THE SEA SOUTHEAST ASIAN BISTRO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in reach in freezer at bar area Raw tuna over cooked seasoned egg in reach in freezer . Operator stored raw tuna properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low top reach in cooler at bar area Raw salmon over ready to eat sauce in walk in cooler. Operator stored raw salmon properly. Corrected On-Site

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. Operator removed raw tuna from the bag.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee water bottle in cold holding unit with food to be served to customer. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from stove ; raw beef (43-53F); raw chicken (42-47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Observed food past the fill line. Operator added ice to foods. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked white rice 119-144F. Per operator food held in unit less than four hours. Observed food stored past the fill line. Operator placed back onto stove to reheat to 165F or higher. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw chicken stored above cooked eggs. Operator stored eggs properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Flip top cooler #3 ; tofu (51F); chicken wontons (47F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator moved foods to walk in cooler to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at fryer shrimp tempura 115F, stored under no temperature control. Operator placed shrimp tempura back into oven and reheated to 165F or higher. Corrective Action Taken

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm). Operator remade to Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line Raw tuna stored over ready to eat avocado. Operator stored properly. Observed at sushi bar low top cooler raw tuna stored over spicy mayo. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler #1 raw chicken (43-51F); raw beef (41-55F). Per operator food not prepared or portioned today. Food held in unit less than four hours. Operator placed ice on foods. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed in handwashing sink scrubber found inside. Operator removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in kitchen near dry storage area.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened employee container of coffee in reach in cooler with food for the store. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler across from stove shredded cabbage (52F - Cold Holding). Per operator food not prepared or portioned today. Food held in unit less than 4 hours. Operator removed food back to walk in cooler to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for dish machine.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for sushi rice. Provided operator with time as a public health control sheet.

Basic - Clean utensils stored between equipment and wall. Observed at sushi bar station long round utensil stored between wall and table. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored above bar station reach in cooler. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked egg (83F - Hot Holding) being held on cook line with no temperature control. Operator states egg was cooked 2.5 hours ago. Operator discarded cooked noodles (125F - Hot Holding) being held at room temperature for service. Operator states item has prepared less than 1 hour ago. Discussed with operator. Operator added to TPHC written procedure and time marked item to be discarded at the end of 4 hours Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed throughout. Discussed with operator. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops in standing of 77F. Operator discarded water and cleaned and sanitized utensils Corrected On-Site

Basic - In-use utensil stored on soiled surface in between uses. Tongs stored in trash can in between uses. Operator moved tongs to ware washing area and cleaned and sanitized Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles cooked at 12:00 (2:45) (83F - Cooling); cooked chicken cooked at 12:00 (2:45) (78F - Cooling). Per operator items were cooked at 12:00 and have been held at room temperature.

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. Sushi rice stored in dry storage temped at 90F at 3:10pm. Operator states item was prepared at 12:40. Operator time marked item to be discarded at 4:40 Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi expo line. Operator provided Corrected On-Site

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. Raw tuna, raw escolar commercially processed ROP thawing in sealed package. Items started thawing today, still partially frozen. Operator opened up packaging Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Staff meal being stored on expo line on cook line. Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal items stored with clean cutting boards in ware washing area. Operator removed items, washed rinses and sanitized cutting boards Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate from food container then continue cutting Lemons without washing hands

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

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. Cell phone on prep table

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken stored over RTE Sauce Corrected On-Site

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

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

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Toilet leaking.

High Priority - Non-food grade paper/paper towel used as liner for food container on cut cucumbers, fish eggs, garnishes, sea food at sushi station. Employee moved Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cut cucumbers in reach in cooler at sushi station. Employee properly stored food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse...Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 50°, tuna 48°, white tuna 46° , Krab 50°, salmon 46°, asparagus 70°: cream cheese 75° in flip top reach in cooler at sushi station being held more than four hours. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...fish eggs 50°, tuna 48°, white tuna 46° , Krab 50°, salmon 46°, asparagus 70°: cream cheese 75° in flip top reach in cooler at sushi station being held more than four hours. Stop sale issue . ... raw chicken 46°, raw beef 46°, raw lobster 50° in walk in cooler being held less than four hours. Employee moved another acceptable cooler. Repeat Violation Admin Complaint

Basic - Floor area(s) covered with standing water at sushi station.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil at kitchen.