BANZAI, SUSHI & THAI RESTAURANT Inspection – August 26, 2024

High Priority 1

#10High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. snapper 47F, escolar 45F **Repeat Violation**

Repeat Violation

Intermediate 2

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled.

#12Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Spoon and cup in hand sink in sushi area **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic14-71-4

Basic – Duct tape used to repair nonfood-contact surface. Cooler doors on cook line in kitchen

#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ice cream in sushi freezer for personal use.

#3Basic14-11-5

Basic – Equipment in poor repair. Coolers in sushi bar not working, used for storage **Repeat Violation**

Repeat Violation

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front of cooler door in sushi bar has old sauce spilled on it.

#5Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Single serve to go containers in sushi bar not inverted. **Corrected On-Site**

Corrected On-Site

#6Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature. **Corrected On-Site**

Corrected On-Site

#7Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In reach in refrigerator in kitchen

#8Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. In kitchen

#9Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Corrected On-Site

Florida Food Watch