Malakor Thai Cafe

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday. Stop sale issue . Employee discarded rice. Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged…. At one door reach in freezer , walk in freezer .

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….raw shrimp , raw scallops above sauces , milk in two door reach in cooler .nRaw sea food above soup, vegetables in reach in cooler at kitchen , nRaw sushi sea food above cut cucumber, cooked eel , cut carrots in reach in cooler at sushi station. Employee moved. 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 chicken, raw pork with raw shrimp at walk in freezer .

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…. Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . ..nnCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….rice 82° in plastic bag in two door reach in cooler , per employee rice was cooked yesterday.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…. Food not prep or cooked today , milk 53°, dumplings 46° , money bags dumpling 47°, spring rolls 47° , rice 82° in two door reach in cooler at kitchen . Per PIC food being held more than 4 hours . Stop sale issue . Employee discarded food. n… salmon 45°, tuna 44°, krab 45° , cream cheese 45° , shrimp 45° in sushi display case at front line and soup 45°, dumplings 49°, curry sauce 47° in reach in cooler at cook line being held less than 4 hours . Employee stated that food in and out for lunch rush made temperature high . Employee closed door properly . Repeat Violation Admin Complaint

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.. sushi rice being held less than 4 hours. Employee time marked. Corrected On-Site

Intermediate – Handwash sink used for purposes other than handwashing…stored cups, some food evidence in handwashing sink at between kitchen and salad station. Employee cleaned Corrected On-Site

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.