THAI SPICE RESTAURANT

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat sauces. 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 - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp, duck and beef thawing at room temperature. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Cup no handle in rice and sugar. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots strips

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2023

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. Raw chicken over raw beef

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Eggs sitting out next to reach in cooler, manager was able to determine time eggs were put out

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (102F - Hot Holding) sitting on stove

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. Inspector provided operator with DBPR HR 5030-104 Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin.

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

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can on shelf, operator segregated from other cans Corrective Action Taken

Basic - Dead roaches on premises. 4 dead cockroaches under printer at front counter 3 dead in crack of wall in kitchen Operator discarded and sanitized the areas Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Under cooking equipment

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove top heavily soiled and has pitted rust

Basic - - From initial inspection : Basic - Equipment in poor repair. -Gaskets at reach in cooler on cooks line torn - From follow-up inspection 2022-11-08: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -In back kitchen area in front of reach in freezer. -Cove molding broken in back of dish machine. - From follow-up inspection 2022-11-08: Time Extended

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. Dish machine not dispensing sanitizer, 0 ppm. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 67f, bean sprouts 56f, item put back into refrigerator. Rice noodles 67f, added ice. Rice noodle now 43f, Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Raw burger stored in hand sink. Item removed.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Food stored on floor. Rice noodles stored on floor in kitchen. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp (44F - Cold Holding) on cook line. Operator placed on ice at 12:25 pm 12:45 re-temp at 41F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed scoop in hand wash sink. Scoop removed after discussion with operator. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled on cook line.

Intermediate - Warewashing machine not automatically dispensing the the sanitizer. Instructed operator not to use the machine until proper temperature and sanitizer levels are reached. Operator states he will call repair company.

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishwasher temperature reading at 98F. Discussed with operator not to use machine till it's reading minimum 125F per manufacturer name plate. Operator states he will call repair company.

Basic - Employee beverage container on a food preparation table. Discussed with operator, drink removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone stored on prep table. Discussed with operator , phone removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour container, all purpose flour and corn containers soiled.