Khob Khun Thai Sushi

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler freezer/shelves have accumulation of soil residues.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Establishment has three triple sinks total, will use triple sinks to wash ware until dishwasher is repaired. Tech to attend later this week.
• Insects, rodents, pests and animals
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door closed but there is a two inch gap.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Still soiled under oven and behind coolers.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Still soiled.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Still soiled.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat sprouts and noodles in reach in cooler. Operator moved.
  • High priority: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken in same container thawing in reach in cooler. Educated operator, he moved them to separate containers.
• In-use utensils properly stored
  • Basic: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Meat mallet stored between make tables on cook line, moved to wash.
  • Basic: In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table hood and second make table hood, moved to wash.
• Dishwashing facilities and test kits
  • Basic: Accumulation of debris on exterior of warewashing machine. Top of dish machine soiled with food debris.
• Wiping cloths and linens
  • Basic: Soiled dry wiping cloth in use. Three dirty white to brown wiping cloths in use at woks. Operator placed in sanitizer bucket.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler freezer/shelves have accumulation of soil residues. Two door reach in freezer labeled 1&2 bottom shelf soiled with food debris.
  • 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. Tested twice at 0 ppm.
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Two knives at sushi bar washed and moved to service. Educated employee that they must be washed, rinsed, and sanitized.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Two door reach in freezer right door gasket soiled with mold like substance. Shelf unit at fryers, shelving lined with dirty soiled aluminum foil.
• Plumbing and backflow prevention
  • Basic: Drain cover(s) missing. Mop sink drain cover missing.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Kitchen hand wash sink.
  • Intermediate: No soap provided at handwash sink. Kitchen hand wash sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found seven small flying insects near kitchen triple sink when the trash was moved.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed twenty one rodent droppings under sushi bar. Observed three rodent droppings in corner of sushi bar at triple sink and wall. Observed two rodent droppings between wall and reach in cooler under sushi bar. Observed twenty five rodent droppings behind shelf in corner near sushi bar. Observed sixteen rodent droppings behind shelves and coolers in side storage room. Observed four rodent droppings under shelf and near hand sink in kitchen. Observed four rodent droppings near back door behind shelf. All numbers observed without moving equipment.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach under sushi bar, went under two by four framing.
  • Basic: Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door pinned open with a chair.
• Floors, walls, ceilings and ventilation
  • Basic: Floor not cleaned when the least amount of food is exposed. Floor under woks, soiled with grease and black burned debris.
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Wall behind reach in cooler near woks soiled with grease.
  • Basic: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen soiled with dust and debris.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above plates at sushi bar. Educated employee moved to pocket.
• Manager certification and employee training
  • Intermediate: Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sandra expired 6-6-26. Luksika cannot find her food handler training.