SUSHI THAI TOO

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Walk in cooler observed raw shell eggs being stored under raw chicken breast.

Basic - Bowl or other container with no handle used to dispense food. In dry storage room observed bowl in cornstarch. Operator removed bowl. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw meats thawing at room temperature without running water.

Intermediate - Handwash sink not accessible for employee use at all times. At sushi bar, Hand washing sink blocked by garbage can. Operator moved garbage can

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/No certified food manager on duty. Observed three cooks and two servers. Certified food manager came to work during inspection. Apichai Modpradit 2-4-21 Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. At soda fountain, observed ice scoop on drain.

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

Basic - Open dumpster lid. This is a repeat violation from 2-24-25Repeat Violation Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in kitchen on front line.

Basic - Accumulation of dead insects in control devices.

Basic - Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.

Basic - Open dumpster lid. Educated operator on importance of keeping lid closed. Operator closed dumpster lid. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle ready to eat food with gloves and perform other tasks with gloves still on. Not removed or hand washing. Operator notified. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna and raw salmon at sushi display temped at 46F degrees. Operator removed and placed in colder refrigeration. Corrective Action Taken

Intermediate - Identity of food or food product misrepresented. Menu in restaurant has item listed as escolar with white tuna beside it in parenthesis. Operator notified and taking steps to remove white time signage off menu. Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and water bottle stored on top of dishwashing machine. Items moved to proper location. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans, stacked in drying area observed to have water still inside. Operator notified. Corrective Action Taken

Basic - Open dumpster lid.

Basic - Utensils in poor condition. Hand held strainers in clean utensils storage with accumulation of debris. Operator removed and disposed items. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meat over cooked duck in walk in cooler and raw fish over cooked eel in reach in cooler on sushi line. Operator moved everything to proper storage. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops touching rice and tempura flour. Operator moved for proper storage.. Repeat 8/4/2023 Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing water only reaching 74F. Operator removed for cleaning and proper storage. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer touch dirty work with dirty dishes then start putting away clean. Operator educated operator on proper hand washing. Contaminated dishes were rewashed and dishwasher washed hands properly before continuing. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoops touching rice and tempura flour in back storage area. Operator moved for proper storage. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers above rice in service station not inverted for storage. Operator inverted for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken and beef over ready to eat spring rolls on cook line, also raw shrimp and beef over cooked chicken in walk in cooler. Operator moved items for proper storage. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in cooler on cook line. Operator moved for proper storage. . Repeat 7/29/2022. 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. Observed no written procedures the clean up of vomit or diarrhea. Provided operator with written plan.

Basic - Bowl or other container with no handle used to dispense food. Observed container with no handle used in sauces in walk in cooler. Operator removed containers. Repeat 7/29/2022. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas in standing 70F water on cook line. Operator removed items form water. Corrected On-Site