THAI 2 GO

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Manager picked food items off of a to go plate of food with bare hands to be served to guest. Inspector had discussion with manager. Manager immediately discarded food item and wash hands and place gloves on. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease on sides of fryer. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment on cook line.

Basic - Cloth used as a food-contact surface in side upright reach in cooler under sauce jugs.

Basic - Floor not cleaned when the least amount of food is exposed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave heavily soiled.

Basic - Sweet chili sauce and Pad Thai sauce stored on floor on top of cardboard. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up of grease on side of fryer. Mold in reach in cooler at make bar, upright mold on shelves.

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Will be addressed on prior call back inspection. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Buckets of sauce and cambros of rice stored on floor under stove and side of reach in freezer.