Thai Thai Restaurant Improves its Sanitary Rating

Basic - - From inspection on 2016-07-26: Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-27: **Time Extended**

Basic - - From inspection on 2016-07-26: Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-27: Replacing today **Time Extended**

Intermediate - - From inspection on 2016-07-26: Intermediate - No soap provided at handwash sink. Hand wash sink in corner of kitchen. **Warning** - From follow-up inspection on 2016-07-27: No soap upon arrival, but got some **Time Extended** **Corrected On-Site**

Intermediate - - From inspection on 2016-07-26: Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline Rolltop 46° **Warning** - From follow-up inspection on 2016-07-27: Running 50° ambient, using ice to maintain, repairman called. Do not use without ice till repaired. **Time Extended**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cords, exterior of microwave **Warning**

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

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

Basic - Food stored on floor. Buckets of sauce, jugs of oil. **Warning**

Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup spoons 127° water. **Corrective Action Taken** **Warning**

Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar. **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of orange juice. **Corrected On-Site** **Warning**

Basic - Soiled reach-in cooler gaskets. **Repeat Violation** **Warning**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, remade 100 ppm. **Corrected On-Site** **Warning**

High Priority - Container of medicine improperly stored. Pepto Bismol and cold medicine over single service items. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice 53° from last night. Tofu 46° chicken 46° cooked duck 46° pork wonton 44° **Warning**

Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**

Intermediate - No soap provided at handwash sink. Hand wash sink in corner of kitchen. **Warning**

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Cookline Rolltop 46° **Warning**

Basic - Accumulation of debris inside doors of warewashing machine. **Repeat Violation**

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean Plastic tubs found stored/stacked wet on shelf next to dishmachine

Basic - Fan cover in walk-in freezer has accumulation of dust or debris.

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

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Heavy Build-up of soil/debris on the floor under shelving. At sushi bar

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair. Counter at sushi bar next to sink found with laminate warping and pulling away. **Repeat Violation**

Basic - Reach-in cooler gasket torn/in disrepair. Both reach in cooler doors at sushi bar found torn **Repeat Violation**

Basic - Soiled reach-in cooler gaskets. All door gaskets **Repeat Violation**

Basic - Stored food not covered in walk-in freezer. Trays of wontons found uncovered in walk in freezer **Corrected On-Site**

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

Intermediate - Accumulation of food debris/grease on food-contact surface. On shelf sand counters at sushi station and on hot line

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk opened on 3/30

Intermediate - Spray bottle containing toxic substance not labeled. Filled spray bottles found at sushi bar and under kitchen hand wash sink not labeled. **Corrected On-Site**

Basic - Accumulation of debris inside doors of warewashing machine. **Repeat Violation**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Hot line **Repeat Violation**

Basic - Heavy Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Ice buildup in walk-in freezer. At condenser and fire sprinkler head **Repeat Violation**

Basic - Nonfood-contact equipment in poor repair. Counter at sushi bar next to handwash sink found with laminate peeling away

Basic - Reach-in cooler gasket torn/in disrepair. Undercounter reach in cooler at sushi bar left side door gasket found torn

Basic - Soiled reach-in cooler gaskets. Undercounter reach in cooler at sushi station. Left side door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels found on sushi bar counter **Corrected On-Site** **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Prep attendant at sushi station observed putting on gloves without washing hands. Reeducated employee on proper hand washing procedures. **Corrected On-Site** **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Steamed rice found in walk in cooler prepared on 9/17 at 53°

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Steamed rice prepared on 9/17 and found at 53°

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. On hot line cold make table shell eggs found in pan filled to high at at 46° Reeducated manager and cook on proper filling of insert pans to ensure proper holding temperature **Corrected On-Site**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Cooked rice prepared 9/17 found at 53°

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the exterior of white food storage bins in office.

Basic - Build-up of grease/dust/debris on hood filters. Left side of hood filters heavily soiled

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Celingin back prep room

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

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at hot line and at back kitchen prep station found heavily grooved and soiled

Basic - Employee personal items stored in or above a food preparation area. Hot found on counter at sushi station **Corrected On-Site**

Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Pink cell phone found on counter in back kitchen

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door

Basic - Grease accumulated on kitchen floor and/or under cooking equipment. Hot line **Repeat Violation**

Basic - Heavy Accumulation of debris inside warewashing machine. **Repeat Violation**

Basic - Hole in or other damage to wall. Wall behind rice warmer at hot line pick up station found damaged , not smooth and easily cleanable

Basic - Ice buildup in walk-in freezer. **Repeat Violation**

Basic - In-use tongs stored on equipment door handle between uses. Tongs found on oven door handle at hot line

Basic - Interior of microwave soiled with encrusted food debris. Black microwave oven in back kitchen area

Basic - Objectionable odors in back kitchen area coming from floor drain

Basic - Stored food not covered in reach-in freezer. Crab Rangoon found uncovered in single door reach in freezer located in back kitchen area

Basic - Tub of food stored on floor in walk-in cooler. **Corrected On-Site**

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in back above rice cooker in corner of back prep room found with dried rice on them

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towels found on hot line cutting board

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket in kitchen found at zero ppm, reeducated operator and remixed solution. Rechecked and found at 50 ppm **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. White tubs of food stored in office with no labeling on them **Repeat Violation**

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Hot line cook

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No parasite destruction letter for fresh salmon. Operator had distributor e mail copy of parasite destruction letter . **Corrected On-Site**

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. Rice at sushi station, cut cabbage at hot line and tempura batter , all prepared at 11am found at 11:20 not time marked. operator reeducated on Time As A Public Health Control procedures and containers labeled with time.

High Priority - Toxic substance/chemical stored by or with food. Can of comet cleanser found stored on Undercounter shelf in back kitchen prep area across from dish machine

Intermediate - Cutting board(s) stained/soiled. White cutting board in back prep kitchen area

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Soiled pot and silverware found in hand wash sink at end of hot line in kitchen **Corrected On-Site**

Intermediate - Metal stem-type thermometer soiled. **Corrected On-Site**

Basic - Accumulation of debris inside warewashing machine. Doors heavily soiled

Basic - Accumulation of debris on exterior top of warewashing machine.

Basic - Employee with no hair restraint while engaging in food preparation. All cooks and prep persons no hair restraints **Corrected On-Site**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris.

Basic - Food debris accumulated on kitchen floor.

Basic - Grease accumulated under cooking equipment.

Basic - Hole in wall. By doorway at end of hot line where pipes go into wall.

Basic - Ice buildup in walk-in freezer.

Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen **Corrected On-Site** **Repeat Violation**

Basic - Working containers of food removed from original container not identified by common name. Tubs of flour and rice stored in office not labeled

Basic - Employee eating while preparing food. 3 bottles of water found on shelf in back room prep area **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on front line found in crock pot with standing water **Corrected On-Site** **Repeat Violation**

Basic - Light not functioning. End of cook line

Basic - Moderate Accumulation of debris on top exterior of warewashing machine. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. At end of cook line in kitchen **Corrected On-Site** **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Blue cup on food prep shelf in back kitchen **Corrected On-Site** **Repeat Violation** **Warning**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**

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

Basic - Working containers of food removed from original container not identified by common name. On hot line **Warning**

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. **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook **Corrected On-Site** **Warning**

Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**

Basic - Light not functioning. Several lights burnt out in kitchen and prep areas.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Intermediate - Cutting board(s) stained/soiled.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle under floor at Sushi Bar with degreaser.

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager states red star on menu indicates served raw but no verbiage stating that on menu **Warning** operator in the process of completing updates to menu. Must be complied by next unannounced routine inspection.

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.by kitchen wait station **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.when changing tiles change to smooth easily cleanable tiles **Warning**

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Drink dump station located next to clean cutting boards **Warning**

Basic - Condensation or other drainage not disposed of according to law. Walkin cooler condenser water line draining into bucket **Warning**

Basic - Door of walk in freezer in disrepair **Repeat Violation** **Warning**

Basic - Food-contact surface not smooth and easily cleanable.black tape inside ice bin wall on cook line **Warning**

Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**

Basic - Heavy Food debris/dust/soil residue on dry storage shelves.bins in storage room **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. **Corrected On-Site** **Warning**

Basic - Shelf under prep table heavily rusted **Warning**

Basic - Single-service articles improperly stored. **Warning**

Basic - Very Heavy black substance accumulated under cooking equipment under ice bin and crash cart. Heavy accumulation of grease under cooking equiptment**Warning**

Basic - Wall in disrepair by 3 bay sink **Warning**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi bar **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Cobia served for sushi **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.along track of living door of cooler **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager states red star on menu indicates served raw but no verbiage stating that on menu **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.sushi rice. Operator can't find sushi ph meter. Must discard at 2:30 **Warning**

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

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**

Basic - Equipment in poor repair. Freezer door metal is separating. **Warning**

Basic - Food stored under dripping water line. Lettuce under condensation line in walk in cooler. **Corrected On-Site** **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**

Basic - Equipment in poor repair. Freezer door metal is separating. **Warning**

Basic - Food stored on floor. Bucket of noodles **Corrected On-Site** **Warning**

Basic - Food stored under dripping water line. Lettuce under condensation line in walk in cooler. **Corrected On-Site** **Warning**

Basic - Hood soiled with accumulated grease. **Warning**

Basic - Open dumpster lid. **Corrected On-Site** **Warning**

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Gatorade, smart water **Corrected On-Site** **Warning**

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

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 46° tofu 45° suggested rapid chill. **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. **Warning**

Intermediate - Cutting board(s) stained/soiled. **Warning**

Intermediate - Employee used handwash sink as a dump sink. **Warning**

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Allen Noel expired 11/15/2013, anukitphanit kiatticchaj 11/7/10 not on site. Observed 9 employees working. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **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. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Tempura Covered while cooling. **Corrected On-Site**

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

Basic - Cutting boards have heavy cut marks and is no longer easily cleanable.

High Priority - Nonfood-grade containers used for food storage direct contact with food. Grocery bag used to hold produce. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**

Basic - Ceiling in disrepair. Water damage over cook line

Basic - Attached equipment soiled with accumulated dust. Shelving in sushi bar area heavily soiled

High Priority - Pesticide-emitting strip present in food prep area. Fly strip over prep table

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.phf'S in cook line RIC above 41F due to being over stocked.recommend to rapid chill.applied ice packs

Critical - No thermometer provided to measure temperature of food product.in all 3 sushi display coolers

Critical - Observed employee cut raw beef than cut eraw fish on the same board without sanitizing between

Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.handling raw and didn't remove gloves being handling clean dishes.

Critical - Observed employee improperly washing hands.while wearing gloves.

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

Egg crates being used to store tools.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm. Corrected On Site.Repeat Violation.

Critical - Observed handwash sink used for purposes other than handwashing.dump station

Ceiling not smooth and easily cleanable.Repeat Violation.

Observed ceiling soiled with accumulated water stains on the cook line

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. Repeat Violation.

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

Wiping cloth chlorine sanitizing solution not at proper minimum strength.bleached out test strip Corrected On Site.

Critical - Observed interior of microwave lightly soiled.

Floors not maintained smooth and durable.floor pitted by handsink on cook line

Ceiling not smooth and easily cleanable.kitchen. heavily soiled with water stains

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.chlorine over 200ppmCorrected On Site.

Critical - Observed food being cooled by nonapproved method.OBSERVED RICE COOLING ST ROOM TEMPERATURE.RECOMMEND RAPID CHILL. Corrected On Site.placed in the walkin cooler

Critical - Observed food stored in undrained ice.cook lineCorrected On Site.

Observed clean utensils/equipment stored on egg crates. Corrected On Site.washed utensils threw away egg crates

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

Floors not maintained smooth and durable.tiles chipping in kitchen under hand sink/ice bin

Critical - Observed 1 dented can of bamboo shoots.

Critical - Observed container saran wrapped raw chicken stored over container of saran wrapped beef in the walkin freezer. Corrected On Site.

Critical - Observed uncovered egg rolls in WIF. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.whentaking dirty dishes to dish area.

Observed nonfood-grade containers used for food storage.for msg,salt,brown rice

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm. Corrected On Site. 100 ppm.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm. Corrected On Site.100ppm

No copy of latest inspection report.

No Violations Were Observed

Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.cobia,triple tail,wahoo in sushi bar received 10-12-10.manager states it will be cooked.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.04/28/2010

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coconut milk 63F on cook line counter and sprouts on cook line RIC 54F

Critical - Observed raw saran wrap beef stored over raw saran wrapped shrimp in walkin freezer.Repeat Violation.Repeat Violation.

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

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

Equipment and utensils not properly air-dried.plastic containers

Critical - Food-contact surfaces not cleaned after being contaminationed.same set of tongs being used for raw chicken,raw beef anf raw pork. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees.sushi bar

Critical - Observed cloth used as a food-contact surface.cooked rice. Corrected On Site.

Critical - Observed employee improperly washing hands.while wearing gl9ves.had him remove gloves and wash hand with soap and dry with paper towels. Corrected On Site.

Critical - Observed handwash sink used for purposes other than handwashing.observed employee washing dishes in hand sink. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.coconut milk 65F. Corrected On Site.recommended quick chill only out 20 minutes.

Critical - Observed uncovered clean diced vegetables in walkin cooler.

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

Observed gaskets/seals on cold holding unit in poor repair.cook line RIC

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200ppm. Corrected On Site. Repeat Violation.

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm. Corrected On Site. Repeat Violation.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed.over 200 ppm Corrected On Site.50ppm

Water treatment device has not been inspected or serviced according to manufacturer's instructions.located by handsink in kitchen

Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200ppm Corrected On Site.