THAICOON

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched garbage can and personal phone and put gloves on to work with foods before washing hands first; educated; asked employee to wash hands;

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over container of cooked soup - all not commercially packaged - in freezer at the back of the kitchen Stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shell eggs over garlic and cooked chicken at reach in cooler at cook line; Stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (63F - Cold Holding)at cook line; as per operator using 4 hour plan; no form no time tracked ; advised to place food in ice and educated about four hour plan; food placed in ice Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee multiple times touching dirty plates and cups brought them in the dishwasher area, and washed hands in three compartment sink at the bar and grabbed food to bring to customers; educated ; advised to wash hands in handwash sink only;

Basic - Time/temperature control for safety food thawed in an improper manner. Raw shrimp in standing water at prep area; moved under running cold water Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables like peppers and zucchini over cooked rice in walk-in cooler; stored properly Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed handwashing soap container off of the floor before handling a pan of cooked chicken, without washing hands. Advised operator of proper handwashing procedure, employee washed hands. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Advised operator to clean. Operator did. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store pans next to triple sink. Advised operator handwashing sink is only to be used for handwashing. Operator removed pans. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop sugar. Advised operator handled scoop is needed to be used. Operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on cutting board in prep area. Advised operator of proper storage employee moved beverage. Corrected On-Site

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef Making sanitizer buckets and handling wiping cloths then began handling cooking equipment at cook line. Educated operator on site

High Priority - Toxic substance/chemical improperly stored. Advil stored over food prep area in kitchen

Basic - Food stored on floor. Rice bags on floor in back storage area near walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken shrimp at room temperature

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper hand towels in direct contact with bean sprout - operator removed. Corrected On-Site

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Glass door reach in cooler - cut tomatoes, cooked pork prepared on Saturday not date marked - operator date marked. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. At walk in cooler unopened package of raw tenderloin stored next to a container of cooked white rice AND over an unopened bag of raw onions, operator removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. At prep area hand washing sink used to store dishes, operator removed. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification. employee Dee smith present Repeat Violation

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Admin Complaint

Basic - Equipment in poor repair. Door to ice machine in poor condition Repeat Violation

Basic - Food stored on floor. At walk in closet several boxes of food items including an unopened case of coconut water stored on floor, operator removed.

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler container of raw chicken stored over ready to eat salad, operator moved chicken to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-04-29: Observed raw tenderloin stored over vegetables Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Randolph smith expired 2/16/2024 - From follow-up inspection 2024-04-29: Randolph smith Expired Admin Complaint

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Next to prep table handwashing sink used to store cleaning supplies, operator removed all items from handwashing sink Corrected On-Site - From follow-up inspection 2024-04-29: Hand sink still used for other purposes Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-29: No proof Admin Complaint

Basic - - From initial inspection : Basic - Equipment in poor repair. Ice machine door severely damaged Repeat Violation - From follow-up inspection 2024-04-29: No change Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area sliding glass door reach in; raw pork stored over ready-to-eat chicken dumplings. Operator moved pork. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line; raw shell eggs stored on shelf at room temperature (79°F). Operator stated being held less than 1 hour, moved to reach in cooler. Corrected On-Site

Basic - Equipment in poor repair. Ice machine lid damaged.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice held over 24 hours - operator date marked. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed. Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line - bean sprouts (62) sitting out at room temperature held under 4 hours operator add ice to container. Reviewed TPHC procedures and emailed copy to operator. Corrective Action Taken

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Flip top - raw beef over cooked chicken - operator moved beef to lower shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Operator removed scrubbing brush. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork prepared 4 days prior - operator date marked. Corrected On-Site

Basic - Cloth used as a food-contact surface. Operator removed paper towels. Corrected On-Site