BAN THAI & SUSHI INC

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched sprouts with bare hands. Discussed no bare hand contact with ready to eat foods.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed wiping cloth in water and then used it to wipe down prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice noodles 67F was left on the counter less than 4 hours operator placed on ice for quick cool.

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee rinse out a wiping cloth in hand wash sink.

Basic - Employee eating in a food preparation or other restricted area. Partially eaten employee food stored on shelf over cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cook line containing foods

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed prepared food in kitchen not labeled at time of inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed clear plastic bowl in bulk flour container. Operator removed bowl during inspection. Corrected On-Site

Basic - Carbon dioxide tank not adequately secured. Observed carbon dioxide tank not secured at bar. Operator secured tank during inspection. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in back room by walk in cooler with holes around pipes.

Basic - Cutting board has cut marks and is no longer cleanable. Observed sushi cutting board with grooves at time of inspection.

Basic - Food stored on floor. Observed food stored on floor under walk in cooler shelves. Operator moved product to shelves during inspection. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee behind sushi bar rinsed out wiping cloth at sink and then wiped counters, no sanitizer used. Discussed the proper way to clean and sanitize equipment

High Priority - Non-food grade paper/paper towel used as liner for food container. Linen napkin used over rice, discussed the need to used only materials approved for food contact Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spread bottle with chemicals store on shelf with dry storage food Discussed the need to separate chemicals from food and clean equipment.

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Gallons of paint stored on shelf over beer. Discussed the need to separate paint from beer

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damage to multiple acoustic sealing tiles in back hallway. Potatoes stored under tiles

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths a behind sushi bar and cook line on counter

Basic - Working containers of food removed from original container not identified by common name. Food containers holding foods removed from its original container not labeled with common name. Squeeze bottles, dry ingredients,

High Priority - Non-food grade linen towel used as liner for food container. White linen in sushi rice. Discussed that the towel is not a food contact surface. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (60F - Cold Holding) sitting on prep cart. Operator states eggs were sitting on cart for 2-3 hours. Eggs were relocated to reach in cooler. Discussed the need to keep shell eggs cold, or use time as a public health control

High Priority - Toxic substance/chemical improperly stored. Container of paint in area next to ice machine. Operator relocated Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Expire manager certificate Dumrong expired on 05/01/2024

Intermediate - Food-contact surface soiled with food debris. White cutting boards stained.

Intermediate - Handwash sink used for purposes other than handwashing. Food particles and sanitizer bucket in handwash sink at sushi bar. Operator cleaned and relocated. Corrected On-Site

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. For 2 cookies, Chanatip and Pianit, who have worked at establishment for more than 60 days.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and Crab Rangoon prepared 2 days ago with no date mark. Discussed with operator who discussed with staff.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle labeled "cleaner" containing windex. Discussed with operator the need to label all spray bottles with common name.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks next to ice machine Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink sitting on top of dishmachine. Operator relocated Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. Discussed with manager on duty.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and gum on top of container of sesame seeds. Operator relocated Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee at dishmachine not wearing hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Silver pans in warewashing area stacked wet

Basic - Food stored on floor. Oil stored on floor. Operator relocated Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall in dry storage area. Operator states they had a plumbing issue and they will be getting it repaired.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on grill handle. Operator relocated Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and floor near 3 compartment sink soiled. Wall and ceiling near cookline and dishmachine soiled. Ceiling tiles are stained/damaged throughout kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on sushi prep table Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cookline not labelled

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in flour bin Repeat Violation

Basic - Carbon dioxide tanks not adequately secured. At servers station

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic tiles over kitchen

Basic - Floor soiled/has accumulation of debris. Food debris on floor in dry storage room

Basic - Food stored on floor. Cooking oil on floor n rear kitchen, bag of carrots and cabbage on floor in walk-in cooler Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice bin

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99F water Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 67f, raw shrimp 48f,

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup in jasmine dry rice used for portioning.

Basic - Food stored on floor. Cooking oil on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 66f, rice scoop.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over containers of sauce Corrected On-Site

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. -Tested at 0ppm, manager to have serviced. Three compartment sink set up to sanitize dishes until fixed 100ppm. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced Beef (49F - Cold Holding)placed on cooks line at approximately 12pm temped at 3:05pm; Sliced Chicken (49F - Cold Holding) placed on cooks line at approximately 12pm temped at 3:05pm. Items inside flip top reach in cooler on cooks line. Manager placed items inside freezer for quick chill. Retest 4:00pm 43F, 43F Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine test strips for dish machine and wiping buckets.

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. -Pichsinee, Panita, Montha, and Khomkart.

Basic - Ceiling tile shows damage or is in disrepair. -Inside back kitchen hallway, oils and single service items stored underneath.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Employee meal, stored on top of flip top reach in cooler on cooks line, not actively eating. Manager moved. Corrected On-Site

Basic - Equipment in poor repair. -Gaskets torn on reach in cooler at cooks line and sushi station.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Rice spoons in standing water. Discussed with manager, manager placed items to be cleaned Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets on reach in cooler at cooks line and sushi station. -Exterior of rice and flour containers inside Sushi kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Stored on cooks line in sushi kitchen. Manager placed in sanitizer bucket. Corrected On-Site

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. 00 ppm chlorine. Machine was primed then tested 50 ppm chlorine. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Storing chicken and egg rolls.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 2-1-22 Operator paid license during inspection. Corrected On-Site

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Invoice states fish is farm raised but does not include pellet fed. Salmon is received fresh. Operator called company and had aquaculture letter email to him during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw tuna in plastic wrap over frozen edamame.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed carrots. Raw chicken over cases of tuna.

High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. miso soup 125 degrees Fahrenheit @ 1:40 reheating from 11:30am, operator immediately reheated miso soup to 202 degrees Fahrenheit. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Operator rinsed a dish in the hand washing sink. Operator was re-educated on hand washing sink usage. 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.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper filet's thawing in package not vented in cook line reach in cooler. Establishment vented packages. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line prep, at sushi counter. Cook moved drinks. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee had food portioned for herself next to rice cooker, was not actively eating. Almond milk in walk in cooler that belongs to an employee.

Basic - Food stored on floor. Cases of tofu and bags of cabbage on floor in walk in cooler.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine gasket soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.

High Priority - Container of medicine improperly stored. Medicine stored over food at sushi bar. Moved to bottom shelf Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Plastic container only rinsed then put up to dry. Discussed proper washing/sanitizing methods with operator and staff,container moved to dish machine. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Under roe Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw meat stored over cooked duck. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice 80°, chicken 72°, tofu 76°

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 80°, chicken 72°, tofu 76° See stop Sale. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Strainer hanging on wall with clean dishes in second kitchen soiled .

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Man Kitchen area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of cooler in Sushi Bar and open beverages next to rice holder.

Basic - Equipment in poor repair. Gasket torn on reach in cooler on cook line.

Basic - Food stored on floor. Peanuts in bucket stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 84°. Corrected On-Site

Basic - Insect control device installed over food preparation area. Bug zapper racket stored on top of plates at sushi bar. Operator removed racket and plate Corrective Action Taken

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bare wood board behind sink in middle kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket of Reach in cooler on cook line

Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting unwashed broccoli. Discussed with manager on duty and staff Corrective Action Taken

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing bucket at 0ppm. Discussed with operator corrected to 50ppm. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor, behind sushi bar. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Large tub of white powder in second kitchen storage not labeled.