ARROY THAI

High Priority - Container of medicine improperly stored over the flip top unit.

Intermediate - Handwash sink used for purposes other than handwashing. Observed back handwashing sink used as storage. Items were removed. Corrected On-Site

Basic - Food stored on floor. Bag of rice by the hand washing sink. Operator removed from floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the cook line

High Priority - Container of medicine improperly stored. Vaseline stored on prep table on cookline Employee removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white rice (75 - Cold Holding) on shelf next to cookline Employee placed in reachin cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking hand sink in dish area

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with clear sanitizer not labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf above rice cooker

Basic - Food not stored at least 6 inches off of the floor. Container of oil stored on floor next to back door

Basic - Ripped/worn tin foil used as shelf cover. Soiled and torn foil on push cart on cookline

High Priority - - From initial inspection : High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Cooked chicken 111F. Emailed non continuous handouts to operator. Warning - From follow-up inspection 2024-04-17: Will follow up at next unnanounced inspection Time Extended

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-04-17: 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. Establishment has one new hire that has not completed food safety training Warning - From follow-up inspection 2024-04-17: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, in reach in cooler had wrong date of 3-30, but was made yesterday Warning - From follow-up inspection 2024-04-17: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic ceiling tiles in kitchen and dish area. Warning - From follow-up inspection 2024-04-17: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic gloves stored in hand sink

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above microwave

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed stored from ceiling above walk way to dish area

Basic - In-use tongs stored on equipment door handle between uses. Observed a pair of tongs stored on oven handles Corrected -observed employee remove Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed missing at hand sink in front register area

Basic - Time/temperature control for safety food thawed in an improper manner. Observed beef stored on prep table thawing at room temperature Corrected observed placed under cold running water

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe behind dish machine leaking

Intermediate - - From initial inspection : 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. All training expired 12/2022. - From follow-up inspection 2023-04-13: Operator stated the trainings have been completed but they do not have them at the establishment at this time due to being out of state. Discussed requirement with the operator. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet does not work at back hand sink. - From follow-up inspection 2023-04-13: Observed hot water handle not working at handwash sink in rear of establishment to the left of the warewashing area. The importance of following proper protocol with this violation was reinforced with the operator. 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. At 0ppm. Discussed with manager. Manager will set up triple sink when washing dishes. Repeat Violation

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/ Two cooks, one prep employee, and one cashier on duty. No certified food manager on duty.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

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 0ppm. Dish machine is not working properly. Manager called maintenance to come out today. Manager will set up triple sink when washing dishes. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over curry sauces. Manager moved chicken to different cooler to store properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 60F Manager moved to cooler to chill. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand sink by dish machine. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining standup reach in freezer shelves by bathroom.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink above reach in cooler. Manager removed. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 98°F. Manager placed rice back in rice cooker to reheat to 165°F or higher. Recheck 112°F Corrective Action Taken

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/ One front counter employee and three kitchen employees with no food manager on site.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink in dish area has no hot water. Does not turn on. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in kitchen. Repeat Violation

Basic - Ceiling tile missing. By dish machine.

Basic - Current Hotel and Restaurant license not displayed. Manager displayed license. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on prep table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Manager removed phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Manager removed all tongs. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting mushrooms without washing prior. Manager washed mushrooms before resuming prep. Corrective Action Taken