THAI HOUSE SOUTH BEACH

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside HWS at cook line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler at hallway by kitchen entrance with no date marked, as per manager for more than 24 hours prior. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside WIC.

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. Observed dishwasher at 0ppm, manager reset dishwasher final reading 50 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked chicken inside WIC.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding); raw chicken (52F - Cold Holding) inside WIC, as per manager had outside for approximately 1 hour. 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 to manager via email.

Intermediate - Expired chlorine chemical test kit on 2020 provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice inside reach in cooler at hallway by kitchen entrance with no date marked, as per manager for more than 24 hours prior.

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.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - No Heimlich maneuver/choking sign posted. Provided to manager via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at HWS at ware washing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside WIC. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed fish and raw beef thawing at room temperature, coached manager on correct procedures.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell egg (47F - Cold Holding) stored in the reach in cooler for less than 2 hours, as Per operator. Operator placed into another reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wonton soup (112F - Hot Holding); vegetables broth (109F - Hot Holding) stored on top of stove. Operator turned on flame. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed both handwashing sinks with food debris inside.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temperature of 50F. As per operator, delivery was 3 hours before inspection. And employees constantly open and close the door.

Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle missing in the Warewashing handwashing sink.

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

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed a cook removed her gloves and put on new gloves without washing hands.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed raw chicken and raw shrimp in plastic containers with a labeled that says laundry detergent.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over carrots in the walk-in cooler.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 4 stacks of shell eggs on a shelf in the kitchen. As per the manager the eggs were just delivered. The manager put the eggs in the walk-in cooler. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the back room.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 5 fish filets still in the vacuum with an internal temperature of 33° F. The manager cut the bags.

Basic - Equipment in poor repair. Observed the walk-in cooler gasket torn.

Basic - Food stored on floor. Observed a plastic container with cooking oil on the floor at the cook line. The manager put it on a shelf. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a scoop in a water temperature if 79°F. The manager poured out the water.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the walk-in cooler gasket soiled. Observed the hood filters soiled.

Intermediate - - From initial inspection : 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. Operator showed me email where he ordered the training program Warning - From follow-up inspection 2024-04-22: No proof of required state approved employee training provided for any employees. Admin Complaint

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment. Warning - From follow-up inspection 2024-04-22: Observed floor soiled/has accumulation of debris. Under equipment. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs and raw chicken over vegetables at walk-in cooler. 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 manager with cleanup procedures via email.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

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 manager with employee reporting responsibilities agreement via email, they were printed and the staff starting signing them.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sticky rice prepared two days ago not having date marking.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed trainer and expiration dates missing on some certificates.

Basic - Employee eating in a food preparation or other restricted area. Observed employee cup on top of preparation table used to cut chicken.

Basic - Equipment in poor repair. Observed gaskets in disrepair at reach in cooler at cook line. Repeat Violation

Basic - Food stored on floor. Observed plastic container of frying oil stored on floor near rice cooker and container of fish on floor near rice cooker. Repeat Violation

Basic - Observed no handwashing sign provided at a hand sink used by food employees near ice machine.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a scoop in water with a temperature of 78°F.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs and fish over vegetables in the walk-in cooler.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a bowl with 14 eggs on top of the preparation reach in cooler. The cook put them in the reach in cooler. Corrected On-Site

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/

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Observed several small cups in the hand washing sink by the drink station.

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in the ware wash area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed next to hood system. Repeat Violation

Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.

Basic - Food stored on floor. Observed several plastic containers with different food products on the walk-in floor.

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

Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles not labeled throughout the kitchen.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed a container with approximately 18 shell eggs on top of kitchen counter at room temperature. Cook put container with eggs inside reach in cooler to cool dawn. Corrected On-Site Repeat Violation

Intermediate - Equipment drain line draining into handwash sink. Observed on cook line. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing degreaser no labeled. Employee labeled spray bottle Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed on top of reach in freezer next to wok

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed inside reach in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water at 117F on utensils container. Employee changed water for utensils, water at 155F Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on women bathroom. Manager posted sign in bathroom wall. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers dusty inside walk in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed by ware washing area. Repeat Violation

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

High Priority - Non-food grade paper used as liner for food container. Observed napkin used as a liner inside container of cilantro.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shell eggs holding at room temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table-tofu (56°F - Cold Holding); chicken (51°F - Cold Holding) Observed both items holding at room temperature.

Intermediate - Equipment drain line draining into handwash sink,on cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in hand sink on cook line.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, located above hand sink on cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of food stored on floor inside walk in cooler. Also observed employee prepping fish, placing it inside container on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment and reach in cooler. Employee removed knife. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Nonfood-contact surface soiled with grease/debris. Observed top of dish machine soiled. Observed hood filters soiled with grease build up. Fan cover inside walk in cooler soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef and chicken defrosting at room temperature.

Basic - Wall soiled with accumulated of food debris near three compartment sink and hand sink. Also attached equipment on wall near hand sink on cook line soiled.

Basic - Working containers of food removed from original container not identified by common name.