Bangkok In Downtown, 217 Orange Ave, Fort Pierce, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Cutting board has cut marks and is no longer cleanable. Long board on cook line and on prep table. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils/ wait station.
- Basic - Floors not maintained smooth and durable/ tile are missing exposing bare concrete in sushi prep area.
- Basic - Grease accumulated on kitchen floor/ around fryer and stove top.
- Basic - Grease accumulated under cooking equipment in prep area in second store room under cooking oil container.
- Basic - Habichi room need deep detail before using, remodeling at this time, facility has become a catch all.
- Basic - Hood soiled heavily with accumulated grease.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. On cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses in sushi prep area. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Over cook line
- High Priority - Potentially hazardous (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. Facility not open yet sushi chef stats it was made as morning prep.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On white bulk container, sugar and tempura **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. On prep table on cook line.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink/ bucket
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No soap provided at handwash sink in sushi prep area.
|
10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice bins **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. The outside of several containers and pieces of equipment are heavily soiled. Operator bought facility as is with equipment and is in the process of replacing/restoring equipment
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Corrected On-Site**
- Basic - Hand wash sink in disrepair
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature: salmon and in standing water: shrimp **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Sushi line cooks **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in back of kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back of kitchen **Corrected On-Site**
|
4/22/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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