PACIFIC THAI CUISINE

High Priority - Non-food grade paper/paper towel used as liner for food container. Fried foods stored on paper towels. Discussed the need to use only non porous material approved for food contact. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna 4 packages Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); calamari (47F - Cold Holding); mussels (46F - Cold Holding); half and half (46F - Cold Holding); cooked rice (46F - Cold Holding); cream cheese (47F - Cold Holding); sauce made with dairy (47F - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); calamari (47F - Cold Holding); mussels (46F - Cold Holding); half and half (46F - Cold Holding); cooked rice (46F - Cold Holding); cream cheese (47F - Cold Holding); sauce made with dairy (47F - Cold Holding) Repeat Violation Admin Complaint

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. Walk in cooler ambient temperature 48, stop sale issued for TCS foods with a temperature over 41F. Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna 4 packages of ROP tuna thawed in package. See stop Sale. Warning

Basic - Food stored on floor. Fryer oil stored on the floor near dish washer Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the original container not labeled with common name Warning

High Priority - Container of medicine improperly stored. OTC medicine stored on counter behind sushi bar. Oper moved medicine to gain compliance. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, soup 46F cold hold, miso paste 46F cold hold.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler- cooked rice 47F cold hold, cream cheese 47F cold hold, salmon raw 47F cold hold, half and half 46F cold hold, miso paste 46F cold hold. Ambient temperature of the walk in 40F. Unable to determine why foods reached high temperatures. Not cooling. See stop Sale Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Soiled dishes in hand wash sink behind sushi bar. Operator moved soiled dishes Corrected On-Site Repeat Violation

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. Discussed proper date marking when freezing prepared foods

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table behind sushi bar. Operator moved beverages to gain compliance. Corrected On-Site

Basic - Food stored on floor. Food in buckets stored on the floor. Operator corrected moved moved food buckets to an area at least 6" from the floor Corrected On-Site 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. Dishmachine was ran twice. Both tests were 0ppm. Operator primed dishmachine and it tested 0ppm on the third run. Operator set up 3 compartment sink, 50ppm chlorine. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (65F - Cold Holding) sitting on counter for ten minutes. tofu (50F - Cold Holding)sitting on counter for ten minutes. Items are not listed on their time as a public health form. Both items moved to refrigerator. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Winded on sushi prep table. Operator relocated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Container in handwash sink. Employee removed. Corrected On-Site

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

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/ 4 employees food handling and no manager present. Employee states that they went to the store. Discussed the need to have a food manager present at all times if 4 or more employees are handling food. Repeat Violation

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

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles throughout kitchen and food prep area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled with dust on cookline.

Basic - Food stored on floor. Fry oil on floor near dishmachine. Operator relocated. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cream curry sauce 47f, cream curry sauce 45f, made on 5/20/2024, missed cooling window. Items discarded. Repeat Violation Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight. Items discarded. Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 47f, raw beef 47f, mussels 46f, raw shrimp 47f, all found in reach in cooler from overnight. Repeat Violation Warning

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/. No CFM present. Current manager listed is Viriya Chaisurivirat 3/23/2021 servsafe. Repeat Violation Warning

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

Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink. Warning

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 chlorine - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine Corrected On-Site - From follow-up inspection 2023-10-27: 0 ppm chlorine when run twice - manager set up triple sink for use until dish machine is in good repair - manager scheduled service this day Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2023-10-27: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -TomKha Soup (49F - Cooling) at 12:10 pm placed in cooler 10:00 pm overnight - Green curry sauce 48 F at 12:10 pm cooked the previous night placed in cooler at 10:00 pm - covered and in a deep container in walk in cooler covered and in a deep container in walk in cooler - reviewed proper cooling procedures and methods - person in charge discarded soup Corrective Action Taken

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 chlorine - person in charge replaced low container of sanitizer with new container and primed the dish machine - recheck 100 ppm chlorine Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container for egg rolls at soup station- employee removed paper towels Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Reviewed with operator and person in charge

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hydrated noodles at 56 F , 53 F shell eggs n cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food - ambient thermometer reading 52 F Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hydrated noodles at 56 F , 53 F shell eggs in cooler overnight in cooler at cook line - no temperatures taken today -person in charge discarded food- ambient thermometer reading 52 F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - egg rolls with vegetables 120 F at soup station under 45 minutes - manager reheated egg rolls to 165 F reviewed proper hot holding and reheating with person in charge Corrected On-Site Repeat Violation Admin Complaint

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. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. - strainer and scoop stored inside hand wash sink opposite walk in cooler -reviewed with person in charge hand wash sinks must be assessable at all times and hand wash sinks are for washing hands only - items removed from hand wash sink Corrected On-Site

Intermediate - No currently certified food service manager on duty with four 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/ reviewed with the peer on in charge

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. Repeat Violation

Basic - Dead roaches on premises. Two dead roaches in walk in cooler door hinge area - person in charge removed dead roaches and cleaned and sanitized area Corrected On-Site

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

Basic - Walk-in cooler shelves with rust that has pitted the surface.

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 chlorine - manager ran twice then primed dish machine - recheck 0 ppm chlorine -employee set up triple sink - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Manager states service scheduled this day or following day and will use triple sink until dish machine is working properly Time Extended

Intermediate - - From initial inspection : 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/ 2 cooks at cook line , 1 employee at sushi bar and 1 employee at soup station engaged in food preparation - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

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 in 2021 - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line - From follow-up inspection 2022-11-30: Time Extended - From follow-up inspection 2022-12-01: Time Extended

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 chlorine - manager ran twice then primed dish machine - recheck 0 ppm chlorine -employee set up triple sink - From follow-up inspection 2022-11-30: Time Extended

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach crawling on wall by the mop sink n the dish washing area - 3 live roaches inside box of old grill parts by the back door near mop sink in dish washing area - manager took the box outside -16 live roaches on walk in cooler gaskets in back kitchen - From follow-up inspection 2022-11-30: - 2 live roaches on gaskets of small cooler next to fryer - manager relocated food to walk in cooler and took cooler outside to deep clean - 5 live roaches in corner areas of green shelf next to food prep table in kitchen - manager moved shelving unit outside to deep clean - 1 live roach crawling on wall at sushi bar - 2 live roaches on wall opposite walk in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Equipment drain line draining into handwash sink in beverage station area opposite walk in freezer - From follow-up inspection 2022-11-30: Time Extended

Intermediate - - From initial inspection : 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/ 2 cooks at cook line , 1 employee at sushi bar and 1 employee at soup station engaged in food preparation - From follow-up inspection 2022-11-30: Time Extended

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 in 2021 - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line - From follow-up inspection 2022-11-30: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in back kitchen - From follow-up inspection 2022-11-30: 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 chlorine - manager ran twice then primed dish machine - recheck 0 ppm chlorine -employee set up triple sink

High Priority - Roach activity present as evidenced by live roaches found. - 1 live roach crawling on wall by the mop sink n the dish washing area - 3 live roaches inside box of old grill parts by the back door near mop sink in dish washing area - manager took the box outside -16 live roaches on walk in cooler gaskets in back kitchen

Intermediate - Equipment drain line draining into handwash sink in beverage station area opposite walk in freezer

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

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/ 2 cooks at cook line , 1 employee at sushi bar and 1 employee at soup station engaged in food preparation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls made over 24 hours in small cooler at cook line and cooked rice portioned in walk in cooler - manager date labeled food Corrected On-Site

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 in 2021

Basic - Accumulation of debris on exterior of warewashing machine - top area

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler - employee properly relocated food Corrected On-Site

Basic - Food ( containers of chicken) stored on floor in walk in freezer- manager relocated food Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses at cook line- manager relocated tongs to dishwashing area Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line

Basic - Wall soiled with accumulated grease, food debris, and/or dust in back kitchen

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed verification of aquaculture letter is not available. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken containers over containers of prepared vegetables. Operator moved to the bottom shelf. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for cabbage (64F); rice noodles (63F - Cold Holding); slim rice noodles (60F); eggs ambient (60F - Cold Holding). Operator discarded. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut cabbage (64F); rice noodles (63F - Cold Holding); slim rice noodles (60F); eggs ambient (60F - Cold Holding) on a cart with limited ice. The food has been out since 11:30. Operator closed at 2:30 and discarded the items upon request since it has been 4 hours out of refrigerators. Discussed use of the time control form and time as a public health control tracking on a paper, white board, or other means for verification. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Time marks not present on items held at room temperature yet on the time as a Public Health Control form. Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Observed that receipts are not available for fish from the last 90 days. Warning

Basic - Buildup of food debris/soil residue on equipment door handles. Of refrigerators Warning

Basic - Employee eating while preparing food. Observed an open employee soda on the preparation table across from the triple sink and with an open container of sauce. The drink was placed in a container on the bottom shelf of the preparation table. Corrected On-Site Warning

Basic - Outer openings not protected with self-closing doors. Exterior door is not self closing as the closer isn't present, the screen door was removed and the door is wide open. Door closed upon request. Warning

Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed a container of natural shells on the shelf of the sushi bar. The operator indicates they are used for service of the sushi. Discussed this cannot be reused. Operator removed. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Observed an obvious sewer gas odor from the grease interceptor when water is run at the hand washing sink. Warning