84 THAI FOOD RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 12/01/2024.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef, not commercially packaged, stored above raw fish, commercially packaged, inside reach in freezer next to walk in cooler. Operator properly stored. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by cup racks. Operator moved. Corrected On-Site

Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator with test strips. Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of mold like substance inside ice machine at server station. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and reach in freezer at cook line. Operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - raw chicken (53F - Cold Holding); raw pork (53F - Cold Holding) as per operator items held out of temperature for approximately an hour. Items not portioned or prepared today. Operator placed items in reach in freezer for quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher machine. Repeat Violation Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand washing stations at front counter. Operator provided paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. As per operator no written plan for time control. Emailed operator Time control form.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front counter. Repeat Violation Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup stored on shelf above preparing table next to dishwasher. Operator discarded and stored correctly. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at front counter - Personal bag on prepping counter stored next to clean jars. Operator removed and stored properly. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear exit.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at multiples stations throughout stablishment. Operator set up sanitation buckets and stored correctly. Corrected On-Site

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. Observed no time marking on lunch items at cook line. Per operator, foods on time for approximately 2 hrs. Operator put time marking on lunch items. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for dish machine. Provided strips to operator. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine at server station.

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating, put food away, return to cook line, rinse hands, wipe hands on apron, and begin preparing food order for guests without proper handwash. Educated operator on proper hand wash procedures. Employee washed hands. Corrective Action Taken

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating lunch at cook line. Operator told employee not to eat at cook line. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ladles stored in 70°F standing water at cookline. Operator dumped water. Corrected On-Site

High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed at cook line raw shelled eggs (70F - Cold Holding) ambient air temperature. Per operator, eggs out of temperature for approximately 1.5 hrs. Operator put foods on ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-04-20: Raw shelled eggs 55°F cold holding ambient temperature. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cabbage (69F - Cold Holding); bean sprouts (68F - Cold Holding) at cook line. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5 hrs. Operator put foods on ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2023-04-20: Shredded cabbage 70°F cold holding , bean sprouts 70°F cold holding. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-04-20: Observed same. 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 reading 0ppm chlorine after priming and several attempts.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Provided operator with paperless licensing bulletin and number to call Tallahassee and renew over phone. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer, containers of raw pork above containers of cut vegetables in bottom if unit. Employee and manager moved vegetables to top shelf of unit. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On prep table by cook line bowl of raw shell eggs at ambient temperature 84F. Per manager out of cooler 3 hrs for lunch service. Eggs returned to reach in cooler to rechill. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On shelf above fliptop unit, chopped cabbage (68F - Cold Holding). Per manager cut less than 3 hours. Employee moved back to cooler to rechill. Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training certificates expired Nov. 2022.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter has mold like build up.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at room temperature next to rice cooker. Employee dumped water and replaced with new dry paddle. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink very slow to drain after extended time from washing hands. Plumber arrived during inspection to correct issue. Corrective Action Taken

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Two knives between two prep tables. Employee removed to be clean and sanitized Corrected On-Site

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

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. Observed at 0 ppm, hose not placed fully in sanitizer solution, corrected to 50 ppm Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ S Yosagrai exp 6/14/2021

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit on cookline, utensils moved to dry container Corrected On-Site