SIMPLY TASTY THAI

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near ice chute of unit.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed multiple food containers stored on dry shelf wet nesting.

Basic - Food stored on floor. Observed bag of carrots stored on floor in prep area. Employee removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tongs on oven handle located on cook line. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gasket soiled on cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen pork on prep table to thaw. Inspector spoke to cook regarding proper thawing methods. Employee placed frozen pork under running water. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee engaging in ready to eat food preparation and proceeded to grab handle of Stand alone cooler to pull out more items then continue to prepare foods. Inspector spoke to manager and employee washed hands properly and placed gloves on. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked chicken (47F - Cold Holding); Cooked pork (45F - Cold Holding). Cooler has an ambient temperature of 40F. Manager placed both items in reach in cooler. Corrective Action Taken

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. Observed TCS foods in display hot bar being held on time control without time mark. Employee placed time mark on display unit. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer stored in employee hand sink. Manager removed strainer from hand sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaner solution without label. Manager removed bottle to place label on. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed multiple ceiling vents throughout kitchen soiled. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on prep tables throughout kitchen. Manager removed and stored properly. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed in use tong stored on handle of oven on cook line. Manager removed and stored properly. Corrected On-Site

Basic - Plumbing system in disrepair. Observed hot water side of employee hand sink located near exit door in disrepair.

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 twice at 0ppm. Manager unblocked sanitizer line. Dish machine tested 50ppm. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee in prep area washed hands for approximately five (5) seconds. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server in front counter area touched face and hair then immediately handled clean plates and silverware rollups without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. Corrective Action Taken

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep cook in kitchen preparing and stuffing wontons with bare hands. Manager coached employee on proper food preparation procedures. Employee washed hands correctly and placed gloves on. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsing off wok style pans and placing them back on cook line for reuse. Manager coached employee on proper ware washing procedures. Employee placed pans in dish machine. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly observed in kitchen. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Two containers of cleaning chemicals stored on shelf in prep area above bag of carrots. Chemicals moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar area as evidenced by ice and spoon inside sink. Items removed. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee black cup stored on dry food storage shelf with food. Cup moved and stored correctly. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Manager eating in front counter area near hot holding foods and clean utensils. Manager stopped and put food away. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near prep area.

Basic - Floor tiles missing and/or in disrepair. Multiple tiles in bar and kitchen areas.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in bar. Floor under cooking equipment in kitchen. Floor under dish machine in kitchen. Floor in small storage area near rear exit. Wall by and around dish area. Ceiling tiles in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in prep area of kitchen. Inspector emailed sign. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine in kitchen. White food storage shelves in prep area. Repeat Violation

Marked exit/path to marked exit blocked. For reporting purposes only. Both rear exits blocked by carts/equipment. Kitchen exit cleared. Corrective Action Taken

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 Dishmachine chlorine sanitizer at 0 ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager was able to get dishwasher machine to work properly. Second test of dish machine at 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect next to 3 compartment sink . Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat vegetables in reach in cooler on cook line. Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed detergent stored in hand sink. Employee removed and stored properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink located near back door of kitchen. Manager provided paper towels for hand sink. Repeat Violation

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

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 in stand alone cooler 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 - Cutting board has cut marks and is no longer cleanable. Observed the flip top cooler cutting boards deeply grooved and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food storage shelf. Employee removed and stored properly. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint. Repeat Violation

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

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting green onions with bare hands and placing in storage container to be place in cooler to be used later for cooking in food. Reviewed proper procedure with manager and employee

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in kitchen area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep seafood stored over cooked chicken in glass three door reach in cooler in kitchen. Manager properly stored Corrected On-Site

High Priority - Shell eggs not immediately placed in refrigeration maintaining an ambient air temperature of 45 degrees Fahrenheit or less upon receipt. Raw shell eggs - ambient temperature (70F - Cold Holding), stored in kitchen in prep area, place there around 2pm as per employee from todays food delivery. Employee place in reach in cooler Corrective Action Taken

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. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink in kitchen next to wait station wall. Manager provided Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handler employees with expired training certificates Dolores C and Alex S.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No running water at hand wash sink at ware washing area. Employee stated plumbing issue and has work order to be fixed

Basic - Bathroom door left open other than during cleaning or maintenance. Unisex restroom door left open

Basic - Bowl or other container with no handle used to dispense food. Unlabeled white granulated substance stored in pan with bowl on make table reach in cooler. Employee stated it's sugar

Basic - Buildup of food debris/soil residue on equipment door handles. Upright reach in freezer door handles in back storage area with soiled under handles Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Old license displayed with date 6-1-23. Provided operator with Paperless Licensing Handout flyer Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Both make table reach in coolers with excessive cut marks on cutting boards

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking cup stored on top of make table in kitchen Repeat Violation

Basic - Employee eating while preparing food. Observed employee at wait station area preparing food and eating at same time.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing stored on shelf in kitchen on back wall next to food Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint in kitchen. Employee put on hat Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under cooking equipments with food debris

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle in kitchen area

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave at wait station area with food debris build up Repeat Violation

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

Basic - Stored food not covered. Frozen egg rolls stored in back upright reach in freezers and in kitchen reach in freezer not covered

Basic - Working containers of food removed from original container not identified by common name. Unlabeled white granulated substance stored in pan with bowl on make table reach in cooler. Employee stated it's sugar

Marked exit/path to marked exit blocked. For reporting purposes only. Kitchen back door blocked with cooking prep equipment and back door in hallway also blocked with stored empty boxes

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Empty supply bucket. Person In Charge replaced with new supply bucket. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Tray of shell eggs : ambient 75° by cookline. Per Person In Charge , placed at about noon. Moved by manager.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Three compartment sink which is used for cooling cooked chicken. (Chicken is in separate container)

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed utensils in kitchen Hand Wash Sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Moved by manager. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating by kitchen prep line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket by single service plates. Moved by manager. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 80°. Moved by manager. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw squid on shelf above veggies in three door cooler under rice, employee rearranged Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink by triple sink, employee placed some Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some are copies, she ordered books already but have not arrived Repeat Violation Admin Complaint

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One restroom door does close all the way

Basic - Bowl or other container with no handle used to dispense food. On salt, by cook line, mgr removed it Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Dirty on shelf by fryer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen

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

Basic - Food stored on floor. Food paste in box next to back storage Repeat Violation

Basic - Ice scoop handle in contact with ice. In ice machine, mgr removed it, Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pot on stove

Basic - No handwashing sign provided at a hand sink used by food employees. Handsink by fryer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pots on stove, also hood ledge, also shelves above triple sink

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. And vents in upright cooler by entrance to kitchen and at front counter

Basic - Single-service articles improperly stored. Box with to go lids on floor by back storage

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef and chicken 30f at room temperature on cart, employee placed them in cooler Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. By handsink by fryer, employee placed it on crate Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over uncovered tray of pre cooked empanadas in reach in freezer in food storage room. Manager properly separated food. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw ground pork in glass door reach in cooler near kitchens door. Manager properly separated food. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in main flip top cooler on cook line.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided copies of training certificates. Reviewed policy with manager. Repeat Violation

Basic - Food stored on floor. Cases of cooking oil stored on floor in prep area. Manager properly stored cooking oil. Corrected On-Site

Basic - Stored food not covered. Chicken empanadas and spring rolls stored uncovered in reach in freezer in food storage room. Manager covered food. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White large plastic container containing sugar in prep area not labeled. Manager labeled container Corrected On-Site

Marked exit/path to marked exit blocked. For reporting purposes only. Pathway to marked exit door blocked with miscellaneous large items in dining room area. Reviewed policy with manager.