BAITONG THAI & SUSHI RESTAURANT
3915 A1A S STE 101
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 1/6/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowls being used as scoop for 2 rice containers. Operator removed bowls. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed bags of rice stored on floor in walk in cooler in kitchen that does not work. Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer, in prep area,on far wall by walk in cooler that does not work with ice buildup and the door is not closing tightly.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood system over fryers in kitchen with grease buildup.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Managers food manager certification expired 9-12-24.
Food safety inspection conducted on 1/6/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area on shelf under table, observed 7 live flying insects at onion container. Called district office, following day call back per Linda. Warning - From follow-up inspection 2024-07-17: One live flying insect observed around plastic bins in prep area. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in both flip top reach in coolers, pot stick (46F- Cold Holding); calamari (59F - Cold Holding); sprouts (64F - Cold Holding); peas (47F - Cold Holding); tofu (46F - Cold Holding). Operator stated all items placed on line 1.5 hours prior, lids open during lunch rush. At cook line, shell eggs (63F - Cold Holding); rice noodles (65F - Cold Holding); fresh garlic in oil (74F - Cold Holding). All items sitting on counters for approximately 1.5 hours. At wait station, cut lettuce (51F - Cold Holding). Salads in cooler 1.5 hours. Can drinks on top shelf blocking air flow to salads. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-17: Spring rolls 53F in overfilled container in top section of flip top cooler on cook line, rolls have been in cooler since 11:00 am. Employee took top part of rolls out of pan and put in bottom of cooler. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 7/17/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/16/2024
High Priority
8
Intermediate
3
Basic
17
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front lip of ice machine has black stains. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine has buildup.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In prep area multiple bulk containers have plastic cups as scoops. Operator removed all cups. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler and walk in cooler handles soiled.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. At wait station cardboard used to divide plastic utensils. Operator removed Corrected On-Site
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area purse stored on shelf above prep table.
- 14-11-5:Basic - Equipment in poor repair. On cook line microwave interior has black stains and pitting. In prep area chest freezers have rusting tops.
- 08B-38-4:Basic - Food stored on floor. In dry storage area multiple food items stored on floor. In unused walk in freezer multiple food items stored on floor. In walk in cooler multiple items stored on floor. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On cook line 2 tongs hanging from oven handle. Operator moved tongs. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line scoop for rice in standing water 88F. At sushi bar tweezers in standing water 71F. Operator moved from standing water. Corrected On-Site Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At wait station no ambient thermometer in both reach in cooler.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash signs missing at cook line , prep area and sushi bar. Operator put signs up during inspection. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets soiled throughout kitchen and sushi bar. At cook line hood filters have grease buildup. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. In prep area and sushi bar faucet base corroded.
- 08B-12-5:Basic - Stored food not covered. In prep area reach in freezer wontons uncovered.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line on counter wet towel not in sanitizer solution.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area on shelf under table, observed 7 live flying insects at onion container. Called district office, following day call back per Linda. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In prep area, chest freezer raw chicken in plastic wrap stored over tray of cooked chicken. Operator moved chicken. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon and tuna stored on shelf over ready to eat food, and raw chicken stored over rice noodles. Operator moved to correct levels. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cook line at bottom section of cooler, fish in rop packaging, not opened and thawed. At prep area, on lower shelf in plastic container, 4 rotted onions. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in both flip top reach in coolers, pot stick (46F- Cold Holding); calamari (59F - Cold Holding); sprouts (64F - Cold Holding); peas (47F - Cold Holding); tofu (46F - Cold Holding). Operator stated all items placed on line 1.5 hours prior, lids open during lunch rush. At cook line, shell eggs (63F - Cold Holding); rice noodles (65F - Cold Holding); fresh garlic in oil (74F - Cold Holding). All items sitting on counters for approximately 1.5 hours. At wait station, cut lettuce (51F - Cold Holding). Salads in cooler 1.5 hours. Can drinks on top shelf blocking air flow to salads. Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, rice (108F - Hot Holding). Rice sitting on counter approximately 1 hour per employee.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. In prep area on shelf, can of foam spray above reach in freezer. Operator moved can of foam spray. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No back flow preventer on faucet with hose attached.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees present at start of inspection, no certified food manager present. Certified food manager arrived during food inspection. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice, on time, written procedures not complete. Time marked on container. Repeat Violation
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates missing dates completed or name of employee.
Food safety inspection conducted on 7/16/2024 revealed 28 total violations (8 high priority, 3 intermediate, 17 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-11: Operator needs more time to make changes. **Time Extended** - From follow-up inspection 2024-05-13: Operator needs more time to complete menu changes. **Time Extended**
Food safety inspection conducted on 5/13/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/11/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. On cook line, underneath oven, approximately 2 dead roaches. At kitchen door pass thru, 1 dead roach on door frame. At make line, by kitchen pass thru window, at electrical box, approximately 5 dead roaches. Also, in back prep area, behind deep freezer, 1 dead roach. Also in reach in freezer gasket 1 dead roach. Also, in prep area, 1 dead roach on speed rack. Also at dish area, approximately 2 dead roaches. Also at sushi bar, 2 dead roaches under shelving. Warning - From follow-up inspection 2024-05-11: On shelf at counter under sushi line. Observed two dead roaches. Person in charge discarded. Admin Complaint **Corrective Action Taken**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. On cook line, inside oven on door, approximately 20 live roaches. Also on cook line, on wall behind oven, approximately 5 live roaches. Also, in back prep area behind table and deep freezer approximately 5 live roaches. Warning - From follow-up inspection 2024-05-11: At back reach in freezer, observed one live roach on cove molding tile behind freezer. At back three hinge reach in freezer, observed four live roaches in uncovered hinge. Person in charge began killing and discarding. Admin Complaint **Corrective Action Taken**
- 35A-23-4:High Priority - - From initial inspection : High Priority - Roach excrement and/or droppings present. At kitchen pass through window, near electrical wire box, accumulation of roach droppings. Also in prep area behind reach in freezer, 2 egg sacs. Warning - From follow-up inspection 2024-05-11: None observed **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-05-11: Operator needs more time to make changes. **Time Extended**
Food safety inspection conducted on 5/11/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 5/10/2024
High Priority
9
Intermediate
4
Basic
8
Total
21
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of buildup on interior of ice machine. Gaskets on interior of ice machine are soiled.
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 35A-03-4:Basic - Dead roaches on premises. On cook line, underneath oven, approximately 2 dead roaches. At kitchen door pass thru, 1 dead roach on door frame. At make line, by kitchen pass thru window, at electrical box, approximately 5 dead roaches. Also, in back prep area, behind deep freezer, 1 dead roach. Also in reach in freezer gasket 1 dead roach. Also, in prep area, 1 dead roach on speed rack. Also at dish area, approximately 2 dead roaches. Also at sushi bar, 2 dead roaches under shelving. Warning
- 36-73-4:Basic - Floors, walls, and or ceiling soiled/has accumulation of debris. Multiple walls, floors, and or ceiling in kitchen is soiled. Cove molding in kitchen in multiple area is separating from base of wall allowing insects to harbor. Walls are starting to detach and deteriorating.
- 08B-38-4:Basic - Food stored on floor. At sushi bar, Kani stored on floor. In prep area, by walk in, mirin stored on floor.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In women's restroom no handwashing sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods above oven and wok are soiled with grease. Also, at soda machine in dining area, has buildup on exterior of nozzles.
- 29-12-4:Basic - Plumbing fixture (toilet, faucet, sink) not easily cleanable. Multiple sinks in kitchen are corroded and no longer easily cleanable.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon comes in fresh, served raw and/or undercooked with no proof of parasite destruction. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw tuna stored over unwashed produce.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In prep area, in reach in freezer, raw chicken stored above raw calamari. In walk in cooler, on speed rack, raw chicken stored over raw beef.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. On cook line, inside oven on door, approximately 20 live roaches. Also on cook line, on wall behind oven, approximately 5 live roaches. Also, in back prep area behind table and deep freezer approximately 5 live roaches. Warning
- 35A-23-4:High Priority - Roach excrement and/or droppings present. At kitchen pass through window, near electrical wire box, accumulation of roach droppings. Also in prep area behind reach in freezer, 2 egg sacs. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line, in Reach in cooler, 1 pan of grouper in vacuum sealed packages completely thawed and still in reduced oxygen packaging.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, salmon (46F - Cooling); spicy tuna (46F - Cold Holding). Employee stated items were prepared at 11:30 in morning. Ambient temp of cooler is 41F. On cook line shell eggs (77F - Cold Holding); rice noodles (60F - Cold Holding); Cooked rice (83F - Cold Holding) Also, on cook line, chicken, sprouts, cabbage (47-60F - Cold Holding). Operator states items were loaded from walk in cooler in morning or prepped at 11:00AM. Operator moved all time/temperature controled for safety food to walk in cooler. Ambient temp of Reach in cooler is 41F. Warning
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. At sushi station, sushi rice marked from 11:00-3:00 and not discarded at 3:00.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The following menu items contain raw or undercooked ingredients not identified: Under sushi appetizers, sunomono Under soups and salads, krab avocado salad and seared tuna salad Under chef rolls, lobster bomb roll, volcano roll, sexiest girl roll, lobster roll, Spider-Man roll, spider wave roll Under cucumber rolls, kanisu roll Under tempura roll, playboy roll Under medium roll, California, Miami, Tokyo, futomaki, crazy, and shrimp tempura roll. Under entrees, baitong specialties, tuna drama. Under front page specials, jumping tempura. Also special board at sushi bar, daily specials not identified as raw or undercooked. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is holding items on time and has no written plan.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front line, by kitchen pass through window, unlabeled spray bottle identified as Mr clean by manager.
- 52-08-4:Intermediate - When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. In appetizer section, crab Rangoon not identified as being imitation Krab. When asked operator states all imitation krab. On menu under biatong specialties, crispy grouper identified as being served with Florida grouper. No proof of Florida grouper being served. Grouper on invoices origin is SE Asia wild caught. Operator corrected some of the menu items digitally during inspection. **Corrective Action Taken** Admin Complaint
Food safety inspection conducted on 5/10/2024 revealed 21 total violations (9 high priority, 4 intermediate, 8 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/1/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) **Corrective Action Taken** Warning - From follow-up inspection 2023-11-01: Dish machine not properly sanitizing at time of inspection. Operator stated he had changed the chlorine sanitizer since last inspection. Dish machine tested at 0ppm. Operator called pro guard during inspection Operator set up triple sink to use while they wait for dish machine to be fixed. Triple sink 100ppm. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/1/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 10/30/2023
High Priority
6
Intermediate
5
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In dry storage, plastic soufflé cup used as scoop in container of sesame seeds. In walk-in cooler, large plastic container used as scoop in spring roll sauce. Operator removed both plastic containers. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have dust buildup.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In small reach-in cooler across from cook line, fish thawed in package without packaging being cut prior to thaw. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler used as dry storage, bag of rice stored on floor. Employee moved bag of rice to shelf. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by reach-in cooler across from cook line At hand washing sink behind sushi bar Repeat Violation
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. No trash can at hand washing sink in back of kitchen by dry storage. Employee provided trash can. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in kitchen have grease buildup Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach-in cooler across from cook line, opened water bottle stored with food. Operator moved drink. Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Across from cook line, Above reach-in cooler stacks of Togo boxes not inverted. Operator inverted boxes. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of small reach-in cooler across from cook line. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink across from cook line has leaky faucet.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on counter at reach-in cooler Operator moved cloth to sanitizer bucket. Corrected On-Site
- 22-41-4: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. In dish area, Dishwasher (Chlorine 10ppm) Dish machine chlorine bucket was almost empty. Operator set up triple sink to use until they could acquire another chlorine bucket. Tested Triple Sink (Chlorine 100ppm) **Corrective Action Taken** Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in chest freezer in back of kitchen across from reach-in cooler, repackaged chicken stored over repackaged pork. Employee rearranged freezer during inspection. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler across from cook line, scallops (46F - Cold Holding) Employee stated scallops had been in cooler overnight. Operator voluntarily discarded scallops. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler across from cook line, raw chicken (45F - Cold Holding); raw shrimp (50F - Cold Holding); raw beef (48F - Cold Holding) Operator stated chicken, beef, shrimp had been in cooler for 1.45 hours. Operator put items in reach-in freezer. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep counter next to dish machine, miso soup (130F - Hot Holding) Operator stated miso had been on counter for 1 hour and proceeded to reheat. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on mop sink faucet with hose attached. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At soda station, mold-like substance on soda nozzles. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At hand washing sink by reach-in cooler across from cook line, sponge in sink. Operator removed sponge. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit on site.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by reach-in cooler across from cook line At hand washing sink in back of kitchen near dry storage Operator changed both paper towels. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employee has sushi rice kept on time but no written documentation. Provided written form during inspection.
Food safety inspection conducted on 10/30/2023 revealed 23 total violations (6 high priority, 5 intermediate, 12 basic).