KRUA THAI

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, Raw shell eggs stored above curry sauce. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, rehydrated noodles (54F - Cold Holding), not prepared or portioned today. Operator states item held out of temperature approximately 1 1/2 hr. Advised operator of cold holding parameters. Operator placed ice onto item to quick chill. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Nirun Tuedic Warning

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/ Warning

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. Warning

Basic - Working containers of food removed from original container not identified by common name. At dry storage, sugar removed from original packaging and stored in bin, not labeled. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/2024. Advised operator to renew license. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler, cooked duck (49F - Cold Holding), not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At kitchen, stainless steel cleaner stored on shelf with cooked rice. Advised operator of proper chemical storage. Operator removed cleaner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, can opener visibly soiled.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 75F. Operator removed utensils. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining containers with cut limes, cut oranges and green onions. Operator removed paper towel from containers. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over broccoli at reach in cooler in kitchen. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler across from white reach in freezer: cooked noodles (48F - Cold Holding); tofu (46F - Cold Holding); cooked chicken (45F - Cold Holding); Pork (46F - Cold Holding); Beef (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator cut portions in half and added ice bags to products. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hose Bibb on back dock.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Imitation crab mix with cream cheese and imitation crab stuffed wontons at reach in freezer frozen not date tracked. Educated operator on proper date tracking procedures for house made products frozen for later use. Per operator, both products prepared 7/8.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw pork over cooked noodles at reach in cooler on cook line. Operator stored properly. Corrected On-Site Repeat Violation 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. Observed Raw chicken over raw beef at reach in freezer by cook line, all products not in commercial packaging. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee Handling raw beef, rinsed hands under water without soap, then began wiping down surfaces with wiping cloth without hand washing. Educated employee on proper hand washing procedures. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallop (47F - Cold Holding); calamari (49F - Cold Holding); pork (45F - Cold Holding) cooked rice (69 F - Cold Holding) - Per operator not prepared or portioned today. Per operator, out of temperature for approximately 3 hours. Operator placed ice bags to quick chill. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Observed Axe Antiperspirant/deodorant stored over peanuts at dry storage. Operator removed antiperspirant/deodorant from dry storage. Corrected On-Site Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line reach in: cooked shrimp (49F - Cooling) at 1:25 since 10:30 - 48F at 2:00 ; Stainless Tall reach in: cooked shrimp (58F - Cooling) at 1:40 since 10:30 - 58F at 2:10 ; cooked chicken (58-65F - Cooling) at 1:40 since 10:30 - 58- 65F at 2:10 At current rate of cooling product will not reach 41F within 6 hours. Operator placed in reach in freezer to quick chill. Corrective Action Taken Warning

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. Dishwasher handler dirty dishes then proceeded to handle clean dishes - no handwash - educated operator- employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Chicken not commercially packaged over cooked duck- in reach in freezer by dry storage- operator stored chicken to lower shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At flip top cooler at cookline raw shell eggs stored above mushrooms and bamboo shoots- operator removed eggs. Corrected On-Site

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. At reach in freezer at cookline- comminuted beef not commercially packaged over rawpork- operator stored properly. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At flip top cooler by cookline-raw shell eggs 75F- eggs stored above flip top cooler- and flip top cooler left open - operator states product out of temperature for 3 hours- operator placed eggs in reach in freezer to quick chill.Corrective Action Taken Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline-beef 50-55F - cold holding, chicken 50-55F - cold holding, shrimp 50-53F- cold holding, raw bean sprouts 46F- cold holding, bamboo shoots 47F- cold holding, scallops 48-50F- cold holding, octopus 48-50F- cold holding,- operator states flip top cooler left open for lunch rush- food out of temperature for 3 hours- operator placed ice in food to quick chill. Corrective Action Taken 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. At prep area table by cookline-Lemon drop soup- 126-127F- hot holding- operator states left out at room temperature for 1.5 hours- operator placed on stove to be reheated. Educated operator should not leave food out of temperature.Corrective Action Taken Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by dirty dish cart- at handwash sink by triple sink- operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwash sink by three compartment sink- operator removed. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of Windex not labeled by three compartment sink- operator labeled. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food and purse on prep table by cookline- operator removed. Corrected On-Site

Basic - Food stored on floor. Bag of flour stored on floor at dry storage- operator moved off floor. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table - Beef (59°F - Cold Holding); Pork (60°F - Cold Holding); Garlic in Oil (80°°F - Cold Holding); Shrimp (63°F - Cold Holding). Cooler lid left open. Per operator foods over 41° for under 4 hours. Ice bags added to foods and lids closed. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Silver polish located near rice cookers... Item moved. Corrected On-Site Warning

Intermediate - Handwash sink not accessible for employee use at all times. HWS had items in sink such as : spoons, pan, and other kitchenware. Items removed from HWS onsite. Corrected On-Site Warning

Intermediate - Spray bottle containing toxic substance not labeled. Pink chemical. Bottle labeled. Corrected On-Site Warning