THAI BASIL

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cooked left cook line and went to hand wash sink and washed gloved hands without changing gloves. Discussion conducted with employee reference required hand washing and glove change. Employee compliant to directive for washing hands and changing gloves prior to returning to cook line. Corrected On-Site Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front of house wait station - Fresh Rolls 71F at 3 hrs. Moved to cold hold unit for rapid cooling . Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom right of exterior rear kitchen door rusted / corroded allowing an open gap between door and threshold.

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

Basic - Cardboard used to line food-contact shelves. Back line upright reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Unpasteurized shell eggs over sauce .

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. Beef stored with chicken Beef moved above chicken during the inspection Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fish tails ( for employee use ) stored on rack above ware wash area.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employee, employee washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo area: cut lettuce 61F, less than 1 hour. Iced at time of inspection. Rehydrating rice noodles 72F, less than 1 hour per employee, moved to walk-in for rehydrating under refrigeration. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Employees unable to produce chlorine test strips.

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 2 employees cooking food and 2 employees plating/serving food.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in water 64F. Employee washed scoop and container, refilled with hot water temped at 156F, Corrected On-Site

Basic - Knives, spatulas, and peelers stored in containers with food debris inside. Employee washed container and utensils at time of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue build up on walk-in cooler door handle and gasket, and on back door handle, and on tall 2 door reach in freezer gasket. Grease/residue build up on sheet pans on speed rack in walk-in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Unpasteurized shell eggs over sliced tomatoes on make bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil on cook line cart 58°F less than 1 hr. Discussion conducted with operator reference TCS Fresh Garlic in oil and proper cold hold.

Basic - Food stored on floor. Cooking oil and Soy sauce on kitchen floor at cook line

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. Re packed chicken over shrimp located in back line upright reach in freezer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Rear hand wash sink

Basic - Carbon dioxide tanks not adequately secured. Kitchen

Basic - Floor soiled/has accumulation of debris. Under tables and equipment Multiple areas of the kitchen and cook line .

Basic - Food stored on floor. Kitchen Sauce and fry oil Walk in cooler- Noodles

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in kitchen Water 128°F

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers and surrounding areas. Heavy grease buildup observed . Hood filters observed to have heavy grease buildup.