CHAIYO THAI BRISTRO

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-09-04: Next unannounced Time Extended

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. Dish machine tested at 0ppm chlorine. Sanitizer will not prime. Repeat Violation Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Multiple food items stored in direct contact with plastic handled to go bags in walk in freezer

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs being held at room temperature of 73°F on cook line, operator states eggs have been out less than 1 hour. Operator moved to reach in. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (66F - Cold Holding) on cook line. Operator states item has been out less than 1 hour. Operator moved to reach in cooler Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for sanitizer Repeat Violation Admin Complaint

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/

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to get bleach Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed at prep area hand wash sink. Operator provided Corrected On-Site

Intermediate - Person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed and provided to operator

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.

Basic - Food stored on floor. Bin of raw beef stored on floor in walk in cooler. Multiple items stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site

High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning - From follow-up inspection 2023-11-07: Dish machine tested at 0ppm chlorine Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2023-11-07: No chemical test kit provided Admin Complaint

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.

High Priority - Non-food grade paper/paper towel used as liner for food container.

High Priority - Nonfood-grade bags used in direct contact with food. Lettuce. Walk In Cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Used to store Water jug

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.

High Priority - Nonfood-grade bags used in direct contact with food.

Basic - Food stored on floor. Service ice

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 grabbed dumplings with bare hand. Employee washing hands and putting gloves on hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container...in garnishes . Employee moved towel paper. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.... raw pork above ginger sauce at walk in cooler . Employee moved Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored containers in handwashing sink at server station. Fish thawing in handwashing sink at dishwashing area. Employee moved. Corrected On-Site Repeat Violation

Intermediate - Lack of toilet tissue at each toilet in women bathroom . Employee provided Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom in women bathroom

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.... spoons, tong stored in 89° water at kitchen. Manager moved to fire. Corrected On-Site Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container . Operator moved towel paper from food. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food at walk in freezer .

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food...cooked fish , cooked meatballs with raw fish in a same container at reach in cooler at kitchen. Operator properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...wonton 74° at cook line being held less than four hours . Operator moved to reach in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored....windex spray bottle stored with wine . Operator moved Corrected On-Site

Intermediate - Equipment drain line draining into handwash sink at server station.

Intermediate - Handwash sink used for purposes other than handwashing....stored container, tray in handwashing sink . Operator moved. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again....cooked duck, cooked chicken, cooked pork at walk in freezer .

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

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

Basic - Bowl or other container with no handle used to dispense food in sauce at walk in cooler . Operator moved container. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public.... Employee food in reach in cooler at prep area.

Basic - In-use utensil spoons, tong stored in standing water less than 135 degrees Fahrenheit at 84° at cook line . Operator moved Corrected On-Site

Basic - Stored food cooked chicken not covered at walk in freezer . Operator covered Corrected On-Site