THAI THAI VILLAGE

Basic - Bowl or other container with no handle used to dispense food. Manager removed and discarded the cups with no handle Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed wet wiping cloth Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler and 2 door reach in cooler at bar area raw product over RTE foods. Operator place empty properly place raw product under RTE items in both coolers Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In dry rice. Operator remove container Corrected On-Site

Basic - Food stored on floor. Obviously unopened cooking oil stored on directly on the floor. Manager place it on dry rack on the lower level. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer

High Priority - Toxic substance/chemical improperly stored. Observed by 3 compartment sink sanitize bucket stored directly on the floor. Operator Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in dish area has food containers stored in the sink

Intermediate - Observed cutting boards on cook line is soiled

Basic - Equipment in poor repair. Walk in freezer door not fully closing with tight fit Repeat Violation

Basic - Food stored on floor. Observed by 3 compartment sink 2 gallons of cooking oil stored directly on the floor. Operator Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer making it hard to close walk in freezer door

Basic - Ice machine in kitchen interior is soiled with black like substance

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cellphones store above make station flip top

Basic - Equipment in poor repair. Walk in freezer door not fully closings Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on stored tables between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle on cookline containing clear liquid (vinegar and sugar ) not labeled Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher go from handling soiled dishes returned from dining room, then move to the clean side of dish aching and touch handles of unit and clean dish rack without removing soiled gloves and hand washing, thru an interpreter (Spanish) she was re-educated and corrected action was taken Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep area. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at back prep area blocked by plastic wrap box, hand wash sink at the dish washing station blocked by plastic boxes, both corrected Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee in kitchen not given employee agreement, working on site over 7 days, operator printed agreement and had it signed while inspection was taken place. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin soiled interior wall and corner of deflector. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Multiple bulk dry food bins with quart bowls without handles used as scoops Corrected On-Site

Basic - Equipment in poor repair. Walk in freezer door not fully closing. Repeat Violation

Basic - Food stored on floor. 5 gallon tub of sauce stored on floor Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs and spider stored on handles of cooking equipment on cooks line

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at sushi station, sign added by operator. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep and food stored tables soiled /rusty.

Basic - Single-service articles not stored inverted or protected from contamination. Unwrapped toothpicks not in dispenser unit, open in cup on bar.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on stored tables between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line with mixture of sugar and vinegar not labeled.

High Priority - Container of medicine improperly stored. Pill bottle stored over make table on cooks line.

High Priority - Pesticide-emitting strip present in food prep area. Yellow pest omitting strips open in location while employees present. Need to be removed while people in building. Repeat Violation

High Priority - 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. Rehydrated noodles pulled at 1030 today, not time marked, corrected

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Monkey brain on dinner menu not marked as raw item, corrected by manager while inspection was taking place Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee agreement not being utilized by operator for new employees recently hired within last 3 weeks,currently without food safety training. Resent by inspector to GEneral .manager.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared on site and repackaged cooked rice, not date marked in reach in cooler unit. Cooked whole shell eggs not dated, both corrected.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at cooks line Repeat Violation

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. 2# bowl with handle in sauce. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the sushi bar, employee beverage on counter of the prep line, corrected

Basic - Equipment in poor repair. Walk in freezer door not closing fully, large build up of ice in unit

Basic - Food stored in undrained ice. Ice machine at the sushi station, food and beverage items stored in ice, no sigh stating non consumable product, corrected , sign added. Corrected On-Site

Basic - Food stored on floor. Bulk bins stored directly on floor. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk tempura batter, handle touching dry product, corrected Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad station reach in cooler unit with out ambient air thermometer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels used on sushi line not placed in sanit solution between uses, item added to time plan Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Test strip didn't turn black, operator worked on machine and retested at >160F Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. In dry storage over food product Corrected On-Site Repeat Violation

High Priority - 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. See stop sale. Bean sprouts on cookline

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 n half not dated opened yesterday Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by triple sink Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink by entrance to sushi bar

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dish machine

Basic - Accumulation of black- like substance in the interior of the ice machine

Basic - Bowl or other container with no handle used to dispense food. Used to scoop sauces Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Both employees behind sushi bar

Basic - Food stored in a location that is exposed to splash/dust. Rice cooking next to hand sink

Basic - Food stored on floor. Oil stored on floor Walk in freezer multiple items on floor Bottle waters on floor in storage area

Basic - Ice buildup in walk in cooler

Basic - In-use tongs stored on equipment door handle between uses. Fryer handle

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand sink Repeat Violation

Basic - Stored food not covered. Rice in dry storage

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing tuna at room temperature Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to prep table at entrance of kitchen Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Delinquent license, automatic AC as of June 1, 2022. Repeat Violation Admin Complaint

High Priority - Pesticide-emitting strip present in food prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Dump sink purposes in kitchen

Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee beverage stored over clean dishes on rack.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hang on shelving with cleaned clients dishes. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Lid to bulk corn starch broken ,duct tape in place on lid. Rusted shelving. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at dishwashing and prep stations, no sign.

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

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Pesticide-emitting strip present in food prep area. On front counter wall above cut lemons

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in cooks line hand wash sink Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster cooked 2 days ago not date marked

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored over can goods Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Panko Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water reading 105°. Chef had not turned on stove top. now at 138° Corrected On-Site

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

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

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over shredded carrots Repeat Violation

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

Basic - Working containers of food removed from original container not identified by common name. Spices on cooks line

High Priority - Pesticide-emitting strip present in food prep area. Yellow interior pest strips in sushi station and dry food storage area, need to be removed when people are present in building. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Personal raw beef steak stored in reach in cooler unit, top shelf, over ready to eat food items, corrected. Repeat Violation

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. Opened previous day half n half not date marked, corrected Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observe dishwasher wash hands with spray nozzle of soiled dish side of dishwashing area, he then washed hands in hand wash sink after removed cleaned silverware stored in sink without using soap, and used soiled wiping cloth to dry hands, reeducated dishwasher and corrected his hand washing practices. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Front wait station area, used for other purposes, old food in drain, in prep area, pot stored in hand wash sink, both corrected Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Ms. Yeah YI good Chen person in change, no manager certificate on site for her, currently 8 employees on site without a manager.

Intermediate - No soap provided at handwash sink. Front counter wait station, corrected Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1# bowls without handles used as scoops in bulk non tcs food items, removed Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Fees are current bier expired license is only one posted.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw beef, opened beverages stored in reach in cooler and walk in freezer units, not separated from client items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse store in dry stock room on top shelf above dry food items, corrected Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Behind equipment, ice machine in sushi line and on cooks line floor in need of cleaning. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer, in prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket cleaned on cooks line make table.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Stored on middle wire shelf in walk in freezer, corrected / removed Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Case of to go lids on floor of back stock room.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of Unwashed kale stored over prepped ready to eat items, cooked shrimp and cucumbers in walk in cooler.