THAI KITCHEN

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Upon inspection observed cell phone resting on top of ice machine next to clean drinking glasses. Operator removed cell phone during 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. Upon inspection observed measuring cup handle resting in food of jasmine rice container in dry storage area. Operator corrected storage during inspection. Corrected On-Site 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. Handle of scoop in sugar container not up out of food. Employee fixed scoop storage during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line prep cooler- cooked chicken 45f. Chicken resting above refrigeration level. Operator placed inside cooler during inspection. 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. Operator was provided form during inspection. Corrected On-Site

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. Operator was provided form during inspection. Corrected 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.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed metal strainers stacked on clean equipment shelf with moisture in between.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small bowl resting in large container of rice. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt or dust. Upon inspection observed dust build up on top of upright black refrigerator in kitchen.

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. Tested chlorine sanitizer with both inspector's and operator's chlorine test strips and both resulted in 0ppm. Operator set up 3 compartment sink and chlorine sanitizer recorded at 50 ppm. Repair personnel contacted during inspection. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Gorilla Wood glue stored next to disposable aluminum pans left side shelf in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed plastic cup resting in large sugar container left side shelf in dry storage area.

Basic - Drain cover(s) missing. Under hand washing sink close to dining room entry and wait station.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Upon inspection observed drink container next to cilantro top shelf in glass door reach in cooler.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen dry storage area.

Basic - Hole in or other damage to wall. Door frame from kitchen leading into dry storage area.

Basic - Floor soiled/has accumulation of grease. Upon inspection observed grease build up on floor behind cook line flat top grill.