THAI SWEET BASIL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over coconut sauce walk in cooler. Raw chicken over ready to eat foods walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by walk in freezer Cold holding: fried tofu 46 f employee moved to freezer 2nd temp 43 f Fresh garlic and oil 70 f on counter manager moved to freezer Cook noodle 60 f reach In cooler 43 f moved to freezer. Corrective Action Taken Repeat Violation

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 used for purposes other than handwashing. Hand washing sink has a filtered installed for fresh water

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. at hand washing sink by ice machine front register area.

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. Printed for management manager signed and some employees signed. Next unannounced inspection.

Intermediate - No soap provided at handwash sink.at hand washing sink by ice machine front register area.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook rice in bags not dated walk In cooler.

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. Missing for 2 employees

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Raw chicken stored by restaurants food walk in cooler Repeat Violation

Basic - Food stored on floor. Raw chicken In boxes on floor walk in freezer

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 three times at 0 ppm discussed with operator to use three compartment sink with wash rinse and sanitize method. Observed food contact surfaces sanitizer. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cut lettuce 45 f operator placed in freezer 2nd temp 43 f Cold holding: raw shelled eggs 49 f fresh garlic and oil 60 f operator placed in freezer. 2nd temp fresh garlic 43 f raw shelled eggs 46 f Corrective Action Taken Repeat Violation

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 for operator by email

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 5 employees. 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. Provided for operator by e mail. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee soup with restaurants food walk in cooler.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Carrots over soup walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Entrance door Cold holding duck reach in cooler 44 f duck 52 f 2nd temp 43 f Cold holding: raw seed sprouts 53 f operator moved to walk in freezer 2nd temp 43 f /reach in cooler by walk in cooler raw chicken 53 f operator placed in freezer 2nd temp . 43 f Cold holding: basil leaves 70 f on counter Corrective Action Taken Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 employees on duty

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler not dated made 8/23/22 Repeat Violation

Basic - Food stored on floor. Oil case on floor

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cup with no handle in rice bin operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in cooler by entrance door.

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed multiple raw meats over ready to eat food in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding cooked rice chicken 71 f operator put in reach in cooler. 2nd temp 43 f Cold holding: eggs raw 58 f operator put in cooler 2nd temp 43 f Cold holding: fresh garlic at 54 f operator placed in walk in freezer 2nd temp. 50 f Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink. Discussed with operator the importance of hand washing in hand washing sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler shelves on cooks line. Can opener blade soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Observed dish equipment in hand washing sink by dish machine. Employee removed. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed soup and rice in walk in cooler not date marked.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and walk in freezer gaskets soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the front counter blocked by 3 shelves cart. Operator removed cart. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsed food container in handwash sink at the kitchen. Observed used straws and lime in handwash sink at the front counter. Discussed with operator about handwash sink for hand wash only, can not be use as dump sink. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Labeled. Corrected On-Site Repeat Violation

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dish washing area. Repeat Violation

Basic - Equipment in poor repair. Walk-in cooler and walk-in freezer gaskets torn. Repeat Violation

Basic - Food stored on floor. Observed a few containers of cooking sauce stored on floor in walk-in freezer. Operator moved to shelf. Corrected On-Site