ABSOLUTE THAI CAFE AND NOODLE

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. 0 ppm x3 attempts Warning

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. Hall reach in freezer. Repackaged raw chicken over beef and wantons . Raw chicken moved during the inspection Corrected On-Site

Intermediate - Food-contact surface stained with mold-like substance. White preparation cutting board in use at time of the inspection. Cutting board changed and cleaned during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops on cook line Standing water 78F Removed during the inspection Corrected On-Site Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook returned to make line from outside kitchen area and did not wash hands prior to putting on gloves.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 5-6 small flying insects observed at rear kitchen hall adjacent to back door. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/24 Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make bar - cooked mushrooms 54, cooked chicken 53/49, cooked beef 55, cut cabbage 51, shell eggs 50+ ambient. Per kitchen staff and operator all less than 4 hrs. Operator advised to move TCS food to secondary cold hold unit to facilitate rapid cooling. Warning

High Priority - Tracking powder pesticide used inside establishment. White tracking powder observed in multiple locations of the establishment as follows : Kitchen, storage and restroom floors behind equipment. Warning

Basic - Bathroom facility not clean. Employee unisex restroom

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Not maintaining TCS food at 41F

Basic - Dead roaches on premises. Approximately 102 dead roaches observed in the following locations: Employee restroom - Employee Restroom cabinet 6 dead roaches observed Restroom floor - 24 dead roaches observed Kitchen / Ware-wash / Dishwasher- 5 dead roaches observed on top of dishwasher 6 dead roaches observed on top chemical buckets Kitchen / Dry storage shelves 3 dead roaches observed on dry storage shelf. Make line - Approximately 40 dead roaches observed on floor under cardboard 1 dead roach observed on top of cook-line make bar Kitchen / Storage area 3 dead roaches observed under ice bin on floor . 13 dead roaches observed on floor behind upright freezers. 1 dead roach on wall behind upright reach in freezer. Warning

Basic - Floor soiled/has accumulation of grease and debris. Kitchen Cook line floors and floor under and behind fryer and cook top.

Basic - Food stored on floor. Bagged cabbage and onions stored on floor in kitchen hall adjacent to empty restroom

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line rice scoops in standing water 76F

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line make bar Bottom section soiled with food debris and fluid.

Basic - Wall soiled with accumulated grease, food debris, and dark mold like substance. Side wall at triple sink

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-10-13: Upon callback No employee Food Handlers training in place . Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee left cook line to retrieve food from storage area upright coolers and returned to food preparation on cook line without washing hands and changing gloves.

High Priority - Single-use gloves not changed as needed after changing tasks . Food Handlers observed moving from ware-wash and storage areas to cook-line without glove change.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kitchen make bar - raw chicken in bag 52F held overnight. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make bar - peas 51, cooked beef 51, cooked chicken 51, chicken 48F ( per operator and cook less than 1 hr.) Operator Iced Items to facilitate rapid cooling. / Raw chicken in bag 52F overnight. ( see stop sale) Corrective Action Taken Repeat Violation Warning

Intermediate - No certified food manager for establishment. 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 - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Carbon dioxide tanks not adequately secured. Storage area

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen make bar Ambient above 50F Repeat Violation

Basic - Kitchen floor underneath equipment and tables observed soiled with an accumulation of debris and heavy grease buildup.

Basic - Nonfood-contact surface soiled with grease, food debris, slime . Cook line shelving and tables.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen make bar

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. 0 ppm chlorine after repeated attempts. Advised operator to setup a sanitizer station . Triple sink in place / chlorine sanitizer on hand. EcoLab called by operator during the inspection. Warning

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/23 Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Glass door upright reach in cooler Raw chicken stored above vegetables . Chicken moved below other foods during the inspection. Storage handout provided to operator. 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. Repackaged chicken over pork and shrimp. Chicken placed below other food during the inspection. Proper storage handout provided to operator. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- chicken 47, beef 47, cooked mushrooms 46F Per staff less than 1 hr. Operator advised to place above TCS food in secondary cold hold unit for rapid cooling. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen Make bar not maintaining TCS food at or below 41F

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 Admin Complaint - From follow-up inspection 2022-08-05: Upon call back inspection license expired Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line make bar reach in cooler - shrimp 53, cut cabbage 62, cooked chicken 47, cooked pork 46, beef 48, butter 50, fried tofu 51F. Per operator less than 3 hrs . Operator advised to ice and /or move TCS food to a secondary cold hold unit for rapid cooling. Cook - line Fresh garlic in oil 83F Discussion conducted with operator reference Fresh garlic in oil being TCS food required to be maintained at temperatures out of the danger zone. Repeat Violation Warning - From follow-up inspection 2022-08-05: Upon call back inspection Cook line Make bar - cooked chicken 57/58F, cooked pork 50F, cooked Beef 52F, fried tofu 56F , raw shrimp 63F, cut cabbage and vegetables 58/54F. Over 4 hrs. Per operator. See stop sale Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/22 Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bean sprouts located in glass door upright cooler. Chicken moved during the inspection. No cross contamination observed at time of the inspection. Corrected On-Site Repeat Violation

High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches observed 1 live roach observed on floor under triple sink 1 live roach observed observed on kitchen wall divider (partial wall ) Roaches killed and removed during the inspection. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook-line make bar reach in cooler - shrimp 53, cut cabbage 62, cooked chicken 47, cooked pork 46, beef 48, butter 50, fried tofu 51F. Per operator less than 3 hrs . Operator advised to ice and /or move TCS food to a secondary cold hold unit for rapid cooling. Cook - line Fresh garlic in oil 83F Discussion conducted with operator reference Fresh garlic in oil being TCS food required to be maintained at temperatures out of the danger zone. Repeat Violation Warning

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cook line make bar Condenser observed iced over

Basic - Dead roaches on premises. 4 dead roaches observed 3 dead roaches observed on floor behind upright freezers located in storage area. 1 dead roach observed on cardboard box located on dry storage rack. Dead roaches removed and areas cleaned during the inspection. Warning

Basic - Floor soiled/has accumulation of debris. Cook line under equipment and storage shelving. Ware wash floor soiled with old food debris.

Basic - Nonfood-contact surfaces soiled with grease and food debris. Cook line equipment and tables. Heavy grease buildup observed.

Basic - Standing water in bottom of reach-in-cooler. Cook-line make bar

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature in preparation area.

High Priority - OBSERVED: ESTABLISHMENT OPERATING WITHOUT A LICENSE FROM THE DIVISION OF HOTELS AND RESTAURANTS. OPERATOR MUST OBTAIN A PUBLIC FOOD SERVICE LICENSE FROM THE DIVISION OF HOTELS AND RESTAURANTS WITHIN 60 DAYS. SUBMIT A LICENSE APPLICATION AND PAYMENT TO DBPR/BUREAU OF CENTRAL INTAKE UNIT, 2601 BLAIR STONE RD., TALLAHASSEE, FL 32399-0783. TO APPLY ONLINE OR OBTAIN AN APPLICATION FOR LICENSE VISIT HTTP:// WWW.MYFLORIDALICENSE.COM/DBPR/HOTELS-RESTAURANTS/ WARNING PRIORITY: HIGH PRIORITY