SIAM BISTRO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over rice inside standing reach in cooler.

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 stored over raw beef and raw fish inside of standing reach in freezer. All products removed from original packaging.

High Priority - Toxic substance/chemical improperly stored. Observed spray bottle of stainless steel cleaner stored on prep table with packages of noodles in dish area.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Observed manager certificate expired for both managers. Samai M and Warunee M.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training expired for some employees.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of breadcrumbs and flour under shelf across from dish area.

Basic - Cardboard used to line food-contact shelves. Observed cardboard lining shelves inside reach in freezer in hallway and kitchen areas.

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go bowls stored not inverted on prep shelf at cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at triple sink.

Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed reach in freezer stored in hallway near men's bathroom.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall dusty at dish area. Repeat Violation

Basic - Wood food-contact surface not properly sealed. Observed wood used as shelf in dry storage rack in hallway not sealed.

Basic - Working containers of food removed from original container not identified by common name. Observed containers of sugar and flour not labeled under shelf across from dish area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Raw animal food stored over or with unwashed produce. Observed at kitchen/cooling units raw shell eggs next to cantaloupe fruit. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at kitchen some food containers soiled.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Scoop ice stored in a soiled basket.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at kitchen some cutting boards grooved that need to be replaced.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed evidence of employee drinking in a prep area by coffee-tea station.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Basket for utensils soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at dishwashing area. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over curry soup in reach in cooler at cook line. Operator relocated products Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on shelf above prep area on cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers at cook line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan stored above standing reach in cooler and hood filters heavily soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish area

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl stored in container of rice near dish area. Owner removed item. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between coolers at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink at kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan on reach in freezer and reach in cooler soiled at kitchen.

Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar not labeled at dish area.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Upright glass cooler thermometer reading 55 F actual temperature 40F.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee had multiple bags of personal food stored in upright Freezer. Employee removed bags from freezer. Corrected On-Site

Basic - Equipment in poor repair. External upright cooler thermometer reading 60F actual ambient temperature 41F.

Basic - Stored food not covered. raw shrimp 40F, raw beef 40F, cooked chicken 41F stored in reach in cooler on cook line uncovered. Dumpling stored in upright freezer uncovered. Raw chicken, raw beef and raw shrimp stored in reach in cooler uncovered.

Basic - Water draining from equipment into a bucket stored on food contact table.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid license during the inspection. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing her hands at hand sink with the gloves on. Coached employee about how to properly wash hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans sprouts (60 F - Cold Holding); cooked chicken (50 F - Cold Holding), stored in a container with ice, as per employee for less than 4 hours, employee added ice to the rim of the holding container to rapidly cool down. Corrective Action Taken

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled, located at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink next to the three compartment sink.

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. Poster provided via email. Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. Corrective Action Taken

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed above the ice machine.

Basic - Equipment in poor repair. Observed the preparation reach in cooler gaskets torn.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled.

High Priority - Toxic substance/chemical improperly stored. Observed vitamins and other medicine stored at reach in cooler, kitchen.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils stored in dirty container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cel phone stored on prep table.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Needs cleaning.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen entrance.

High Priority - Nonfood-grade bags used in direct contact with food. Observed cabbage with noodles stored inside non food grade bag at reach in cooler at back area.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler near 3 compartment sink. Manager rearranged item. Observed raw beef stored over curry sauce at reach in cooler at cook line. Chef rearranged item. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed bean sprouts (52 F - Cold Holding) at room temperature at cook line. Manager discarded item.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at cook line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Located at men's and women's bathroom.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean plates and bowls stored inside the women's bathroom. Informed manager items must be relocated. Corrective Action Taken

Basic - Food stored on floor. Observed containers of soy sauce and cooking oil stored on the floor near back exit door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoopers in water at 126. Employee discarded water and took items to wash rinse and sanitize. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in freezer gasket soiled at closet near bathroom.

Basic - Single-service articles improperly stored. Observed single service trays stored on the floor near back exit door.

Basic - Unclean building components, attachments or fixtures. Observed hood with accumulated grease.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at 3 compartment sink soiled with black substance. Observed wall soiled with food debris near rice cookers across from cook line.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed chlorine sanitizer at 0ppm. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef. Operator relocated the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (46°F - Cold Holding) at reach in cooler. As per manager for less than one hour.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed the chemical chlorine test was expired in 2016.

Basic - Standing water in bottom of reach-in-cooler located in front of the stove.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not identified by common name.