PILIN THAI RESTAURANT

High Priority - Non-food grade paper/paper towel used as liner for food container. On lettuce container

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Curry, 47F-55F cold holding in walk in cooler overnight per operator. Advised to discard

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry, 47F-55F cold holding in walk in cooler overnight per operator. Advised to discard

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In prep cooler on line was read -3F.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No Dates on various sauces in freezer

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 - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles in kitchen and dining room

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table. Operator 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. Phone on prep table . Operator removed Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Exterior exit door

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing at room temperature. Operator moved under cool running water Corrected On-Site

High Priority - Food placed in soiled container/equipment. -cooked chicken in cardboard box. Operator moved product to plastic pan. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 50 on counter in kitchen less than 1 hour. Operator placed product back in reach in cooler. -curry 44 in walk-in cooler. Operator will monitor. Repeat Violation

Basic - Accumulation of debris inside warewashing machine. -interior of dish machine has build up of debris.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -closer on men's room door does not pull door fully closed.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 tiles missing, 1 tile in disrepair, other not smooth. Corrected On-Site Repeat Violation

Basic - Food stored on floor. -containers and boxes of food on floor under shelves in walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. -some shelving in walk-in cooler rusted.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw egg into wok, continued cooking then handled to go container without washing hands. Advised.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts in cook line reach in cooler 56 less than 1 hour. Per operator product was on counter during lunch rush. Advised.

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. -newest employee has not read and signed.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -ceiling tiles in kitchen not all smooth and cleanable. 1 broken, some acoustic tiles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover in walk-in cooler soiled. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken portions above frozen vegetables, dumplings in reach in freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -red, yellow, masson curries (44-45F - Cold Holding) less than 4 hours in walk in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. -yellow liquid in spray bottle at host stand. Corrected On-Site

Basic - Food stored on floor. -cases of eggs, onions on walk in cooler floor under shelves.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover slightly soiled in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked chicken in reach in cooler on cookline. Corrected On-Site Repeat Violation

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. Duck over pork in reach in freezer Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. In bulk sugar container..

Basic - In-use utensil not stored in a soiled container on,Cookline Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Kitchen back door.

Basic - Raw fruits/vegetables not washed prior to preparation. Boccoli in kitchen. Advised. Corrective Action Taken

High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee finished eating, began handling food equipment without washing hands. Educated, employee washed hands.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -plastic wrapped raw chicken over dumplings and won ton wrappers in reach-in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw pork (51F - Cold Holding); noodles (47F - Cold Holding) less than 4 hours. Per operator, door left open for extended times during lunch, many items cooling. Walk-in cooler door must be kept closed so food remains at less than 41°f. Ambient temperature back to 41°f prior to end of inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bottom of deflector in ice machine soiled. Corrected On-Site

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. -printed copy, all staff on duty read and signed during inspection. All others staff to do the same on arrival. 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. - Raw portioned ground beef stored above wonton wrapper and raw chicken stored above vegetable spring rolls. Advised to order food correctly in reach in freezers.

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. - Paperwork provided. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Ice chute has buildup on interior right side.

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. - Paperwork provided. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - Acoustic tiles in kitchen.

Basic - Nonfood-contact surface soiled with grease or dust. - Ventilation hood has slight grease buildup above wok station. - Walk in cooler ceiling has slight dust accumulation.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over raw crab meat in reach in freezer. Raw beef and raw chicken over veggie burgers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Red curry 44F, milk 44 F in walk in cooler less than 4 hours. Large delivery day product closest to door.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tofu on top of steam table 95F less than 4 hours

High Priority - Toxic substance/chemical improperly stored. Container of Clorox wipes stored on dry storage shelf next to canned goods and over food. Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper. Facility serving scarlet snapper. Operator corrected menus. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Cardboard soiled on shelf near fryer.

Basic - Floor soiled/has accumulation of debris. Debri on floor behind rice cooker.

Basic - In-use ice scoop stored on soiled surface between uses. Cup holding ice scoop was soiled 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. In cornstarch and sugar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on fryer. Debris build up on-underside of make table lid. Debris build up on exterior of rice cooker Walk in cooler fan cover has dust build up.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Debris build up on suppression tank and wall around pressure tank. Corner of wall by prep table peeling.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink used for purposes other than handwashing.Hand wash sink at servers area use to store drinks. When I ask the manager he told me is not a hand-sink. But it is at servers area.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Rice made on Wednesday and kept at chest freezer and peanut sauce and beef broth kept at tall reach in freezer.

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. Repeat Violation

Basic - Floor soiled/has accumulation of debris.Behind cooking equipment at cook line.

Basic - In-use tongs stored on equipment door handle between uses.Tongs at push cart handle. Corrected On-Site

Basic - Outer openings not protected with self-closing doors.Back exit door.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washing, rinsing and air drying food containers. Educated operator, set up bus tub in 3rd sink with warm water and bleach. Tested, 50ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw pork above portioned edimame in upright freezer.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bean sprouts 46, yellow curry 44 less than 1 hour. Per operator items out of cooler for stocking.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tofu 98f less than 1 hour. Operator added to steam table. Corrective Action Taken

Intermediate - Handwash sink missing in warewashing or food preparation area. -per operator sink in wait station is not a hand wash sink but server preparing drinks, ice machine located in area. Recommend placing soap and paper towels for hand washing and drying at wait station sink.

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. -1 current employee expired.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line reach-in cooler interiors, edges soiled. -under side of walk-in cooler shelf liners soiled. -walk-in cooler fan covers and ceiling.