Lanna Thai And Sushi

Basic – Accumulation of debris on exterior of warewashing machine. Warning

Basic – Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin Warning

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas

Porous acoustic tiles over kitchen Warning

Basic – Cutting board has cut marks and is no longer cleanable. Warning

Basic – Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine not properly dispensing sanitizer, operator set up triple sink chlorine 50ppm Corrective Action Taken Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

On prep table in kitchen, removed Corrected On-Site Warning

Basic – Equipment and utensils not properly air-dried – wet nesting. Plastic containers on storage shelves

Staff observed drying equipment after removing from dish machine Warning

Basic – Equipment in poor repair

Torn cooler gaskets Warning

Basic – Food stored on floor

Soy sauce buckets and containers of noodles on floor of walk-in cooler Warning

Basic – In-use tongs stored on equipment door handle between uses. Oven door handles on line Warning

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour Warning

Basic – Old labels stuck to food containers after cleaning

Plastic containers on storage shelves Warning

Basic – Soiled dry wiping cloth in use

On oven door handles Warning

Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools on dry storage shelves with food Warning

Basic – Stored food not covered

Stuffed pastry in walk in freezer not covered Warning

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cooked food in walk-in cooler Warning

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi bar 0ppm, corrected 50ppm Warning

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Employee on cook line touched raw beef and shrimp with bare hands then touched vegetables without washing hands, discussed proper procedures with staff Warning

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothing with bare hands then continued to handle food without washing hands Warning

High Priority – 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. Sushi rice at bar, time added Corrected On-Site Warning

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

Cutting boards stained Warning

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate provided (expired) Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk-in cooler without dates, all prepared less than 7days Warning