THAI 2 EXPRESS

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 touched garbage can and clean hand washing sink with hands then touched container with food without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler Raw chicken over raw beef Operator stored properly Corrected On-Site

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 Raw chicken over raw pork Operator stored properly Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Sitting on cook line Raw shell eggs 70F cold holding, per operator stored for approximately 30 minutes and not prepared or portioned today. Operator moved to walk in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting outside on cook line Toufu 53F cold holding per operator stored for approximately 1 hour and not prepared or portioned today operator moved to reach in cooler Corrective Action Taken

Intermediate - Certified Food Manager or 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. Emailed to operator Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. By container inside sink Operator removed 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. Observed sauces removed from freezer not track inside walk in cooler Advised operator to date marked items

Basic - Floor soiled/has accumulation of debris. Throughout the kitchen

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled trash can and without washing hands handled container of raw beef in walk in cooler, discussed with operator who washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer on wire metal shelf non commercially packaged raw beef stored directly above soups, discussed with operator corrected storage of products. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw shell pooled eggs stored above containers of cooked shrimp, discussed with operator who corrected storage of products. Corrected On-Site

Intermediate - Certified Food Manager or 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. Review with manager and provided email copy of big 6.

Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer.

High Priority - Food placed in soiled container/equipment. In walk in freezer Bags of cooked chicken stored inside old raw chicken card board boxes. Discussed with operator who removed product from containers. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen on crash cart raw shell eggs (64F - Cold Holding) per operator product removed from refrigerator approximately 1 hour ago and held at room temperature until cooked and served. Discussed cold holding with operator who moved product to cooler to chill. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter (70F - Cold Holding); bean sprouts (58F - Cold Holding); chicken (48F - Cold Holding)per operator products not portioned or prepared today and held in cooler overnight. Operator stats cooler stopped working yesterday most products moved to freezer yesterday and frozen solid a few products left in walk in cooler. See stop sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler butter (70F - Cold Holding); bean sprouts (58F - Cold Holding); chicken (48F - Cold Holding)per operator products not portioned or prepared today and held in cooler overnight. Operator stats cooler stopped working yesterday most products moved to freezer yesterday and frozen solid a few products left in walk in cooler. See stop sale. In kitchen on crash cart fresh garlic and oil (87F - Cold Holding)per operator product not portioned or prepared today and removed from refrigeration approximately 3 hours ago and held at room temperature until served. Discussed with operator who moved product to walk in freezer to chill and provided operator time is a public health control form. In flip top cooler beans sprouts (48F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately3 hours operator moved product to walk in freezer to rapid chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Establishment has no written procedures for vomit or diarrhea clean up provided clean up poster to operator via email. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in freezer large tub of raw cut pork (67F - Cooling) at 2:00 since 1:00 to 66F at 2:35. At this current rate of cooling product will not reach 41F within 4 hours. Discussed with operator who moved product to shallow metal pan to allow for faster rate of cooling. Corrective Action Taken Warning

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. No proof of employee food handler training for one employee. 2 owner operators have certified food manager certification. Discussed with operator. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk in freezer bags of chicken wontons prepared onsite not date marked per operator products prepared 2 days ago. Discussed date marking with operator who added label to containers. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Under three compartment sink clear spray bottle containing bleach not labeled discussed with operator who added label to container. Corrected On-Site Warning

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to dishwashing area no running water discussed with operator who turned on water supply. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over rice noodles in walk-in cooler Stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (50F); sprouts (50F - Cold Holding)in cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food placed in ice ; Corrective Action Taken Repeat Violation Admin Complaint

Basic - A minimum of one bathroom facility is not available for public use- per operator toiled got broken by a customer and repair order in; estimated to be repaired by tomorrow 11/16/24

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 80 F water by rice warmers Removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken legs thawing inside the three compartment Placed in walk-in cooler Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food....egg wash above flour, sauce at walk in cooler . Operator properly stored food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....raw beef 46°, bean sprouts 45° in flip top reach in cooler at kitchen being held less than 4 hours . Operator removed food to walk in freezer. Corrective Action Taken

Intermediate - Handwash sink missing in warewashing or food preparation area.

Intermediate - Handwash sink not accessible for employee use at all times...blocked by shelf at kitchen. Corrected On-Site

Basic - Employee testing food with bare hands while preparing food. Discussed with employee.

Basic - Time/temperature control for safety food thawed in an improper manner.... Thawing frozen chicken at room temperature in 3 compartment sink . Employee removed. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above panko seasoning in the walk-in cooler. Operator relocated to bottom shelf. 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. Observed multiple containers with prepared product from yesterday. Operator labeled properly. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in standing water of 72°F. Operator removed, cleaned and sanitized and stored dry. Corrective Action Taken