THAI & RAMEN RESTAURANT

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.

Basic - Ice buildup in reach-in freezer. Upright reach in freezer next to cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed utensil in standing water at 79f.

Basic - Standing water in bottom of reach-in-cooler. Cook line cooler with standing water present.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At approximately 1:20pm, observed 4 containers of cooked ground beef on prep table, 135F cooling since 10:30am per operator.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At approximately 1:20pm, observed 4 containers of cooked ground beef on prep table, 135F cooling since 10:30am per operator.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on food prep table adjacent to handwashing sink in kitchen. Operator removed during inspection. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee food stored on drink dispenser, on prep table and make table.

Basic - Floor not cleaned when the least amount of food is exposed. Observed buildup of food debris on walk-in cooler floor.

Basic - Food stored on floor. Observed one box of cabbage received Saturday per operator, stored on floor in walkin cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on fan guard in walk-in cooler.

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

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. DM ppm shows no reading on inspector test strips. Operator fixed chlorine output. All dishes are being washed in triple sink with chlorine sanitizer.

Basic - Accumulation of debris on exterior of warewashing machine. Debris buildup on top of dish machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at top and right side of rear kitchen door to outside.

Basic - Food stored on floor. Cooking oil in box and container stored on ground in fry stock room. Employee moved to elevated storage.

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. Multiple attempts made by this inspector and operator with inspector's and operator's chlorine test strips but resulted in 0 ppm. Operator set up 3 compartment sink to sanitize equipment (100 ppm 3 compartment sink). Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upon inspection observed raw pork stored above dumplings in walk in cooler left side second shelf from bottom.

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 - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone on top of prep table next to cutting board used for cutting onions.

Basic - Food stored on floor. Upon inspection observed pan of chicken on floor of walk in cooler. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Upon inspection observed small bowls resting in large containers of sugar, rice and flour in dry storage area. Operator removed small bowls during inspection. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed employee using cutting to cut onions with wiping cloth under cutting board on prep table by kitchen entry.

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. Multiple attempts to test chlorine sanitizer and each time yielded 0ppm. Both operator and inspector used test strips to test concentration. Operator set up 3 compartment sink to sanitize equipment until repair personnel arrive. Corrective Action Taken

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Upon inspection observed retail bags used to contain frozen meat.

Basic - Cardboard used to line food-contact shelves. Upon inspection observed cardboard present on wire rack left side of cook line. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed employee beverage on top of prep table on top of cutting board used for cutting spring onions. Operator removed employee beverage during inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Upon inspection observed 2 employees without hair restraint engaged with food handling.

Basic - Floor soiled/has accumulation of debris. Behind cook line grill area and floor of walk in cooler.

Basic - Food stored on floor. Upon inspection observed chicken and pork on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach in freezers in kitchen with ice build up present. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Food debris present on plastic curtains in walk in cooler. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Standing water present in bottom of reach in cooler left side of cook line.

Basic - Wiping cloth sanitizing solution stored on the floor. Under 3 compartment sink. Operator corrected storage during inspection. Corrected On-Site

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. Upon inspection observed chlorine sanitizer 0ppm per test strip. Observed sanitizer bucket empty and replaced second try sanitizer solution tested at 50 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Bar area hand washing sink blocked by coffee maker and hand washing sink upon entrance to kitchen with ice chest blocking access.

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine.

Basic - Bowl or other container with no handle used to dispense food. Bowl resting in large sugar and large brown rice containers and bowl resting in cream cheese mixture in walk in cooler second shelf from top right side. Operator corrected storage during inspection. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Top wire rack in kitchen by side door.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage to ceiling tile in kitchen entrance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go boxes stored on top shelf on cook line not inverted. Operator corrected storage during inspection.

Basic - Floor soiled/has accumulation of debris. Walk in cooler floor soiled.

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Walk in cooler flooring bowing up.

Basic - Ice buildup in reach-in freezer. White upright reach in freezer in back of kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Wire rack top shelf with food debris present outside of walk in cooler in kitchen.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door in kitchen when closed open air exposed through upper parts of door.