Siam House Improves its Sanitary Rating

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwaves located in cook line area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage above walk in cooler area

Basic - Interior of microwave soiled with encrusted food debris. Top part of interior of microwaves in cook line area

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. In cook line area

Basic - Stored food not covered in walk-in cooler. Raw chicken ,raw beef ,raw shrimps ,cut onions ,cut cabbage

Basic - Walking or driving surfaces not maintained. Observed in South side of the establishment by back ally leading to the dumpster area outside storm drain clogged up . Informed operator to inform Landlord/ City of Fort Lauderdale to resolve the issue .

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dish area employee touching dirty utensils and than clean dishes without washing hands properly first .informed employee to wash hands properly when switching from dirty to clean equipment

High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. About 3 flies next to rice cooker in kitchen area

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In sanitizer bucket found chlorine over 200 ppm in kitchen area .informed employee to add more water and rechecked found chlorine level in 100 ppm **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Employee washed hands in prep sink .informed owner employees must wash hands properly in hand wash sink only

Basic - Grease accumulated on kitchen floor and/or under cooking equipment Behind cook line equipment

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw meat

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked duck in walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in dish area

Basic - Grease accumulated on kitchen floor and/or under cooking equipment

Basic - Hood soiled with accumulated grease, dust or food debris. .

Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. Soda fountain. Wait station

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor tiles cracked, broken or in disrepair. By 3CS

Basic - Food not stored at least 6 inches off of the floor. Onions

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Under Stove and Fryer

Basic - Ice scoop handle in contact with ice.

Basic - Water leaking from pipe and/or faucet/handle. Wait station

High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer _ not all products commercially packaged. **Corrected On-Site**

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

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

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken

Basic - Sanitizing solution not maintained clean. 3 CS

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

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

Intermediate - Handwash sink used for purposes other than handwashing. Kitchen

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.

Intermediate - No soap provided at handwash sink.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Ducks

Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Ducks

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

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.

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

Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in kitchen. Onions

Basic - Employee personal items stored in or above a food preparation area. Drink cups in Reach In Cooler

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Food stored on floor. Onions

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.

Basic - Bathroom door not self-closing. Men's room, Lady's room

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Floor tiles cracked, broken

Basic - Silverware/utensils stored upright with the food-contact surface up.

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

Basic - Food stored on floor.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

High Priority - Vacuum breaker missing at mop sink faucet.

Basic - Dusty ceiling tiles and/or air conditioning vent covers.

Basic - Walk-in cooler/walk-in freezer floor soiled.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Wet wiping cloth not stored in sanitizing solution between uses.

Lights missing the proper shield, sleeve coatings or covers.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.

Critical - Observed food stored on floor.

Critical - Observed uncovered food in holding unit/dry storage area.

Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.

Observed attached equipment soiled with accumulated dust.

Lights missing the proper shield, sleeve coatings or covers.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sproutes at 70* F- Corrective action- Covered with rice

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut clean vegetables at 60* F in kitchen- Corrective action- in bain marie-

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked shrimp at 90* F- Not part of cooling process- Corrective action- Reheating

Critical - Observed potentially hazardous food thawed at room temperature. Ground pork Corrected On Site.

Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Repeat Violation.

Observed nonfood-grade containers used for food storage. Chemical container-

Critical - Observed soil buildup inside ice bin. Server line-

Observed personal care item stored with food. Corrected On Site.

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken and beef. walk in freezer

Critical - Observed uncovered food in holding unit/dry storage area. chicken walk in freezer and sauces, fruits, eggrolls walk in cooler

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

Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in cooler shelves

Ceiling tile missing. kitchen

Lights missing the proper shield, sleeve coatings or covers. walk in freezer

Critical - Observed unlabeled spray bottle. degreaser

Carbon dioxide/helium tanks not adequately secured. bar area

No copy of latest inspection report.

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

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken next tto vegetables/broccoli

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces Repeat Violation.

Critical - Observed food stored on floor. lettuce, noodles walk in cooler Repeat Violation.

Observed nonfood-grade bags used for food storage. grocery bags used for chicken and fruit in reachnin and walk in cooler

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Repeat Violation.

Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.

Critical - Observed buildup of slime in the interior of ice machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. on stove top

Critical - Hot water not provided/shut off at employee hand wash sink. bathrooms Repeat Violation.

Observed leaking pipe at plumbing fixture. at dishwashing machine, pan used to catch water

Observed grease accumulated under cooking equipment. under and behind stove

Observed wall soiled with accumulated black debris in kitchen area. handsink and cooler

Critical - Observed unlabeled spray bottle. pink liquid at dishwashing area

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

Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit. broken thermometer iglass door true reach-in cooler in kitchen

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken over shrimp and raw duck over cooked food items in walk-in freezer

Critical - Observed raw animal food stored over cooked food. chicken over vegetables, sauces in walk-in cooler

Critical - Observed food stored on floor. sauces in walk-in cooler

Critical - Observed food stored on floor. carrots, onions in kitchen

Critical - Observed food stored on floor. cabbage and potatoes in kitchen

Critical - Observed food stored on floor. noodles in walk-in cooler

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

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

Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. walk-in cooler shelf

Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelfs in kitchen and dishwash area

Observed build-up of dust or dirt on nonfood-contact surface. fan guard in walk-in cooler

Critical - Hot water not provided/shut off at employee hand wash sink. bathroom

Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen backdoor to outside with gaps all around door

Critical - Outer openings of establishment cannot be properly sealed when not in operation. fan opening above kitchen backdoor not able to seal tight

Observed ceiling in disrepair. water damage stains on several ceiling tiles in kitchen

Observed personal care item stored with food. eye glasses, cell phone, vision medication on shelf with clean plates/dishware in dishwash area

Observed storage of maintenance tools in areas that may result in cross-contamination. tools with take-out containers on prep table shelf in kitchen

Carbon dioxide/helium tanks not adequately secured.

Critical - Handwashing cleanser lacking at handwashing lavatory.

Lights missing the proper shield, sleeve coatings or covers.wif and wic

Missing drain plug at dumpster.

Observed ceiling in disrepair.

Critical - Observed employee improperly washing hands.

Observed food debris accumulated on kitchen floor.

Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.

Critical - Observed food stored on floor.wif

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

Critical - Observed no backflow preventer at a hose bibb.outside at mop sink

Critical - Observed objectionable odors in kitchen area

Critical - Observed raw animal food stored over ready-to-eat food.shrimp over salad ric

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.shrimp over chicken

Critical - Observed uncovered food in holding unit/dry storage area.salads

Critical - Observed unlabeled spray bottle.

Plumbing system in disrepair.hws inoperable

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site-employee had glove on opposite hand-employee switched hand.

Critical - Observed uncovered food in holding unit/dry storage area-chicken and beef in wif.

Critical - Observed unlabeled spray bottle-degreaser next to clean dishes near dishwasher.

Wet wiping cloth not stored in sanitizing solution between uses.

Critical - Working containers of food removed from original container not identified by common name-employees containers of food in sliding glass ric.