SINGTONG THAI FOOD AND SUSHI BAR

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen chicken stored in non food grade bags in walk in freezer

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over Thai sauce. Walk in cooler Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken over beef walk in freezer

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. Forgot to put time on rice Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose above mop sink

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 Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sushi bar

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. Suvimol Repeat Violation Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gaskets sushi reach in cooler

Basic - Food stored on floor. Krab sticks and sherbet. Walk in freezer Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Changed corrected to 200 Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over egg rolls reach in cooler Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. Found 1 roach in dry storage operator killed Corrected On-Site Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab Angels on menu imitation crab used. Menu item not using k for crab on menu Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in kitchen 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. Suvimol

Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop several Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Cook Corrected On-Site

Basic - Food stored on floor. Ginger Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Still frozen. Educated employee Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over duck sauce

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Corn starch

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands and dint dry hands with paper towels Warning

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Educated Corrected On-Site Warning

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, salmon,shrimp Krab 50°f stop sale unable to determine amount of time out of temperature Raw chicken,raw beef 46°f recommended rapid chill above chill line cook line cooler Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+++++

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed in mop sink Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards cooks line

Intermediate - Handwash sink not accessible for employee use at all times.observed rice cooker on top of handwash sink Repeat Violation Warning

Intermediate - Identity of food or food product misrepresented. Stayed it was white tuna and utilizing escolar- Spoke with DM Angela have menus fixed by call back tomorrow Warning

Intermediate - No hot running water at three-compartment sink, handwashing sinks operator had turned off Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.help operator fill one out Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Floors not maintained smooth and durable. Kitchen

Basic - Food stored on floor. Container of panko on floor front sushi line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi and kitchen areas