DirtyFLRestaurant Inspection Data

KAO GANG THAI SUSHI & NOODLE BAR

2626 PGA Boulevard
Florida, 33410
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8833154

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- at cook line Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice- removed Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F - Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale; Repeat Violation Admin Complaint
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees put gloves on before washing hands and started to handle clean food containers and the other started to porting foods; Educated and employees washed hands Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fried tofu in cooler #2 at cook line Raw duck and lobster tails over sauces in walk-in cooler Reversed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. soup (68F - Cooling);in reach in cooler#2 at cook line; as per operator food cooked last night and left outside overnight; food placed inside cooler in the morning; educated on cooling methods and process See Stop Sale;

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8832630

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable- cook line - From follow-up inspection 2024-07-30: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (45F - Cold Holding) outside at sushi station; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food moved back inside cooler **Corrective Action Taken** - From follow-up inspection 2024-07-30: Fish eggs 62 F Cold Holding at sushi bar; food not prepared or portend today; food out of temperature for approximately30 minutes; placed back inside cooler Admin Complaint
  • 03F-02-5:High Priority - - From initial inspection : 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 ; as per operator food on time since 9:00 am; time marked on the container ; Corrected On-Site Repeat Violation Admin Complaint - From follow-up inspection 2024-07-30: Sushi rice marked 9:00-1:00; observed at 3 m; as per operator new batch brought out at 1:00 pm and didn't mark the new time Time marked Admin Complaint

Inspection Date: 7/18/2024

Inspection #: Visit ID: 8773392

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable- cook line
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried rice (62-64F - Cooling) in cooler at cook line; food never reached 41 F within 6 hours; food cooked last night; food covered in big container See Stop Sale
  • 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. Dishwasher (Chlorine 0ppm); operator unable to fix; switched to three compartment sink ; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over case of green beans in walk-in cooler; stored properly Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried rice (62-64F - Cooling) in cooler at cook line; food never reached 41 F within 6 hours; food cooked last night; food covered in big container See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (45F - Cold Holding) outside at sushi station; as per operator food out of temperature for approximately 30 minutes; food not prepared or portioned today; food moved back inside cooler **Corrective Action Taken**
  • 03F-02-5: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 ; as per operator food on time since 9:00 am; time marked on the container ; Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried tofu (82F - Hot Holding) on top of microwave at cook line; as per operator food cooked 2 hours prior; as per operator food gets discarded after 4 hours; food not on the plan; food added on TPHC 10:30-2:30; **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink at cook line used for purposes other than handwashing- store big spoon Removed Corrected On-Site

Inspection Date: 2/20/2024

Inspection #: Visit ID: 8611310

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sushi bar - From follow-up inspection 2024-02-20: **Time Extended**

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8485239

  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm); advised to fix to 100 ppm; operator added water to 100 ppm 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. Dishwasher (Chlorine 0ppm); operator unable to fix; Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground pork stored over cooked noodles in reach in freezer at cook line - not commercially packaged Reversed ; Corrected On-Site
  • 03F-02-5: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 - rice noodles at cook line since 12:00 pm; sushi rice - second batch at sushi bar; operator time marked Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting boards at sushi bar
  • 31A-11-4:Intermediate - Handwash sink at cook line and sushi bar used for purposes other than handwashing- to store cleaning sponges and sanitizer bucket; removed Corrected On-Site

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8372295

  • 32-05-4:Basic - Bathroom facility in disrepair. Men's room toilet seat very loose.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. On hot line prep table.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverages from prep table. Corrected On-Site Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed watch. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. On hot line - operator provided. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Tested at 113F - operator removed to dish area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot line - shredded cabbage (81F) sitting out at room temperature under 4 hours - operator moved to walk in cooler. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - tuna (45F - Cooling) 1:45pm cooling since 11:30am 1.25 hours removing to reach 41F recheck 15 mins 45F held in display case fully covered - operator removed covering and placed in lowboy freezer to facilitate the cooling process. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Floor fan at sushi station - operator removed. Corrected On-Site