SAMUNPRAI THAI RESTAURANT

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. White rice. Operator threw product away away Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs 74° ambient, been out for 1 hour. Advised to rapid chill Corrective Action Taken Warning

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. See stop sale. Sushi rice not time marked Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menus previously marked but have worn off. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer 2. Exterior of dish machine dirty dirty Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front sink. 2. No sign, front sink Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bleach water Warning

Basic - Bowl or other container with no handle used to dispense food. Bowl in rice Warning

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

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dirty Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado still have stickers after being cut Warning

Basic - Stored food not covered. Raw chicken in walk-in cooler Warning

Basic - Unnecessary items/unused equipment on the premises. Tools, pressure washer and paint stored in back hallway Warning

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

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

High Priority - Roach activity present as evidenced by live roaches found. Observed 5 roaches on prep table next to microwave. 1 live roach on another prep table

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles and edamame - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw items on menu must be denoted as raw (all sushi with raw fish) Warning - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: will be back in 59 days to check menu for identification of raw items served.Time Extended Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce bucket. - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Observed gap Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi counter - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease. Pipes along wall soiled accumulated grease - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cookline reach in cooler - From follow-up inspection 2022-10-28: Time Extended - From follow-up inspection 2022-10-28: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles and edamame - From follow-up inspection 2022-10-28: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found.1 live roach on floor on cookline 1 live roach on wall 3 live roaches under prep table - From follow-up inspection 2022-10-28: 1 live roach climbing up wall 3 live roaches in microwave- microwave removed from establishment 1 live roach on prep table was killed and cleaned up No vacate per Cindy Ross 9:30am Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw items on menu must be denoted as raw (all sushi with raw fish) Warning - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce bucket. - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 20 dead under wok station operator cleaned up Corrected On-Site - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor in dry storage area- glass noodles. Food on food in walk in- raw chicken and onions. - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. In dry storage behind door In hallway At employees bathroom door Repeat Violation - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi counter - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease. Pipes along wall soiled accumulated grease - From follow-up inspection 2022-10-28: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. On cookline reach in cooler - From follow-up inspection 2022-10-28: Time Extended

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid can found by door to back entrance

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat noodles and edamame

High Priority - Roach activity present as evidenced by live roaches found.1 live roach on floor on cookline 1 live roach on wall 3 live roaches under prep table

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All raw items on menu must be denoted as raw (all sushi with raw fish) Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles at sushi counter Unlabeled spray bottle handing on hand sink in kitchen

Basic - Bowl or other container with no handle used to dispense food. Bowl in soy sauce bucket.

Basic - Cardboard used to line food-contact shelves. Cardboard lining dry storage shelves

Basic - Dead roaches on premises. 20 dead under wok station operator cleaned up Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Food stored on floor in dry storage area- glass noodles. Food on food in walk in- raw chicken and onions.

Basic - Hole in or other damage to wall. In dry storage behind door In hallway At employees bathroom door Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sushi counter

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled accumulated grease. Pipes along wall soiled accumulated grease

Basic - Standing water in bottom of reach-in-cooler. On cookline reach in cooler

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57f cold holding , beef 55f cold holding , pork 55f cooling, All foods placed in less than 2 hours ago advised rapid chill all foods placed on ice Corrective Action Taken Warning - From follow-up inspection 2022-04-07: Pork 50f cold holding , milk 50f cold holding , Admin Complaint

Intermediate - - From initial inspection : 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. Have all training up to date before next unannounced inspection to avoid administrative complaint - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles Corrected On-Site - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2022-04-07: Time Extended

Basic - - From initial inspection : Basic - Self-closing device on bathroom door disconnected/broken. In employee restroom - From follow-up inspection 2022-04-07: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 57f cold holding , beef 55f cold holding , pork 55f cooling, All foods placed in less than 2 hours ago advised rapid chill all foods placed on ice Corrective Action Taken Warning

Intermediate - No soap provided at handwash sink. At back sink near three compartment 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. Have all training up to date before next unannounced inspection to avoid administrative complaint

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some ceiling tiles Corrected On-Site

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

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

Basic - Self-closing device on bathroom door disconnected/broken. In employee restroom

Intermediate - - From initial inspection : 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/ They have taken new test still waiting on test results. Warning - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk Food Repeat Violation - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some tiles show signs of water damage - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On sushi bar Repeat Violation - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-09-07: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler internal temperature 53°. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL UNIT IS ABLE TO MAINTAIN 41° or below. Warning - From follow-up inspection 2021-09-03: Walk in cooler temperature 53° Time Extended - From follow-up inspection 2021-09-07: Has purchased coolers and food is on ice baths keep all foods at 41° or below Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole in wall in hallway. - From follow-up inspection 2021-09-03: Time Extended - From follow-up inspection 2021-09-07: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 49° cold holding, beef cut 52° cold holding, chicken 72° cooling, chicken 53° cold holding, shrimp raw 52° cold holding, chicken raw 27° cold holding, noodles 50° cold holding,; tofu (50°F - Cold Holding); egg wash (54°F - Cold Holding) Cream cheese, tofu, egg wash must be discarded held over night. Other foods were placed in cooler about 3 hours ago advised rapid chill. Warning - From follow-up inspection 2021-09-03: Tofu diced 54° cold holding Tofu whole 50° cold holding Chicken 46° cold holding Pork 45° cold holding Shrimp 33° cold holding Caviar 53° cold holding Heavy cream 52° cold holding All items were pul in cooler about 2 hours ago advised to move to a different cooler and do not use walk in cooler Admin Complaint

Intermediate - - From initial inspection : 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/ They have taken new test still waiting on test results. Warning - From follow-up inspection 2021-09-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink damaged from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Has a hand washing sink not connected to plumbing. Must reinstall and be able to use properly. Owner states Delivery guy ca,e in and hit it and knocked it down. Warning - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bulk Food Repeat Violation - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some tiles show signs of water damage - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On sushi bar Repeat Violation - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler internal temperature 53°. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL UNIT IS ABLE TO MAINTAIN 41° or below. Warning - From follow-up inspection 2021-09-03: Walk in cooler temperature 53° Time Extended

Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. On prep sink. Repeat Violation - From follow-up inspection 2021-09-03: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small hole in wall in hallway. - From follow-up inspection 2021-09-03: Time Extended

High Priority - Container of medicine improperly stored. On prep table. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese 49° cold holding tofu (50°F - Cold Holding); egg wash (54°F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 49° cold holding, beef cut 52° cold holding, chicken 72° cooling, chicken 53° cold holding, shrimp raw 52° cold holding, chicken raw 27° cold holding, noodles 50° cold holding,; tofu (50°F - Cold Holding); egg wash (54°F - Cold Holding) Cream cheese, tofu, egg wash must be discarded held over night. Other foods were placed in cooler about 3 hours ago advised rapid chill. Warning

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/ They have taken new test still waiting on test results. Warning

Intermediate - Handwash sink damaged from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Has a hand washing sink not connected to plumbing. Must reinstall and be able to use properly. Owner states Delivery guy ca,e in and hit it and knocked it down. Warning

Basic - Bowl or other container with no handle used to dispense food. In bulk Food Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some tiles show signs of water damage

Basic - Duct tape used to repair nonfood-contact surface. On sushi bar Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler internal temperature 53°. DO NOT STORE ANY POTENTIALLY HAZARDOUS FOODS IN COOLER UNTIL UNIT IS ABLE TO MAINTAIN 41° or below. Warning

Basic - Faucet/handle missing at plumbing fixture. On prep sink. Repeat Violation

Basic - Hole in or other damage to wall. Small hole in wall in hallway.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado with sticker.