THAIWOODHOUSE

Basic - Accumulation of 10 dead roaches in glue trap at cook line. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine.

Basic - Cardboard used to line food-contact shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Floor soiled/has accumulation of grease under cookline.

Basic - In-use tongs stored on equipment door handle between uses. 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. -raw chicken stored over raw fish in chest freezer.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

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 - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided shut off at employee handwash sink.

Basic - Accumulation of debris inside warewashing machine.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Lights in warewashing area missing the proper shield, sleeve coatings or covers.

Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -tofu at 51°f and beansprouts at 53°f in reach in cooler. In cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tofu at 51°f and bean sprouts at 53°f in reach in cooler. In cooler overnight.

High Priority - Toxic substance/chemical improperly stored. -bottle of windex cleaner stored above food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in hand sink.

Basic - Ice buildup in chest freezer.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Buildup of food debris/soil residue on microwave door.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tong handle in contact with raw chicken.

Basic - Lights above dish machine missing the proper shield, sleeve coatings or covers.

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

Basic - Ripped/worn vinyl used as shelf cover.

Basic - Standing water in bottom of reach-in-cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. -pork thawing at room temperature.

High Priority - Container of medicine improperly stored.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice at cookline at 85°f. Removed from hot holding less than 1 hour prior. Operator removed from hot holding to make fried rice.

Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in back kitchen area blocked by portable a/c.

Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped in handwashing sink.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice at 70°f Operstor took out of cooler less than one hour ago. Operator moved back to cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at threaded faucet across from dish machine.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling tile missing in kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink by back door.

Basic - Outer openings not protected with self-closing doors.

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