TUK TUK THAI

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. Observed employee use phone then began to get ice without washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.

Intermediate - Handwash sink not accessible for employee use at all times. Container in hand wash sink on cook line.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 8 employees working with no food manager on site.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 expired food handler certifications.

Basic - Bowl or other container with no handle used to dispense food. Bowls with no handle in seasonings.

Basic - Ceiling tile missing.ceiling tile missing above dish machine.

Basic - Equipment in poor repair. Door handle broken on reach in freezers. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in chicken.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temped 79 F. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain at back door soiled.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack raw shell eggs and handled to go bowl without changing gloves and washing hands.

Basic - Equipment in poor repair. Door handle broken on reach in freezers. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice in dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 112F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.

Basic - Time/temperature control for safety food thawed in an improper manner. Calamari sitting at room temperature to thaw in 3 compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in reach in cooler on cook line.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 90 F- retemp 190 F on counter, operator reheated. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in handwash sink.

Basic - Equipment in poor repair. Door handle broke on reach in freezer.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths on prep table throughout kitchen.

High Priority - Container of medicine improperly stored.employee medicine above prep table.

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. Observed employee touch soiled dishes then touch clean dishes without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch shredded carrots with bare hands. Repeat Violation

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. Raw chicken over raw beef in reach in freezer. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at handwash sink on cook line and next to dish machine.

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

Basic - Covered waste receptacle not provided in women's bathroom.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and purse on dry storage shelf.

Basic - Food stored on floor. Oil on floor under 3 compartment sink.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic forks and spoons not all facing handle first on cook line.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee working with washed peppers using bare hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bag of cooked chicken nuggets on raw shell eggs in reach in cooler. Repeat Violation

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. Raw chicken over pork in reach in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.operator provided three valid food handler certifications.

Basic - Bowl or other container with no handle used to dispense food. Portion cup in salt, operator removed at time of inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food with restaurant food in dry storage, operator removed at time of inspection. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in salt in dry storage.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water temped 124 F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Single-service articles improperly stored.paper towels on floor near restroom. Repeat Violation

Basic - Stored food not covered.container of seasoning not covered in dry storage.

Basic - Unclean building components, attachments or fixtures. Hood.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep area on cook line.

Basic - Working containers of food removed from original container not identified by common name. Container of seasoning not labeled in dry storage. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in reach in cooler near ac unit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 57 F in reach in cooler, operator placed on ice. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink near ac unit, operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Needs chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings in reach in cooler not date marked.

Basic - Covered waste receptacle not provided in women's bathroom. No covered trash can in women restroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to cup lids, above ice machine. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting.observed containers wet nesting near back door.

Basic - Equipment in poor repair. Reach in freezer door handle broke. Repeat Violation

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

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut green onions prior to washing it. Repeat Violation

Basic - Single-service articles improperly stored. Paper towels on floor near restrooms, operator removed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted near register.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over noodles in reach in cooler near dry storage.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 100ppm. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled, employee labeled at time of inspection. Corrected On-Site

High Priority - - From initial inspection : 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 tested 10ppm chlorine. Warning - From follow-up inspection 2023-05-09: Dish machine still out of order. Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine. Repeat Violation Warning - From follow-up inspection 2023-05-09: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets torn next to air conditioning unit. Reach in freezer door handle broken. Repeat Violation Warning - From follow-up inspection 2023-05-09: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled above 3 Compartment Sink. Warning - From follow-up inspection 2023-05-09: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 55 F sitting on prep table, employee placed eggs in reach in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer and food in handwash sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in containers of rice and sugar.

Basic - Condensation or other drainage not disposed of according to law. Water from air conditioning unit draining to a hole outside filled with standing water.

Basic - Covered waste receptacle not provided in women's bathroom. Employee placed a lid at time of inspection. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink from water bottle. With no straw. Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler.

Basic - Equipment in poor repair. Reach in cooler and reach in freezer door handle broken.

Basic - Food stored on floor. Container of flour stored on floor in dry storage room.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 80 F, operator turned on heat temped at 136 F. Corrected On-Site

Basic - Open dumpster lid.

Basic - Single-service articles improperly stored. Paper towels stored on floor in dry storage room.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,vegetables Cream

Basic - Equipment in poor repair. Reach in cooler gasket

Basic - In-use tongs stored on equipment door handle between uses.

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

Basic - Time/temperature control for safety food thawed in an improper manner. Standing water

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

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed spoon in standing water temped at 79 °F. Operator turned up the tempature to heat water to the appropriate temperature of 135 °F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed glassware stored inside hand washing sink, located near entrance of the kitchen. Operator removed items at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink. Did not observe soap at hand washing sink next to dish machine. Operator restocked at time of inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup without handle stored inside brown sugar. Located in dry storage area. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed three Co2 tanks near rear door not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage container stored on metal preparation table next to cutting board and rice cooker.

Basic - Food stored on floor. Observed container of vegetable oil stored on the floor underneath three compartment sink. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Operator relocated at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic To-Go containers not stored inverted to prevent contamination. Located on cook line shelf. Operator inverted items at time of inspection. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken improperly thawing in standing water, located in three compartment sink. Operator placed item in reach in cooler at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed plastic container storing sugar without label. Located in dry storage area.