- Basic - Bowl or other container with no handle used to dispense food. Bulk sauce **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler at cook line **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mixture, corrective action taken added ice to mix and out in ice bath on cook line **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. >200 ppm chlorine corrected on site 100 ppm chlorine **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
|
09/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk sauce **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler at cook line **Repeat Violation** **Warning**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Light not functioning. Hood over cook line **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
- Basic - Paper towel used as liner for food container. Fried basil **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation** **Warning**
- Basic - Working container of food not labeled in English. Bulk bins **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mixture, corrective action taken added ice to mix and out in ice bath on cook line **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One at prep table wall **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. >200 ppm chlorine corrected on site 100 ppm chlorine **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Repeat Violation** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Repeat Violation** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation** **Warning**
|
09/10/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bulk sauce bin
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of chicken
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee personal items stored in or above a food preparation area. Dry storage shelf
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water draining onto floor surface, water pooled under CO2 tanks and bag in a box shelf
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Noodles
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
12/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A)
- Basic - Bowl or other container with no handle used to dispense food. Bulk soy sauce
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches, rice **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling and pan too deep, noodles
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. White to go trays.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table in back kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth/towel used under cutting board. Back kitchen
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Dented/rusted cans present. See stop sale. 5 lbs. can oyster flavored sauce
- Intermediate - Accumulation of mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
|
4/8/2013 | Routine - Food | Administrative complaint recommended |
- Equipment and utensils not properly air-dried.
- Critical - Equipment food-contact surfaces and utensils not sanitized. No sanitizer.
- Equipment or utensils not designed or constructed in a durable manner. Using towel underneath cutting board in back kitchen area
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. No sanitizer.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Sugar large container.
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler back kitchen area
- Critical - Observed dented/rusted cans. 2 5 lbs of oyster flavor sauce and 2 60 oz cans of double black soy sauce.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Front kitchen hand sink. Cleaning spung. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food in kitchen area. Large container of raw chicken over container of flour. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Over 3 comp sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. On cooksline
- Critical - Working containers of food removed from original container not identified by common name. Walkin cooler - noodles and meats.
|
11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface - under grill.
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
|
6/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed dishes and utensils not being sanitized after washing and rinsing at the 3-compartment sink. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface - under grill.
- Critical - Observed food being cooled by nonapproved method. Observed chicken (124F) and beef (99F) being cooled at room temperature. Manager stated products were cooked 45 minutes ago. Cooked noodles (47 and 70F) being cooled in large plastic containers covered in the walk-in cooler. Manager stated product was cooked at 11:00am. Noodles placed on ice bath to drop temperature to 41F.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
|
5/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 87F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch mixed in water on cooks cart measured 49F. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area - citrus peel stored in open bag. Corrected On Site.
|
4/2/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in the walk-in cooler measured 62F. Product was leftover from yesterday in large plastic container covered. See stop sale notice.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- Critical - Hotel and Restaurant license not properly displayed.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Observed using SafeStaff but several employees training has expired.
- Critical - Observed food stored on floor - drinking water stored on the floor in front service area.
- Observed grease on the ground and/or pad around grease receptacle. Grease spill on container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 33F water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water on cooks cart measured 55F.
- Critical - Observed the presence of insects, rodents, or other pests. Ants on wall above 3-compartment sink.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of brown sugar not stored in covered container.
- Critical - Observed unlabeled spray bottle - degreaser in spray bottles not labeled.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 10PPM.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled. Corrected On Site.
|
12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Observed all employees training expired.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. Lights over displayed food in front service area not protected.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheddar and Monterey Jack cheese in front service area measured 52F.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bags of sugar not stored in covered container.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Observed cooked chicken and beef in hot holding unit measured 129F.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - sauces and spices in kitchen not labeled.
|
7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-06-1 License expired within 30 days after expiration date. Observed posted license expired 02/01/2011.
|
2/22/2011 | Routine - Food | Call Back - Complied |
- Equipment and utensils not properly air-dried. Observed wet nesting on clen plastic and metal pans.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed handle in brown sugar.
- Critical - License expired within 30 days after expiration date. Observed posted license expired 02/01/2011.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic bowls used as scoop in sauce containers.
- Critical - Observed rodent activity as evidenced by rodent droppings found. Observed droppings on food cans (black beans, diced tomatoes), on the floor under food storage shelf, under cooking equipments, and inside front counter cabinets. All droppings appear to be dry. Observed approximately 30 droppings. Manager stated they have Ecolab pest control service twice a month.
- Observed utensils in poor condition. Observed broken scoop in rice container.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - sauces in plastic bottles (front service area).
|
2/21/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Squeeze bottles must be labelled with the common names of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labelled with their common names.
- Critical. Working containers of food removed from original container not identified by common name. Label the bulk-storage bin of tortilla chips with their common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Store vegetables on one side of the walk-in cooler, and meats on the other side.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Do not store hamburger below chicken in the walk-in cooler.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinksmust be capped.
- Plumbing system in disrepair. Replace the missing-cold-water handle at the three-compartment sink.
- Observed grease accumulated on kitchen floor. Clean the grease from the floor beneath the cookline.
- Critical. Observed expired Food Manager Certification. Ms. Duty's Food Safety Certification has expired. Call 866 372 7233 to schedule a renewal exam.
|
8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. several buckets and containers need marking -
- Critical. No conspicuously located thermometer in holding unit. thermometer in walkin coolers is broken
- Critical. Observed food stored on floor.walkin coolers -box of tomato
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cup of coffee on prep tables while cutting chicken
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried. wet nesting
- Critical. Handwash sink not accessible for employee use at all times. one blocked with lexan pans ,one blocked with utensils
- Observed food debris accumulated on kitchen floor. under cookline grease and chicken-
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
|
5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit down at time inspection -just went down-repairman present at time of inspection -
- Critical. Observed food stored on floor. walkin coolers
- Critical. Observed cloth used as a food-contact surface. undercutting board
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. levels too high -400 ppm Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
|
2/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.undercutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Light not functioning. kitchen area
- Critical. Hotel and Restaurant license not properly displayed.
|
10/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/11/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 4/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 10/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Thai Max, 507 Brandon Town Ctr, Brandon, FL »