ORCHID THAI CUISINE LAKE MARY

High Priority - Stop Sale issued on time/temperature control for safety food due to time abuse.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. - sushi rice. Operator states from yesterday

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - customer serving spoons and forks Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ladles at cookline

Basic - Old labels stuck to food containers after cleaning.

Basic - Uncleanable knife block in use to store knives. - at sushi station

Basic - Working containers of food removed from original container not identified by common name. - sugar

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw chicken over raw beef at reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts (62F - Cold Holding). Observed on ice. Operator added more ice Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - chicken cutting machine blades. Employee sent to dish machine. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. - plastic cup no handle use to scoop bulk dry food

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. - brown paper towel roll used to wrap cucumber sticks Warning - From follow-up inspection 2025-04-10: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cut produce. Corrected On-Site Warning - From follow-up inspection 2025-04-10: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tomato (47F - Cold Holding); - bean sprout (47F - Cold Holding) Observed in ice bath on counter. Operator added ice Corrective Action Taken Warning - From follow-up inspection 2025-04-10: Time Extended

High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Quaternary >500ppm). Operator made new solution. Final reading 200ppm Corrected On-Site Warning - From follow-up inspection 2025-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - quaternary ammonia test kit for sanitizer bucket solution Warning - From follow-up inspection 2025-04-10: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on dish tray Warning - From follow-up inspection 2025-04-10: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk rice Warning - From follow-up inspection 2025-04-10: Time Extended

Basic - - From initial inspection : 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. - tilapia Warning - From follow-up inspection 2025-04-10: Time Extended

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.80°

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Booth seats have food debris on them from the prior night

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles improperly stored. Box of napkins stored on the floor

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. 0PPM unable to prime operator will call for service

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. At the cooks line water temp 80°

High Priority - Raw animal food stored over or with unwashed produce. In cooler 1 eggs over green peppers , operator corrected Corrected On-Site

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

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/ Manager not present

Basic - Ceiling tile missing. In the prep area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryers

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cut broccoli

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

Basic - Equipment in poor repair. Gasket to the small make cooler is ripped -lexan melted no longer cleanable

Basic - No handwashing sign provided at a hand sink used by food employees. Front hand sink at the sushi area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the traulsen cooler remove the blue packing protection

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen items left to thaw at room temperature. Shrimp, beef and fish

High Priority - Container of medicine improperly stored. Stored in the prep storage area . Operator removed Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer

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. Provided form to operator via email

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. Provided new for to the operator

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna

Intermediate - Spray bottle containing toxic substance not labeled. At the dish washer

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tile at the vent on the cooks line

Basic - Equipment in poor repair. Gasket ripped on the make cooler

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

Basic - No handwashing sign provided at a hand sink used by food employees. Sink at the dish area

Basic - Old labels stuck to food containers after cleaning.

Basic - Single-service articles not stored inverted or protected from contamination. Silverware on the cooks line

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in the buckets

High Priority - Dented/rusted cans present. See stop sale. 2 cans of water chestnuts damaged

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at the dish washer

Intermediate - Handwash sink not accessible for employee use at all times. At the sushi station the sink had a container in the sink

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of debris inside warewashing machine.

Basic - Equipment in poor repair. Gasket ripped at the 2nd make cooler Gasket ripped on the true cooler in prep

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

Basic - Old labels stuck to food containers after cleaning. On the hotel pans

Basic - Time/temperature control for safety food thawed in an improper manner. Duck thawed at room temperature, operator relocated to the walk in cooler

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Basic - Water leaking from pipe and/or faucet/handle. At the line hand sink glove filled with water

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken prepped in a hotel pan over beef

High Priority - Toxic substance/chemical improperly stored. Window cleaner stored next to clean equipment

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. The black hose is unprotected and needs a vacuum breaker added

Intermediate - Handwash sink used for purposes other than handwashing. Items thawing in the hand sink

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweatshirt, jacket stored with the food and single service items

Basic - Equipment in poor repair. Lexan container has been damaged by heat and can no longer be properly sanitized

Basic - Food stored in a location that is exposed to splash/dust. Rice wrappers stored under the soap dispenser at the hand sink

Basic - Improper storage of maintenance equipment that interferes with cleaning. Ham mar in the same tub as kitchen utensil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood need to be cleaned and serviced

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle operator labled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons stored handle down at the door

Basic - Food stored on floor. Case of hoisin and jug of oil on the floor

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the true cooler in prep a open coffee energy drink in the cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall, ceiling and vent over the ice machine dusty