DALI'S LAO THAI CAFE

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red curry 49F in walk in cooler placed overnight. Operator instructed to discard. 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.

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. Corrected On-Site

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.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Equipment in poor repair. Gasket torned on cookline make line unit.

Basic - Hole in or other damage to mop sink wall.

Basic - Unnecessary items/unused equipment on the premises. Reach in cooler not operating and other kitchen equipment not in use stored outside,

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed egg plant over washed green beans ., in kitchen make line unit. Corrected On-Site

Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and Quaternary strips needed.

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/. Four employees working at time of inspection.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Equipment in poor repair. Ice machine door cracked.

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled with food debris. Dishwasher racks soiled. Exterior of food storage containers soiled. Ice machine door soiled. Dry storage shelves soiled with food debris.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored over cooked chicken. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 50f. Item stacked to high. Advised to move to bottom of make line reach in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding). Advised to reheat item(s) to 165°F for 15 seconds within two hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk corn starch container soiled.

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bamboo pot used for the preparation of rice- pot in direct contact with food.

Basic - Ceiling and fan covers soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Door on ice machine cracked.

Basic - Floor soiled/has accumulation of debris. Under equipment.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of rice maker. Hood filters soiled with grease. Dishwasher racks heavy lime buildup.

Basic - Reach-in freezer interior/shelves/ gaskets have accumulation of soil residues.

Basic - Self-closing device on bathroom door disconnected/broken.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishwasher area.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled up pan at sink. Corrected On-Site

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

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment in poor repair. Ice machine door cracked.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dry storage shelves soiled with food debris. Walk in cooler shelves soiled with food debris.

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting tomatoes. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in Cooler: rice (80°F - Cold Holding). Item double panned. Item moved to Reach in Freezer. Corrective Action Taken

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored with food, dry storage shelves. Corrected On-Site

Basic - Equipment in poor repair. Door on ice machine cracked.

Basic - Hole in or other damage to wall. Above mop sink damage.

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

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. 100 ppm. Corrected On-Site