SUSHI N THAI

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. Beef in bags over shrimp boxes. Employee moved beef under shrimps. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower cooler-raw chicken breast (47F - Cold Holding), per operator food held less than fours, ice added for a quick chill. Corrective Action Taken

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. Poster provided Corrective Action Taken

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. Poster emailed Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sushi bar- small toaster oven, build up of food debris and grease Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Front counter, bottom containing yellow substance, employee labeled Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. RIG glass door, in cook line, operator ID two containers of food Corrected On-Site

Basic - Equipment in poor repair. Sliding glass door cooler, entire bottom shelf rusted

Basic - Floor soiled/has accumulation of debris. Along cook line, under cooking and cooling equipment and under dishwasher machine

Basic - Food not stored at least 6 inches off of the floor. Around the cook line, operator placed on shelf.. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two open bottles of water inside RIF, employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF-raw snapper over tray Krab Rangoon .Employee placed snapper under RTE food Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -cook line lower cooler, observed whole muscle over pork and shrimps. Employee placed whole muscle under pork and shrimps Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small oven- front counter

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine by kitchen entrance, employee cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Food stored on floor. -storage of dry goods- bag of sushi rice, container of cooking oil. -end of cook line-observed two containers of soy sauce and brown rice next to RIF. Employee removed all food and placed on shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -serving area, chest freezer top and outer sides

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water, inside RIF, operator removed .Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Left side kitchen entrance- Sliding glass door cooler. Observed bottom shelf and gaskets.

Basic - Working containers of food removed from original container not identified by common name.kitchen line, Observed containers of sugar, flour, brown, and white rice, Employee labeled 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. After 3 attempts observed dish machine chlorine sanitizer at 0ppm. Advised operator to manually sanitize until unit is repaired. Operator has triple sink set at 50ppm. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Observed container of cut raw beef over assorted produce in reach in cooler at kitchen. Operator removed and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (45-46 °F - Cold Holding) at 12:24pm. Per operator, overnight and not moved. Advised operator to cook off raw animal protein.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water at men's and women's bathroom at 80-82°F.

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

Intermediate - - From initial inspection : 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. Observed certifications expired on July 11, 2021. Warning - From follow-up inspection 2021-08-26: Observed same. Operator stated has books on site to re-certify employees. Time Extended

Basic - - From initial inspection : Basic - 1.) Food stored on floor. Observed several containers of ginger stored on floor next to sushi bar. Observed bucket of vinegar on floor next to chest freezer. 2.) Observed Food not stored at least 6 inches off of the floor. Observed bag of onions stored in crate on floor by chest freezer. Warning - From follow-up inspection 2021-08-26: 1.) Complied. 2.) Observed same. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2021-08-26: Observed same. Operator stated turned off machine to burn ice and clean. Time Extended Corrective Action Taken

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in freezer gaskets- at 3 door reach in freezer and chest freezer. Warning - From follow-up inspection 2021-08-26: Observed same. Time Extended