HOSHI AND SUSHI THAI CUISINE

Violations (13)

• 12A-18-4CriticalCorrected on site

  Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands with bar towel before putting on new gloves. Reviewed with employee to always use paper towels. Employee began using paper towel at next hand wash.

  High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands with bar towel before putting on new gloves. Reviewed with employee to always use paper towels. Employee began using paper towel at next hand wash. **Corrected On-Site**

  High Priority

• 14-86-1Critical

  Non-food grade paper/paper towel used as liner for food container. Multiple containers of prepared raw vegetables layered with standard paper towels. Discussed with employees to remove when possible.

  High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple containers of prepared raw vegetables layered with standard paper towels. Discussed with employees to remove when possible.

  High Priority

• 01B-02-5Critical

  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 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight.

  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 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight.

  High Priority

• 29-34-4Critical

  Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded bibb with attached hose under kitchen hand sink by back door.

  High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing on threaded bibb with attached hose under kitchen hand sink by back door.

  High Priority

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, containers of cooked rice (46-48F - Cooling). Per employee prepared night before and in cooler overnight. See stop sale.

  High Priority

• 35B-02-4Corrected on site

  Insect control device installed over food preparation area. Control device on top of microwave at sushi bar. Employee removed device.

  Basic - Insect control device installed over food preparation area. Control device on top of microwave at sushi bar. Employee removed device. **Corrected On-Site**

  Basic

• 08B-12-5

  Stored food not covered. Bulk rice container under hall prep table missing lid.

  Basic - Stored food not covered. Bulk rice container under hall prep table missing lid.

  Basic

• 13-07-4

  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food items.

  Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while prepping food items.

  Basic

• 53A-05-6

  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/ CFM Ievgen Smyrnov 5-10-2021 Person in Charge Jay Pinas

  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/ CFM Ievgen Smyrnov 5-10-2021 Person in Charge Jay Pinas

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup on baffle in ice machine.

  Basic

• 36-36-4

  Ceiling tile missing. Above ice machine.

  Basic - Ceiling tile missing. Above ice machine.

  Basic

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed.

  Basic

• 08B-38-4Repeat

  Food stored on floor. Plastic water bottle case on floor by ice machine.

  Basic - Food stored on floor. Plastic water bottle case on floor by ice machine. **Repeat Violation**

  Basic