THAILICIOUS

Basic - Accumulation of debris on dish trays

Basic - Employee with no beard guard/restraint while engaging in food preparation. - employee handling clean dishes

Basic - Floor area(s) covered with standing water.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scoop stored in ice bath used for half and half Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked soups at cookline Corrected On-Site

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - wonton soup held overnight (48F - Cold Holding) - Portioned raw chicken held overnight (47f-50fF - Cold Holding)

Basic - Accumulation of debris on dish trays

Basic - Buildup of food debris/soil residue on equipment door handles. - cookline cooler flip top handle

Basic - Cleaned and sanitized equipment or utensils not properly stored. - clean cutting boards stored next to dish chemicals Corrected On-Site

Basic - Floor area(s) covered with standing water. - below cookline

Basic - Floor tiles missing and/or in disrepair. - at cookline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - ice scoop stored in ice bath used to hold Half and Half Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - hand wash sink at cookline

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

Basic - - From initial inspection : Basic - Accumulation of debris on dish trays - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - below hand wash sink at cookline - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cookline - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. - below wok system - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - cook line cooler door handles spiled - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - ceiling tiles soiled at ware wash station - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - below cook line equipment - From follow-up inspection 2024-11-01: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. - at cookline - From follow-up inspection 2024-11-01: Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the cooks line sink

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

Basic - Light not functioning. In the hood

Basic - Floor area(s) covered with standing water.

Basic - Floors not constructed to be easily cleanable. Drain at the cooks line in disrepair

Basic - Food stored on floor. In the walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler racks soiled

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw chicken over sauces

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line ; cut cabbage (45F - Cold Holding) Counter top ; tofu (55F - Cold Holding); cut napa (60F - Cold Holding)

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A black mold like substance is present on the white divider, employee cleaned Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of carrots on the floor in the walk in cooler

Basic - Wet mop not stored in a manner to allow the mop to dry. Stored in the mop bucket

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top ; tofu (55F - Cold Holding); cut napa (60F - Cold Holding) operator replaced the ice bath

Basic - Employee with no hair restraint while engaging in food preparation. Line cook

Basic - Equipment in poor repair. Fry basket broken -needs to be replaced

Flammables stored near a source of ignition. For reporting purposes only. Observed the cook bang the fry basket on the fryer , this is creating a fire risk in the flume of the fryer from the excess oil that is present on/in the flume

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 50° cold hold , tofu 54° , cooked potatoes 50° . Suggested to the operator to use time as a public health provided the form to the operator

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/ person in charge doesn't have a manager , manager arrived at the end of the inspection

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. A pink mold like substance is present on the white divider

Basic - Food stored on floor. In the freezer and walk in cooler

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

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items need to be labled and dated - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Knife handle melted - From follow-up inspection 2021-09-30: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the walk in cooler soiled - From follow-up inspection 2021-09-30: Time Extended