- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Cloth used as a food-contact surface.- sushi area **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor.- bucket of rice **Repeat Violation**
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.- water 106°f, corrected to 140°f **Corrected On-Site**
- Basic - Nonbagged garbage in dumpster.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
- Basic - Wet mop hung in a manner that allows the waste cleaning water to drain onto ground. **Corrected On-Site**
- High Priority - Dented/rusted cans present.- one can of coconut milk and one can of bamboo shoots - operator put aside for credit **Repeat Violation**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.- kale 63°f, out 1 hr, put in cooler to chill
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.- chicken above beef **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.- need one on second side of splitter
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. - halfand half opened two days ago and tofu. Corrected On-Site** **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.- men's and women's restroom 80°f, server station 86°f
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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in kitchen/ oil jugs.
- Basic - Cloth used as a food-contact surface./ napkins in raw fish containers
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ chlorine 0ppm/ 100 ppm **Corrected On-Site**
- Basic - Dumpster rusted out on bottom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface./ hand wash sink stained
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour container **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ masago 61°f, 1 hour, recommended rapid chill, raw beef 46°f,
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ soup 109°f
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food./ butane lighters **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / squid salad in salad cooler
- Intermediate - Handwash sink used for purposes other than handwashing./ bag of food in chicken
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. and in deep containers
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. Next to prep sink in kitchen. Operator states for ice machine drain
- Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.small and large reach in coolers on cook linefound **Corrected On-Site**
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1/8/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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