- Basic - Buildup of food debris/soil residue on equipment door handles.Reach in cooler at the cook line,reach in cooler in the sushi at front area. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen.Fry oil on the cook line. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Sushi area **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust.RTE nuts/cashews in cardboard box with no cover in dry storage.
- Basic - Food stored on floor.Case of cans of coconut in dry storage **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice scoop at back cook line area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Sani bucket set up. **Corrected On-Site**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Raw wooden box used under the microwave on the cook line.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.RTE Cashews in cardboard box loose. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Chicken broth at 109°Made within time frame to reheat to 165°to hold at 135° **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.Paperwork not found for sushi rice.New paperwork supplied to operator to complete. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.cooked chicken bagged and inn the reach in cooler. **Repeat Violation**
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08/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.inside area of the warewashing machine at the automatic drain
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on the cook line.
- Basic - Buildup of food debris/soil residue on equipment door handles.Throughout the kitchen area.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoops stored in card board box of unopened chop stil. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cook line prep tables. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.raw chicken,cooked chicken,raw pork all prepared two hours previous to inspection and moved to a working cooler at 37°.All product at 49°when temperature was observed **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken stored over carrots in the walk in cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.corrected on site.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Back area next to the hot water heater.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout
- Intermediate - Walk in cooler missing fan guard cover/splatter shield.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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4/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Hood filters on cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.Sushi line
- Basic - Food stored on floor.Bag of sugar in the dry storage.
- Basic - In-use tongs stored on oven door handle.Cook line
- Basic - Ripped/worn tin foil used as food-contact shelf cover.cook line
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over fish.
- High Priority - Vacuum breaker missing at mop sink faucet.Hose attached to faucet.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.walk in cooler
- Intermediate - Employee rinsed utensil in handwash sink.Ice scoops in hand wash sing **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.cook line sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauces in the walk in cooler
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about The Lemon Grass Sushi Thai Tapas Inc, 310 Central Ave, St. Petersburg, FL »