FURIN SUSHI AND THAI

High Priority - Non-food grade paper/paper towel used as liner for food container in cut green onion , covered cut cucumber in reach in cooler, operator removed paper towel. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... ....raw salmon, raw tuna above dressing, sauce, cooked eel, spring mix , cut cucumber, cut green onion , cut carrots in sushi reach in cooler . Operator properly stored. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.... in kitchen, sushi station , walk in cooler. Operator removed employee food. Corrected On-Site

High Priority - Metal stem-type thermometer soiled...operator cleaned . Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in cut scallion. Employee removed paper towel. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tofu 44F in reach in cooler being held less than 4 hours . Operator removed food to acceptable cooler . Corrective Action Taken 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...sushi rice was prepped less than 2 hours . Employee time marked. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...beef broth at reach in freezer .

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoon, scoop stored at 89F water. Operator removed utensils . Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container in garnishes containers, employee removed paper towel . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut cabbage 56F in reach in cooler , food not cut or prepped today,food being held outside about 3 hours . Operator voluntarily discarded food. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... sushi rice 117-128F in rice warmer , rice being held less than 4 hours , operator time marked. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...old date marked in sauce at walk in cooler , operator properly date marked . Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses...multiple tong hanging on oven door at kitchen. Operator removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...Krab 47F , cream cheese 46F in sushi case , food not prepped or portion today , food being held less than 4 hours . Employee removed food to acceptable cooler . Corrective Action Taken

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 at sushi station, rice being less than an hour . Employee time marked. Corrected On-Site 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...sushi rice at sushi station being held less than 4 hours , operator time marked Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...multiple sauce in walk in cooler was prepped over 24 hours . Curry sauce 2/8/24 , per owner it was wrong date marked . Employee properly date marked. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public at walk in cooler . Employee removed food. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container...in sushi sea food , cut garnishes , cut cucumbers, cut vegetables in reach in cooler . Employee removed paper towel. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cut cabbage in water 52° in reach vegetable cooler being held less than 4 hours . Employee discarded cabbage. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing....cleaned container lids stored in handwashing sink to dry at dishwashing area. Employee moved to wash. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area flip top cooler; raw shrimp stored over/behind ready-to-eat celery. Operator moved shrimp in front/under celery. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi display left side; krab (46°F - Cold Holding); cream cheese (46°F - Cold Holding). Operator stated being held less than 4 hours, moved to low boy reach in. Corrective Action Taken

Basic - Food stored on floor. At walk-in cooler; pans of raw chicken stored on floor. Operator removed from floor. 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. At sugar/flour/rice stir container(s); scoop handle in contact with sugar/flour/rice. Operator removed. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi make line; utensils in standing water (70°F). Operator removed. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi make line; wet wiping cloth stored on cutting board. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food (sushi rice) identified in the written procedure as a food held using time as a public health control has no time marking. Operator stated being held less than 1 hour, applied appropriate time mark. Corrected On-Site

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/ CFM arrived before end of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice/soup warmer(s); utensils in standing water 74°F. Operator emptied water, washed rinsed and sanitized utensils. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At sushi make line; wiping cloth solution stored on floor. Operator removed from floor. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to sauces in 6 door stainless. Operator reorganized Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (73°F - Cold Holding) item has been out over night. Discussed TCS foods with operator. Operator discarded.

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

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at 6 door stainless

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ready to eat produce in walk-in cooler. Operator reorganized Corrected On-Site

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

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at multiple door handles throughout. Discussed with operator

Basic - Dead roaches on premises. Approximately 5 dead roaches observed in control device on floor under dry storage racks along back wall. Operator removed, cleaned and sanitized Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at Cooler Gaskets located throughout. Discussed with operator