THAI KITCHEN CUISINE & SUSHI

Name: THAI KITCHEN CUISINE & SUSHI
Address: 1400 VILLAGE SQUARE BLVD #14, TALLAHASSEE, FL, 32312, US
Rating: 2.3

1400 VILLAGE SQUARE BLVD #14

★★☆☆☆ (2.3/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8821995

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed. Corrected On-Site
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Multiple items in walk-in cooler. Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towels provided. Corrected On-Site

Inspection #: Visit ID: 8789804

50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 67, eggs 69, Less than 4 hours per operator, iced during inspection.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Storing bowl.
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 items in walk in cooler.

Inspection #: Visit ID: 8554545

14-01-5:Basic - Bowl or other container with no handle used to dispense food, salt. Operator removed during inspection. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, Low boy cooler gasket.

Inspection #: Visit ID: 8349262

24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored in handsink.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall style broiler under hood soiled with grease.
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Used bare hands to garnish plates with carrots and celery.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprouts at 67°, noodles at 55°, less than 4 hours per operator , Iced during inspection. **Corrective Action Taken**
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bowl and sponge stored in sink.