THAI CAFE MODERN

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

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Opened half and half no date marked over 24 hours in reach in cooler in bar Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in cooler soiled and black mold like substance buildup

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle water in reach in cooler . Operator removed it

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplant and cucumber above soup.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth in use in kitchen Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked noodle in reach in cooler . Operator removed chicken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (46F - Cold Holding); raw pork (47F - Cold Holding); operator stated that those two items took out from freezer two hours ago. Operator removed them back to freezer cool off. Corrective Action Taken

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

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nhing, hired more than 60days, no proof of employee training.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sauce not date marked stored in reach in cooler more the 24 hours.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Multiple solid wet WC on top of prep table in use.

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

Basic - Reuse of single-service or single-use articles. Cut the top off of gal jug and reusing for sauce container on cook line in reachin cooler.

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 with no time mark, prepared at 11am, time mark added Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Business does not have most recent invoices for non-exempt fish onsite.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Accumulation of grease on stove surface. Fryer baskets soiled.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Deli cups in cornstarch, flour and sugar bins

Basic - Cardboard used to line nonfood-contact shelves.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter

Basic - Floor soiled/has accumulation of debris. Under cook line

Basic - Food stored on floor. Bad of flour on floor in front of dry storage shelf

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine in kitchen soiled. Cooler gaskets soiled. Accumulation of grease on equipment on cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at front counter 200ppm, staff corrected to 100ppm 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. Observed for Kunchit expired 01/19/2024

Basic - Accumulation of debris on exterior of warewashing machine. Observed on top area, employee cleaned exterior of dishwasher. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Observed under kitchen equipment.

Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door handle, employee removed tong from door handle. Corrected On-Site

High Priority - Dented cans present. See stop sale. Bamboo shoots vesin 1 can

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. Tested at 0 ppm sanitizer bucket was empty employee added new sanitizer. Rested to 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat dumplings reach in cooler. Raw chicken raw shelled eggs over ready to eat chicken reach in cooler on cooks line. Employee removed raw shelled eggs in one cooler to proper storage. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves in hand washing sink. Discussed with employee the importance of removing gloves and washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in main prep cooler on cooks line. Cold holding: raw beef 45 f raw chicken 45 f employee moved to freezer 2nd temp Cooked chicken 47 f moved to freezer. 2nd temp

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. Sushi rice on counter not time marked only written on four hour sheet. Employee determined time and place mark Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling chicken with plastic wrap covered

Intermediate - Handwash sink used for purposes other than handwashing. Stored sanitizer rag bucket in hand washing sink. Hand washing sink in the front counter cash out has a filter under faucet to get water.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Missing for 1 employee.

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

Basic - Cardboard used to line nonfood-contact shelves. Stored on cooks line for cooking pots.

Basic - No handwashing sign provided at a hand sink used by food employees.front counter

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 50 ppm Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Dented can of pineapple chunks.

High Priority - Employee cracked raw shell eggs with gloves on and then handled clean pan without washing hands. Discussed proper hand washing. Manager washed hands. Corrective Action Taken

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels lining cucumbers at sushi station. Employee removed paper towels. Corrected On-Site

High Priority - Operator unable to provide documentation that salmon has been raised in a controlled environment and fed formulated feed. Operator provided letter stating salmon is farm raised and pellet fed.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shell eggs in two door cooler by hand sink. Discussed proper food storage with manager.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs at room temperature on table by dish machine. Manager moved eggs into cooler. 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 - No paper towels or mechanical hand drying device provided at handwash sink at front counter. Employee placed paper towels at sink. 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.

Intermediate - No soap provided at handwash sink by two door cooler. Manager placed soap at sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry not date marked, prepared two days ago. Rice in freezer cooked last week not date marked. Discussed proper date marking with manager.

Basic - Accumulation of debris on top exterior of warewashing machine.

Basic - Bowl with no handle used to dispense rice and sugar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table by rice warmers. Manager removed phone. Corrected On-Site

Basic - Floor and wall soiled/has accumulation of debris by triple sink area. Repeat Violation

Basic - In-use tongs stored on oven door handle between uses.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of water in sushi station cooler. Manager removed. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of sauces not labeled. Discussed proper labeling with manager.

High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed carrots in stand up cooler by triple sink. Raw beef was moved away from carrots. Corrected On-Site

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. No records of October or September provided.

Basic - Current Hotel and Restaurant license not displayed. Manager displayed during inspection. Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen discussed with manager. Employee stopped eating. Corrective Action Taken

Basic - Floor and floor drains soiled/has accumulation of debris by triple sink and behind kitchen equipment. Wall soiled in back kitchen by triple sink. Hood filters soiled.

Basic - Reuse of single-service or single-use articles. Plastic jugs reused for sauces. Discussed with manager.

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator will bring in. - From follow-up inspection 2022-03-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Parasite destruction for salmon, records not kept for 90 days. Warning - From follow-up inspection 2022-02-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler soiled. Warning - From follow-up inspection 2022-02-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket broken at reach in cooler across from grill. Warning - From follow-up inspection 2022-02-02: Time Extended

Basic - - From initial inspection : Basic - Floor drains soiled/has accumulation of debris. Warning - From follow-up inspection 2022-02-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses.manager removed. Corrected On-Site Warning - From follow-up inspection 2022-02-02: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler across from grill interior has accumulation of soil residues. Warning - From follow-up inspection 2022-02-02: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 0ppm. Manager fixed to 100ppm. Corrected On-Site Warning - From follow-up inspection 2022-02-02: Time Extended