S.E.A ASIAN BISTRO SUNNY ISLES BEACH

Violations (16)

• 12A-16-4Critical

  Employee began working with food and utensils after entering kitchen from outside without first washing hands.

  High Priority - Employee began working with food and utensils after entering kitchen from outside without first washing hands.

  High Priority

• 08A-05-6Critical

  08A-05-6

  High Priority - Observed Raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.

  High Priority

• 03A-03-5Critical

  03A-03-5

  High Priority - Observed Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs were located on prep table next to stove with an ambient temperature of 78°F. Per chef eggs had only been out for less than an hour. Chef moved to nearby reach in cooler. **Corrective Action Taken**

  High Priority

• 41-10-4Critical

  41-10-4

  High Priority - Observed cleaning chemicals stored over avocados in kitchen area.

  High Priority

• 03B-01-6Critical

  03B-01-6

  High Priority - Observed sushi rice hot holding at 81°F. Rice was located in rice cooker in sushi station. Per manager sushi rice in kept on time but, no time marking located on rice to indicate that.

  High Priority

• 24-01-4

  Presetting of unwrapped silverware and/or tableware outdoors.

  Basic - Presetting of unwrapped silverware and/or tableware outdoors.

  Basic

• 31A-09-4

  Handwash sink in kitchen area not accessible for employee use at all times due to sanitizer bucket stored inside.

  Intermediate - Handwash sink in kitchen area not accessible for employee use at all times due to sanitizer bucket stored inside.

  Intermediate

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in sushi area.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and in sushi area.

  Intermediate

• 05-08-4

  No probe thermometer provided to measure temperature of food products.

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

  Intermediate

• 31B-03-4

  No soap provided at handwash sink and in sushi area.

  Intermediate - No soap provided at handwash sink and in sushi area.

  Intermediate

• 14-01-5

  Bowl with no handle used to dispense dry rice and 2 oz cup used to dispense seasonings.

  Basic - Bowl with no handle used to dispense dry rice and 2 oz cup used to dispense seasonings.

  Basic

• 03F-10-5

  03F-10-5

  Intermediate - Observed sushi rice hot holding at 81°F. Rice was located in rice cooker in sushi station. Per manager sushi rice in kept on time no written procedures available for use of time as a public health control to hold time/temperature control for safety food.

  Intermediate

• 14-05-4

  Cardboard used to line food-contact shelves.

  Basic - Cardboard used to line food-contact shelves.

  Basic

• 14-69-4

  Ice buildup in reach-in freezer.

  Basic - Ice buildup in reach-in freezer.

  Basic

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic

• 08B-38-4

  08B-38-4

  Basic - Observed various foods stored on floor in walk in cooler and cases of avocado stored on floor on prep table in kitchen area.

  Basic