KHAO NEOW SUSHI THAI LAO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - bean sprouts (69F - Cold Holding), moved to cooler Corrective Action Taken

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine Repeat Violation

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Cloth used as a food-contact surface. Microfiber cloth covering rice noodles on cook line Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Bins of rice noodles next to hand sink on cook line with no splash guard

Basic - Food stored on floor. Cooking oil on floor next to rear kitchen door

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 flour bins Repeat Violation

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

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

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 to operator

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit for dish machine

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. Forms emailed to operator

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager with form

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. Curry in freezer not dated

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.

Basic - Accumulation of debris inside warewashing machine.

Basic - Cloth used as a food-contact surface. Wiping cloths covering rice noodles on cook line

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food in freezer on top shelf

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, removed Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator

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