ORCHID THAI RESTAURANT LLC

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine Sanitizer spray bottle with no label Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles soiled with dust above dish area

Basic - Current Hotel and Restaurant license not displayed.

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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 - Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. White and green cutting board at cook line

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked Rice noodles in cooler on line Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation

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. Operator 3 current employee food safety cards, all others expired 2020 Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation

Basic - Ceiling soiled in several areas kitchen

Basic - Cove molding at floor/wall juncture broken/missing in hallway by rice container

Basic - Cutting board has cut marks and is no longer cleanable. Board on line has cut marks

Basic - Dead roaches on premises. (1) dead roach on trap in window above 3 compartment sink, operator removed, cleaned area

Basic - Floor area(s) covered with standing water under hand sink in kitchen

Basic - Food stored on floor. Canned goods stored on floor by boxed sodas Corrected On-Site Repeat Violation

Basic - Hole in or other damage to wall/shelving Right side of steps leading outside by back door has hole in wall Wall right side of spices in kitchen in poor repair Shelving above 3 compartment sink in disrepair, cracked and broken

Basic - Towel used under cutting board. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled in several areas throughout kitchen

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking hand sink kitchen

High Priority - Nonfood-grade bags used in direct contact with food. Basil leaves kept directly on non grade bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over lemon grass sauce in reach in cooler that has fish.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Pan and strainer stored inside hand sink located in cook line. Employee filled pan in hand sink located in cook line Strainer kept on hand sink located at bar area

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/ Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at bar

Intermediate - No soap provided at handwash sink, located at bar

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 - Bowl or other container with no handle used to dispense food. Bowl use to scoop rice and sugar

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking dish while wearing a bracelet. Employee scooping ice while wearing a bracelet and watch

Basic - Food stored on floor. Bamboo shoots,carrots, soy sauce stored directly on dry storage closet floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon been thawed at room temperature

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came inside from out back and went into kitchen to begin food prep without washing hands Corrective action taken - From follow-up inspection 2023-10-31: Time Extended

High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line numerous food items in stand up cooler in kitchen - From follow-up inspection 2023-10-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener - From follow-up inspection 2023-10-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Drain in basin of hand sink at bar Corrected On-Site - From follow-up inspection 2023-10-31: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. employee fill container with water from hand sink in kitchen. Employee dumped water in basin of hand sink in kitchen - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - Bathroom waste receptacle not constructed of easily cleanable material. Ladies restroom - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in rice as scoop - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall behind chest freezer in kitchen Hole in wall/ceiling by electrical box by 3 bay sink - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 105f - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-10-31: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler make table by chest freezer - From follow-up inspection 2023-10-31: Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand washing sink at cooks line Observed ice cubes in the hand washing sink at cooks line Corrected On-Site

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/

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sinks at bar and cooks line No hand wash sign at ladies bathroom. Emailed operator hand washing sign Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap in ice machine at bar

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed two purses stored with vinegar and rice cooker at cooks line

Basic - Food stored on floor. Cooking oil stored on floor

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table next to red peppers being cut Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons at wait station not inverted

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over lemon grass sauce on reach in cooler . Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.Tofu opened on Sunday with no date marked. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Employee rinsed noodles on hand wash sink at cook line. Strainer on hand sink at bar .

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Brown rice made on Sunday with no date marked, duck prepared on Sunday with no date marked. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic containers over dish machine inside kitchen.

Basic - Equipment in poor repair.Door on chest freezer.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.Sticky tape hanging from shelve above coffee cups at bar. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on ladies bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up .

Basic - Standing water in bottom of reach-in-cooler.Standing water on reach in cooler at pantry station.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook go from cracking raw whole shell eggs to next task with ready to eat food with out hand washing, corrected and re-educated. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Repackaged chicken stored over repackaged fish in reach in freezer Corrected On-Site

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - Handwash sink used for purposes other than handwashing. Filling pan with water in hand wash sink in kitchen Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector soiled with black mold like substance Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowls without handles used as scoop in dry rice bulk bin. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Floor soiled/has accumulation of debris. Under and behind equipment on cooks line and dish washing area, floors and wall in need of cleaning Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle with clear liquid not labeled on cooks line, corrected Corrected On-Site Repeat Violation

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Quat sanitizer at bar in sanitizer bucket over 500 ppm, operator corrected to 200 ppm Corrected On-Site

Intermediate - Food-contact surface soiled with food debris Cut board on line stained

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice and noodles from pre ious day not dated in cooler

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on line has cut marks

Basic - Floor soiled/has accumulation of debris. Floor under fryer

Basic - Food storage container/container lid cracked or broken. Storage lid to rice in hallway cracked

Basic - Food stored on floor. Case of cooking oil on floor by mop sink Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in ladies restroom

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

Basic - Stored food not covered. Pans of frozen appetizers in deep freezer not covered Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in container not labeled Corrected On-Site