THAI BASIL RESTAURANT

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager using phone, then put on gloves to handle food.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Vacuum sealed salmon and snapper thawed in bags. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Half and half 51F, per operator in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 51F, per operator in cooler overnight. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Disinfectant on prep table by rice cookers. Disinfectant, windex and floor cleaner on top of tamarind concentrate, and next to lemon juice.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half.

Intermediate - No soap provided at handwash sink. Men's restroom.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No handle scoop in the black sesame seeds in the dry storage area, and no handle in the scoop in the rice noodles in the cooking line.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in prep area.

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. Vacuum sealed salmon and snapper thawed in bags. See stop sale.

Basic - Condensation or other drainage not disposed of according to law. Condensation from walk in cooler draining directly on the ground.

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Equipment stored and air drying in the outside back area. Repeat Violation Warning

Basic - Exterior back door that opens to the outside has gaps around edges.

Basic - Food stored on floor. Dutch sauce on the floor in dry storage area.

Basic - In-use ice scoop stored on soiled surface between uses. Server station.

Basic - Multiple carbon dioxide tanks not adequately secured throughout the establishment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of mold-like substances on the shelves in walk in cooler. Accumulation of mold-like substance and debris In gaskets in reach coolers and chest freezers in dry storage area. Unused reach in chest cooler in bar area with debris and mold like substance in the bottom. Buildup and mold like substance in ice scoop holder in the server station.

Basic - Objectionable odors in cooking line and outside area close to the Walk In Cooler.

Basic - Reach-in cooler shelves with rust that has pitted the surface in the cooking line.

Basic - Reach-in freezer interior in the prep area have accumulation of soil residues.

Basic - Reuse of single-service or single-use articles. Cardboard egg crates reused to store uncooked rangoons in chest freezer interior dry storage area.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls and floors around cove molding outside bathroom and kitchen area with the presence of grease/residue. Accumulation of debris and grease in the hood filters above the cooking line. Plant matter growing through crack on the floor next to old sushi bar.

Basic - Warewashing conducted in outdoor area. Observed employee washing bowls in mop sink outside. Warning

Basic - Working containers of food removed from original container not identified by common name. Multiple spices' containers without label in the cooking line, and multiple large storage bins in dry storage without label.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. RW chicken over raw ground beef in walk-in cooler.

High Priority - Rodent activity present as evidenced by approximately 106 rodent droppings found in the following locations: Approximately 25 on top of cases of curry pasta in dry storage, approximately 15 on floor in paper goods room, approximately 20 under old sushi bar counter, approximately 25 behind chest freezers in dry storage area, approximately 20 behind bar reach in coolers, one on chest freezer lid in dry storage. Warning

Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Pots, pans, and containers stored outside back door. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Large gap at bottom of front double doors and gaps at bottom of both back doors to dining area. Outer openings not protected with self-closing doors. Back door near bathrooms not self closing.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Dry rice scoop handle in product in rice bin.

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended - From follow-up inspection 2024-08-27: No plan review submitted at this time. Time Extended - From follow-up inspection 2024-10-25: Operator has not submitted plans. Gave operator link to plan review. Time Extended - From follow-up inspection 2024-12-26: Operator confused over what to submit. Discussed plan review application with operator and provided link to online and printable applications. Time Extended - From follow-up inspection 2025-01-30: District office verified a plan review has been opened, not yet approved. Time Extended - From follow-up inspection 2025-03-03: Spoke with Duke Ivers in plan review. Plans were submitted but deficiencies remain. Discussed locations and materials. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended - From follow-up inspection 2024-08-27: No plan review submitted at this time. Time Extended - From follow-up inspection 2024-10-25: Operator has not submitted plans. Gave operator link to plan review. Time Extended - From follow-up inspection 2024-12-26: Operator confused over what to submit. Discussed plan review application with operator and provided link to online and printable applications. Time Extended - From follow-up inspection 2025-01-30: District office verified a plan review has been opened, not yet approved. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended - From follow-up inspection 2024-08-27: No plan review submitted at this time. Time Extended - From follow-up inspection 2024-10-25: Operator has not submitted plans. Gave operator link to plan review. Time Extended - From follow-up inspection 2024-12-26: Operator confused over what to submit. Discussed plan review application with operator and provided link to online and printable applications. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended - From follow-up inspection 2024-08-27: No plan review submitted at this time. Time Extended - From follow-up inspection 2024-10-25: Operator has not submitted plans. Gave operator link to plan review. Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands. Warning - From follow-up inspection 2024-08-27: No employees observed working at time of callback Time Extended - From follow-up inspection 2024-08-27: No employees observed working at time of callback. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended - From follow-up inspection 2024-08-27: No plan review submitted at this time. Time Extended

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. Dish machine tested at 0ppm. No dish machine sanitizer available at restaurant. Repeat Violation Warning - From follow-up inspection 2024-08-27: Establishment has not obtained chemicals for dish machine. Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands. Warning - From follow-up inspection 2024-08-27: No employees observed working at time of callback Time Extended

Intermediate - - From initial inspection : Intermediate - Dish machine out of detergent. No dish machine detergent available at establishment. Warning - From follow-up inspection 2024-08-27: Establishment has not obtained any dish machine chemicals. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning - From follow-up inspection 2024-08-27: Establishment has not submitted plans. Time Extended

Intermediate - - From initial inspection : Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. No three compartment sink in kitchen dish area, three compartment sink at bar not large enough to accommodate largest pots and cutting boards. Warning - From follow-up inspection 2024-08-27: Dish machine not properly washing/sanitizing dishes, three compartment sink too small to accommodate large pots, pans, and cutting boards. Time Extended

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. Dish machine tested at 0ppm. No dish machine sanitizer available at restaurant. Repeat Violation Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook scrub cutting board in dish area, then return to cook line, put on gloves and begin handling clean pans. Observed employe handle cell phone, put on gloves and begin making pork salad. Observed employee return to kitchen from outside, rinse hands and put on gloves to work with pans and rice noodles. Discussed with manager, employees stopped working and washed hands. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee scrub and rinse cutting board and then hang with clean dishes, no sanitizer step. Cutting board returned to dish area for proper washing/sanitizing. Corrective Action Taken

Intermediate - Dish machine out of detergent. No dish machine detergent available at establishment. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Bucket of sanitizer stored in dish area hand wash sink. Bucket removed at time of inspection. Bar hand wash sink used as dump sink as evident by ice and straws in sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dish area. Restocked at time of inspection. Corrected On-Site

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Previous plan review showing three compartment sink next to dish machine. Observed only a 1 compartment prep sink next to dish machine. Outside walk-in cooler and side server station by bar not on plans. Warning

Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. No three compartment sink in kitchen dish area, three compartment sink at bar not large enough to accommodate largest pots and cutting boards. Warning

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots stored outside back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board in fry/plate station. Drink removed at time of inspection. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. In dish area.

Basic - Grease buildup on wooden ramp from prep area to kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of wok station reach in cooler soiled. Flour/grease build up on exterior of flour drawers by fryers. Soiled shelf above dish area. Repeat Violation

Basic - Plumbing system in disrepair. Cold water does not work at dish area hand wash sink. Hot water knob broken at bar hand wash sink.

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. Tested at 0ppm. Warning - From follow-up inspection 2024-02-08: Tested at 0ppm chlorine. Per manager repair man will arrive at 11:30 today. Time Extended

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 at 0ppm. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over lettuce and raw shrimp. All items rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 62F, per operator less than 4 hours. Moved to colder unit at time of inspection. Corrective Action Taken

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. 2 thermometers at establishment calibration checked in ice water, showing 40F on one, and less than 0 on the other. One thermometer discarded, one calibrated at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in server station blocked by boxes and Togo dishes. All items moved at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice noodles rehydrated on Monday, not date marked by Thursday. Employee dated at time of inspection. Corrected On-Site

Intermediate - Water turned off at kitchen hand wash sink. Operator turned water on at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At sushi bar.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of front door. Outer openings not protected with self-closing doors. Back door by bathrooms. Screening on fan to outside by dish pit not 16mesh. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle on rice warmer.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Non-exempt fish may not be served raw or undercooked. Unable to provide proof of parasite destruction for salmon, escolar, and yellowtail. Warning

High Priority - Rodent activity present as evidenced by a total of 77 rodent droppings found in the following locations: 12 droppings under hand wash sink in server station, 4 droppings on window sill in server station, 8 droppings on chairs in storage room behind sushi bar, 1 dropping on shelf in storage room behind sushi bar, 8 droppings behind small chest freezer in kitchen, 4 droppings beside large chest freezer in kitchen, approximately 40 droppings behind bar coolers and shelves. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in kitchen handwash sink. Moved at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Restocked at time of inspection. Corrected On-Site Repeat Violation

Basic - Bug zapper installed over Togo boxes in kitchen expo area.

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Observed pots and bowls outside back door.

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. Observed raw snapper in vacuum sealed bag with label indicating it is to be removed before thawing.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under back door to kitchen, gap at bottom of back door by bathroom. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on walk-in cooler shelves. Dust or mold like substance on walk-in cooler fan guard. Repeat Violation

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. Machine tested at 0ppm.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee returned from outside, began to work, no had wash. Manager disused with employee, employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu in walk-in cooler. Employee moved chicken to bottom shelf at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coconut peanut sauce 54F, less than 4 hours, operator will use Time as a Public Health Control to hold sauce. Added to plan and marked at time of inspection. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee in kitchen wash hands in dish sink.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink by three compartment sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi items with raw animal food not marked. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Eggs, rice noodles, and sushi rice held using time, no written plan. Provided Time as a Public Health Control form to operator. Filled out at time of inspection. Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce on walk-in floor. Manager put on shelf at time of inspection. Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Mortor not made of smooth material. Wooden pestle worn, wood not smooth.