NAN'S THAI NOODLE

Basic - Equipment in poor repair. Observed across from wok station,on make line, gasket torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed across from workstation at make line, reach in cooler with food debris on gasket. Observed employee cleaning gasket. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed togo containers on make line, not inverted upside down for protection. Observed employee inverting for proper storage. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed plastic containers on drying shelf with old labels on them. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers. Observed operator having dishwasher remove labels. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed a container with cooking utensils stored handles down. Observed operator store handles up. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer . Observed frozen raw chicken over frozen pork loin. Observed operator correcting by moving pork to proper location in freezer. 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 container of incense stored next to food products in storage area. Observed operator removing and storing in proper location. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in reach in cooler on make line with some food debris on it. Observed operator cleaning gaskets. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed some black like mold on ice shield in ice machine. Observed operator cleaning immediately. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets with food debris on them on reach in cooler doors on line in kitchen. Observed cook starting to clean Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink next to cook station on left hand side blocked. Observed operator removing cart that was blocking hand sink Corrected On-Site Repeat Violation

Intermediate - Microwave missing fan guard cover/splatter shield. Observed inside of microwave with no shield, rust and coating coming off on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area some ceiling tiles with accumulation of black dust on them.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap/ hole in back exit door in back storage room.

Basic - Single-service articles not stored inverted or protected from contamination. Observed some to go containers not inverted. Observed operator inverting them correctly.

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 under 50ppm due to the sanitizer tube in the rinse dry chemical. Operator switched to sanitizer container. Corrected On-Site

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.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cookline handwash sink blocked by cart. Operator removed the cart. Corrected On-Site Repeat Violation

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.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On cooks line cooked shrimp (80 F - Cooling), per operator shrimp hand been cooked at 11:00 AM and at 1:30 PM, had no cooled to 71 F or below within two hours.

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. Sushi rice per operator was made at 11:00 AM and was being held on time but not time marked. Rice will be discarded at 3:00 PM.

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen next to dish machine blocked with cart. Repeat violation from 05-03-2022 Repeat Violation

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not identified on sushi menus.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple soups and sauces made more than 24 hours prior not date marked.

Intermediate - Spray bottle containing toxic substance not labeled. Under dish machine.

Basic - Carbon dioxide/helium tanks not adequately secured. By back door next to dry storage room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter. Operator removed drink Corrected On-Site

Basic - Food stored on floor. Coconut milk, rice sticks and oyster sauce stored in floor in dry storage room.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated the employee and operator.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking cookline handwash sink. Operator removed the cart from blocking the handwash sink. Corrected On-Site Repeat Violation

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator able to provide by the end of inspection. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed at cookline handwash sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed operator the form to post immediately which was done before the end of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tong at Deep Fryer handle. Operator removed the tong. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed multiple chicken at prep table. Operator placed under cold running water. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed cart blocking cookline handwash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed excessive food debris being dumped at cookline handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Observed bowls in rice and sugar containers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed at display cooler unit.

Basic - Working containers of food removed from original container not identified by common name. Observed multiple containers of sugar and seasoning not labeled.