TOM YUM THAI & SUSHI RESTAURANT

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Measured chlorine sanitizer at 0ppm. Operator switched sanitizers and remeasured at 100ppm. Corrected On-Site

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. Raw chicken over real beef in reach in freezer at dry storage. Operator moved raw chicken below beef. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 21lbs of Sushi rice temped at 71F. Establishment was adding vinegar solution to sushi without a HAACP plan.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rice temped at 71F. Held Unrefrigerated. Establishment was adding vinegar solution to sushi without a HAACP plan. No temperature monitoring documented See stop sale.

Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Establishment doesn't have a PH meter to test sushi rice. Unable to test sushi rice.

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Establishment adding vinegar for sushi rice without a process waiver.

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

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. California roll, Mexican roll, Tampa roll, salmon katsu, shrimp tempura roll, spicy Krab roll, yellow tail tuna tempura, spider roll, dynamite roll, garon roll, monster roll, crazy roll, salmon bake, Colby roll, spicy lava rolls all contain masago which is raw fish roe.

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice without a HAACP plan.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops for flour and rice in dry storage. Operator removed bowls. Corrected On-Site Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tile above sushi station acoustic tile. Not smooth and easily cleanable. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on sushi station and on prep table in kitchen. Operator moved beverages. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Floor tiles missing throughout kitchen Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar unlabeled in dry storage.

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. Observed dish machine testing at 0ppm during inspection. Operator switched to new sanitizer and primed machine. Tested at 100ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed food stored in Togo style plastic bags

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp and eggs in reach in cooler at time of inspection. Operator moved chicken during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator was following 4 hour time on sushi rice but didn't have written plan. Emailed operator time as a public health control to fill out. 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. Observed product not labeled at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk corn starch at time of inspection

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled in kitchen at time of inspection.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled in kitchen around equipment at time of inspection.

Basic - Floor tiles missing and/or in disrepair. Observed missing floor tiles in kitchen at time of inspection.

Basic - Food stored on floor. Observed food stored on floor in dry storage. Operator moved soy sauce to shelf during inspection n

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed sides of kitchen equipment soiled at time of inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over unwashed produce. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Raw beef thawing in hand sink. Corrected On-Site

Basic - - From initial inspection : Basic - Equipment in poor repair. Wooden bowls cracked and scorched. Discussed the importance replacing wooden bowls when they crack or are in disrepair. Warning - From follow-up inspection 2025-01-24: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Second tempers taken at 12:15pm Sushi bar tuna (46F - Cold Holding, second temperature 41F ); salmon (45F - Cold Holding) second temperature 42F cold hold; cream cheese (45F - Cold Holding); second temperature 43F cooling, fish roe (45F - Cold Holding),second temperature 41F cold holding. Sushi display cooler was turned on at 11:00am Corrected On-Site Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching food in reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line holding food removed from its original container not labeled with common name. Discussed with operator the need to label all food once it is removed from its original container.

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Milk, spring rolls Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, speaker and iPad on prep table near food being prepared, Discussed the need to keep personal items off food contact surfaces Warning - From follow-up inspection 2023-06-07: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden surface next to range holding spiced not sealed. Repeat Violation Warning - From follow-up inspection 2023-06-07: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over raw pork. Operator moved the raw eggs to the bottom shelf.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring roll 65F held on counter, rice noodle in water 70F held on counter.

Basic - Cardboard used to line food-contact shelves. Discussed the need to store food only on non porous surfaces.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in dry storage

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado st sushi bar not washed and stickers removed. Discussed the need to wash all produce and remove stickers before prep.

Basic - Utensils in poor condition. Avocado st sushi bar not washed and stickers removed. Discussed the need to wash all produce and remove stickers before prep. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store foods in sanitizer solution between use. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Shelving on cook line

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles, dry ingredient containers. Repeat Violation

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and dry ingredients on cook line not labeled Repeat Violation Warning - From follow-up inspection 2022-06-27: Time Extended

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. Observed raw chicken stored over pork. Discussed with operator proper food storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red curry sauce 47° , green curry sauce at 44°at Reach in cooler at cook line. Manager moved to freezer. Rechecked green curry sauce at 35°and red curry sauce at 25°. Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Sent operator Big 6 handout to review with operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heavily soiled cutting board after washing - operator discarded cutting board Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Operator had filtered water device hooked to Handwashsink. Operator removed device at time of inspection. 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. One employee with expired employee training

Basic - -Ripped/worn tin foil used as shelf cover at cook line. -Cardboard used to line nonfood-contact shelves in Kitchen and reach in freezer

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

Basic - Accumulation of debris inside warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in prep and dishwasher area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at sushi bar

Basic - Cutting board has cut marks and is no longer cleanable. Heavy mold like substance on cutting board after washing - operator discarded cutting board Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. at sushi bar while preparing sushi

Basic - Exterior door has a gap at the threshold that opens to the outside at back door to kitchen.

Basic - Food stored on floor. Soy sauce and ginger containers stored on floor in prep area at sushi bar. Manager relocated foods Corrected On-Site Repeat Violation

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - In-use knife/knives stored in cracks between pieces of equipment at cook line between reach in cooler and table

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 79° next to rice cooker

Basic - Uncleanable knife block in use to store knives.Operator removed knives from knife block and removed knife block Corrected On-Site

Basic - Utensils in poor condition. Chipped brown bowls at edges stacked at cook line

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm. Operator changed solution - recheck 200ppm ppm quaternary Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Small grey pail containing food in storage area not marked.