CAPTAIN HOOK’S SUSHI /PHO/THAI Inspection – December 8, 2023

High Priority 2

#5High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly set up 3 compartment sink. **Corrective Action Taken**

Corrective Action Taken

#6High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

Intermediate 3

#7Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.

#8Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as Public Health Control Paperwork for Sushi Rice, Eggs and Sprouts to owner. **Corrective Action Taken**

Corrective Action Taken

#9Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 4

#1Basic14-11-5

Basic – Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.

#2Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses.

#3Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board.

#4Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.

Florida Food Watch