THAI COCONUT RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license is expired. 02/01/2023. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat foods and bags of ice used for customer drinks.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at 1200pm cooked chicken (45F - Cold Holding); raw beef (46F - Cold Holding) Operator placed n ice bath. Re temp items at 1245pm Cooked chicken 35f Raw beef 34f Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen next to stand-alone refrigerator has a towel inside bowl. Employee removed towel. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Cutting board at sushi bar.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not identified in reach-in cooler on cook line.

Basic - Equipment in poor repair. Shelf above 3 compartment sink is rusted. Bottom shelf of prep table is rusted.

Basic - Light not functioning. Light bulb blown out in kitchen.

Basic - Light shield damaged/in disrepair. Light shield in kitchen cracked.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield in kitchen is missing.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cook line, sushi bar,mand walk-in cooler.

Basic - Open dumpster lid.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler located in rear of establishment.

Basic - Working containers of food removed from original container not identified by common name. Two containers of seasonings on top of reach-in cooler removed from original container not identified.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets on cook line show accumulation of debris.

Basic - Current Hotel and Restaurant license not displayed. License at time of inspection shows expiration date of 2-1-2023.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line shows accumulation of debris on interior bottom. Repeat Violation

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. Dishwasher in kitchen read 0 ppm when tested. Overran dish machine several times and it tested at 100ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greens (48F - Cold Holding)temped at 12:25pm, moved to different cooler. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Operator did not know policy and health requirements. Sent big six packets to increase knowledge. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips at time of inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Broccoli and carrots that were cut and put into containers were not date marked. Operator labeled items properly. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing green liquid not labeled. Employee labeled spray bottle as sanitizer.

Basic - Accumulation of debris on exterior of warewashing machine. The top of the dishwasher shows accumulation of debris.

Basic - Current Hotel and Restaurant license not displayed. Current license not displayed at time of inspection.

Basic - Equipment in poor repair. Torn gasket on the walk-in cooler door.

Basic - Floor soiled/has accumulation of debris. Floor in kitchen is soiled underneath the fryer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk-in freezer.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior bottom of oven in kitchen on cook line shows accumulation of debris.

Basic - Light shield damaged/in disrepair. In kitchen one light shield cracked near the three compartment sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in kitchen to the left of the of the cook line has no shield or sleeve. Spoke to operator about sleeve coating. Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in two door deli cooler in kitchen behind the fryers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on the two door deli cooler in kitchen, behind the fryer, shows accumulation of debris. Hoods in kitchen on cook line shows accumulation of debris and grease.

Basic - Single-service articles not stored inverted or protected from contamination. Small black plastic to go trays in kitchen, on shelf behind the wok station. Employee inverted to go trays. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Can of Five pound oyster sauce Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 2-1-2022 license displayed. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. put on line at 11:30. Time of inspection 1:20. ; retemped all items at 1:54, 41F or below. sprouts (43F - Cold Holding) raw shrimp (51F - Cold Holding); retemped at 41F cooked chicken (50F - Cold Holding); retemped at 41F raw beef (50F - Cold Holding); retemped at 41F cut leafy greens (60F - Cold Holding); retemped at 41F cooked mushrooms (45F - Cold Holding)retemped at 40F. Temped at 2:00pm at sushi counter; retemped all items at 2:30pm cream cheese (44F - Cold Holding); retemped at 40F escolar (56F - Cold Holding); retemped at 40F smoked salmon (56F - Cold Holding); retemped at 41F cooked eel (54F - Cold Holding); retemped at 42F cooked shrimp (44F - Cold Holding); retemped at 41F tilapia (44F - Cold Holding); retemped at 40F cooked eel (48F - Cold Holding); retemped at 39F Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener shows accumulation of debris. Employee cleaned can opener. Corrected On-Site 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/ At time of inspection, no certified food manager at establishment. Certified food manager showed up at 1:35. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl in sauce in walk in cooler. Employee removed from sauce. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on Sushi line shows cut grooves.

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of oyster sauce on dry storage shelf.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and drinks above cook line. Employees moved to proper area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle on the cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in kitchen on the cook line shows accumulation of debris. Interior of oven shows accumulation of debris. Interior of small oven at sushi counter shows accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in cooler show accumulation of debris.

Basic - Single-service articles not stored inverted or protected from contamination. Single service take out containers on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over prepped broccoli and peppers.

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 2021-12-22: Time Extended - From follow-up inspection 2022-02-17: No food handler training observed onsite. Admin Complaint

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Grease accumulation on floor under fryers of cook line. Warning - From follow-up inspection 2021-12-22: Time Extended - From follow-up inspection 2022-02-17: Floor under and behind fryers still has some food and grease accumulation. Time Extended