DEBARY THAI RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top noodles (47F - Cold Holding);less than 4 hours . Operator added ice,

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice cooker.

Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit door , blocked by food preparation table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Make table Cooked chicken (79-82F - Cooling)/ hours Operator placed ice. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in wait station , reach in cooler , stored over tomatoes. Operator relocated. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit Milk (50F - Cold Holding); 15 minutes recently returned . Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing.Sanitizer bucket stored in front counter have sink. Operator relocated . Corrected On-Site

Intermediate - No soap provided at employee bathroom handwash sink. Restocked soap. 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 - Wet mop not stored in a manner to allow the mop to dry. Operator stored mop correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, stored at front line make table unit, over raw beef . Operator relocated, Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle stored on food preparation table. Operator relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and purse stored over mangoes in storage area. Operator relocated. Corrected On-Site

Basic - Floor tiles missing and/or in disrepair, by cook line .

Basic - Ice buildup in storage area freezer chest. Operator removed ice build up. Corrected On-Site

Basic - Ice scoop handle in contact with ice. operator relocated. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Container of medicine improperly stored. Vitamins stored on table top above food container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pooled egg stored over lettuce in wait station ,double glass door reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On kitchen table top noodles in ice water (43-46F - Cold Holding)/2 hours . Operator placed more ice. Front counter milk (47F - Cold Holding)/10 minutes , recently returned to unit. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Provided operator. Corrected On-Site

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

Basic - Storage area, ceiling tile shows damage or is in disrepair.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.food worker cracked egg , and then continued to cook without washing hands .Educated operator.

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 stored over tofu, in front line reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler noodles (47F - Cold Holding)/3 hours . Operator placed ice. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in front counter hand sink. 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. - half and half opened 24 hours ago in front counter low boy unit. Corrected On-Site

Basic - Ice buildup in storage area ,freezer chest.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm. Corrected On-Site