TSUNAMI SUSHI AND THAI Inspection – May 23, 2024

High Priority 5

#5High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce.raw fish stored with cucumbers in the reach in cooler

#6High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over fries in the reach in freezer

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in the reach in cooler

#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomatoes (overnight) (49F – Cold Holding)

Stop Sale

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (overnight) (49F – Cold Holding)

Intermediate 1

#10Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board

Basic 4

#1Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the sushi bar wearing a watch.

#2Basic36-73-4

Basic – Floor soiled/has accumulation of debris.in the kitchen under the cookline

#3Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelved soiled

#4Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food.box of tomatoes over salad in the reach in cooler .

Florida Food Watch