JASMINE THAI LLC

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rear upright reach in freezer. Re wrapped chick on a stick over vegetables and fries Chicken moved below Ready to eat frozen foods All food frozen solid Corrected On-Site

Basic - Stored food not covered. Pre cooked mussels stored uncovered in line upright freezer. Covered during inspection. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Pesticide on fry storage shelf with peanuts.

Intermediate - Equipment drain line draining into handwash sink. Drain from soda holster drains into hand wash sink at bar. Drain line from ceiling to hand wash sink by ice machine.

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 4 food handlers in kitchen, no manager present. Manager arrived during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device, and no soap provided at handwash sink at bar. Restocked at time of inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Under back prep table. Paper used to line shelves on expo side.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on table with condiments. Drink on prep table by fryers. All drinks removed at time of inspection. Corrected On-Site

Basic - Ripped/worn plastic wrap used as covering for cutting board and shelf on cook line.

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. On bar. Operator removed straws. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area upright Upright reach in cooler- Beef 45/47F Per operator less than 4 hrs. Operator iced beef for rapid cooling Corrective Action Taken Repeat Violation

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. Walk-in freezer Repackaged chicken with beef

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil on cook line 63°F less than 2 hrs. Iced during the inspection for rapid cooling. Discussion conducted with operator reference TCS for fresh Garlic in oil. Corrective Action Taken

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.