THAI ISLAND RESTAURANT

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 3 rodent droppings in dry storage area under shelving. The dry storage area is holding dry food goods and 2 chest freezers holding frozen food. Observed 8 rodent droppings on top of dish machine . Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); cream cheese(45F - Cold Holding);; Fish (52F - Cold Holding); Fish (50*F - Cold Holding);at sushi counter Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fish skin (78F - Hot Holding); shrimp (82F - Hot Holding)at sushi counter Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine @200+ ppm in sanitizer bucket Warning

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

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

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. soulintha, kittikhajohn, chairinrat Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Downstairs ice machine room has no hot water at handwashing sink. Warning

Basic - At bar downstairs Floors not maintained smooth and durable. Warning

Basic - Condensation or other drainage not disposed of according to law. Water is dripping from the ceiling in the downstairs ice machine and storage area with food storage including dry goods and freezers Warning

Basic - Dead roaches on premises. observed 4 dead roaches in dry storage area on the floor in front of food storage shelving at door way entering the kitchen. The dry storage area also has two chest freezer holding frozen food. Warning

Basic - Dry storage room Floor soiled/has accumulation of debris. Warning

Basic - Food stored in a location that is exposed to splash/dust. Open pitcher of water for drinks next to handwashing sink at wait station. Corrected On-Site Warning

Basic - Ice bucket stored on floor between uses. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In glass door unit at wait station Warning

Basic - Plumbing system in disrepair. Water to handwashing sink in ice machine room downstairs is not connected. Warning

Basic - Ripped/worn tin foil used as shelf cover. Warning

Basic - Unnecessary items/unused equipment on the premises. Observed a container of used oil stored on the exterior staircase Warning

Basic - Utility lines, plumbing drain and p traps are unnecessarily exposed in ice machine room downstairs Warning

Basic - dry storage Wall soiled with accumulated grease, food debris, and/or dust. Warning

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/. Observed manager Yvonne Burke with manager certificate expired. - From follow-up inspection 2022-06-24: Observed manager Yvonne Burke with manager certificate expired. 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 employee Roger Salazar, Iohn Eller, Vinh and Prasat with employee training certificate expired on 1/16/22. - From follow-up inspection 2022-06-24: Observed employee Roger Salazar, Iohn Eller, Vinh and Prasat with employee training certificate expired on 1/16/22. Time Extended

Basic - - From initial inspection : 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 reach in cooler ambient temperature at 58F, reach in cooler located across from stove. - From follow-up inspection 2022-06-24: At callback inspection the Reach in cooler with drawers is in disrepair . Cooked Chicken 38-45F on ice. Raw shrimp on ice 35-41 F Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees, hand sink located in the waiting station and sushi station. - From follow-up inspection 2022-06-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler located in the wait station. - From follow-up inspection 2022-06-24: At call back inspection observed the Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler located in the wait station. Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flies flying around the kitchen area.

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach on top of a rice cooker at the sushi rice no touching food, operator discarded rice.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed sushi rice time marked at 11:00am, inspection time 3:08pm.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw bean sprouts (50F - Cold Holding); tofu (53F - Cold Holding) stored in the cooler located in the kitchen area near by the 3 compartment sink as per operator since today at 10:00am, operator discarded food. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed imitation crab meat (51F - Cold Holding); raw beef (50F - Cold Holding); stored in the cook line cooler as per operator less than 3 hours. Observed raw bean sprouts (50F - Cold Holding); tofu (53F - Cold Holding) stored in the cooler located in the kitchen area near by the 3 compartment sink as per operator since today at 10:00am, operator discarded food. Repeat Violation

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice time marked at 11:00am, inspection time 3:08pm.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (92F - Hot Holding) stored at room temperature in the kitchen area as per operator less than 2 hours.

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/. Observed manager Yvonne Burke with manager certificate expired.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a sushi rice pot at the sushi bar area.

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

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

Intermediate - No soap provided at handwash sink located at the sushi station. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator via email time as a public health control written procedures.

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 employee Roger Salazar, Iohn Eller, Vinh and Prasat with employee training certificate expired on 1/16/22.

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

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 reach in cooler ambient temperature at 58F, reach in cooler located across from stove.

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees, hand sink located in the waiting station and sushi station.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door cooler located in the wait station.