THAI THAI SUSHI BOWL Inspection – February 29, 2024

High Priority 1

#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. Dishwasher (Chlorine 0ppm). Operator replaced the empty sanitizer container, dishwasher chlorine sanitizer 50ppm. **Corrected On-Site**

Corrected On-Site

Intermediate 3

#6Intermediate01D-02-4

Intermediate – Failure to maintain freezing records on nonexempt fish for 90 days. Operated unable to provide parasite destruction for non exempt fish for last 90 days.

#7Intermediate53A-01-7

Intermediate – Manager or person in charge lacking proof of food manager certification. Manager Derrik Sonethavilay not in possession of food safety manager certification.

#8Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There are no chlorine chemical test strips for the dishwasher or triple sink.

Basic 4

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute in the ice machine.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. There is a plastic to go container inside the sushi rice container. Operator removed the to go container.

#3Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 104F standing water on a stool on the cook line.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Repeat Violation**

Repeat Violation

Florida Food Watch