THAI OISHI

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, operator changed sani bucket , primed machine and still read 0ppm, Operator called tech during inspection and advised to set three compartment sink up Warning

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

Basic - Old labels stuck to food containers after cleaning. Blue labels Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook make line next to fryer: cooked potatoes (44F - Cold Holding); tofu (44F - Cold Holding); raw chicken (45F - Cold Holding); cooked cabbage (45F - Cold Holding) Walk in cooler: cut lettuce (50F - Cold Holding); tofu (49F - Cold Holding); cooked broccoli (48F - Cold Holding); shelled eggs ambient temperature (48F - Cold Holding) Manager iced all product and called for service Corrective Action Taken Warning

Basic - Floor not cleaned when the least amount of food is exposed. On cook line under equipment Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: rice noodles (50F - Cold Holding); cut cabbage (48F - Cold Holding); tofu (53F - Cold Holding); bean sprouts (49F - Cold Holding). Manager iced down product Corrective Action Taken Warning

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

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand sink and bowls stored in hand sink by three compartment sink. Manager moved and educated employees Corrected On-Site Warning

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. Warning

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Warning - From follow-up inspection 2022-09-01: Time Extended - From follow-up inspection 2022-09-02: 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 certificates expired 5-1-2022 Warning - From follow-up inspection 2022-09-01: Time Extended - From follow-up inspection 2022-09-02: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tofu (54F - Cold Holding); cooked rice noodles (51F - Cold Holding); cut cabbage (48F - Cold Holding); Curry soup (46F - Cold Holding) cooked chicken (51F - Cold Holding); cooked beef (51F - Cold Holding); cream cheese (48F - Cold Holding) Cook line: tofu (45F - Cold Holding); coconut milk (44F - Cold Holding); shrimp (44F - Cold Holding) Manager iced down product and is calling for service on units Corrective Action Taken Warning - From follow-up inspection 2022-09-01: 2 containers of Curry soup 50f cold holding, shelled eggs 52f cold holding, tofu 50f cold holding. Cooked rice 54f cold holding. Product in cooler for over 4 hours. Stop sale issued. Walk in cooler has ambient temp of 52f. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Warning - From follow-up inspection 2022-09-01: 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 certificates expired 5-1-2022 Warning - From follow-up inspection 2022-09-01: 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. Tested at 10pom.. manager will set up three compartment sink Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tofu (54F - Cold Holding); cooked rice noodles (51F - Cold Holding); cut cabbage (48F - Cold Holding); Curry soup (46F - Cold Holding) cooked chicken (51F - Cold Holding); cooked beef (51F - Cold Holding); cream cheese (48F - Cold Holding) Cook line: tofu (45F - Cold Holding); coconut milk (44F - Cold Holding); shrimp (44F - Cold Holding) Manager iced down product and is calling for service on units Corrective Action Taken Warning

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

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 certificates expired 5-1-2022 Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Walk in cooler tofu (47 - Cold Holding); coconut curry (47 - Cold Holding); rehydrated rice noodles (49 - Cold Holding). Stop sale issued Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: tofu (47 - Cold Holding); coconut curry (47 - Cold Holding); rehydrated rice noodles (49 - Cold Holding). Stop sale issued. Tofu at 44°f. Manager moved to working cooler. Corrective Action Taken Warning

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature gauge on walk in cooler at 56°. Thermometer ambient temperature is at 51°f. Warning

Basic - Equipment in poor repair. Gasket torn at sushi reach in cooler. Walk in cooler has ambient air temperature of 51°f. Manager called for service. Cutting mats torn in dish area Warning

Basic - Floor not cleaned when the least amount of food is exposed. Under cook line equipment Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in warmer at 125°F. Manager turned up temperature. Corrective Action Taken Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dust buildup on fans in kitchen Warning