SIAM THAI RESTAURANT

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut Veggies stored inside a wax chicken box in walk in cooler. Manager discarded box. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked egg-rolls and dumplings reach in cooler on cook line employee removed to proper storage Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Rice pot inside hand washing sink back kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee eggs stored with restaurant foods walk in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf of reach in cooler shelf cooks line.

Basic - Food stored on floor. Oil case next to reach in cooler behind cooks line

Basic - Ice scoop handle in contact with ice. Front server station kitchen entrance employee moved handle above ice Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over soy sauce reach in cooler cooks line manager remove to proper storage Corrected On-Site Warning - From follow-up inspection 2026-02-12: Still observed in walk in cooler Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled soiled dishes, then handled clean dishes with the same gloves at dish machine area. Discussed glove changing and handwash techniques with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 buckets of rice noodle in water (48-61F - Cold Holding) stored on cook line. Manager added ice cubes in water at time of inspection. Corrective Action Taken

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. Sanitizer bucket stored in handwash sink at dish machine area. Buckets stored in hws at 3cs area. All items removed from handwash sinks at time of inspection. Corrected On-Site Repeat Violation

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

Basic - Cardboard used to line food-contact shelves.

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

Basic - Food not stored at least 6 inches off of the floor. Multiple cases of raw squids and raw chicken stored on floor in walk-in freezer. Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At wait station.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Water leaking from faucet in handwash sink at cook line.

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Handwash sink at dish machine area. Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning - From follow-up inspection 2024-04-23: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee beverage container in a cold holding unit with food to be served to customers. Warning - From follow-up inspection 2024-04-23: Observed employee opened bottled water stored in top shelf over food items in walk-in cooler. Time Extended

Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on multiple shelves in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-04-23: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over curry sauces in large reach-in cooler on cook line. Raw animal food stored over or with unwashed produce. Raw chicken stored over unwashed vegetables in walk-in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 containers of rice noodle in water (50F-54F - Cold Holding) stored on cook line. Employee added more ice in containers at time of inspection. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Food container with water, utensils and ice cubes in handwash sink on cook line. Employee dumped water in handwash sink, then removed all items from handwash sink. 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 food employees working at time of inspection. Repeat Violation Admin Complaint

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. 2 employees training has been expired on March 2023. Repeat Violation Admin Complaint

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and sweaters stored with and over dry rice noodles on dry food storage shelves. Employee cellphones and eyeglasses stored on cutting board and prep table at kitchen.

Basic - Food stored on floor. Multiple cases of plastic bottled waters stored on floor in kitchen. A case of raw chicken and raw shrimp stored on floor in walk-in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At wait station.

Basic - No copy of latest inspection report available.

High Priority - Employee washed hands with cold water. Hot water at 100F or higher not provided in all handwash sink in the entire establishment. Repeat Violation Admin Complaint

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 at kitchen. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 buckets of rice noodle in water (51F - Cold Holding) stored on shelf at cook line. Operator placed ice cubes in bucket, Corrective Action Taken

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 not accessible for employee use at all times. Handwash sink at three compartment sink blocked by multiple cases of dry rice noodle and a pile of buckets. Operator removed items. Handwash sink used for purposes other than handwashing. Handwash sink on cook line used to wash vegetables and rice cooker bowl. 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 food employees working at time of inspection. Repeat Violation Admin Complaint

Intermediate - No hot running water at three-compartment sink. Ran hot water approximately 2 minutes in three compartment sink, temped 90 F.

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 - 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. 4 of 7 food employees training expired on 03/07/2023.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Temped 103 F.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water in each of all handwash sinks in the entire establishment for approximately 2 minutes, temped 82F at wait station, 86F at cook line, 83F at three compartment sink, both 82F at men's and lady's restroom. No running hot water in handwash sink at dish machine area. Repeat Violation Admin Complaint

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

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple sticky tapes stored on soda syrup boxes by three compartment sink. Operator moved to other non food storage locations. Corrected On-Site

Basic - Food stored on floor. Multiple cases of chicken, comminuted meat and seafood stored on floor in walk-in freezer. Repeat Violation

Basic - Very slow draining water in handwash sink on cook line.

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

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately approximately 2 minutes in handwash sink on cook line, temped 92 F; Handwash sink at dish machine area has no running water provided; Handwash sink at wait station temped 93 F. Repeat Violation Warning - From follow-up inspection 2022-11-03: Ran hot water approximately approximately 2 minutes in handwash sink on cook line, temped 90 F; Handwash sink at dish machine area has no running water provided; Handwash sink at wait station temped 89 F. Time Extended

Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. Repeat Violation Warning - From follow-up inspection 2022-11-03: Time Extended

High Priority - Employee washed hands with cold water. Observed employee washed hands with cold water on cook line.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2022. Admin Complaint

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. Shredded raw chicken stored over sliced raw beef in walk-in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a container of cooked chicken 45 F stored on reach-in cooler at cook line. Employee moved into reach-in cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a beer glass stored in handwash sink at dish machine area, a container with soap water stored in handwash sink next three compartment sink.

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 working at time of inspection.

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. 3 of 5 employees expired.

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles. Employee labeled. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot and cold water shut off in handwash sink next to dish machine. Ran hot water approximately 3 minutes in handwash sink on cook line, temped 96 F.

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

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

Basic - Food stored on floor. Raw pork in walk-in cooler. Raw beef, raw chicken and various raw meat in walk-in freezer. Bottle waters on kitchen floor.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested 25ppm. Recommended employee to remade solution to 50-100ppm.

High Priority - Employee washed hands with cold water. Hot water temped 78°F in handwash sink on cook line. Observed employee washed hands in this handwash sink. Discussed with operator about proper hand washing procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cold holding: hydrated rice noodle 49 °F, raw shell eggs 58 °F stored on cook line. Operator placed ice on items. Recommended time as a public health control, provided written procedures form to operator by email. Corrective Action Taken Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Ran hot water approximately 2 minutes in handwash sink on cook line, water temped 78 °F. Operator able to fix the issue, re temped hot water 103+ °F in this handwash sink. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Soup container with no handle stored in rice bin. Operator removed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed employee food stored on prep table on cook line. Operator removed. Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on food containers storage shelf at cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sweater stored on dry storage shelf over food items. Operator removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipments on cook line. Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area. Repeat Violation

Basic - Food stored on floor. Cooking oil stored on floor at cook line. operator moved to shelf. Corrected On-Site Repeat Violation

Basic - Interior of microwave has accumulation of black substance/grease/food debris. At wait station. Repeat Violation

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed employee bicycle and electric scooter stored with food items by backdoor next to restroom.

Basic - Single-service articles improperly stored. Observed a case of take out food containers stored on floor at wait station.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen beef thawing in three compartment sink with no running water.

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