MOON THAI ORGANIC KITCHEN

Name: MOON THAI ORGANIC KITCHEN
Address: 21170 ST ANDREW BLVD UNIT 9 STE 7, BOCA RATON, FL, 33433, US
Rating: 2.9

21170 ST ANDREW BLVD UNIT 9 STE 7

★★½☆☆ (2.9/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8553474

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef discarded bowls Corrected On-Site
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Chef removed knives Corrected On-Site
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef left on counter to thaw. Beef 34 Chef returned beef to walk in cooler Corrected On-Site
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chef changed chlorine bucket and primed to 100 ppm Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler on cook line at chicken (50F - Cold Holding); shrimp (50F - Cold Holding) chef moved to walk-in cooler and called for maintenance **Corrective Action Taken**

Inspection #: Visit ID: 8553192

35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches under the cookline flip top coolers in the kitchen 1 live roach under the wok station on the cookline in the kitchen - From follow-up inspection 2023-11-16: Observed 4 live roaches under the storage shelf on the cookline. **Time Extended**

Inspection #: Visit ID: 8554127

Inspection #: Visit ID: 8365072

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches under the cookline flip top coolers in the kitchen 1 live roach under the wok station on the cookline in the kitchen
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cookline flip top cooler, dumplings (46-50F - Cold Holding); gyoza (46-50F - Cold Holding); satay (46-50F - Cold Holding); raw chicken (46-50F - Cold Holding); shrimp (46-50F - Cold Holding). The item are stored in the walk in cooler overnight and placed into the flip top cooler in the morning. The items have been in the cooler less than 4 hours. Items were not prepped or portioned today. The items have been moved back to the walk in cooler. **Corrective Action Taken**