THAI COCONUT AND SUSHI RESTAURANT

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (50F - Cooling) Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. cooked chicken (50F - Cooling) Warning

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. Employee donning gloves transporting soiled dishes to warewashing area then touch clean dishes from dishmachine without first washing hands. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper menu used to line container in contact with food in reach-in freezer near warewashing area. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tom kha soup (48F - Cold Holding); amazing sauce (47F - Cold Holding); panang curry (50F - Cold Holding); marinating chicken (64F - Cooling); bangkok sauce (48F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna (46F - Cold Holding); raw beef (46F); raw pork (46F - Cold Holding); cooked cabbage (52F - Cold Holding); cooked carrots (50F - Cold Holding); tom kha soup (48F - Cold Holding); amazing sauce (47F - Cold Holding); panang curry (50F - Cold Holding); marinating chicken (64F - Cooling); bangkok sauce (48F - Cold Holding) Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator had the invoice from today, but no others. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Chicken in walk in cooler cooling with lid in unit that is not holding an ambient temperature at or below 41F. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at waiter station has a drinking water filtration system attached to it. Warning

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/ Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food stored in walk in and reach in coolers not segregated from restaurant food. Warning

Basic - Ice buildup in reach-in freezer in dry storage area in back. Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Warning

Basic - Light shield damaged/in disrepair. Light shield in kitchen is broken Warning

Basic - Reuse of single-service or single-use articles. Ice cream bucket being used to store cooked noodles. Operator moved to proper storage container. Corrected On-Site Warning

Basic - Single-service articles not stored inverted or protected from contamination. Single-serve containers stored on above reach-in cooler on cooks line not inverted. Warning

Basic - Stored food not covered. Uncovered broccoli in walk-in cooler Warning

Basic - Walk-in cooler shelves with rust that has pitted the surface. 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. Ran dish machine multiple times and chlorine is testing at 0 PPM. Warning

High Priority - Live, small flying insects found 1 live fly observed flying away from window seal of dinning room next to tables and chairs. 1 live fly observed on window of front entrance on dinning room next to tables and chairs. Warning

High Priority - Presence of insects, rodents, or other pests. 1 dead fly on window seal of front entrance on dinning room next to tables and chairs. 1 dead fly on floor next to decorative elephant and flower display in dinning room area next to tables and chairs. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 1 rodent dropping on floor under reach in deep freezer chest next to rat trap in dry storage area. Appropriately: 10 rodent droppings on floor under left side drain board of three compartment sink. 6 rodent droppings on floor under three compartment sink and dish machine. 10 rodent droppings in and on top of counter shelving next to zip lock bag of paper water cups, single service lids, boxes storing tea bags in server wait station next to single door display cooler in front counter area. 6 rodent droppings inside hand sink cabinet in sever wait station area. 4 rodent droppings on left side of floor under sushi bar counter in front dinning room area. 6 roadent droppings on floor under double door reach in cooler in sushi bar front counter area. Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue unlabeled spray bottle on cart next to server wait station. Warning

Basic - Current Hotel and Restaurant license not displayed. License displayed in front counter expired on 2/1/2025. Warning

Basic - Dead roaches on premises. 2 dead roaches observed inside lighting shield in dry storage area. 1 dead roach observed inside lighting shield in men's bathroom. Repeat Violation Warning

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door seal of walk in freezer and on condenser.

High Priority - Raw animal food ( raw beef) stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reviewed with manager . Manager rearranged food . Corrected On-Site

High Priority - Rodent activity present as evidenced by rodent droppings found. -68 rodent droppings on floor in food dry storage area - 21 rodent droppings on floor in dish washing area - 5 rodent droppings behind cook Ingrid equipment at cook line Reviewed with manager .

Basic - 2 dead roaches on floor under hand wash sink and prep table next to freezer . Manager removed dead roaches . Corrective Action Taken

Basic - Stored food ( Rangoon ) not covered in walk in freezer . Reviewed with manager

Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-10-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-31: Time Extended

High Priority - Raw animal food ( raw chicken) stored over/not properly separated from ready-to-eat food.( tofu ) in walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hydrated noodles at 53 F , 45 F under 30 minutes on counter at cook line . Reviewed with manager . Manager moved noodles to cooler - salmon 47 F , shrimp 52 F, cream cheese 47 F in sushi display case. Food placed in display cooler before cooler temperatures were at proper holding temperatures after being plugged in . Manager placed food on ice . 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.

Intermediate - Food-contact surface( green cutting board ) soiled with food debris, mold-like substance on storage rack in dish washing area. Reviewed with manager

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler Reviewed with manager

Basic - -No conspicuously located ambient air temperature thermometer in holding unit at sushi bar -Probe thermometer not used to ensure proper food temperatures. Reviewed with manager

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at cook line and walk in cooler . Reviewed with manager .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses stored on top of bottles of water in storage room . Reviewed with manager

Basic - Storage of floor mats in areas that may result in cross contamination of food ( container of oil ) , equipment, utensils, linens and/or single-service and single-use articles on shelf below prep table at expo area . Review3d with manager

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ - From follow-up inspection 2024-02-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No Written procedures available for use of time as a public health control to hold time/temperature control for safety food ( rice) . - From follow-up inspection 2024-02-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on record are not accurate to the kitchen . Smoke house removed, sushi bar not on plans, ice machine removed, dish machine added , stove replaced boiler - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Rust and paint chipping on the interior top of microwave - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers at cook line - From follow-up inspection 2024-02-27: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. - metal shavings on can opener blade on prep table - reviewed with manager - From follow-up inspection 2024-02-27: Time Extended

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/

High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on top door to reach in cooler at cook line - 1 live roach on floor next to freezer in kitchen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef 57;F, cooked chicken 56 F , cooked vegetables 61F , bean sprouts 61 F , raw shrimp 54 F in cooler opposite woks - per operator , food brought into cooler at 11:00 am - operator moved food to freezer Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soiled can opener on prep table

Intermediate - Handwash sink used for purposes other than handwashing. Bowl inside hand wash sink at the sushi bar -discussed with operator , hand wash sink is for washing hands only and must be accessible at all times

Intermediate - No Written procedures available for use of time as a public health control to hold time/temperature control for safety food ( rice) .

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans on record are not accurate to the kitchen . Smoke house removed, sushi bar not on plans, ice machine removed, dish machine added , stove replaced boiler

Intermediate - Spray bottle containing toxic substance not labeled at sushi bar

Basic - Equipment in poor repair. Rust and paint chipping on the interior top of microwave

Basic - In-use wet wiping cloth/towel used under cutting board. At cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in coolers at cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler . Reviewed food storage with operator. Operator rearranged food Corrected On-Site

Basic - Utensils in poor condition. - metal shavings on can opener blade on prep table - reviewed with manager