URBAN THAI AND SUSHI

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed on cook line, raw shell eggs on shelf above cooked rice. Operator relocated to bottom shelf. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed two (2) rice cookers with last nights rice (12 hours) held at 89°F. Operator discarded. **Corrective Action Taken** **Warning**

High Priority

Wiping cloth sanitizing solution stored on the floor.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed buckets stored directly on the floor. Operator corrected with double buckets. **Corrected On-Site** **Warning**

Basic

Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Pat, more than 30 days, no CFM.

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Pat, more than 30 days, no CFM. **Warning**

Intermediate

No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty, Pat, no CFM. 6 employees present.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager on duty, Pat, no CFM. 6 employees present. **Warning**

Intermediate

No probe thermometer provided to measure temperature of food products.

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

Intermediate

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.

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. Observed sushi chef take both minced salmon and white fish from freezer and place in cooler without removing from reduced oxygen packaging. Instructed Manager Pat and all line cooks to follow instructions clearly labeled on packaging to remove from package immediately. **Corrective Action Taken** **Repeat Violation** **Warning**

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items, prepared 25-36 hours prior, no date marks. Observed multiple items rice, Krab salad, diced vegetables, kimchi sauce, etc. operator added dates to all. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate

Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed zero (0)0 ppm chlorine in buckets. Operator corrected to 100 ppm chlorine. **Corrected On-Site** **Warning**

Basic