- Basic - Food stored in undrained ice. Cooked chicken **Corrected On-Site**
- Basic - Hood soiled with accumulated grease. **Repeat Violation**
- Basic - Large amount of unused equipment/supplies present. Approx 5 pieces of equipment outside back door
- Basic - Single-service articles improperly stored. On floor, dry storeroom
- Basic - Soil residue build-up on nonfood-contact surface. Top of dishmachine Area cleaned during inspection **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked foodraw shell eggs above sauce , cook line Corrective action taken: item moved to correct location **Corrected On-Site**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. On shelf next to whole avocados **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fresh garlic in oil on cook line 10 minutes, 87° Corrective action taken: placed into ice bath , recheck 20 minutes 57°
- Intermediate - Spray bottle containing toxic substance not labeled.
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10/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/13/2014 | Complaint Full | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs above heads of cabbage, walk in cooler, **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Stock pot of cooked rice left on prep table overnight Stop sale, discarded **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Covered stock pot containing cooked rice left on prep table overnight 86°, stop sale, discarded **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has 60 days to obtain and train staff **Warning**
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5/7/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic deli cup inside bulk sugar bin, replaced with measuring cup **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not holding foods 41° or less. Potentially hazardous foods placed in ice bath , multiple coolers in kitchen working properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu , raw chicken , walk in cooler (43°, 45° , respectively). Products placed into ice bath Check 41° **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Upright freezer , storage room
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Linen napkins in kitchen
- Basic - Drain cover(s) missing. Under sink near dish machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen.
- Basic - Food storage container/container lid cracked or broken. container holding sugar at prep station on cooks line.
- Basic - Grease receptacle lid open, broken, or missing. Open. **Corrected On-Site**
- Basic - Ice machine condensate drain line draining onto ground causing a sanitary nuisance. Draining to back area.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. In between sandwich make table and prep table
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Handle in bulk container in dry storage not above sugar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Too strong exceeds 200ppm. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At dish machine
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sprouts 60°F cold holding on prep line, operator put in ice bath.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 130°F advised operator on information for time as a public health control.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Old dropping 4 under three compartment sink. Operator cleaned up at time of inspection **Corrected On-Site**
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair.door to walk in cooler repaired but unsealed
- Basic - Soiled reach-in freezer gaskets.
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5/10/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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