- No Violations Were Observed
|
10/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored on floor. Buckets of sauce. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Raw whole shell eggs and raw beef stored above unwashed produce in the walk in cooler. **Warning**
- Basic - Walk-in cooler shelves heavily soiled with encrusted food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name.soy sauce containers used to store corn starch,flour etc. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Sushi rice made at 10 am. Sushi chef discarded. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice and rice noodle. Found **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2-1-08 **Warning**
|
08/07/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- Basic - Food stored on floor./ bottle of sauce in kitchen area
- Basic - In-use tongs stored on equipment door handle between uses./ cook line **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Moderate Accumulation of debris on exterior of warewashing machine.
- Basic - Spray bottle containing a food product not labeled./ sauce/ corn starch mixture **Corrected On-Site**
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ cook line
- High Priority - Corn starch container stored in ice on the side of rice noodles in bucket- re- educated **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods./ raw shrimp behind broccoli which is ready to eat cooks line cooker **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
|
5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
|
3/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/ raw chicken in a gray bucket and other product under shelving **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ re- educated **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation.sushi chef **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ rice scoop 88 degrees f **Warning**
- Basic - Moderate Soiled reach-in cooler gaskets./ salad reach in **Warning**
- Basic - Nonfood-grade paper towels used in direct contact with food./ spinach leaf stored on paper towel in reach in cooler **Corrected On-Site** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
- Basic - Uncovered food stored near sink exposed to splash./ rice noodles soaking under 3 compartment sink also on floor **Warning**
- High Priority - Container of medicine improperly stored./ peptones bismol with cookies/ candy in front line sushi area **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ spinach **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ rice noodles, oyster, soy butter sauce 60 degrees f on cooks line recommended rapid chill operator took corrective action **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing./ sushi line as storage shelf **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ rice re- educated **Repeat Violation** **Warning**
|
1/6/2014 | Routine - Food | Warning Issued |
- Basic - 4-603.15(A) old labels on clean containers
- Basic - Cardboard used to line nonfood-contact shelves. / box for pan shelf
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. **Repeat Violation**
- Basic - Food stored on floor./ dry storage area **Repeat Violation**
- Basic - Open dumpster lid. **Repeat Violation**
- Basic - Reuse of single-use number 10 cans./ for product in reach in cooler **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine./ server area
- Intermediate - No soap provided at handwash sink./ sushi are **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling./ observed cooked rice covered tightly while cooling in the walk in cooler re- educated **Corrected On-Site**
- Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment./ home use bug spray in the establishment- no evidence of any activity
|
7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./ bracelets
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting./ plastic containers
- Basic - Food stored on floor.walk in cooler **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit./ water at 124 degrees f
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Stored food not covered in chest freezer./ dry storage area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas through the kitchen and sushi area **Repeat Violation**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ on fruit and condiments added to dishes **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ batter on cooks line will discard at 3:30 pm
- High Priority - Potentially hazardous (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.will discard batter at 3:30 pm
- Intermediate - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food./ for sushi rice / batter educated **Corrected On-Site**
|
4/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit.stem like thermometer calibrated at 40 degrees f not able to adjust establishment didn't t have the proper tool educated the chef as to how to calibrate
- Observed employee with no hair restraint.sushi chef
- Critical - Observed food stored on floor.walk in freezer and storage area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice noodles cooks line less than 4 hrs recommended rapid chill
- Critical - Observed potentially hazardous food thawed at room temperature.raw chicken and scallops re- educated temp at 32-36 degrees f **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses.several areas through out kitchen
|
12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface./sushi reach in cooler
- Critical - Observed cooking equipment in use while hood suppression/exhaust system shut off Corrected On Site.
- Observed moderate gaskets with slimy/mold-like build-up./sushi reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked./cooked chicken and other cooked foids walk in cooler
|
8/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. walkin cooler
- Critical - Observed employee improperly washing hands. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.to clean vegetables
- Critical - Observed lightbuildup of slime in the interior of ice machine.drink ice machine
- Critical - Observed raw chicken stored over sauces in cook line make cooler. Corrected On Site. Repeat Violation.
- Observed small cleaver stored in crevices between equipment.
|
2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.container of food in hand sink. Corrected On Site.
- Observed employee with no hair restraint.sushi chef. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef 46F cooked chicken 45F cook line cooler recommend rapid chill.operator applied ice packs on food
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw chicken skewers stored over cooked pasta in WIF. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.beef stock made saturday Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bag of rice stored on floor.
- Critical - Observed baggies of raw shrimp stored over baggies of green beans in RIF. Corrected On Site.
- Critical - Observed coil cleaner stored above yellow onions in storage area. Corrected On Site. Repeat Violation.
- Observed personal care item stored with food.sushi bar Repeat Violation.
- Critical - Observed toaster ovem]n heavily encrusted with grease and/or soil deposits.
|
5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/16/2011 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided on sushi menu parasite destruction documented.
- Critical. cooked rice stored next to hand wash sink not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Observed case of cocnut milk stored on floor. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed employee with no hair restraint.sushi chef Repeat Violation.
- Clean wiping cloth not properly stored.using as a liner for clean glasses on server cart
- Observed moderate residue build-up on top of dishmachine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times.bowl of rice in handsink
- Observed cell phone stored with clean utincils on cook line.
- Critical. Observed toxic item stored by food. Corrected On Site.
|
12/16/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Soup in walkin cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice. Corrected On Site.
- Critical. Stem type thermometer not within the intended measuring range of use.for cold holding.the thermometer found starts at 50.need one that starts with 0.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoons
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint.
- Observed utensils stored in crevices between equipment.knives. Corrected On Site.
- Critical. Observed bottle of lotion stored by food. Corrected On Site.
|
7/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed frozen chicken thawing at room temperature. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.water 89F. Corrected On Site.
- Critical. Observed food employee touching vegitables with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed wooden sticks that are used to turn food in fryer.
- Clean wisks,spatula's and spoons not stored where only handles are touched
- Observed utensils stored in crevices between equipment.knives Corrected On Site.
- Critical. Handwash sink in dish washing area not accessible for employee use at all times.dishes in hand sink and chair Blocking access to hand sink. Corrected On Site. Corrected On Site. Repeat Violation.
- Critical. back door of establishment cannot be properly sealed when not in operation.2 inch gap around door
- Observed hole in wall.by icemachine at waitstaff area
- Observed personal care item storedon top of clean dishes. Corrected On Site.
- Critical. Observed container of medicine improperly stored with spices. Corrected On Site.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.abc by office in dining room
|
2/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in ice used for food. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.sushi rice. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm Corrected On Site.50 ppm
- Critical. Handwash sink not accessible for employee use at all times.kitchen Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.overr 200 ppm chlorine. Corrected On Site.50 ppm
|
9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sabai Thai Restaurant, 215 W Hibiscus Blvd, Melbourne, FL »