THAI SILK RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs over ready to eat fried tofu in reach in cooler on cooks line , operator properly stored raw shell eggs Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. White cutting boards on clean equipment rack

Basic - Bowl or other container with no handle used to dispense food. Bowl in red chili flakes on dry storage rack across from cooks line , operator removed Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean equipment utensils not properly inverted on prep table , operator properly inverted Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on bar area of establishment, operator discarded Corrected On-Site Repeat Violation

Basic - Food stored on floor. Boxes of food on floor in walk in freezer , operator moved Corrected On-Site

Basic - Food-contact surface not smooth and easily cleanable. Tea jar containers very stained on clean equipment rack in kitchen

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cooks line of kitchen

Basic - Ice buildup in walk-in freezer door Repeat Violation

Basic - Soiled dry wiping cloth in use. On cooks line of kitchen , operator discarded wiping cloth Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw shell eggs stored over bean sprouts, cook line reach in coolers. Raw beef stored over spring rolls/reach in freezer/ Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./ice tea pitchers interior soiled.

Intermediate - Handwash sink not accessible for employee use at all times./blocked by empty containers, next to 3 compartment sink.

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./for one kitchen employee. Form emailed/printed and signed by employee immediately/ Corrected On-Site

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./missing one female training certificates/employee worked for more than 2 months.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/ Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair./kitchen ceiling tiles. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025. Operator printed current license and posted/ Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's cell phone and charger right next to white cutting board/ Corrected On-Site

Basic - Equipment in poor repair./dish machine not working per operator. Parts already ordered. 3 compartment sink set up/chlorine 100ppm.

Basic - Food stored on floor. Case of soy bean paste and raw beef stored on walk in freezer floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer with ice build up. Walk in freezer door with ice build up. Repeat Violation

Basic - In-use tongs stored on food cart handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./can opener exterior soiled/ Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation./raw green onions.

Basic - Working containers of food removed from original container not identified by common name./flour container not labeled.

High Priority - Nonfood-grade bags used in direct contact with food. Cut carrots and cut cabbage in non food grade bags in walk in cooler. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table soiled Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and rice in walk in cooler Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In pepper container. Operator removed. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In prep area broken.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Stained ceiling tiles in kitchen area. Repeat Violation

Basic - Food stored on floor Pan of beef on floor in walk in freezer

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On the door of walk in freezer

Basic - No Heimlich maneuver/choking sign posted. Provided poster. Operator posted. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard soiled Hood filters soiled Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in by cook line soiled. Reach in cooler and reach in freezer in the kitchen. Operator cleaned. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves rusted Repeat Violation

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards are stained. Interior of rice cooker is soiled. White plastic coffee mugs are stained. - From follow-up inspection 2025-01-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.No date marking throughout the establishment. - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Cardboard used on floor as anti-slip measure not replaced every day. - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Ceiling tiles are stained in kitchen. - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice cooker is soiled. Corrected on Site Walk in cooler gaskets are soiled. Residue build up inside handwashing sink at bar area. - From follow-up inspection 2025-01-31: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-01-31: Time Extended

Intermediate - Records/documents for required employee training do not contain all of the required information.

Basic - Cutting board has cut marks and is no longer cleanable. -manager replaced cutting board Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -cook line hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above woks

Basic - Reuse of single-service or single-use articles. -cardboard box for single service cutlery reused for storinf food with direct contact Corrected On-Site

High Priority - Employee handled soiled dishes or utensils and then handled food on stove without washing hands. -used prewash sprayer, rinsed hands inside dish sink Prior to handling rice

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. -employee cutting lettuce with bare hands, manager had employee use gloves.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles inside kitchen on cook line

Basic - Employee beverage container on a food storage shelf inside kitchen next to soy sauce

Basic - Floor soiled/has accumulation of debris. -on floor near hand sink in back corner of cookline -below dish machine

Basic - Hole in or other damage to wall. -back corner of cook line next to hand sink, significant damage

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

Basic - Ice buildup in reach-in freezer.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator next to dish machine -top surface of water heater -hood filters -side of frywr

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over noodles, in reach in cooler on cook line. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Operator has back door open with the exit fully screened in except for a small amount below screen door.

Basic - Floor soiled/has accumulation of debris. Floor behind fryer on cook line

Basic - Hole in or other damage to wall. Wall at end of cookline has a hole.

Basic - Ice buildup in white reach-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan cover in walk in cooler

Basic - Outer openings not protected with self-closing doors. Closer in back door broken

Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-22 Operator paid during inspection and synced iPad and is good. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned chicken and raw ground beef over ready to eat sauces in walk in cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle in by hand sink by three compartment sink Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink

Basic - Employee beverage container on a food preparation table at cooks line Corrected On-Site

Basic - Food stored on floor. Cases of sauces on floor in kitchen and cases of miso paste in walk in freezer. Corrected On-Site Repeat Violation

Basic - Ice buildup in walk-in freezer by door in walk in cooler. Repeat Violation

Basic - In-use tongs stored on cart on cooks line. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar in the ingredient bin across from three compartment sink. Corrected On-Site

Basic - Ice buildup in walk-in freezer around the door and to the left when entering.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in walk cooler.

Basic - Several cases Food stored on floor in walk in freezer. Corrected On-Site Repeat Violation

Basic - Stored cheese wontons not covered in upright reach in freezer and white counter reach in freezer Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs stored over ready to eat tofu in the under part of the sandwich top cooler on the cooks line. 2)case of ground beef over cooler of shrimp and tilapia in the walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Whole shell eggs touching tofu and onions in the walk in cooler. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can blocking handsink by the hand sink by the dish machine. Corrected On-Site

Basic - Clean soup spoons, cooking ladles and serving spoons not stored inverted or in a protected manner under the prep table on the cook's line. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One the dry storage rack by the dish machine and one on the sandwich top cooler on the cook's line. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in the walk in cooler. Corrected On-Site

Basic - Food stored on floor. 1) pans of packaged food on floor in freezer 2) boxes of sauces under the prep table in the kitchen Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Tea net stored on the clean items shelf not smooth and easily cleanable.

Basic - Ice scoop handle in contact with ice at the ice bin at the bar. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle in standing water at 86°F by the rice cooker in the kitchen. Corrected On-Site

Basic - Three In-use knife/knives stored in cracks between pieces of equipment. Stored between the sandwich top cooler and prep table on the cook's line. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in a Bain Marie at room temperature. Advised the different methods he could use and he took the chicken to the sink and is thawing und running cold water Corrective Action Taken