Suri Sushi Thai

High Priority - Live, small flying insects found Observed at sushi bar - observed approximately 6 small flying insects. **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer (duckers) in kitchen - raw chicken (not commercially packaged) stored over ice cream. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at chest freezer in kitchen across from main grill - raw chicken (not commercially packaged) stored over raw beef (not commercially packaged) operator stored correctly. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler across from fryer - shrimp (52F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 1 hour. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on counter at sushi bar - tempura shrimp (75F - Hot Holding) as per operator item held out of temperature for approximately 1 hour. Operator discharged at will. Observed container of white rice (111F - Hot Holding) next to grill, as per operator item held out of temperature for next order of fried rice. Held out for approximately 1 hour. Operator placed item under time control. **Corrected On-Site** **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. Observed at sushi bar - sushi rice without time mark, as per operator, item held for approximately 1 hour. Operator place proper time mark. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed at flip top cooler across from fryer - boiled eggs (68F - Cooling at 13:55pm, cooling since 11:30am - 63F at 14:15am) **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed utensils stored in sink at sushi bar. Operator stored correctly. **Corrected On-Site** **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at handwashing sink at sushi bar. **Warning**

Hands Clean and Properly Washed

Required Records Available; Shellstock Tags/Labels

Equipment, Food and Non-Food Contact Surfaces Approved

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. Observed at sushi bar - pot of sushi rice without time mark- operator provided proper time mark. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar in display cooler - fish eggs (46F - Cold Holding); cream cheese (48F - Cold Holding) as per operator items not portioned or prepared today. As per operator items held out of temperature for approximately 45 minutes. Operator stored items in different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer at back- Raw chicken (not commercially packaged) stored over RTE pork dumpling. Operator stored correctly. Observed at chest freezer in kitchen- Raw chicken (not commercially packaged) over raw fish (not commercially packaged) Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Live, small flying insects found Observed in kitchen - approximately 20 small flying insects landing on boxes, refrigerator and sauce containers. Observed at sushi bar - approximately 4 small flying insects landing on handwashing sink. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at sushi bar. Operator provided item. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in kitchen. **Repeat Violation** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at sushi bar - container of fried salmon skin (81F - Hot Holding) stored at room temperature. As per operator item held out of temperature for approximately 30 minutes, operator placed item in cooler. **Corrective Action Taken**

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held for approximately 5 hours. See stop sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork thawin at room temperature on top of chest freezer in kitchen (61F) Additionally observed at sushi bar - fish eggs (47F - Cold Holding) as per operator items held out of temperature for approximately 1 hour. Item not portioned or prepared today. Operator stored in freezer for quick chill. Additionally observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale

High Priority - 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. Observed in cooler across from main grill - boiled eggs (46F - Cold Holding) as per operator item not portioned or prepared today, item held out of temperature for approximately over 6 hours. See stop sale a¿¿a¿¿ Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale. a¿¿a¿¿ Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi bar - pot of rice with time mark from 9am- item held out of temperature for approximately 5 hours. See stop sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked noodles in cooler across from grill. Operator stored correctly. **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at chest freezer near restrooms- Raw salmon (not commercially packaged) over cooked shrimp (not commercially packaged) operator stored correctly. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink not accessible due to utensils stored in sink and surrounding area. Operator cleared area. **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. Observed 3 employees on duty with no proof of food handlers training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in refrigerator in kitchen - Crispy pork with no date mark. As per operator can't determined when it was cooked. See stop sale.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white reach in freezer in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon fillets (30F) thawing at room temperature in sink at sushi bar. Operator stored in cooler for proper thawing. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment. Operator stored correctly. **Corrected On-Site**

Basic - Food stored on floor. Box of cucumbers stored directly on the floor - operator stored correctly. **Corrected On-Site**

Intermediate - - From initial inspection : 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. Poster emailed to operator **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-06-11: Observed same **Time Extended**

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. Per employee sushi rice on time at 9:30 am, employee p,aced label. **Corrected On-Site**

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm), employee emptied compartment and made new solution, chlorine 50 ppm. **Corrected On-Site**

Intermediate - No soap provided at handwash sink.sushi bar, employee provided. **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. Poster emailed to operator **Corrective Action Taken** **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Two plastic gallon in front of sink, employee removed. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Not chlorine test strips on site.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**

Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of chicken cutlets being defrosted on ambient temperature, on top of chest freezer, Employee moved to reach in cooler. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above triple sink, soiled with substantial amount of grease and dust.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2/hours. Observed Pork (90F-cooling @2:20, cooling for 4.5 hours).

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched Soiled clothes, wearing gloves, then engaged in preparing clean plate for customer. Without washed hands or changed gloves. Educated operator of proper hand washing procedures. **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork above ready to eat sauce. Operator place raw pork in the lower drawer. **Corrected On-Site**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2/hours. Observed Pork (90F-cooling @2:20, cooling for 4.5 hours).

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At sushi bar-Observed chlorine sanitizing solution bucket exceeding concentration of 200ppm. Operator made new sanitizer solution at 50ppm. **Corrected On-Site** **Repeat Violation**

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Provided operator with health educational policies.

Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar -Observed soiled container inside of the hand washing. Operator removed soiled container. **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. Observed no written procedures for time as a public health control temperature. Provided operator with written procedures. **Corrective Action Taken** **Repeat Violation**

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. Two Employee at the kitchen, preparing food- hired more than 60 days ago, with employee training expiration of 2022.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados. Operator wash vegetables. **Corrected On-Site**

Basic - Floor soiled/has accumulation of debris. At sodas room - observed floor soiled.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking soda in food preparation area.

Basic - Bowl or other container with no handle used to dispense food. Observed a raw rice container with a plastic cup to dispense rice, without handle. Operator removed. **Corrected On-Site**

Employee Health Policies Present

Certified Food Manager Identification

Proper Eating, Tasting, Drinking, or Tobacco Use

Hands Clean and Properly Washed

Wiping Cloths Properly Used and Stored

Approved Thawing Methods Used

Required Records Available; Shellstock Tags/Labels