SUMO HIBACHI EXPRESS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed fried rice in container in walk in cooler at 50 degrees. Made at 9 pm last night. Establishment let cool on counter for about an hour then put into walk in.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed fried rice in walk in cooler at 50 degrees. Made at 9 pm last night. Establishment let cool on counter for about an hour then put into walk in. 2 lbs

Basic - Wall soiled with accumulated food debris

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. Dish machine chlorine sanitizer testing at 0 PPM. Operator ran machine a few times and primed chlorine to dispense more chemical. Chlorine is now testing at 50 PPM. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw pork stored above container of ginger sauce. Operator stored raw pork in designated area for raw meats. Corrected On-Site

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 DBPR Clean-Up of Vomiting and Diarrheal Events form. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in deli cooler stained.

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

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

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For three employees engaging with food or food preparation. Emailed operator DBPR Food Employee Reporting Agreement form. Corrective Action Taken

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. Observed employee training certificate for Sanchai Som 1/9/2023 through State Food Safety. No employee training could be provide for three other employees engaging with food or in food preparation at the time of inspection. Operator stated group training is scheduled for Wednesday 1/29/2025.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Verified license and ownership through operator.

Basic - Food stored on floor. Boxes of oil stored on floor through kitchen area.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink across from flat top and next to three compartment sink. Emailed operator DBPR hand washing sign. Corrective Action Taken

Basic - Stored food not covered. Uncovered container of frozen Karb Rangoon stored inside double door cooler across from cook line. Employee put lid on container. Corrected On-Site