THAI AM RESTAURANT
6040 4th Street North
Saint Petersburg, Florida, 33703
Edgemoor
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 11/5/2024
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine. Soiled with limes ale build up.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Soiled with food debris. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on cart with spices next to reach in deli cooler on cook line.
- 08B-38-4:Basic - Food stored on floor. Box of oil and bottle of sauces stored on floor of cook line. Cases of raw chicken stored on floor of walk in cooler. **Repeat Violation**
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee crack raw egg shells with gloves on and touch clean plates to plate food. Discussed proper hand washing procedures. Employee removed gloves and washed their hands. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken store above cooked duck and cooked pork dumplings inside stainless steel freer/cooler. Employee moved raw chicken to bottom shelf and stored ready to eat items above. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items on cook line: fresh garlic and oil (93F - Cold Holding); cut tomatoes (63F - Cold Holding); dehydrated noodles (66F - Cold Holding); dehydrated noodles (63F - Cold Holding); cut cabbage (3F - Cold Holding); sprouts (51F - Cold Holding) Discussed with operator that items can either cold held at 41 F or lower or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 11:30am. **Corrected On-Site** **Repeat Violation**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Operator time mark items stored on cook line for 11:30am. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork potstickers (112F - Hot Holding) Discussed with operator that item can either be hot held at 135 F or higher or they can use Time as a Public Health Control. Operator filled out time as a public health written procedures and time stamped items for 1pm. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. **Repeat Violation**
- 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. Operator filled out written procedures for items stored on cook line. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked duck, cooked pork dumplings prepared on site not date marked in stainless steel freezer/fridge on cook line. **Repeat Violation**
Food safety inspection conducted on 11/5/2024 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).
Inspection on 8/21/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings. - From follow-up inspection 2024-08-21: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers. - From follow-up inspection 2024-08-21: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris. - From follow-up inspection 2024-08-21: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table. - From follow-up inspection 2024-08-21: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler **Repeat Violation** - From follow-up inspection 2024-08-21: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled. - From follow-up inspection 2024-08-21: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in reach in deli cooler and walk in cooler not date marked. - From follow-up inspection 2024-08-21: **Time Extended**
Food safety inspection conducted on 8/21/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 8/20/2024
High Priority
8
Intermediate
2
Basic
9
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Heavily spike with food debris and rodent droppings.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach in deli coolers.
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach with attached egg casing under rack storing clean dishes on cook line. 1 dead roach in side of stand alone freezer next to rack storing clean dishes. 1 dead roach in dust pan stored next to rack storing vegetable oil and bags of rice. 1 dead under rack storing vegetable oil and bags of rice. 1 dead roach under rack storing wine glasses in dinning room area. 2 dead roaches in between of stand alone cooler and reach in freezer chest. 1 dead roach under reach in freezer chest in dinning room area. 1 dead roach under register stand in dinning room area. 1 dead roach in men's restroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on push cart storing in use seasoning on cook line.
- 08B-38-4:Basic - Food stored on floor. Vegetable oil stored on floor on cook line under wok station.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in reach in deli cooler on cook line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on cutting board of reach in deli cooler on cook line.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Unlabeled containers of white powdered substance under prep table.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Six 6qt containers of cooked chicken cooling in close containers. At 1:17pm containers of chicken temping at 101 F inside walk in cooler. Employee divided chicken into smaller containers for faster cooling and stored into walk in cooler. **Corrective Action Taken**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 dented 6 Lb 12 oz. can of pineapple chunks.
- 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. Dish machine chlorine sanitizer testing at 0 PPM. Inspector observed bucket of chemical for dish machine empty.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shelled eggs with gloves on and continued to touch in use utensils and sprouts on cook line wearing the same gloves.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery T-shirt bags used to store food in walk in cooler **Repeat Violation**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately: 30 rodent droppings on top of dish machine. 10 rodent droppings on the side of water heater next to three compartment sink. 1 rodent droppings on floor next to rack holding vegetable oil and bags of rice.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing single service gloves change tasks and began touching multiple ready to eat items inside reach in deli cooler without changing their gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items not stored in cold holding unit: cut tomatoes (63F - Cold Holding); sprouts (66F - Cold Holding); dehydrating noodle (67F - Cold Holding) Inside double door display fridge on cook line: Tofu (54F - Cold Holding); Raw chicken (54F); Raw chicken wings (54F - Cold Holding); Ground chicken (54F - Cold Holding); Ground pork (54F - Cold Holding); Cooked duck (55F - Cold Holding)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained, can opener heavily soiled.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items stored in reach in deli cooler and walk in cooler not date marked.
Food safety inspection conducted on 8/20/2024 revealed 19 total violations (8 high priority, 2 intermediate, 9 basic).