LEMONGRASS THAI KITCHEN II

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half 47 F in drink cooler , Bean sprouts 47 F on counter. Manager placed on ice and in reach in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled. Manager labeled at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in seasoning. Manager removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on dry storage shelf.

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

Basic - Single-service articles improperly stored. Boxes of to go containers on floor. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.

Intermediate - Spray bottle containing toxic substance not labeled. 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. Portion cups in seasonings.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards.

Basic - Food stored on floor. Box of vegetable spring rolls on floor in walk in freezer.

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

Basic - Single-service articles improperly stored. Boxes of to go containers on floor.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

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

Basic - Working containers of food removed from original container not identified by common name. Seasoning in dry storage not labeled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 51 F, chicken 47 F in reach in cooler on cook line. Operator placed rice to the bottom of cooler and placed chicken on ice. Corrective Action Taken Repeat Violation

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. One food handler certification expired.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on shelf with sauces. Repeat Violation

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

Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes not inverted.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 72 F, rice 53 F on counter, operator placed on ice and in the reach in cooler. Corrective Action Taken Repeat Violation

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/ 2 expired food manager certifications.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Bag in handwash sink, operator removed at time of inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice, operator removed at time of inspection. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near drink cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag above rice.

Basic - Equipment in poor repair. Button to open microwave broken.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 52 F, chicken 45 F in reach in cooler on cook line. Operator placed on ice at time of inspection. Corrective Action Taken 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 half and half not date marked in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink. Repeat Violation

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

Basic - Duct tape used to repair nonfood-contact surface. Tape on microwave on cook line. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted in front area. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout kitchen. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table. Operator removed at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 76 F on counter, operator placed in ice retemp 50F. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with steam table, operator removed at time of inspection. 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 signed at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle under 3 Compartment Sink.

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

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in sugar, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted near soda machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Duct tape used to repair nonfood-contact surface. Tape on microwave on cook line.

Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen area.

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

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted near tables.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floors throughout kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 44 F, raw beef 48 F in reach in cooler. Operator placed on ice. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink next to soda cooler temped 89 F, ran approximately 2 minutes.

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

Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of salt. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table, employee removed at time of inspection. Employee bags on shelf in dry storage with seasonings. Corrective Action Taken

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

High Priority - Dented/rusted cans present. See stop sale. 6lbs 8 oz can of bamboo shoots dented at rim.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut vegetables in walk in cooler, operator relocated at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 47 F, cut lettuce 53 F in reach in cooler. Operator placed items on ice. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked yesterday not date marked in reach in cooler across from fryer.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled under 3 Compartment Sink, operator labeled at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Portion cup in container of salt.

Basic - Damaged/spoiled/recalled food not properly segregated. 6lbs 8 oz can of bamboo shoots dented at rim.

Basic - Dead roaches on premises. 3 dead roaches next to handwash sink next to drink cooler. 3 dead roaches at host stand 2 dead roaches between fryers and handwash sink 18 dead roaches under fryers 1 dead roach behind soda boxes 3 dead roaches next to ice machine Operator removed and sanitized all areas. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Throughout kitchen.

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

Basic - Single-service articles improperly stored. To go boxes and lids on floor in dining area.

Basic - Working containers of food removed from original container not identified by common name. Container of flour not labeled next to fryer. Operator labeled at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table

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

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoon stored in standing water. Water temped at 125 °F. Operator turned tempature up on the water at time of inspection. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored over vegetables and beef inside reach in cooler. Operator relocated items at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed spoon stored inside hand washing sink located next to tall reach in cooler on cook line. Operator relocated item at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Did not observe chlorine test kit.

Intermediate - Spray bottle containing toxic substance not labeled. Observed plastic spray bottle containing toxic chemical without label. Located in men's restroom.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Operator relocated item at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy grease buildup on hood filters.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on metal preparation table, not in sanitizer solution between uses.