LAMAI THAI

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked vegetable sauce prepared on site with date marker of 4/22 stored in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter at temperature of 47F stored in small reach in cooler by front desk. Person in charge stated butter was placed in reach in cooler at beginning of shift, 2 hours prior. Person in charge moved butter to walk-in cooler. Butter (47F - Cold Holding) Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed; interior of reach in cooler used as a storage unit soiled with food debris. Sides and lid of chest reach in freezer in kitchen soiled with mold like substance build up.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ice build up on condenser in rear of small reach in cooler near front counter. Ambient reach in cooler temperature reading 48F. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease build up on hood filters above cook line. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. In flip top reach in cooler on cook line cut cabbage kept in plastic to go bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small drink reach in cooler under front counter in kitchen, half and half (54F - Cold Holding). Operator stated half and half has been in cooler since yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small drink reach in cooler under front counter in kitchen, half and half (54F - Cold Holding); bean sprouts (54F - Cold Holding). Operator stated half and half has been in cooler since yesterday. See stop sale. Bean sprouts were put in cooler approximately 1 hour prior. Operator put bean spouts in walk-in cooler to bring down temperature. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. In containers of salt and sugar on cook line, to go bowl used as scoops. Operator removed to go bowl from product and discarded. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple stained ceiling tiles in men's restroom.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. In small drink reach in cooler under front counter in kitchen has ice build up on fan unit in back of cooler and ambient air is 60F. Bean spouts and half and half stored in cooler are out of temperature.

Basic - Floor soiled/has accumulation of debris. Floor under cook line equipment soiled with food debris/buildup/grease. Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In back of dining room across from opening to kitchen, area set up with futon, coffee table and dining table not partitioned off from dining area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, multiple gaskets in establishment soiled with food debris/buildup. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler on cook line soiled with food debris.

Basic - Unclean building components, attachments or fixtures. Fan covers in walk-in cooler soiled with dust/mold-like substance.

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. Dishwasher (Chlorine 0ppm). Manager run dish machine multiple times but no sanitizer registered any time. Manager stated she will have eco lab out this week to check it and will not use the dish machine until it is properly sanitizing. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer next to walk-in cooler, raw chicken plastic wrapped in container stored on top of commercially packaged raw calamari. Manager moved raw chicken to not be over any food products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On table to left when entering kitchen, cut tomatoes (51F - Cold Holding) in plastic flip top tray. Manager stated tomatoes were placed in container approximately 3 hours ago and ice was added to bottom of tray. Manager added more ice to tray and rechecked at 45F approximately 20 minutes later. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. On wheeled cart in dining room used to store chemicals, spray bottle of blue liquid not labeled. Manager labeled bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. On bottom shelf of prep table across from triple sink, container of sugar has to go bowl used as scooper. Manager removed to go bowl from product. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen, employee drink. Manager removed. Corrected On-Site Repeat Violation

Basic - Floor, walls and/or ceilings soiled/has accumulation of debris. Floors under wok station have build up of debris. Also, walls of mop sink soiled. Repeat Violation

Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In back of dining area across from opening to kitchen, area set up with futon, coffee table and dining table for owner young son while owner is working. Living area for son is not partitioned off.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line have build up of grease. Also, multiple gaskets of reach in coolers on cook line soiled with food debris. Also, metal divider between fryer and stove have build up of grease. Also, fan covers of ice machine have build up of dust.

Basic - Working containers of food removed from original container not identified by common name. On bottom shelf of prep table across from triple sink, container of sugar not labeled. Manager added label to product. Corrected On-Site

Intermediate - No soap provided at handwash sink. Men's restroom soap is empty. Manager refilled.

Basic - Current Hotel and Restaurant license not displayed. No license displayed. Operator stated they will find it and put it up.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table in kitchen, employee drink. Drink removed. Repeat Violation

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Wall of mop sink soiled. Floor under fryers have build up. Build up under reach in cooler on make line. Build up under white reach in freezer by walk in cooler. Repeat Violation

Basic - Food stored on floor. On the ground by front door, case of coconut milk.

Basic - Open dumpster lid. Shared dumpster lid open.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In large white chest freezer near restrooms, raw fish stored over ready to eat vegetables. Items moved and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top cooler on cook line, pan of raw shelled eggs stored over ready to eat vegetables. Items moved and stored correctly. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In flip top cooler on main cook line, one cracked shell eggs laying on two other shelled eggs. All three eggs discarded.

High Priority - Toxic substance/chemical improperly stored. On kitchen counter near make line, disinfectant wipes stored next to spices and clean utensils. On shelf over mop sink, paint and chemical restoration product stored over clean pans. Items moved and stored correctly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Gloves and pitcher stored inside hand washing sink near front counter. Items moved and stored correctly. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Under triple sink in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on kitchen counter next to spices and clean utensils. Bottle moved and stored correctly. Corrected On-Site

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under triple sink in kitchen. Wall above and below triple sink in kitchen. Wall in prep area across from dish machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of chest freezer in back kitchen. Exterior of fryers in kitchen. Exterior of oven in kitchen. Exterior of rice cooker near oven in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Operator cracked raw shell egg with gloved hands, changed gloves then continued to work with clean utensils without washing hands in between tasks.

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. One employee

Basic - Employee with no hair restraint while engaging in food preparation. Operator cooking on cook line, operator corrected Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Foil over stove top on cook line.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over various raw seafood in reach in freezer chest near bathrooms, operator rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Blade of can opener on prep table in prep area, operator ran can opener through dishwasher. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station next to front counter has pitcher filled with water in sink, operator removed pitcher. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Multiple cove moldings behind cook line have broken off of wall.

Basic - Floor soiled/has accumulation of debris. Under racks in walk in cooler. Also fan guard in walk in cooler have a build up of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.

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, 0 ppm. Manager primed machine and pushed tube farther in container of sanitizer. Dis machine,75. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over tofu. Manager moved eggs to bottom shelf. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter missing vacuum breaker.

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. Creamer stored in front counter reach-in cooler. Manager stated item placed in cooler on 4/17, manager placed proper date on item. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored in front of walk-in cooler stained. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink in front of kitchen.

Basic - Food stored on floor. Cooking oil on floor next to reach-in freezer. Manager placed cooking oil on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Greasy wall behind stove. Walk-in cooler gasket.

Basic - Old labels stuck to food containers after cleaning. Container stored over three compartment sink.

Basic - Working containers of food removed from original container not identified by common name. Containers on shelf across from three compartment sink.

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. Dishwasher, person in charge stated dish machine had not been used yet today. (Chlorine 0ppm), at first test. ; Dishwasher (Chlorine 50ppm)2nd Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling grate above and behind prep area showing slight dust buildup.

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