Thai-Thai Ii Restaurant Improves its Sanitary Rating

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door due to bottom of door rusting out. **Warning** not fixed

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Repeat Violation** **Warning** need light shield in the dry storage room.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door due to bottom of door rusting out. **Warning**

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**

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

Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Raw beef over lobster tails. **Corrected On-Site** **Repeat Violation** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Filling bucket in hand sink. **Warning**

Intermediate - Heavy Buildup of soiled material on racks in the reach-in cooler.2 door glass cooler **Warning**

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several cooks in kitchen. **Warning**

Basic - Current Hotel and Restaurant license not displayed.

Basic - Leaking pipe at plumbing fixture. Cookline handwash sink. **Corrected On-Site**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage, dish area. **Repeat Violation**

High Priority - License expired within 30 days after expiration date. See payment information in comment section.

High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over noodles in glass door cooler **Repeat Violation**

Intermediate - Hot water not provided/shut off at employee handwash sink. By fryers **Corrected On-Site** **Repeat Violation**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By fryers

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Salt and msg bowl for scoop. **Corrected On-Site**

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

Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**

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

Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in Freezer in dry storage area.

Basic - Stored food not covered in reach in freezer.

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

Basic - employee food in a cold holding unit with food to be served to customers.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. Chicken over pork and beef

Intermediate - Encrusted material on can opener blade. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. By fryers **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**

Basic - Nonfood-grade garbage bags used in direct contact to store food. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Wiping cloth/towel used under cutting board.

No Violations Were Observed

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 tall reach in cooler

Basic - Working containers of food removed from original container not identified by common name./ bulk rice **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to cutting/shredding/ mushrooms in reach in cooler cooks line for service

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ coffee on top of microwave **Repeat Violation**

Basic - Wiping cloth/towel used under cutting board. / sushi area

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

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./ out of bleach in bucket- changed bucket primed through to 50 ppms **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items./ employee purse stored in dish machine area **Corrected On-Site** **Repeat Violation**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine sanitizer in towels dish area

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi,escolar and tuna all grade fish

Critical - Observed packaged food not labeled as specified by law. Sushi grade fish not labeled.

Critical - Working containers of food removed from original container not identified by common name. Several unlabeled containers throughout facility

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at 80f rice noodles 56f and sprouts at 59f. Must discard after 4 hrs.

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. White rice in insulated container found at 109f on cook line. Must discard after 4 hrs.

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

Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over vegetables in reaching cooler

Critical - Observed cloth used as a food-contact surface. Aperture towels used to wrap sushi in cooler

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

Critical - Observed an open beverage container in reach in cooler

Observed cutting board heavily grooved/pitted and no longer easily cleanable.

Observed nonfood-contact equipment in poor repair handle missing on crock pot

Critical - Observed heavy accumulation of lime deposits and debris in warewashing machine and associated equipment.

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

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

Observed heavy residue build-up on nonfood-contact surface. Handle portion of crock pot

Critical - Outer openings of establishment cannot be properly sealed when not in operation. Hole at bottom of door

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed personal care item stored with food. Dry storage racks

Critical - Observed container of medicine improperly stored. Stored by sanitized dishes

Critical - Identity of food or food product misrepresented.Snapper listed on menu. Asked chef to invoices no snapper on invoice.asked to show snapper in display cooler and in freezer. Chef showed packages of tilapia. No snapper on site. **Admin Complaint**

Critical - Observed potentially hazardous foods cold held at greater than 41 degrees Fahrenheit. Raw fish in display cooler found at 50 degrees fahrenheit. Items stocked less than 4 hrs prior. Recommended rapid chill.

Critical - Observed food being cooled by nonapproved method. Shrimp cooling in covered container. Not at 41 degrees fahrenheit

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi display cooler not maintaining 41 degrees fahrenheit or below. Nearby coolers are operating properly and offer adequate storage for items in display cooler. Recommended all phfs be transferred to other coolers

Critical - Observed cloth used under cutting board Corrected On Site.

Observed nonfood-contact equipment in poor repair Bottom shelf in dish washing area heavily rusted

Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving under sushi display cooler in bad repair. paint peeling and absorbing water

Observed personal care item stored with food containers. Mobile phone stored by single service items

Observed personal food stored with food for sale. Corrected On Site.

Critical - Stop Sale issued on potentially hazardous food due to temperature abuse , creamer in salad cooler 57f.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bean sprouts 50f. stored above cooler line,corrective action taken

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad cooler is holding food items above 50f. creamer 57f

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.salad cooler with creamer. All other items in cooler are vegetable

Critical - Observed raw animal food stored over ready-to-eat food.observed pork in portions over egg roll wrappers Corrected On Site.

Critical - Observed food stored on floor.miso on floor in bulk container Corrected On Site.Repeat Violation.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.observed scoop handlle in rice sauce Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner.sushi bowl made of wood

Clean wiping cloth not properly stored. Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.tea cups are stored by clorox Corrected On Site.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.observed pots on the floor

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.utensils in water 85f Corrected On Site.

Observed open dumpster lid. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Observed rear door in disrepair leaving gap

Observed hole in wall.observed holes in wall in hall

Observed attached equipment soiled with accumulated dust.portable fan

No Violations Were Observed

Critical - Violation: 08B-09-1Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling cleaners than touching clean plate. Corrected On Site.didn't remove gloves when washing hands

Violation: 10-07-1Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.84F.water for scoop 120F on cook line

Critical - Violation: 12A-17-1Observed employee improperly washing hands. Corrected On Site.observed employee wash hands while still wearing gloves

Violation: 21-12-1Wet wiping cloth not stored in sanitizing solution between uses.sushi bar.wet towels on cook line and sushi counter

Critical - Violation: 30-02-1Vacuum breaker mising at hose bibb.mop sink.no back flow

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.no proof

Critical - Required consumer advisory for raw/undercooked animal food not provided.ON MENU STATES UNDER COOKED DOES NOT STATE RAW ON SUSHI MENU AND THERE IS NO DIS LAIMER ON MENU IDENTIFING RAW PRODUCTS FOR SUSHI.PARASITE DESTRUCTION UTILIZED BY DISTRIBUTORThis violation must be corrected by : 10/12/11.

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

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw beef cooked lobster meat found at 44F in cook line RIC.recommend rapid chill.Repeat Violation.

Critical - Observed food being cooled by nonapproved method.cooling cooked chicken and baby corn in deep containers on cook line

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.rice cooling over 1 hour found at 118F.recommend rapid chill

Critical - Observed buckets of food stored on floor.cook line

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling cleaners than touching clean plate. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.84F

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.after removeing gloves and appling new. Corrected On Site.

Critical - Observed employee improperly washing hands. Corrected On Site.

Critical - Observed employee dry hands on clothes/apron after washing. Corrected On Site.

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

Observed employee with no hair restraint.Repeat Violation.

Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment.

Clean wiping cloth not properly stored.on belts of aprons

Wet wiping cloth not stored in sanitizing solution between uses.sushi bar

Critical - Observed interior of igloo cooler heavily soiled with accumulation of food residue.for cooked rice

Critical - Vacuum breaker mising at hose bibb.mop sink

Critical - Observed handwash sink used for purposes other than handwashing.AS PREP SINK. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.cook line/sushi barRepeat Violation.

Observed heavy grease accumulated under cooking equipment.

Critical - Observed hand soap stored by food.on cook lineRepeat Violation.

Critical - Insecticide/rodenticide use not in compliance with regulations.spray bottle of home defense

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.

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

Critical - Observed food items not labeled with raw product on menu

Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.noodles 70f. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food.eggs over cooked pad thai noodles

Critical - Observed raw animal food stored over cooked food.raw shrimp over cooked chicken

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in sugar

Critical - Observed food employee touching ready-to-eat food with their bare hands cucumbes

Observed employee with no hair restraint.sushi cook

Equipment or utensils not designed or constructed in a durable manner.wod bowl in use for sushi rice

Food-contact surface not smooth and easily cleanable.knife rack

Food-contact surface not smooth and easily cleanable.old labels on clean lexan

Observed build-up of food debris, dust or dirt on nonfood-contact surface.trash can in dish

Critical - No handwashing sign provided at a handsink used by food employees.wait staff drink area

Critical - Observed toxic item stored by utensils.chemicals by ts

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

Critical - Observed expired Food Manager Certification.theeratar

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp 55f ,crab 55f small prep box Refrig man putting freon in

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.large prep chicken 45f,shrimp 46f

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.small prep

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.large prep

Observed old labels on clean equiptment

Equipment or utensils not designed or constructed in a durable manner.knife rack-unable to clean

Observed ripped/worn tin foil used as shelf cover.

Observed gaskets/seals on cold holding unit in poor repair.small prep

Observed residue build-up on nonfood-contact surface.trash can

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

Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.for portable fan in kitchen. Corrected On Site.

Observed gaskets/seals on cold holding unit torn.cook line RIC

No Violations Were Observed

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.for fresh salmon

Critical - No conspicuously located thermometer in holding unit.chest frezzer where salmon is stored for parasite destruction

No copy of latest inspection report.

Critical - Observed all employee's walking around while wearing gloves and touching equipment,working with food and not changing gloves and washing hands

Critical - Observed employee improperly washing hands.no soap. Corrected On Site.

Critical - Observed employee's washing gloves instead of changing them

Observed gaskets/seals on cold holding unit in poor repair.torn on the 2 door RIF in kitchen and 2 door glass RIC

Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.shell intact eggs over a case bell peppers in the walkn cooler

Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.rice scoops

Observed interior of chest freezer door cracked and showing insulation.located in the dry storage area.

Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.dining room table and chairs blocking side exit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice 68F Corrected On Site.time used as a public health control.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.bleached stick

Critical - Observed unlabeled spray bottle.yellow solution

Observed unnecessary persons in the food preparation, food storage, or warewashing area. Corrected On Site.

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.observed employee's come in from outside and didn't change glovesCorrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.bleached stick

No Violations Were Observed