THAI HOUSE II REST

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket stored on hand washing sink. Located in sushi station. Chef removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves.

Basic - Floor in disrepair. Located in walk in cooler. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area next to walk in cooler. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature. Located in sushi station.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining various trays of raw fish and cut vegetables.

Basic - Cardboard used to line food-contact shelves. Located in reach in cooler.

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

Basic - Floor in disrepair. Located in walk in cooler.

Basic - Food stored on floor. Observed various containers of food being stored on floor throughout kitchen area.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish. Located in sushi area reach in cooler. Chef removed. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-07-01: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored on top of cut vegetables. Located in sushi area reach in cooler. Chef rearranged. Corrected On-Site Warning - From follow-up inspection 2024-07-01: Time Extended

High Priority - - From initial inspection : 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. Observed sushi rice being stored in rice container at 63F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking. Corrected On-Site Warning - From follow-up inspection 2024-07-01: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sushi rice being stored in rice container at 63F, but without time marking. As per manager rice is kept on time for 4 hours and had only been out for about an hour. Manager added time marking. Corrected On-Site Warning - From follow-up inspection 2024-07-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed Ice in hand washing sink. Located in sushi area. Manager cleaned sink. Corrected On-Site Warning - From follow-up inspection 2024-07-01: Time Extended

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. Discussed and emailed form to operator. Corrective Action Taken Warning - From follow-up inspection 2024-07-01: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed all employees through Florida Restaurant and Lodging Association (SafeStaff) however all certificates provided expired on 4/24/22. Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves and prep tables in kitchen area. Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Observed buckets of ginger and a case of raw chicken being stored on floor in kitchen area. Manager moved to shelf. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area. Repeat Violation Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Warning - From follow-up inspection 2024-07-01: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Repeat Violation Warning - From follow-up inspection 2024-07-01: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining pan of tempura flakes.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top various ready to eat foods in walk in cooler.

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. Discussed and emailed form to operator. Corrective Action Taken

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. Discussed and emailed form to operator. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves.

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

Basic - Food stored on floor. Observed cases of ginger being stored on floor in sushi station.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Located on prep table in kitchen.

Basic - Single-service articles improperly stored. Observed cases of spring roll wraps stored on floor in dry storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawing at room temperature. Located under counter in sushi station.

Basic - Water draining onto floor surface from ice machine.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna and raw salmon being stored on top of various cut vegetables.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink in drink station being used as a dump 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 about 9 employees engaging in food preparation with no certified food manager.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse being stored on prep shelf above rice cooker.

Basic - Food stored on floor. Observed various foods being stored on floor in walk in cooler.

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

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in prep area.

Basic - Single-service articles improperly stored. Observed case of disposable napkins used for customers being stored on floor in bar area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located in prep sink. Chef placed under running water.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of raw fish.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in non food grade bags. Located in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods in reach in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves. Located in reach in cooler. Manager removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones being stored on prep table in sushi area. Chef removed. Corrected On-Site

Basic - Food stored on floor. Observed various cases of ginger being stored on floor in sushi station.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Located in dry storage area.

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

High Priority - Container of medicine improperly stored. Observed pain killer medication being stored on prep shelf. Manager removed. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of fish in sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed various raw fish being stored on top of cut vegetables in sushi area.

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic containers being stored in kitchen hand washing sink.

Intermediate - No probe thermometer provided to measure temperature of food products.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of peanuts.

Basic - Cardboard used to line food-contact shelves. Observed card board lining various prep shelves throughout kitchen area.

Basic - Cloth used as a food-contact surface. Observed wiping cloths lining container of cut broccoli. Chef removed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored on prep shelf next to food. Located in kitchen area.

Basic - Food stored on floor. Observed various foods being stored on floor in dry storage area and throughout kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 87°F and located next to rice cooker.

Basic - Light shield damaged/in disrepair. Observed light shield missing in dry storage area.

Basic - Reach-in coolers/ freezers interior/shelves have accumulation of soil residues.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket being stored on prep table next to cut vegetables in kitchen area. Chef removed. Corrected On-Site

Basic - Water draining onto floor surface. Observed water from pipe from ice machine draining onto floor. Located in sushi station.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Located on prep tables throughout kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Located next to stove in kitchen area. Chef moved to shelf.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various trays of fish and vegetables. Located in sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods. Manager rearranged. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following foods temperatures less than 135°F cooked eel (73°F - Hot Holding); cooked krab (76°F - Hot Holding); cooked salmon (65°F - Hot Holding) All were located on prep table. As per manager all food had only been out for about an hour. All food is stored on table and and recooked when customer orders. Manager instructed employee to move all foods to reach in cooler. Corrective Action Taken

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following foods temperatures less than 135°F cooked eel (73°F - Hot Holding); cooked krab (76°F - Hot Holding); cooked salmon (65°F - Hot Holding) All were located on prep table. As per manager all food had only been out for about an hour. All food is stored on table and and recooked when customer orders. Manager instructed employee to move all foods to reach in cooler. Corrective Action Taken

Basic - Cardboard used to line food-contact shelves. Located on prep table in kitchen area. Manager removed. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed various containers of sauces being stored on floor in sushi bar and various foods being stored on floor in walk in cooler.

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

Basic - Worn, torn and/or soiled floors/carpeting. Observed floor in walk in cooler soiled with accumulated food debris.