GOLDEN THAI RESTAURANT

Basic - Buildup of food debris/soil residue on equipment door handles. - upright cooler

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut cabbage (59F - Cold Holding). Observed on counter at cookline. Operator moved to cooler. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk sugar

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

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - provided via email - From follow-up inspection 2025-04-03: Time Extended

High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. - bag of beef thawing together with bag of chicken in triple sink. Operator removed beef. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - half and half (45 - Cold Holding). Employee moved to cooler kitchen cooler for better cooling Corrective Action Taken

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 printed copy to operator Repeat Violation

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

Basic - No Heimlich maneuver/choking sign posted. -provided printed copy to operator

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

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Wontons lined with paper towel at reach in cooler across from triple sink - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back of kitchen - From follow-up inspection 2024-02-14: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back wall where cooking equipment is at on cooks line - From follow-up inspection 2024-02-14: Time Extended

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spring rolls , rangoons, dumplings not dated

Basic - Dead roaches on premises. 2 dead roaches at the dishwasher, roaches removed Corrective Action Taken

Basic - Equipment in poor repair. -2 door traulsen cooler not in use, waiting repair

Basic - Screening is not 16-mesh to the inch. At the back door

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

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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events

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

Basic - Screening is not 16-mesh to the inch. Back door

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 sanitizer is out at the source . Operator replaced

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. 3 compartment sink not draining.

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. Front employee has no certificates

Basic - Equipment in poor repair. Ripped gasket on the line make cooler

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 118° for the rice scoop

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 sanitizer is empty

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs sitting at room temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 55° recommended that the restaurant utilize DBPR FORM HR 5022-090 or keep under refrigeration

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature is 120°