Thai Sushi By Kj

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the three door make table on the cook line Beef (49F - Cold Holding); chicken (49F - Cold Holding); cooked duck (49F - Cold Holding). See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the three door make table on the cook line Beef (49F - Cold Holding); chicken (49F - Cold Holding); cooked duck (49F - Cold Holding). See stop sale.

No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. The operator has added a bar and seating in unit 103. Unit 104 and unit 103 are separated by a breezeway with no common walls. Servers must exit the restaurant and enter the bar and dining room through the front door of unit 103. At the time of the inspection no plans have been provided to plan review.

Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Operator has added an additional 60 seats through the addition of the bar and dining area in unit 103.

In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.the rice paddle inside the rice cooker has the handle in contact with the rice. Operator moved the rice paddle su that the handle was not in contact with the rice.

Standing water in bottom of reach-in-cooler. There is standing water in the three door make table cooler on the cook line.

Bowl or other container with no handle used to dispense food.there is a plastic to go container with no handle inside a pan of edamame. Operator discarded the to go container.

Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the reach in cooler behind the host stand in the sushi station.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the innermost make table shrimp (44F - Cold Holding). Per operator the shrimp thawed less than 4 hours prior. Operator iced the shrimp.

Food stored on floor. There is a bucket with zucchini on the floor on the cook line. Operator moved the bucket of zucchini from the floor.

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters at the entrance to the cook line.

Observed: 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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize after washing in the dishwasher. Priority: High Priority

Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler at the entrance to the kitchen Beef (45F - Cold Holding); Pork (45F - Cold Holding). Operator iced the out of temperature items for faster cooling. Priority: High Priority

Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign in either the men’s or women’s restrooms. Priority: Basic

Observed: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. An employee handled a cellphone, exited the building, then handled clean utensils without changing gloves snd washing hands. Priority: High Priority

Observed: Identity of food or food product misrepresented. Escolar is misrepresented as white tuna on the menu imitation crab is identified as Crab rangoon on the menu. Operator began correcting the menus. Priority: Intermediate

Observed: No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the sushi bar hand sink. Priority: Basic

Observed: Time/temperature control for safety food thawed in an improper manner. There is a case of chicken thawing at room temperature in the kitchen. Priority: Basic

Observed: Working containers of food removed from original container not identified by common name. There used to be a unlabeled bin of tempura on the cook line. Operator labeled the tempura.Priority: Basic

Observed: 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. Priority: Intermediate