Thai Cuisine

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Portable ice bin at front service line soiled.

Basic – Bowl or other container with no handle used to dispense food

Bowl without handle used to dispense rice in prep area. Operator removed bowl. Corrected On-Site

Basic – Equipment in poor repair

Gasket on walk-in-cooler torn/ in disrepair

Also, gaskets reach in freezers in prep area torn

Also, top of reach in deep freezer has hole on top/ in disrepair.

Basic – Hole in or other damage to wall

Hole in wall in sushi making station.

Basic – Self-closing device on bathroom door disconnected/broken

Self closure on women's restroom door is disconnected

Also, no self closure on door of employee restroom.

Basic – Single-service articles improperly stored

Multiple open boxes with wrapped sleeves of single use cups and souflee cups stored on floor in upstairs storage area.

Basic – Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom

Unsealed concrete floor in walk-in-cooler.

Basic – Water draining onto floor surface

Drain under triple sink filling up and causing water to overflow and drain onto floor in warewashing area. Operator called plumber to have repaired. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Observed three flying insects in sushi making area.

High Priority – Non-food grade paper/paper towel used as liner for food container

Non food grade paper towels used as a liner and used to wrap multiple items at sushi making station (fish, vegetables), in reach-in cooler on cook line (herbs, and vegetables) and in walk-in-cooler(shrimp, vegetables, herbs)

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

Establishment license expired 10-1-23 Admin Complaint

High Priority – Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed

Raw salmon offered undercooked and establishment unable to provide proof of parasite destruction. Operator called vendor to have parasite destruction letter emailed to operator. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw beef stored over squid in reach in freezer in prep area- not all products commercially packaged

Also, raw chicken not commercially packaged stored over raw beef and raw squid in reach in deep freezer in prep area. Operator removed raw beef and chicken to properly store. Corrected On-Site

High Priority – Raw sewage on ground of establishment

Raw sewage on ground in warewashing area. Operator stated they have been shop vacuuming grease trap and drain pipe about once a week. Operator stated she will call plumber. Operator called plumber during this inspection and stated plumber will be here in morning to repair drain and grease trap area. Employee continued to clean warewashing floor area during this inspection. Observed drain filled up after a short time when triple sink was running. Operator had employee shop vac area. Corrective Action Taken Warning

High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale

One cracked egg stored with other shelled eggs on shelf next to stove on cook line. Stop Sale.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

half and half (45F – Cold Holding)in glass door reach-in cooler on front service line. Employee stated the half and half was recently used and maybe left out. Employee will keep in cooler to chill

Also, ambient temperature of shelled eggs (55F – Cold Holding). On shelf on cook line next to stove. Employee stated the eggs have been out for about an hour. Employee placed shellled eggs in nearby reach-in cooler to chill.

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing from Four threaded hose bibbs at triple sink

Also, vacuum breaker missing from threaded hose bibb on cook line at prep sink.

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

Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. Corrected On-Site Repeat Violation

Intermediate – Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/nCFM for Arporn expired 4-25-23

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Cutting board in prep area and cutting board at flip top reach-in cooler on cook line soiled/ stained.

Intermediate – Handwash sink used for purposes other than handwashing

Hand wash sink on cook line used to store tray of sauces

Also, hand wash sink in warewashing area used to prep.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

No paper towels at hand wash sink on cook line or at sushi making station. Also, no paper towels at hand wash sink in employee restroom. nAlso, no paper towels at hand wash sink in front service line area. Operator replenished paper towels. 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

Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Three employees on duty filled out health form during this inspection. Corrective Action Taken Repeat Violation

Intermediate – No soap provided at handwash sink

No soap at hand wash sink on cook line or at hand wash sink at sushi making station

Also, no soap at hand wash sink in employee restroom. Operator replenished soap at both hand wash sinks. 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

TPHC used for sushi rice. Operator unable to provide proof of paperwork to use TPHC. Emailed operator paperwork to use TPHC Corrective Action Taken

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled Spray bottle containing toxic substance stored near cart of tubs at front service line. Operator labeled spray bottle of cleaner. Corrected On-Site