THAI LOTUS RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over cheese cake Raw beef over cooked chicken All not commercially packaged in 2 reach in freezers at prep station ; stored properly 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 - Floors not maintained smooth and durable- at the cook line and prep areas; Repeat Violation

Basic - Soiled dry wiping cloth in use on the prep table at cook line; Removed Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dishwasher before grabbing plate of raw fish for sushi bar, without washing hands. Advised operator of proper handwashing procedures. Employee washed hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (68F - Cold Holding) sitting out of cooler per operator for approximately 30 minutes. Item not prepared or portioned today. Advised operator to move back to cooler. Operator did. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Bowl in use in rice container. Advised operator a handled scoop must be used. Operator removed bowl. Corrected On-Site

Basic - Floors not maintained smooth and durable. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, diced tomatoes (56F - Cold Holding) , not prepared or portioned today. Operator stated item held in unit overnight. Operator discarded. At Sushi Bar, raw fish-Wahoo (51F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1/2hour. Advised operator of proper cold holding parameters. Operator placed item into reach in freezer to quick chill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At cook line, wiping cloth Sanitizer Bucket (Chlorine 200+ppm). Exceeding the maximum concentration allowed. Operator diluted solution to correct to Chlorine 100ppm. Corrected On-Site

Basic - Floors not maintained smooth and durable. Throughout kitchen. Repeat Violation

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Throughout kitchen linoleum tiles missing. Warning - From follow-up inspection 2024-09-24: Time Extended