THAI TOWN OF FWB

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in prep area. Operator placed chicken in cooler to continue thawing Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two scoops in standing water 63F at make bar.

High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. Upon inspection observed pork in reduced oxygen package done on site without date labeled.

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. Handout provided. Corrected On-Site

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth in bottom of spring onion container in upright glass door reach in cooler in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked clean drink cups in wait station area with moisture in between. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Upon inspection observed cloth under cutting board in prep area of kitchen. Operator removed cloth during inspection. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection-confirmation number 226021356. Corrected On-Site

Basic - Cloth used as a food-contact surface. Upon inspection observed cloth in bottom of cut cabbage container in upright glass door reach in cooler in kitchen.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed clean stacked drinking cups in wait station area with moisture in between. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Upon inspection observed tongs on oven handle. Operator corrected storage during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection observed small pan of pork 44f and small pan of beef 44f in cook prep cooler in kitchen. Operator stated busy during lunch rush and door opened frequently. Reach in cooler door closed and good items of concern placed in colder holding unit. Corrective Action Taken

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 - Cloth used as a food-contact surface. Upon inspection observed cloth in bottom of container of cut cucumbers in upright reach in glass door cooler across from cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed stacked drinking cups with moisture in between in wait station area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Upon inspection observed rice spoons in standing water at 80f.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above ground beef in upright reach in cooler in back storage area.

Basic - Cloth used as a food-contact surface. Upon inspection observed multiple containers in upright glass door reach in cooler in kitchen with clothes stored in food container with food.

Basic - Ice buildup in reach-in freezer. Glass door chest reach in freezer in back storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon resting in water at 75f next to rice container in kitchen.