THAI MAMA

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs stored over raw beef in Hotpoint reachin cooler in back kitchen. Employee placed raw shelled eggs on bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic oil (66F - Cold Holding) on pushcart on cookline. Employee placed in reachin cooler Corrective Action Taken Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee yogurt stored with sale food in reachin cooler on cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over cooked shrimp in reach-in cooler at dry storage room. Operator rearranged items to prevent cross contamination. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of bean sprout in water 60 F stored in reach-in cooler at cook line. Repeat Violation

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

Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken in reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line Cold holding: bean sprout 45 F, half n half creamer 47 F. These items were stored in double containers on reach-in cooler. Operator moved items into reach-in cooler. 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. 1 employee training has been expired on 03/2024.

Basic - Duct tape used to repair nonfood-contact surface. Reach-in cooler shelves repaired with duct tape. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen cooked chicken thawing in standing water. Operator moved to sink and placed under running water. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of bean sprout 56 F stored on cook line. Operator moved into reach-in cooler. Corrective Action Taken

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. 1 food employee.

Basic - Duct tape used to repair nonfood-contact surface. On reach-in freezer. On reach-in cooler shelves. Repeat Violation

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-19: Time Extended

Intermediate - - From initial inspection : 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/ Glenn Brink, expired on 03-15-2023. Warning - From follow-up inspection 2023-05-19: Admin Complaint

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-05-19: Time Extended

Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Reach-in freezer handle. Reach-in cooler shelves. Warning - From follow-up inspection 2023-05-19: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stainless steel reach-in cooler in dry storage: cold holding- bean sprout 49 F, cooked chicken 50 F. Ambient thermometer shows 55F. Operator moved items to other reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. A pitch of water stored in handwash sink at kitchen. Employee removed pitcher. Handwash sink used for purposes other than handwashing. Employee filled water pitcher in handwash sink at kitchen. Corrective Action Taken Repeat Violation

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

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used on reach-in freezer handle, reach-in cooler shelves and drain board of three compartment sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed drink from prep table. 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 purse and cellphone stored on dry food storage shelf over food items.

High Priority - Dented/rusted cans present. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Water pitchers and food containers stored in handwash sink at kitchen. Operator removed items from handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Handwash sink next to three compartment sink. Operator provided. 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. Cooked shrimp, cooked rice and cut watermelon in reach-in cooler.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented canned straw mushrooms stored with other canned food in storage shelves. Operator removed dented cans to his personal vehicle. Corrected On-Site

Basic - Duct tape used to repair nonfood-contact surface. Reach-in freezer handle. Reach-in cooler door storage shelf.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp and cooked chicken thawing in standing water at three compartment sink. Operator turned on running water. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked chicken and cooked pork in reach-in cooler. Operator moved eggs to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of rice noodle in water temped 53 °F cold holding on prep table at cook line. Operator moved into reach-in cooler. Corrective Action Taken

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. Half n half creamer.

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