in reach-in freezer main kitchen.

Basic - Wiping cloth sanitizing solution stored on the floor. Cooks line in kitchen. Informed manager. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Large container of rice in dry storage not labeled.

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. Applying garnishes on plated food

High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Emailed company to get letter. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp over wontons in upright freezer. Corrected On-Site

High Priority - Raw eggs stored over or with unwashed produce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles, sprouts, cut cabbage cooked rice (83F - Cold Holding) Pork egg rolls range 44to 59 over stocked recommend to rapid chill . Sushi display cooler ; raw salmon, yellowtail, raw tuna, cream cheese (48F to 50 - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Miso and wonton soup 124f recommended to reheat to 165F Warning

High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb. Under hand sink in prep area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used 3 bay sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area and cook line. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dates 11-19 to 10-23 should be 11-19 to Nov 22

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sushi grade fish more than 2 days.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and women's restroom

Basic - Bowl or other container with no handle used to dispense food. In rice bowls

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Case of bottle water stored on floor.

Basic - Cutting board badly stained with mold like substance and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers

Basic - Food-contact surface not smooth and easily cleanable. Wooden bowls used to portion foods on cook line crack and stained.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice 105f

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi cooler

Basic - Outer openings not protected with self-closing doors.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons

Basic - Wooden sushi bowl used for the preparation of sushi rice - wood in direct contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat sauces and cooked duck

Basic - Accumulation of debris on exterior of warewashing machine. Top of machine soiled

Basic - Bowl or other container with no handle used to dispense food. In bulk items Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer at 0ppm must sanitize in 3 compartment sink. Do not use dish-machine until proper ppm Warning

Basic - Faucet/handle not turning on at plumbing fixture. Have to use levers under sink to turn on and off. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in freezer Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in front area

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance equipment stored above rice cooker Corrected On-Site