THAI LANNA 2

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 touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing Warning

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. Cook touched bean sprouts with bare hands on cook line and tossed them into a pan on cook line Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 87F held on counter. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit bean sprouts (46F - Cold Holding, second temperature 41F cold hold); Fish (46F - Cold Holding, second temperature 43F cold hold); tofu (47F - Cold Holding, second temperature 42F cold hold); cooked pork (45F - Cold Holding, second temperature 45F cold hold); Fish (45F - Cold Holding, second temperature 42F cold hold); cooked shrimp (45F - Cold Holding, second temperature 38F cold hold); cooked mussles (44F - Cold Holding, second temperature 41F cold hold ) Cooked chicken 87F held on counter, see stop sale. Warning

Intermediate - Employee applied hand antiseptic in place of washing hands as required. Operator touched dirty dishes and went back to working with food, no hand wash. Discussed the importance of proper hand washing Warning

Intermediate - Handwash sink not accessible for employee use at all times.2 hand was sinks were inaccessible, one was blocked by a cart and the other had dishes in it. Warning

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Wooden bowls have cracks. We discussed that the bowls need to be discarded once they crack or chip Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink to the right of the kitchen entrance had no paper towels. Operator restocked towels during inspection Warning

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 chicken. Warning

Basic - Cardboard used to line food-contact shelves. Soiled cardboard on top of chest freezer, staff using area to prep discussed the reason the cardboard can not be used Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler on cook line Warning

Basic - Floor and walls soiled/has accumulation of debris. Cook line, prep areas storage areas. Repeat Violation Warning

Basic - Food storage container for time/temperature control for safety food not cleaned after being emptied prior to refilling. Breading container has a heavy accumulation of grease and fooddebris Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop head laying on the ground. Discussed the need to have it stored in a way that keeps it clean and dry Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. wet wiping cloth on cooks line not stored in sanitizing solution between uses. Discussed the staff will need to store wiping flaws and sanitizer betweens Warning

Basic - Working containers of food removed from original container not identified by common name. Spray bottle on cook line contains food removed from the original container not labeled with common name. Squeeze bottles, shakers Warning

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. 0 ppm , ran 2 more cycles, still 0 ppm.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In vertical 3 door freezer in kitchen, raw chicken over ready to eat and fish, operator moved to bottom, Corrected On-Site

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall above hand wash sink, operator killed. 1 live roach on front of wok table 1 live on crash cart by wok table 1 live on floor under crash cart Operator killed all. Will sanitize area

Intermediate - Food-contact surface stained. Cutting board at lift top cooler and small white board on prep table in back room

Intermediate - Handwash sink not accessible for employee use at all times.cart with glass racks in front of hand wash sink at end of cook line, operator moved cart. Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired

Basic - Dead roaches on premises. Approximately 12 dead roaches in drip tray of wok 1 dead roach under bar stool in back room 1 dead roach under reach in cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda and cup with soda on shelf in storage room over bulk sugar, flour, operator removed Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. On top of cooked eggs, produce Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (59F - Cold Holding); spring rolls (55/60F - Cold Holding) cooked eggs (44F - Cold Holding); crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line - cut cabbage (59F - Cold Holding); in cooler overnight on top of other foods, spring rolls (55/60F - Cold Holding) made on Sunday, with cut cabbage, no temperatures taken today. cooked eggs (44F - Cold Holding); moved to other cooler and put on ice, crab Rangoon's (48F - Cold Holding); curry puff (49F - Cold Holding); half and half (50F - Cold Holding) see stop sale

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine chlorine sanitizer > 200 ppm, operator will call for repair

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Towel bucket in prep room > 200 ppm, corrected to 200 ppm Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Cart with clean glasses In Front of sink, operator moved cart Corrected On-Site

Basic - Dead roaches on premises. 6 dead behind glass door cooler in prep room 1 dead roach by hand wash sink in prep room 1 dead on floor by reach in cooler on end of cook line

High Priority - - From initial inspection : 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. 0 ppm, operator attempted to repair. Corrective Action Taken Warning - From follow-up inspection 2023-09-20: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers Repeat Violation Warning - From follow-up inspection 2023-09-20: Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm Warning - From follow-up inspection 2023-09-20: Not set up Time Extended

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. Warning - From follow-up inspection 2023-09-20: Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. On cart next to wok table Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room Warning - From follow-up inspection 2023-09-20: Time Extended

Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle Warning - From follow-up inspection 2023-09-20: Time Extended

• From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. - From follow-up inspection 2023-09-20: 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. 0 ppm, operator attempted to repair. Corrective Action Taken Warning

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. Garnish Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Doilies, paper towels, under and over food in reach in cooler and in fry draining containers Repeat Violation Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In very cooler in kitchen, pork chops over washed kale, moved to other cooler Corrected On-Site Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. In storage area in back room - 3 rodent droppings in bus tubon floor 4 rodent droppings on containers yum paste Approximately 27 rodent droppings in co tainer with noodles, tamarind paste Approximately 30 rodent droppings on floor in strobe room Rodent chew marks on cove molding under shelf in dry storage area Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tapioca balls 50 ( - Cold Holding); Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In lift top 2 door cooler on cook line-chicken on stick (47F - Cold Holding); chicken dumplings (47F - Cold Holding); tapioca balls 50 ( - Cold Holding); cooked chicken crumbles (45F - Cold Holding); heavy cream (47F - Cold Holding), all food in cooler over night, see stop sale Operator says cooler does not work, has tried to fix. Put ice on top of other foods will move time/temperature control for safety foods to other cooler. Corrective Action Taken Repeat Violation Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cup on table by rice cooker -sliced chicken for soup (98F - Hot Holding), cooked 30 minutes ago, operator moved to wok table Corrective Action Taken Warning

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket by dish room, > 200 ppm Warning

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. Warning

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. Warning

Intermediate - Spray bottle containing toxic substance not labeled. On front counter, 2 bottles, operator labeled Corrected On-Site Warning

Basic - Accumulation of debris on exterior of warewashing machine. Warning

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

Basic - Cardboard used to line food-contact shelves. On cart next to wok table Warning

Basic - Cloth used as a food-contact surface. Towel on top of kale in vertical cooler Warning

Basic - Employee preparing food in customer section of dining area. Employee prepping garnish, kale and carrots at front count Warning

Basic - Objectionable odors in bathroom or other areas of the establishment. In kitchen, dry storage room Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vertical cooler in back room Warning

Basic - Reuse of single-service or single-use articles. Dressing in paprika jug that has has handle Warning

Portable fire extinguisher gauge in red zone. For reporting purposes only.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. right side reach in cooler make station : wonton (52°F - Cold Holding); pork dumpling (52°F - Cold Holding); Poultry (54°F - Cold Holding);; heavy cream (70°F - Cold Holding); see Stop sale, potentially hazardous food out greater than 10 hours. duck (43°F - Cold Holding); spring rolls (46°F - Cold Holding) moved to reach in freezer to chill. Left side reach in cooler make station ; shell eggs (70°F - Cold Holding); cut cabbage (56°F) Moved to reach in cooler to chill. Discussed over filling pans Warning

Intermediate - Handwash sink used for purposes other than handwashing. Knife I hws at front counter, removed Corrected On-Site Warning

Intermediate - No soap provided at handwash sink. Supplied Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, spring rolls, dumpling and wonton Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink hot water shut off in prep area, turned on from underneath Corrected On-Site Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler make station right side Warning

Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage cut without washing, educated prep cook on proper washing Corrective Action Taken Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over washed peppers and chicken in prep room refrigerator Warning