SAWATDEE THAI AND SUSHI

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Ran machine multiple times during inspection.

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. Rice at sushi station, noodles at cook line in water Establishment put time mark on container Corrected On-Site

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Table top unit says 48 degrees temperature of food is 41 or below.

Intermediate - Food-contact surface soiled with food debris can opener Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by trash can. Employee moved Corrected On-Site

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

Intermediate - No dishwashing facilities of any kind provided. Establishment only has two compartment sink. Dish machine not sanitizing.

Intermediate - Two-compartment sink used for warewashing. Observed three compartment sink one middle area has been removed. Establishment using buckets to wash and then rinse.

Basic - Bowl or other container with no handle used to dispense food. Bowl inside Rice container dry storage

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed wisk used for stirring food at cook line hanging on wall hanging on a nail. Employee 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. Employee food beside cutting board and can opener

Basic - Food stored on floor. Large bag of fine graduated sugar on floor in mop sink area. Employee moved Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Rice basket at cook line with old rice inside. Employee moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Plumbing system in disrepair. Pipe under three compartment sink Leaking. Establishment has black bin catching water.

Basic - Standing water in bottom of reach-in-cooler. Left side cook line

Basic - Wall soiled holding clean dishes with screws with accumulated food debris

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board at cook line hanging Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. During inspection observed cook cracked raw shell eggs and continued cooking touching reach in cooler door then handles of spatula and the to go container. Instructed cook to wash hands. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. To go bags used to storage of beef inside reach in freezer Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed eggs on shelve in dry storage. Cook despaired she took out of cold holding last night and forgot to put back inside cooler. Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs Bean sprouts 79 degrees cold holding Garlic in oil 69 degrees cold holding Warning

Intermediate - Handwash sink not accessible for employee use at all times. During inspection observed hand wash sink blocked with trash can near dishwasher. Employee movedCorrected On-Site Corrected On-Site Repeat Violation Warning

Intermediate - Handwash sink used for purposes other than handwashing. During inspection observed sushi station hand wash sink used to fill water for utensils. Employee removed. Corrected On-Site Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed time as a public health control paperwork. Employee filled out during inspection. Bean sprouts, garlic in oil, raw shelled eggs at cook line, Sushi rice at sushi station Warning

Basic - Current Hotel and Restaurant license not displayed. 2022 Warning

Basic - Employee cell phone on sushi deli cutting board on a food preparation table or over/next to clean equipment/utensils. Employee moved Warning

Basic - Food stored on floor. Bag of rice dry storage Corrected On-Site Warning

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. During inspection observed cook took raw shrimp from freezer put on shelf near cook line. Temp of food is 38 degrees. Warning

Basic - No copy of latest inspection report available. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line Warning

High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. Warning - From follow-up inspection 2024-07-29: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding) Repeat Violation Admin Complaint - From follow-up inspection 2024-07-29: Items in stand alone display cooler next to ice machine: half and half (51F - Cold Holding); sprout (51F - Cold Holding); Cream cheese (51F - Cold Holding) -Operator stated a technician came to service the unit on Friday 7/26/24. Operator verified temperature of ambient thermometer at 8:23am and thermometer read 32 degrees. Technician was called again during callback inspection. -Removed TCS items out of fridge and stored in other cold holding units. Sushi display case: yellow tail (37F - Cold Holding); salmon (32F - Cold Holding); ahi tuna (40F - Cold Holding); krab (42F - Cold Holding) Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. Warning - From follow-up inspection 2024-07-29: Time Extended

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. -Items prepared onsite inside reach in coolers and freezer not date marked. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. Repeat Violation Repeat Violation Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. Repeat Violation Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. Warning - From follow-up inspection 2024-07-29: Inspector left probe thermometer inside stand alone freezer for 5 minutes. Thermometer recorded 58 degrees. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. Warning - From follow-up inspection 2024-07-29: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. Warning - From follow-up inspection 2024-07-29: Time Extended

High Priority - Container of medicine improperly stored. -Employee medicine stored on top of reach in deli cooler on cook line. Operator moved item. Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed employee on cook line crack raw shell eggs and continued to handle utensils and ready to eat foods at wok station without washing their hands. Warning

High Priority - Food with mold-like growth. See stop sale. -Mold like substance in tub of butter. Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils at sushi station in 78 F standing water. Repeat Violation Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -Nonfood grade containers being used to store food throughout the kitchen. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork, raw beef, and raw chicken stored above sauce containers in stand alone fridge next to ice machine. Operator moved items to bottom of cooler. Corrected On-Site Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Temperatures at 1:30pm in Sushi display case: yellow tail (46F - Cold Holding); escolar (46F - Cold Holding); salmon (45F - Cold Holding); ahi tuna (45F - Cold Holding); krab (45F - Cold Holding) -Employee moved trays of fish in sushi display into mini fridge at sushi station. Bags of ice were placed on top of fish to bring the temperature down. -Items sitting out on prep table and rack in between reach in deli cooler: cut kale (87F - Cold Holding); sprouts (76F - Cold Holding); cut cabbage (87F - Cold Holding); noodles in water (73F - Cold Holding) -Items inside stand alone reach freezer: thawed chicken (61F - Cold Holding); raw chicken (52F - Cold Holding) -Items in stand alone reach in cooler next to ice machine: half and half (49F - Cold Holding); butter (50F - Cold Holding); raw chicken (52F - Cold Holding); raw pork (50F - Cold Holding); raw beef (52F - Cold Holding); half and half (49F - Cold Holding); butter (50F - Cold Holding) Repeat Violation Admin Complaint

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. -Emailed operator response to a vomiting or diarrheal event form. Corrective Action Taken Repeat Violation Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener heavily soiled with food debris. -Reach in deli cooler cutting boards stained. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -3 gallon trash can stored in front of hand sink next to dish machine. Warning

Intermediate - Handwash sink used for purposes other than handwashing. -Inspector observed ice dumped inside hand sink next to dish machine. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -No paper towels at hand sink next to dish machine. Employee stocked paper towels. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

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

Intermediate - Spray bottle containing toxic substance not labeled. -Employee using unlabeled blue chemical spray bottle to clean table in dinning room. Employee labeled spray bottle as glass cleaner. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. -Stored inside multiple containers under prep table across from dish machine and in dry storage area. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. -Reach in deli cooler handles soiled with food debris. Warning

Basic - Current Hotel and Restaurant license not displayed. -License displayed expired on 2/1/2022. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink stored on rack storing in use spices and to go containers in between reach in deli cooler on cook line. Repeat Violation Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee purse stored on top of ice machine at kitchen entrance. Repeat Violation Warning

Basic - Equipment and utensils not properly air-dried - wet nesting. -Clean containers wet nesting on rack above three compartment sink. Warning

Basic - Food stored on floor. -Bag of rice and soybean oil stored on floor in dry storage area. Repeat Violation Warning

Basic - No Heimlich maneuver/choking sign posted. -Provided operator with printed copy of Heimlich maneuver/choking sign. Operator posted sign a cash register area. Corrected On-Site Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee water and soda stored inside reach in deli cooler on cook line. Warning

Basic - Single-service articles not stored inverted or protected from contamination. -Togo bowls not inverted on rack in between reach in deli coolers on cook line. Warning

Basic - Standing water in bottom of reach-in-cooler. -Reach in deli cooler across from wok station. Repeat Violation Warning

Basic - Stored food not covered. -Frozen tempura shrimp container not covered in stand alone reach in freezer. Repeat Violation Warning

Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. -Stand alone reach in freezer not maintaining foods frozen. Inspector left thermometer inside freezer for 5 minutes. Thermometer recorded 61 degrees. Operator will have someone come service the freezer. All items items were moved into a different freezer. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Multiple wet sipping cloths stored on prep table and table storing fryer. Warning

Basic - Working containers of food removed from original container not identified by common name. -Containers of powdered substance not labeled in dry storage area. Warning

High Priority - Dishmachine chlorine sanitizer reading 0ppm not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator setup three-compartment sink tested chlorine sanitizer 50ppm. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee washing pots and pans, leave kitchen, then return, placed gloves on and begin engaging in food preparation handling clean utensils. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed produce in stand-alone refrigerator in kitchen. Operator removed eggs and placed on bottom shelf. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in bowl stored over sauce in reach-in cooler on cooks line. 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. Raw chicken wings removed from original packaging stored open bag of frozen scallops and salmon in reach-in freezer in kitchen. Raw chicken removed from original packaging stored over dumplings in reach-in freezer. Warning

High Priority - Roach excrement and/or droppings present. Roach excrement behind dishmachine. Operator discarded excrement, cleaned and sanitized area. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From cooks line at 1:00pm a.raw shell eggs (78F) b. pasta (68F); c. sprouts (56F) Reach-in cooler a. cut cabbage (58F - Cold Holding) Operator placed items in ice bath and ready-to-eat temp at 2:00pm a. Raw shells 46f b. Pasta 50f c. Sprouts 40f d. Cut cabbage 44f Corrective Action Taken Repeat Violation Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Water hose connected to mop sink without vacuum breaker. Warning

Intermediate - Certified food manager unable to answer basic questions about allergens. Will email DBPR 5030-038 A manor allergens. 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. Willl email DBPR form 5030-104 written procedures. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle containing white substance in warewashing area. Operator discarded bottle. Corrected On-Site Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black substance located in kitchen. Warning

Basic - All cutting boards in kitchen has cut marks and is no longer cleanable. Warning

Basic - Bowl or other container with no handle used to dispense food. Dry-storage room Bowl without handle stored in tempura batter and rice Bowl without handle inside a container of rice vinegar on bottom shelf of prep table in kitchen. Repeat Violation Warning

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Warning

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

Basic - Dead roaches on premises. From dry-storage room 3 dead roaches on floor behind rack. Operator discarded roaches, cleaned and sanitized area. Corrected On-Site Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open bottle of water on shelf above ready-to-eat foods on cooks line. Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on table at sushi bar. Employee removed phone. Corrective Action Taken Warning

Basic - Food stored on floor. 50 lb bag of rice on floor in dry-storage room. Case of soy sauce on floor in dry-storage room. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door. Operator removed tongs. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven used more than 24 hours ago soiled with grease buildup on cooks line. Repeat Violation Warning

Basic - No handwashing sign provided at a hand sink used by food employees located in kitchen. Operator placed hand wash sign. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors soiled on cooks line. Warning

Basic - Reach-in cooler on cooks line and stand-alone refrigerator in kitchen interior have accumulation of soil residues. Warning

Basic - Standing water in bottom of reach-in-cooler on cooks line. Warning

Basic - Stored food not covered. Box of tempura batter not covered on shelf in dry-storage room. Warning

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

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on dry storage floor. Approximately 9 live roaches on pipe under cook line. 1 live roach on cook line counter. 3 live roaches on piping under hand washing sink. Approximately 5 live on when of reach-in cooler on cook line. Warning - From follow-up inspection 2023-09-20: Approximately 40 live roaches under prep table on cook line. Approximately 7 live roaches on floor under cook line. 1 live on top of register counter area. Employee killed and sanitized area. 5 Live roaches under sushi bar 1 live under reach-in fridge near entrance door to kitchen 1 live roach in menu box Time Extended

Basic - - From initial inspection : Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead roaches in sticky trap on cook line floor. Warning - From follow-up inspection 2023-09-20: Approximately 20 roaches on sticky trap under front sushi counter. Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice vinegar out of container. Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 4 dead roaches on dry stock floor. Approximately 25 dead roaches on floor under cook line. Warning - From follow-up inspection 2023-09-20: Approximately 10 dead roaches on floor under cook line. 1 dead under condiment rack (soy sauce rack) 4 dead roaches behind register counter along the wall behind chairs Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Sushi counter gasket torn. Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove has accumulation of oil and food debris. Microwave soiled with food debris. Warning - From follow-up inspection 2023-09-20: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repeat Violation Warning

High Priority - Roach activity present as evidenced by live roaches found. Approximately 5 live roaches on dry storage floor. Approximately 9 live roaches on pipe under cook line. 1 live roach on cook line counter. 3 live roaches on piping under hand washing sink. Approximately 5 live on when of reach-in cooler on cook line. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 65 degrees Fahrenheit, rice noodles 61 degrees Fahrenheit, bean sprouts 73 degrees Fahrenheit raw chicken (55F - Cold Holding); raw pork (48F - Cold Holding); beef (45F - Cold Holding); raw squid (45F - Cold Holding); raw shrimp (45F - Cold Holding); shallots (46F - Cold Holding) Warning

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Educated operator. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Towel in hand wash sink near sushi line. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking on ready-to-eat foods fried wontons, cut cabbage,spring rolls, dumplings in reach in cooler. Warning

Intermediate - Spray bottle containing toxic substance not labeled. White liquid. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead roaches in sticky trap on cook line floor. Warning

Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop rice vinegar out of container. Warning

Basic - Dead roaches on premises. 4 dead roaches on dry stock floor. Approximately 25 dead roaches on floor under cook line. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near three compartment sink. Repeat Violation Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee with no hair restraint. Warning

Basic - Equipment in poor repair. Sushi counter gasket torn. Warning

Basic - Food stored on floor. Oil stored on floor Warning

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives 82 degrees Fahrenheit water Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Stove has accumulation of oil and food debris. Microwave soiled with food debris. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink near three compartment sink. Men's bathroom does not have an employee hands washing sign. Warning

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

High Priority - Container of medicine improperly stored. On prep table shelf. Operator removed. Corrected On-Site Repeat Violation Warning

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw shelled eggs and began working with single service kitchen Utensils. Discussed with operator the importance of washing hands and changing gloves. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: raw seed sprouts 68 f cabbage 70 f operator moved to reach in freezer 2nd temp 2:47 pm cabbage 43 f raw seed sprouts 50 f. Cold holding: raw shrimp 49 f raw calamari 49 f raw chicken 46 f raw beef 46 f 2 nd temp at 2:47 pm all foods went to 43 f Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook rice sushi 89 f operator reheated to 165 Provided time as public health sheet to operator. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. Prep table in front of hand washing sink. Employee removed. Repeat Violation 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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice. Inspector provided time sheet. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical not labeled. Warning

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream in reach in freezer. Warning

Basic - Food stored on floor. Case of oil in dry storage area. Repeat Violation Warning