PANAI THAI

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line missing- fresh garlic in oil (64F - Cold Holding), moved to cooler Corrective Action Taken

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust along ceilings and walls in kitchen Repeat Violation

Basic - Ice scoop handle in contact with ice. Ice machine at front counter

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in sugar and rice bins

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - fresh garlic in oil (66F - Cold Holding); shell eggs (58F - Cold Holding), held less than 4 hours, discussed holding in cooler or on time as a public health control

Intermediate - Handwash sink not accessible for employee use at all times. Rice cooker lid on hand sink on cook line, removed Corrected On-Site

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. One part time employee in kitchen with no proof of training

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tempura chicken prepared on 10/17 in reach in cooler, dated Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust on ceiling and walls in kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on dry storage shelf with food

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Repeat Violation

High Priority - Food stored in ice used for drinks. See stop sale. Water bottle in ice machine, staff began emptying ice Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over produce in walk in cooler, order corrected Corrected On-Site

High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. See stop sale. Water bottle in ice machine, staff began emptying ice

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle , removed Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice and sugar bins

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 78 F water, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Cooler gaskets soiled Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food in freezer opposite triple sink . Reviewed with person in charge . Employee moved food from bag to food grade container Corrected On-Site

High Priority - Presence of insects - 20 live ants on wall behind ice machine , mop sink and prep-sink areas , 3 small ants inside prep sink next to ice machine in kitchen . 1 live ant on cutting board on top of freezer lid next to prep sink Person in charge removed cutting board and moved to dishwashing area to be clean .Person in charge removed ants and cleaned and sanitized area Corrected On-Site Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottles of cleaner stored next to saki on shelf at front counter area . Employee relocated chemicals Corrected On-Site

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.

Intermediate - Handwash sink used for purposes other than handwashing. Hose and towels stored in hand wash sink at cook line . Employee removed items . Reviewed with person in charge that hand wash sinks are for washing hands only Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Reviewed with person in charge importance of monitoring food temperatures for safety

Basic - Accumulation of black mold-like substance in the interior of the ice machine in back kitchen . Reviewed with person in charge

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen and dishwashing area .Reviewed with person in charge

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler . Reviewed with person in charge

Basic - In-use tongs stored on equipment door handle between uses. Reviewed with person in charge . Employee relocated tongs Corrected On-Site

Basic - Interior of oven has accumulation of black substance/grease/food debris. Reviewed with person in charge

Basic - Nonfood-contact surface ( shelves in cook line area next to freezer soiled with grease, food debris . Reviewed with person in charge

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold and dented side area that opens to the outside near dry storage area . Reviewed with manager - From follow-up inspection 2024-05-14: Time Extended

High Priority - Dented/rusted cans present. See stop sale. Dry-storage shelf a. #10 can coconut milk dented.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee leave kitchen, then return and begin engaging in food preparation without washing hands and wearing gloves. Discussed with operator proper hand-hygiene techniques. Printed DBPR Forms HR 5030-159 and HR 5030-157 Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over open container of coconut milk in reach-in cooler on cook line. Operator removed salmon, placed into walk-in cooler. Printed DBPR Form HR 5030-098 Corrected On-Site Repeat Violation

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Two raw shell eggs cracked on prep table on cook line. Operator discarded raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cook line at 1:18pm a. Cooked chicken 53f Operator placed item in reach-in freezer re temp at 1:56pm a. Cooked chicken 38f Prep table in kitchen on cook line at 1:18pm a. Raw shell eggs 57f Operator placed item in reach-in cooler re temp at 1:58 a. Raw shell eggs 50f Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet next to three-compartment sink without vacuum breaker.

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. Printed operator DBPR Form HR 5030-104 Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Discussed with operator about obtaining and importance of a probe thermometer.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Damaged/spoiled/recalled food not properly segregated. Dry-storage shelf near walk-in cooler a. #10 can of coconut milk.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Grease buildup on hood.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at front counter used more than 24 hours ago soiled.

Basic - No Heimlich maneuver/choking sign posted. Printed DBPR Form HR 5030-105 Corrected On-Site

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. No drain board for warewashing machine after dishes have been cleaned.

Basic - No handwashing sign provided at a hand sink used by food employees in employee restroom. Printed DBPR Form HR 5030-111. Operator placed sign in unisex restroom. Corrected On-Site

Basic - Stored food not covered. Water stored in pitchers at front counter served to the public not covered. Operator covered pitchers of water. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on prep table on cook line not labeled. Container of flour stored on shelf near fat-fryer removed from original packaging not labeled.

High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Discussed with employee and emailed big sic packet.

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. Tested at 0ppm chlorine. Had employee set up three compartment sink to use for ware washing until machine is repaired. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Hard shelled eggs stored over ready to eat noodles and chicken. Employee moved eggs to bottom shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink. Employee provided soap. 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. Cooked noodle, prepped chicken and chicken soup not date marked. Employee date marked the food items. Corrected On-Site

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

High Priority - Container of medicine improperly stored. -box with medicine above prep station. Operator moved items during time of inspection. Corrected On-Site

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 (Chlorine 0ppm) Discussed using three compartment sink until dish machine is working

High Priority - Nonfood-grade bags used in direct contact with food. -peppers in reach in freezer stored in thank you bags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over ice cream in reach in freezer Operator rearranged during time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (64F - Cold Holding) Item was not held out for less than 4 hours Operator moved item to reach in cooler Discussed keeping item in cooler during time of inspection. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. -windex stored above Lipton and cutlery at front Operator moved windex during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stove top at cooks line has accumulation of grease -sugar and rice containers in dry storage area

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

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 rice in freezer prepped on 9/13

Intermediate - Spray bottle containing toxic substance not labeled. -spray bottle at dish machine Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line food-contact shelves. -shelves in walk-in cooler Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone and handbag above prep station Operator moved items during time of inspection. Corrected On-Site Repeat Violation

Basic - Ice scoop handle in contact with ice. -at front counter Operator moved scoop handle during time of inspection. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -on stove handle in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 77 degrees Fahrenheit Operator discarded water during time of inspection. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. -under cutting board at reach in freezer chest

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave at front counter has accumulation of food residue -microwave in kitchen has accumulation of food residue -stove oven in kitchen has accumulation of food residue

Basic - No handwashing sign provided at a hand sink used by food employees. -in restroom Issued sign to operator during time of inspection.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf on cooks line has accumulation of grease Repeat Violation

Basic - Reuse of single-service or single-use articles. -multiple boxes in reach in freezer used to store Time/temperature controlled for safety foods

Basic - Stored food not covered. -container with flour at cooks line -container with bean sprouts at 40 degrees Fahrenheit in walk-in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed mushrooms and strawberries over cut cabbage in walk-in cooler Discussed proper hierarchy with operator during time of inspection. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease residue -wall above prep station has accumulation of dust

Basic - Wet mop not stored in a manner to allow the mop to dry. -at mop sink Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -Sanitizer Bucket (Chlorine 0ppm) Discussed proper concentration with operator during time of inspection.

Basic - Wiping cloth sanitizing solution stored on the floor. -at prep station adjacent of wok station Operator moved bucket during time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -container with flour at cooks line -squeeze bottles at prep station Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over peppers in reach in freezer Discussed proper hierarchy with operator

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic and oil (50F - Cold Holding); raw shell eggs (60F - Cold Holding) Discussed keeping food items in cooler with operator Items held out for less than 4 hours

Intermediate - Handwash sink not accessible for employee use at all times. -spoon in sink at front counter Operator moved spoon during time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. -squeeze bottle at dish machine

Basic - Cardboard used to line food-contact shelves. -at walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -handbag and jacket above make table in kitchen Employee moved during time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. -reach in freezer in kitchen

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop in water at 63 degrees Fahrenheit Ice scoop handle in contact with ice. -in igloo at front counter In-use tongs stored on equipment door handle between uses. -at stove oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease Repeat Violation

Basic - Stored food not covered. -seafood in walk-in cooler at 42 degrees Fahrenheit

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed fruits over cut melons in walk-in cooler Discussed proper hierarchy with operator during the inspection

Basic - Wet mop not stored in a manner to allow the mop to dry. -on wall at mop sink

Basic - Working containers of food removed from original container not identified by common name. -container with flour in kitchen Repeat Violation