THAI ERAWAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 45°f. Operator placed container further into ice bath.

Intermediate - Handwash sink not accessible for employee use at all times. -items stored in hand wash sink at cookline. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice in walk in cooler.

Basic - Accumulation of debris inside warewashing machine.

Basic - Employee personal items stored in or above a food preparation area and dish washing area.

Basic - Food stored on floor. -case of tomatoes on floor in walk in cooler. -bus tub containing raw chicken stored on floor in walk in cooler.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -water in crockpot at 130°f. Operator turned up temperature.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over ready to eat foods in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato at 45°f in top area of reach in cooler. Advised operator to not double stack containers.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup at 128°f at cook line. Operator placed pan back on stove and began reheating process.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Cardboard used to line food-contact shelves.

Basic - Clean bowls, plates at cook line not stored inverted or in a protected manner.

Basic - Cloth used as a food-contact surface. Corrected On-Site Repeat Violation

Basic - Dead roaches on premises. -three dead roaches under reach in cooler.

Basic - Floor soiled/has accumulation of debris. -grease buildup under fryers.

Basic - Food not stored at least 6 inches off of the floor. -container of raw chicken stored on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris under microwave. -food debris on wire cart at cook line.

High Priority - Dented can of bamboo shoots. See stop sale.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

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. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tofu at cookline at 54°f. Out of cooler 1.5 hours. Operator moved to cooler. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwash sink. Corrected On-Site

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/

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.

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 - Cardboard used to line food-contact shelves at cookline.

Basic - Cloth used as a food-contact surface. -cloth used in direct contact with washed, cut red peppers and cabbage.

Basic - Dead roaches on premises. -1 dead roach under dish machine. -1 dead roach under stove. Corrected On-Site Corrected On-Site

Basic - Floor soiled/has accumulation of debris under cooking equipment.

Basic - Food stored on floor. -bag of potatoes on floor in walk in cooler.

Basic - Nonfood-contact surface soiled. -shelf under microwaves soiled with food debris.

Marked exit/path to marked exit blocked. Hallway leading to exit has numerous boxes blocking hallway. For reporting purposes only. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts at 48°f in top area of reach in cooler. Advised operator to place below fill line.

Basic - In-use utensil stored in ice.

Marked exit/path to marked exit blocked. For reporting purposes only. Hallway leading to back door blocked by boxes.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in top area of reach in cooler held at 45°f. Advised operator to place below fill line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup held at 96°f at cookline. At cookline 1.5 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f

Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - In-use utensil stored in container of ice. Corrected On-Site Repeat Violation

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

Marked exit/path to marked exit blocked. For reporting purposes only. -boxes stacked along wall in hallway leading to exit door.

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored with noodles in reach in freezer.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods, shrimp and chicken, without written procedures approved by the division.

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. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Duct tape used to repair exterior of dish machine.

Basic - Floor soiled/has accumulation of debris under cooking equipment.

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

Basic - Nonfood-contact surface soiled with grease: hood filters.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris: can opener.

Basic - Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Food stored on floor, bag of potatoes on floor in walk in cooler.

Basic - Nonfood-contact surface soiled with food debris: cart at end of cookline.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat foods in reach in cooler.

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.

Basic - Bag of potatoes stored on floor of walk in cooler.

Basic - Ceiling/ceiling tiles/vents in kitchen soiled with accumulated dust. Repeat Violation

Basic - Cloth used as a food-contact surface in walk in cooler.

Basic - Wall soiled with accumulated grease by mop sink.

Intermediate - Handwash sink used for purposes other than handwashing, ice dumped in hand sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust at cookline.

Basic - Floor soiled/has accumulation of debris, grease at end of cookline and under equipment.

Basic - Food stored on floor. Container of raw pork in walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris: wire cart at cookline, shelf under microwave.

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

Marked exit/path to marked exit blocked. For reporting purposes only. Hallway to back door by restrooms has numerous boxes blocking path to exit.

High Priority - Single-use gloves not changed as needed after changing tasks or when soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at cookline at 46°f. Advised operator to place lower in ice bath.

High Priority - Toxic substance/chemical improperly stored. Hand sanitizer stored in food prep area. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide tanks not adequately secured in server area.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beverage in cookline cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.employee glasses stored on clean plates. Corrected On-Site

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

Basic - No conspicuously located ambient air temperature thermometer in holding unit, glass door cooler in server area.