THAI WEST
9260 W INDIANTOWN RD B4, JUPITER 33478
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 6/21/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler box of unwashed avocados stored over container of cooked rice, operator moved dirty avocados to proper storage. Corrected On-Site
- 12A-12-4:High Priority - Employee switched from working with raw food without washing hands. At cook line observed employee grab plate with bare hand and place raw chicken on it to transfer to cook line and then place same plate on prep table.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice with a time stamp of 11am-3pm still in use at 3:06pm.
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice with a time stamp of 11am-3pm still in use at 3:06pm.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At front counter reach in cooler per operator carton of milk opened yesterday morning and held overnight with no date marking, operator applied proper date marking. Corrected On-Site
Food safety inspection conducted on 6/21/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 1/17/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense peanuts. Operator removed. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Operator segregated. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with raw chicken, beef and pork in glass door freezer on cook line. Reviewed removing bags from food. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 60°F, on prep table on cook line. Removed from temperature control 2 hours ago. Not prepped or cooked today. Cook returned sprouts in cold holding unit. **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or thermometer.
Food safety inspection conducted on 1/17/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 8/3/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public- in walk-in cooler; Operator stored properly Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Cold holding unit has presence of build up ice on top part; ambient temperature 51 F;
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container- handle touching seaweed salad Operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- Rice scoops in water at 122 F and 89 F at cook line Operator discarded water Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); shrimp (49F- Cold Holding ) in reach in cooler #1 at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to different cooler; **Corrective Action Taken**
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. tofu (62-63F - Cooling)at 12:57 to 63 F at 1:20 since 10:30 ;in reach in cooler #1 at cook line; at this rate food will not reach 41° F within 4 hours; food moved to different cooler; **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Printed during inspection and operator posted Corrected On-Site
Food safety inspection conducted on 8/3/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).