THAI 2 GO

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shell eggs stored on shell above cooked broccoli and bean sprouts in jthe make table on the cookline. Operator moved eggs. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed no handled bowl used to scoop rice in the bulk use bin in dry storage. operator removed bowl. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on the door handle of the 6 burner stove. Operator removed tongs. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed ginger root in the glass door reach in cooler in the kitchen. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked broccoli in the reach in cooler on the cook line. The operator properly stored the raw beef. 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. Observed raw chicken removed from the original packaging stored over raw beef removed from the original packaging in a reach in freezer in the kitchen. The operator properly stored the raw foods. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shell eggs ambient (60F - Cold Holding); rice noodles (62F - Cold Holding) at room temperature on the cook line. The operator stated the potentially hazardous foods have been held for approximately 1 hour. The operator moved the above foods to the reach in cooler. The operator was emailed a time as public health control form. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for uncooked rice. The operator removed the plastic container from the rice. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for salt not stored above the food. The operator properly stored the scoop handle. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees in the employee restroom. The operator posted a handwashing sign in the restroom. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed rice noodles thawing at room temperature in the kitchen.

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. See stop sale. Observed packages of rice, noodles and shell eggs at cook line not time marked. Operator stated item had been taken out of reach-in-cooler 1.5 hours prior and then time marked correctly. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Basic - Cardboard used to line food-contact shelves in reach-in-freezer.

Basic - Food stored on floor. Observed pots of sauces on floor in prep room. Operator moved to cart. Corrected On-Site

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut vegetables in reach-in-cooler prepared onsite more then 24 hours prior as pre employee statement, items were not properly date marked. Observed operator correct issue to meet standards for inspection. Repeat 11-28-23 Corrected On-Site Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut chicken and vegetables in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed operator is doing food prep in storage area with out a hand wash sink in area. plans show area is for storage only and no food prep. Informed operator to contact plan review for getting hand wash sink on plans. Warning - From follow-up inspection 2023-08-01: Observed operator has installed hand wash sink but is waiting plan review Time Extended - From follow-up inspection 2023-08-16: Observed there is still information in system indicating that any activity has been with plan review. Contacted plan reviewer Cummingham and she stated they did not have any information from operator. Observed at time of inspection operator send plan review email with plan indicating placement of hand wash sink. Operator was informed it they responsible to confirm with plan review all information correct and complete. Admin Complaint

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. Email operator Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Email operator employee health agreement Corrective Action Taken