THAI AND I

High Priority - Eggs 52, pooled eggs 57F, butter 51F, pork, shrimp 45F, chicken 47F, beef 45F, garlic in oil 48F; ( - Cold Holding). In cooler 2 hours. Repair person on way. Corrective Action Taken Warning

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. Time stamp missing on rice. Person in charge time stamped. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Palm Coast labeled. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Standup Chest freezer in back has ice buildup.

Basic - In-use ice bucket stored on soiled surface between uses. Ice bucket on top of ice machine. Person in charge removed ice bucket. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Rough wood on wall by 3 compartment sink.

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has on printed/laminated menu "crab Rangoon" spelt with a C instead of a K. In the description it states it is imitation crab. Also crab Rangoon in the Thai and I sampler. Warning - From follow-up inspection 2024-06-28: Time needed to fix menu. Time Extended

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. Dish machine not sanitizing correctly. Dis machine at 0ppm. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Not on hose by 3 compartment sink. It was sitting on wall. Person in charge placed on hose. Corrected On-Site Repeat Violation

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has on printed/laminated menu "crab Rangoon" spelt with a C instead of a K. In the description it states it is imitation crab. Also crab Rangoon in the Thai and I sampler. Warning

Intermediate - Spray bottle containing toxic substance not labeled. In wash area. Person in charge labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls in hot water with spoon. Near rice.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on tray on shelf with service items. Person in charge moved tray.

Basic - In-use wet wiping cloth/towel used under cutting board. Damp towel under cutting board. Person in charge removed towel. Corrected On-Site Repeat Violation

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 is at 0ppm. Owner played with it and it now test at 50ppm. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In white freezer; raw fish over ready to eat food. Chicken over beef. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make #1; pork 46, butter 47, beef 45, bean sprouts 71, shell eggs 71F; ( - Cold Holding) Make #2; butter 49, fish 63, calimari 62, chicken 63, tofu 62F; ( - Cold Holding). Walk in cooler; Butter 47, shell eggs 48, cream cheese 47, tofu 47F; ( - Cold Holding). According to owner items only coolers since 12noon. All items placed on ice or placed in walk in freezer. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle neat dishmachine not labeled. Person in charge labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Establishment has hand washing sinks turned off in kitchen. Turned back on and no hot water.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. All coolers including make #1, make #2, and walk in cooler are not keeping food cold. Temperatures on food are between 46- 72F. Warning

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee beverage container in ice machine/ice bin. Drink in ice in back, 1/2 and 1/2 in ice at bar. Person in charge moved drinks and emptied ice. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Staff has table set up in kitchen and person was sitting down eating. Person in charge had moved to dining area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from oven doors. Person in charge removed tongs. Spatulas under cook top. Person in charge removed spatulas. Corrected On-Site Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Tin foil on cart at end of cookline is torn.

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 tests at 0ppm Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies by hand washing sink, 4 by 3 compartment sink and 5 on cook line. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose by 3 compartment.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at bar hand washing sink.