Siam Cuisine Improves its Sanitary Rating

High Priority - - From inspection on 2016-11-28: High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - From follow-up inspection on 2016-12-15: Vacuum breaker still missing. **Time Extended**

Basic - Case/container/bag of chicken stored on floor in walk-in freezer. Owner placed it on shelf. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup observed inside flip top cooler. Owner removed the cup with beverage. **Corrected On-Site**

Basic - Employee personal item, porcelain coffee cup, stored with food in the flip top cooler in cook line. Was removed by owner. **Corrected On-Site**

Basic - In-use tongs stored on oven door handle between uses. Owner removed tongs and placed it hot water over 135°F. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit; it was 84°. Owner put the utensils in pot of water at 150°F. **Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) chicken thawed at room temperature near triple sink. Cook moved it to reach in cooler. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food (scallops, beef, pork 44-46°) cold held at greater than 41 degrees Fahrenheit for less than 2 hours according to owner. Owner added ice to cool down meat and then all items reached to 41°F or below. **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed raw chicken on top of raw beef. Owner separated the foods. **Corrected On-Site**

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

Intermediate - Handwash sinks in cook line and dish area not accessible for employee use due to dishes stored in the sink. Owner removed dishes. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Owner added paper towels to the HWS bar area. **Corrected On-Site**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - No soap provided at handwash sink next to dish machine. Owner added soap. **Corrected On-Site**

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed rice being cooled at 85° that was left out for more than 2 hours. See stop sale.

High Priority - Raw animal food stored over ready-to-eat food. Chicken over Thai Curry sauce

Intermediate - Handwash sink used for purposes other than handwashing. Dump ice.

Basic - Missing drain plug at dumpster.

Basic - Open dumpster lid.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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

High Priority - Raw animal food stored over ready-to-eat food. Fish over coconut milk

High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged.

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

Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom door not self-closing.

Basic - Food stored in holding unit not covered. Cut vegetables, walk In Cooler

Basic - No handwashing sign provided at a hand sink used by food employees. Men's room

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken, Pork, Frog legs

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

Intermediate - Handwash sink not accessible for employee use at all times.

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

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Curry,

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Basic - Gaskets/seals on holding unit in poor repair.At ice machine.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Chicken and seafood. Put items in reach in cooler. **Corrected On-Site**

High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Raw Beef next to uncovered washed produce in walk in cooler. **Corrected On-Site**

Basic - In-use utensil stored in sanitizer between uses.Utensils put in water at 135 F. **Corrected On-Site**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Gaskets/seals on holding unit in poor repair.At ice machine.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Soil residue build-up on nonfood-contact surface.Gaskets at cookline and bar.

Intermediate - No soap provided at handwash sink. **Corrected On-Site**

Intermediate - Food manager certification expired.

Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door.

Critical - Required consumer advisory for raw/undercooked animal food not provided.

Critical - Working containers of food removed from original container not identified by common name. seasoning and garlic containers stored in shelving near walkin coolers.

Critical - Working containers of food removed from original container not identified by common name. flour container by cookline .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sauce at 48 degrees at cookline in ice bath. Corrected On Site. add ice to food level.

Critical - Observed food stored in ice used for drinks. water bottle stored inside ice machine .

Critical - Observed improper vertical separation of raw animal foods. raw chicken over raw lobster at glass door cooler in cookline area.

Critical - Observed raw animal food stored over ready-to-eat food. raw shelled egg over shrimp at cookline cooler.

Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at garlic container in dry storage shelving near walkin coolers.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. server handling prepped veggies with bare hands and cook cutting veggies with her bare hands. Corrected On Site.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between tables.

Observed ice scoop with handle in contact with ice.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open drink inside glass door cooler near ice machine .

Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.

Observed equipment in poor repair. rusted shelving at walkin freezer and walkin cooler.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.

Critical - Observed soil residue in storage containers. veggie storage containers at cookline cooler.

Critical - Observed soil residue in storage containers. rice storage container .

Critical - Observed interior of microwave soiled.

Critical - Observed soil buildup inside ice machine .

Critical - Observed ice scoop handle soiled at ice machine .

Critical - Observed buildup of soiled material on racks in the walk-in cooler and walkin freezer.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelving on prep table near dishwashing area.

Observed gaskets soiled at white KENMORE cooler near walkin cooler, at cookline cooler and in sushi bar area cooler.

Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils , buckets at cookline .

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door.

Observed ice build up accumulated on walkin freezer floor.

Observed personal care item stored with food. keys in prep area.

Critical - Observed cooking equipment in use while hood suppression/exhaust system is inoperable. fryer under no hood sppression. Notified Fire AHJ at City of Wilton Manors . For reporting purposes only.

Critical - Identity of food or food product misrepresented. menu states crab is served for california roll but surimi is used.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.

Critical - Working containers of food removed from original container not identified by common name. panko and flour containers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. dumplings at 47 degrees at glass door cooler.

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer at flip top cooler at cookline .

Critical - No conspicuously located thermometer in holding unit. sushi case.

Critical - Observed improper vertical separation of raw animal foods. raw chicken over mussels at walkin freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked shrimp at glass door cooler.

Critical - Observed food stored on floor. fish at walkin freezer .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container and thai tea container ..

Observed ice scoop with handle in contact with ice.

Observed equipment in poor repair. rusted shelving at walkin freezer and walkin cooler.

Critical - Observed soiled walk-in cooler shelves.

Critical - Observed soil residue in storage containers. gray storage bucket.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at flip top cooler.

Observed residue build-up on nonfood-contact surface. ice tea container at sushi bar.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at KENMORE white freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelving on prep table by cookline .

Observed gaskets with slimy/mold-like build-up. sushi area cooler.

Observed reuse of single-service articles. reuse of seeweed container to store Panko and reuse of jaw buster container to store tea.

Critical - Handwash sink not accessible for employee use at all times. obstructed by buckets at end of cookline .

Critical - Observed handwash sink used for purposes other than handwashing. used to store coffee cup by dishwashing area. Corrected On Site.

Observed food debris accumulated on walkin freezer floor.

Observed wall soiled with accumulated grease. by handwash sink at end of cookline .

Observed dusty air conditioning vent covers. kitchen

Lights missing the proper shield, sleeve coatings or covers. broken light shield in walkin freezer .

Light not functioning. walkin freezer .

Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at walkin cooler.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container .

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knife stored in gap between tables.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops stored in water at 81 degrees farenheit .

Observed ice scoop with handle in contact with ice.

Critical - Observed employee eating in a food preparation or other restricted area. cookline .

Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.

Observed equipment in poor repair. rusted shelving in walkin cooler.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Observed soil residue in storage containers. rice containers.

Critical - Observed soil buildup inside ice bin.

Critical - Observed buildup of soiled material on racks in the walk-in cooler.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. chest freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets soiled at chest freezer and white cooler by walkin coolers.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. light switch by walkin cooler.

Critical - Observed handwash sink used for purposes other than handwashing. used to store scrub pad and can.

Observed personal care item stored with food. keys and cell phone stored in prep area table .

Critical - No conspicuously located thermometer in holding unit. no thermometers inside coolers in kitchen and sushi prep area.

Critical - Observed raw animal food stored over ready-to-eat food. raw fish over spring rolls at walkin freezer .

Critical - Observed food stored on floor. fish at walkin freezer . Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container .

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting veggies . Corrected On Site. gloves used.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between tables. Corrected On Site.

Observed equipment in poor repair. rusted shelving inside prep cooler at cookline .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline flip top cooler.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at KENMOORE freezer by walkin cooler soiled.

Observed gaskets with slimy/mold-like build-up. cookline cooler.

Critical - Observed handwash sink used for purposes other than handwashing. used to store Buckets by cookline .

Observed personal care item stored with food. cellphone in prep area shelving .

Critical - Observed unlabeled spray bottle. soap bottle at handwash sink in kitchen .

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken at 43 degrees and shrimp at 45 degrees at glass door cooler at cookline . Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Corrected On Site. turned temperature control dial to lower setting.

Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. thermometer broken at reachin cooler in sushi area.

Critical - No conspicuously located thermometer in holding unit. inside sushi case.

Critical - Observed improper vertical separation of raw animal foods. raw beef next to and touching raw chicken at walkin cooler and walkin freezer .

Critical - Observed raw animal food stored over ready-to-eat food. raw beef over green beans at cookline cooler.

Critical - Observed food stored on floor. mangoes at walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. rolls at chest freezer .

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice bin.

In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives stored in gap between tables.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing after using cellphone and then retuning to prep. Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. eating in prep area.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at sushi bar.

Observed employee with no hair restraint. sushi chef

Wet wiping cloth not stored in sanitizing solution between uses.

Observed gaskets with slimy/mold-like build-up. cookline coolers

Observed gaskets with slimy/mold-like build-up. sushi area cooler.

Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils at cookline handwash sink.

Observed personal care item stored with food. cellphone in prep area shelving .

Critical - Observed toxic item stored by food.glass cleaner next to sesame seeds at sushi bar.

(A) Except as specified in Paragraph (B) of this section, cleaned and SANITIZED EQUIPMENT, UTENSILS, laundered LINENS, and SINGLE-SERVICE may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination.

Critical - A copy of the written operational procedures must be made available in each food establishment at all times for use by the person in charge and for review by the regulatory authority upon request. The operational procedures must be reviewed by the operator annually and modified as necessary. A verification of the annual review must be recorded as part of the written procedures.

Critical - A handwashing lavatory may not be used for purposes other than handwashing.

Critical - Conditions of Use. POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE- SERVICE and SINGLE-USE ARTICLES is prevented, and for a restricted-use pesticide, this is achieved by: (a) Removing the items; (b) Covering the items with impermeable covers; or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (C) A RESTRICTED-USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Fungicide and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator.

Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.

Critical - Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.

Critical - Licensees who provide in-house employee training shall make available on the premises of the establishment, or in a theme park or entertainment complex in a central location, upon the division's request, the curriculum and materials used to conduct training. If training is obtained from an outside provider, the licensee must provide, upon the division's request, information about the selected training program and methods used to evaluate training outcomes. Training outcomes include employees correctly applying procedures and answering questions relative to assigned duties. Employees must perform their work duties safely in a manner consistent with the requirements of the Food Code.

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SINGLE-SERVICE articles may not be reused.

Critical - The PERSON IN CHARGE shall ensure that: (D) EMPLOYEES are effectively cleaning their hands, by routinely monitoring the employees' handwashing;

Critical - The written operational procedure addresses all of the following components: 1. Identification of: a. specific work area(s); b. employee position(s) where bare hand contact with ready-to-eat foods will occur; c. actual food preparation processes where bare hand contact with ready-to-eat food will be used; and d. employees' procedure for handling ready-to-eat foods, which must also include how cross contamination from touching raw animal food and ready-to-eat food is precluded.

Critical - Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Using Dressing Rooms and Lockers. (A) Dressing rooms shall be used by EMPLOYEES if the EMPLOYEES regularly change their clothes in the establishment. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions.

Critical - Chlorine sanitizer not at proper minimum strength for wiping solution.

Critical - Equipment food-contact surfaces and utensils not sanitized.

Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Wet wiping cloth not stored in sanitizing solution between uses.