J DAO SUSHI THAI

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.100 ppm chlorine Corrected On-Site Warning

High Priority - Raw animal food not properly separated from each other in holding unit based upon minimum required cooking temperature Raw poultry over raw shrimp in stand up refrigerator Warning

Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloth on hand wash sink Warning

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

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. Warning

Intermediate - No soap provided at handwash sink. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Bathroom door left open other than during cleaning or maintenance. Warning

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

Basic - Floor soiled/has accumulation of debris. In dish room under machine Warning

Basic - Food stored on floor. Cases of lime on floor Warning

Basic - Unclean building components, attachments or fixtures. at the hood filters are soiled with grease Warning

Basic - Water leaking from pipe under handwashing sink Warning

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-28: Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation the manager said he never received my emails Time Extended

Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease . Warning - From follow-up inspection 2024-03-28: hood system and filters have a build up of grease Time Extended

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. 10 ppm chlorine at fish machine. Warning

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing . Set up triple sink to sanitize clean dishes Warning

High Priority - Raw fish stored over/not properly separated from ready-to-eat vegetables and sauces in reach in unit Corrected On-Site Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 200+ ppm in sanitizer bucket used for wiping cloths . Warning

Intermediate - Handwash sink not accessible for employee use at all times. In the dishroom the handwash sink is blocked by a stool and oil container ,. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sponge stored in handwash sink in sushi station . Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Repeat Violation Admin Complaint

Basic - A bag of Onions and a Oil container stored on floor. In front of handwash sink. Corrected On-Site Warning

Basic - Accumulation of debris inside warewashing machine. Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

Basic - Commercially processed reduced oxygen packaged fish , raw tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Corrected On-Site Repeat Violation Admin Complaint

Basic - In-use utensil at rice cooker stored in standing water less than 135 degrees Fahrenheit. Water is 74F Repeat Violation Admin Complaint

Basic - Time/temperature control for safety food thawed in an improper manner. Observed ROP raw tuna thawing in unopened packaging in a container near hand wash sink with out running water overused frozen chicken thawing in a container sitting on prep table Repeat Violation Admin Complaint

Basic - Unclean building components, attachments or fixtures hood system and filters BP have a build up of grease . Warning

Basic - Water leaking from faucet on triple sink Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Warning

Basic - Wiping cloth sanitizing solution stored on the floor. Warning

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. 0ppm chlorine Warning

High Priority - Employee washed hands with cold water. No hot water in kitchen area at the handwash sink , Cook washed hands with cold water. Instructed cook to wash hands in dishroom handwash sink Corrected On-Site Warning

High Priority - Employee washed hands with no soap. Warning

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. Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef washed hands with gloves on . Had chef take gloves off wash hand and put on new gloves Corrected On-Site Warning

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. Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. In sushi area the hand wash sink blocked by freezer and garbage can Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. Cook washing wiping cloth in handwash sink Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Sakada Thavornsing Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink @ sushi area. Corrected On-Site Warning

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. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles ,sauces in reach in cooler Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in prep cork sushi area Warning

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

Basic - Cardboard used to line food-contact shelves. Warning

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. Warning

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. Dish machine not hot water , water is 109 F . Warning

Basic - Equipment in poor repair. Stand up cooler not cooling. No TCS food in unit Gaskets in disrepair on stand up reachin cooler . Door stays open Warning

Basic - Floor and baseboards soiled/has accumulation of debris. Repeat Violation Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Warning

Basic - Plumbing system in disrepair. Hand wash sink hot water handle will not turn on. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water Warning

Basic - Unnecessary items/unused equipment on the premises. Warning

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. 0 ppm chlorine . 100 ppm chlorine Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine is not sanitizing . Must Set up triple sink for ware washing Dish machine was repaired by employees. Chlorine @100ppm

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw bacon on top of grapes in reach in cooler

High Priority - Raw animal food stored over canned/bottled drinks. Stand up reach in unit

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw fish over sauces Repeat Violation

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. Sushi rice has no time mark. Written procedure is posted . As per managerrice was cooked @9:30 am today and a time mark @1:30 was added during inspection . Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime green cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by buckets in dish room

Intermediate - Handwash sink used for purposes other than handwashing storing utensils and scrub pad

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink sushi are Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Cardboard used to line food-contact shelves.

Basic - Carrots stored on floor.

Basic - Ceiling/ceiling, vents, soiled with accumulated food debris, grease, dust, or mold-like substance.

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. Operator added water with a container to start Dish washer

Basic - Duct tape used to repair nonfood-contact surface lid on sushi reach in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee eating while preparing food.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Packages of Cigarettes in food service/storage area.

Basic - Equipment in poor repair. Chest freezer lid is rusting Reach in gaskets are torn. Repeat Violation

Basic - Floor soiled/has accumulation of debris on floors around baseboard and behind equipment

Basic - Hole in or other damage to wall. Under certificate s Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reachin cooler are soiled. Hood filters are soiled with grease . Bottom shelves on tables are soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up unit holding raw fish has soiled shelving

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Sink area and wall , in sushi area Wall , and walls through kitchen and prep areas are soiled with accumulated grease, food debris, and/or dust.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth sanitizing solution stored on the floor.

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