LANNA THAI RESTAURANT

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds cut lettuce on time controls. No written procedures available. Operator had blank form and completed form during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding ceiling tiles in the kitchen have dust/debris.

Basic - Missing drain plug at dumpster. Drain plug missing on dumpster.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler. Operator removed beverage. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor by wok station. Operator elevated solution. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Interior of dishmachine has accumulation of debris.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bin. Operator removed bowl. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on cutting board of flip top reach in cooler in kitchen. Operator removed beverage. Corrected On-Site

Basic - Hood filter missing/disrepair from automatic fire suppression/exhaust system. Multiple hood filters are in disrepair creating gaps in the hood filter system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in warmer of standing water at 124F. Operator replaced water and temperature is 134F. Corrected On-Site Repeat Violation

Basic - No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR Form HR 5030-105 and operator posted sign. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Seafood reach in freezer gasket is soiled. Repeat Violation

Basic - Floor/ceiling/vent/wall soiled/has accumulation of debris. Multiple ceiling tiles and vent above make line are soiled. Wall to right of handwash sink in kitchen is soiled. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 82F. Manager moved spoon to heated water container. Also, bowl used as scoop in bulk rice. Operator removed bowl. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler and seafood reach in cooler gaskets are soiled.

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

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in the kitchen. Operator elevated bucket to shelving. Corrected On-Site

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. Dishmachine tested at 0ppm chlorine. Operator found chemical empty and replenished. Dish machine retested at 100ppm chlorine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above make line and surrounding ceiling tile have dust. Repeat Violation

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

High Priority - Non-food grade paper/paper towel used as liner for food container. Shell eggs and rangoons in flip top reach in cooler in kitchen are lined with paper towels.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Portioned containers of raw chicken stored above portioned containers of raw pork in stand up reach in freezer in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil mixture on cart by stove at 74F. Operator states placed on cart approximately 1.5 hours prior. Mixture moved to walk in cooler and another temperature taken approximately 15 minutes later at 67F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Records/documents for required employee training do not contain all of the required information. Two employee food handler certificates missing date of birth. Operator completed both during inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/floor soiled with accumulated food debris, grease, dust, or mold-like substance. Vent above cook make line and surrounding ceiling tile is soiled. Floor at back exit is soiled. Repeat Violation

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Paper towel dispenser in kitchen installed over prep table above container of clean utensils. Operator moved utensils from under towel dispenser. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table in kitchen with clean utensils/knives. Operator removed beverage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing water at 79F. Operator removed water. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler. Operator replaced with new thermometer. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing utensils with soap, rinsed and set aside to dry. No sanitizer was used. Operator spoke with employee to set up the three compartment sink. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Cut tomatoes in reach in cooler in kitchen held in container above chill line of cooler at 51F. Operator states tomatoes were cut 4.5 hours prior. Also, cut tomato in walk in cooler at 61F. Per operator, tomatoes placed on shelf in kitchen with ice around 11:00 and returned to the walk in cooler around 3:00. Inspector gave alternative option using time as a public health control and explained procedures.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket in kitchen tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has black mold-like substance.

Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Wall above three compartment sink is soiled. Multiple ceiling tiles in kitchen are soiled. Light shield above reach in cooler in kitchen is soiled. Repeat Violation

Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Hand wash sink directly next to prep table with clean utensils and cooking equipment has the paper towels dispenser directly over the prep table and over the clean stored utensils. Drips from hands noted as inspector dried hands.

Basic - Dead roaches on premises. One dead roach under front counter at far left side. Operator removed and discarded dead roach. Corrected On-Site

Basic - Duct tape/tape used to repair nonfood-contact surface. Knife handle wrapped with tape in storage container on prep table. Gasket on far left door of reach in cooler in kitchen is torn at the bottom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has debris build up. Gasket on far left reach in freezer at back wall is soiled. Repeat Violation

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

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizing solution at 200+ppm chlorine. Manager remade solution to 100ppm chlorine. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen soiled.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding at front kitchen entrance is missing at sides of doorway. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed aprons with debris hanging on rack with dry food items next to walk in cooler. Manager removed aprons. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in cooler door is soiled. Fan guards in walk in cooler have accumulation of debris. Shelving in walk in cooler has accumulation of debris. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed romaine lettuce stored above ready to eat sauces in walk in cooler. Manager rearranged shelves to proper storage. Corrected On-Site

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

Basic - - From initial inspection : Basic - Dead roaches on premises. Approximately 4 dead roaches under wok station and stove on cook line in kitchen. 2 dead roaches on side of standing reach in freezer in between standing reach in freezers by triple sink. 2 dead roaches on wall in back of kitchen by breaker box. 1 dead roach behind reach in freezer chest behind walk in cooler. 1 dead roach by water heater behind walk in cooler in kitchen. 1 dead roach in food storage area in hallway by bathrooms. Approximately 15 dead roaches in control device at front counter by standing reach in cooler under rack. Warning - From follow-up inspection 2023-03-10: At callback, observed: 1 dead roach along the wall at front counter 1 dead roach under prep table in kitchen Operator cleaned and discarded 2 dead roaches. Admin Complaint - From follow-up inspection 2023-03-11: At callback, observed one dead roach on left side of mop pit and one dead roach at wall at hallway entrance to restrooms. Operator cleaned and discarded the two dead roaches. ** Admin Complaint** Admin Complaint

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. In reach-in freezer in back of kitchen observed ziploc bags of raw chicken stored over raw ziploc bags of beef and pork. Operator moved chicken to another freezer during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef (45F - Cold Holding) in reach-in cooler on cook line. Operator stated placed in cooler two hours prior from temperature and placed in walk-in cooler. Observed bean sprouts (72F - Cold Holding) sitting on a shelf on cook line. Operator stated just bought from store 30 minutes prior to temperature and moved to walk-in freezer. Corrective Action Taken

High Priority - 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. Observed no time mark on garlic oil mix and shell eggs. Operator stated products placed at open two hours prior and placed correct time mark. Corrected On-Site Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed vacuum breaker attached at top of splitter to faucet. Operator moved breaker to splitter side with hose attached. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink across from cookline. Operator stocked soap during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine with mold-like substance buildup. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk containers of rice and sugar observed bowls without handles. Operator removed bowls during inspection. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored in between reach-in cooler and prep table on cook line. Operator removed knives during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 72F on shelf near ice machine. Operator dumped out water during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of togo boxes throughout establishment observed not inverted. Operator turned stacks over during inspection. Corrected On-Site

Basic - Stored food not covered. Observed wontons stored without lid in standing reach-in freezer across from cook line. Operator placed lid during inspection. Corrected On-Site Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One dented can of tomato sauce in dry storage room.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Establishment using a orange Home Depot bucket to store sugar in that is not food grade.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over springs rolls in reach in freezer in kitchen, all items removed from original containers. Raw chicken, removed from original packaging, stored over raw scallops in reach in freezer in kitchen, manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over noodles in reach in cooler on cook line, manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw scallops and raw shrimp in reach in cooler on cook line, manager rearranged all items. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. curry sauce (128°F - Hot Holding) sitting on counter next to reach in cooler on cook line, per manager saunas been sitting there for less then one hour, sauce reheated to 165°F Corrected On-Site

Basic - Dead insects on premises. Two dead insects inside reach in freezer in kitchen, manager cleaned up dead insects. Corrected On-Site

Basic - Food stored on floor. One container of cooking oil by cook line. Three cotton cooking oil in dry storage area. Manager corrected during inspection. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef thawing on rack at room temperature on cook line, manager placed beef in reach in cooler. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled next to walk in cooler, manager corrected during inspection. Corrected On-Site