MALAKOR THAI EXPRESS

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. Observed manager touched soiled trash can to move then handled clean pans of food; no hand wash. Manager washed hands. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. At flip top cooler: Paper towel in direct contact with papaya Operator removed paper towel Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer: Beef blood stored over ready to eat dumplings; not all products commercially packaged. Operator stored properly Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler by fryer: Raw ground pork stored over ready to eat papaya Operator stored properly Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by wok station: raw shelled eggs (63F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Operator moved to quick chill Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At flip top cooler by wok station: Dead insect on top of raw pork.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler across fryer: green peas (53F - Cold Holding); As per operator stored in flip top cooler since 12:00pm Not prepped or portioned today Stored above containers in flip top cooler. Operator moved to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. At work station: No time mark for chicken broth at Wok station. As per operator, stored since 3pm. Advised operator to place time mark.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. flip top cooler across fryer: chicken broth (51F at 2:38; 49F at 3:50pm- Heated Cooling)as per operator since 12:00pm; At current rate of cooling product will not reach 41F within a total of 6 hours. Operator moved to quick chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by rice cookers blocked by rice cooker Advised operator to move rice cooker

Intermediate - Handwash sink used for purposes other than handwashing. Plate and personal belongings stored in handwashing sink. Operator removed items from handwashing sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside Ice machine by reach in freezer accumulation black/green mold-like substance

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At reach in feeezers, flip top cooler: Employee food and drinks stored over food for restaurant Operator stored properly Corrected On-Site

Basic - Food stored on floor. By wok station: oil and seasonings stored on floor Operator stored properly Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: Unwashed tomatoes stored over ready to eat papaya Operator stored properly Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handled raw chicken then touched walk in freezer door to open; no glove change, no hand wash. Advised operator that employee should change gloves and washed hands.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed manager touched clothes to fix then touched clean pot of sushi rice and clean container. Manager washed hands. 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. At double door reach in freezer: Raw chicken stored over raw pork and steak; neither items commercially packaged. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stovetop: miso soup (125F - Hot Holding); vegetable broth (117F - Hot Holding) As per operator, stored since 2 hours. Operator reheated vegetable broth to 209F and miso soup to 202F. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep table: fried frice (98F at 2:12pm; 89F at 2:45pm- Cooling) As per operator, cooling since 1 hour. At current rate of cooling, rice will not cool from 135F to 70F in a total of 2 hours. Rice wrapped tightly with plastic wrap. Operator removed wrap and placed in freezer to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

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. Employee employed less than 60 days. Employee completed form. 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. At double door reach in freezer: House made beef stock and house made dumplings with cooked vegetables cooked in house and frozen but not date marked. Advised operator to date mark.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top reach in cooler across from cookline: cooked chicken (45F - Cold Holding) ; raw beef (45F - Cold Holding); raw chicken (45F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. See stop sale. At flip top reach in cooler near dishwasher: raw tuna (52F - Cold Holding); Krab (52F - Cold Holding); raw Yellow tail (52F - Cold Holding); cream cheese (48F - Cold Holding); fish eggs (52F - Cold Holding) As per operator, items were taken from lower section of unit 2 hours prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed items in walk in cooler to quick chill. At walk in cooler: rehydrated noodles (53F - Cold Holding) As per chef, noodles were taken out and sitting on cook line since 12:00pm for an order. Not prepped or portioned today. Operator moved to quick chill. Repeat Violation Admin Complaint - From follow-up inspection 2024-07-02: At flip top reach in cooler near dishwasher: raw Yellow tail (52F - Cold Holding) As per operator, item was taken from lower section of unit 30 mins prior for an order and placed in upper section of unit. Not prepped or portioned today. Items stored double panned. Operator placed item in lower section of cooler to quick chill. Admin Complaint Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a container seating on table on cook line with Cooked rice at 2:45pm ( 83°F cooling) per operator product cooling since 12 pm. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw shell eggs stored above a container with cut cabbage inside walk-in cooler. Operator stored properly Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed a container seating on table on cook line with Cooked rice at 2:45pm ( 83°F cooling) per operator product cooling since 12 pm. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale

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. Emailed poster to operator. Operator will print and post

Intermediate - Handwash sink not accessible for employee use at all times. By plates stored inside hand washing sink next to sushi cooler. Operator removed Corrected On-Site

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. Emailed form to operator. Operator will print and filled out

Basic - A container with peanut sauce stored on floor inside walk-in cooler. Operator stored properly Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Advised operator how to access the license at MyFloridaLicense.com Corrective Action Taken

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.at 0 ppm. Operator moved sanitation procedures to 3 compartment sink chlorine 100 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of Flip top cooler #1. Cooked shrimp 50°F cold Holding. Observed seating on cook line a container with Raw shell eggs ( 68°F cold Holding) Observed on top rail flip top cooler #2 overstocked containers with raw chicken, raw beef, toufu 50°F cold Holding. Per operator all products stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator removed overstocked product and transferred to walk-in cooler, transferred eggs to inside of reach in cooler. Decided to discard cooked shrimp Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items seating on table next to stovetop Chicken stock, miso soup ( 101°F hot holding) Per operator products stored for approximately 3 hours. Operator moved products to stovetop for reheating. Products reheated to 202°F reheating Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw chicken stored above a container with cooked noodles inside flip top cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed several containers stored on top of other's containers on top rail flip top coolers with raw tuna (48°F - Cold Holding); raw salmon (48°F - Cold Holding); cooked asparagus (48°F - Cold Holding). Per operator products stored for approximately two hours. Operator moved product to inside of reach in freezer. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed a container with sushi rice with no time marked on kitchen area. Per operator product stored for approximately 3 hours. Operator Decided to discarded Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.with plastic container Operator removed Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.