ROYAL THAI CUISINE

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Employee washed hands with no soap. Employee washed his hands for 3 seconds.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Eggs stored oven cooked food inside the reach in cooler back area. Manager separated eggs and stored the correctly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Stored food not covered, inside the reach open freezer.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Original cook line area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.

Intermediate - Soap bottle containing toxic substance not labeled at employee hand sink on the cook line.

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

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. Tuna.

Basic - Working containers of food removed from original container not identified by common name. Cook line Repeat Violation

Basic - Both Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on the cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Back prep area.

Basic - Working containers of food removed from original container not identified by common name. Season and topping not identified by common name.

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. Employee change the sanitizer,recheck dish machine 50 ppm. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups being stacked on on the front line not properly air dried.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

Basic - Employee eating in a food preparation or other restricted area. Cook line.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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.

Basic - Food stored on floor. Observed cooking oil on kitchen floor. Manager removed items from the kitchen floor and stored items correctly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Standup reach in cooler on cook line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

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. Observed dish machine been removed and placed in new prep area and added three compartment sink, and refrigeration. Observed violation has been addressed on previous callback inspection.

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Manager labeled sugar container. Corrected On-Site