- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Observed box of souffl cups stored on wet floor in dish room. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.cook line and by 3 bay sink
- High Priority - Container of medicine improperly stored. Next to food **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.wahoo gets in fresh
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.reach in cooler in the storage room. Container of Raw chicken over soft shell crab. **Corrected On-Site**
- Intermediate - Cutting board(s)moderately stained/soiled.cook line
- Intermediate - Establishment advertised snapper on the menu/menu board but served another type of fish. Tilipia. Observed mapper on menu. Asked to see snapper. Chef showed me a package of tilipia. Used in place of snapper **Admin Complaint**
- Intermediate - Handwash sink used for purposes other than handwashing. Strainer of dishes in the hand sink in dish room.
- Intermediate - Heavy Buildup of soiled material on racks in the reach-in cooler.storage room.
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. For Janet Curry and sushi Chef. Manager with card showed up during inspection. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 bay sink
- Intermediate - No soap provided at handwash sink.by 3 bay sink
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. PIC unable to provide time control procedures. Found papers **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.dumplings, cooked shrimp etc **Repeat Violation**
|
09/08/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
- Basic - Stored food not covered in chest freezer. **Repeat Violation**
- 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**
|
5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Dish employee **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at grill and wok station. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, reheated to 185° **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Wait station. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 bay sink. **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. **Warning**
|
5/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Cloth used as a food-contact surface. Covering lettuce in walk in cooler **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Red bull **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish employee **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Tongs hanging in trash can, stopped employee from using. **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Bowl in rice **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at grill and wok station. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above woks **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Stored food not covered in chest freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 5 lbs of oyster sauce. **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup, reheated to 185° **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Wd40 by condensed milk cans. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Wait station. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 bay sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Emailed operator. **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. **Warning**
|
3/17/2014 | Routine - Food | Warning Issued |
- 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. 0 ppm. **Repeat Violation**. Tech is scheduled to arrive today, heat strip is not turning black either.
|
10/11/2013 | Complaint Full | Call Back - Complied |
- Basic - Cloth used as a food-contact surface. Over lettuce in walk in cooler. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Dish machine employee. **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Batter station.
- 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. 0 ppm. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepared batter, in batter station. Will discard. Discussed tphc with operator.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meat over carrots, ric. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed three old rodent droppings.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Per operating guideline, warning issued. **Repeat Violation**
|
10/10/2013 | Complaint Full | Warning Issued |
- Basic - Equipment in poor repair. Sushi cart, wheel in disrepair.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Dish room.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Miso soup, reheated, re temperature 174° . No warning issued due to only one kettle not maintaining. Soup was overheating so operator had just turned the one kettle off. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. Chicken over tempura ice cream balls. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time for sushi rice and pad thai noodles. Painters removed form from wall.
|
6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood shelving in walk in cooler and dry storage **Warning**
|
6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Cardboard used to line nonfood-contact shelves. / shelf in freezer **Warning**
- Basic - Couple cracked broken dishes **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable./ wood shelving in walk in cooler and dry storage **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ several areas in sushi and kitchen, wait stations **Warning**
- High Priority - Food stored in ice used for drinks. See stop sale. / whipped cream and employee drink **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed./ by 3 compartment sink **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance inside the ice bin. **Warning**
|
4/16/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Identity of food or food product misrepresented. establishment's menus state that they serve white tuna. however, per invoice and operator , establishment is serving escolar when white tuna is ordered.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. scoops in ice.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. walk in cooler fan.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. upper shelving.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walk in shelving.
- Observed food debris accumulated on kitchen floor. back room.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. sanitizer bucket in handsink.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. shelving.
- Observed grease accumulated under cooking equipment. cook line.
- Observed single-service items stored on floor. to go boxes. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted.
|
10/1/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times.dishes in the front line hand sink
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees.front line
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting boards moderatly grooved/pitted and no longer cleanable.
- Critical - Observed employee improperly washing hands.dipping hands in metal pan at batter station. Corrected On Site.properly washed hands in handsink
- Critical - Observed heavy buildup of slime in the interior of ice machine.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed saran wrapped raw chicken over saran wrapped pork in walkin freezer
- Wet wiping cloth not stored in sanitizing solution between uses.cook line and sushi bar
|
4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/17/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided. raw sushi items not specifically noted on dining room menu. per deputy district manager, 60 day warning issued. callback- menus not marked noting which items are served raw. general consumer advisory posted on sushi line but no notice in menu.
|
7/25/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Observed employees using same utensil to handle raw and cooked product. observed used egg crates being used to rest in use utensils by fryer.
- Observed food debris accumulated on kitchen floor. very heavy under cook line, in corner by sink.
- Critical - Observed food stored in undrained ice. raw shrimp. reach in, Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sliced vegetables . sushi bar. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. advisory not noted on menu for specific raw items . Repeat Violation. recommended for administrative action on 7/25/11.
- Critical - Working containers of food removed from original container not identified by common name. many fish in freezer removed from original packaging.
|
7/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. dish area. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Observed attached equipment soiled with accumulated dust. walk in fan cover.
- Critical - Observed buildup of slime in the interior of ice machine. heavy.
- Critical - Observed dead love bug like insects in vents by cook line.
- Observed employee with no hair restraint.
- Critical - Observed employees using same utensil to handle raw chicken and raw fish. Corrected On Site.sanitized knife. cut chicken wiped towel, started to use knife for fish.
- Critical - Observed fish/molluscan shellfish recreationally caught offered for sale or service.Observed a whole fresh raw flounder stored in walk in . operator will be cooking for separate use. freezer.Operator could not provide invoice for this fish. Corrected On Site.
- Critical - Observed food stored in a prohibited area. employee flounder stored next to customer food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi line. spoon.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 110 degrees, pass through. Repeat Violation.
- Observed non handled bowl used for bulk rice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fried rice. Corrected On Site. less than 4 hours. immediate use.
- Critical - Observed raw animal food stored over ready-to-eat food. raw non packaged chicken over noodles , freezer.
- Observed reach -in cooler gasket torn/in disrepair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. raw sushi items not specifically noted on dining room menu. per deputy district manager, 60 day warning issued.
- Single-service containers not constructed with the required characteristics. soup containers, reused. Corrected On Site. discarded.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
5/17/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. cobia. vendor will fax statement with parasite destruction information for Cobia. establishment will serve product cooked until proof arrived .
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.
- Critical. Observed potentially hazardous food thawed in standing water. pork loins, bucket. 31 degrees.
- Critical. Observed food stored in undrained ice. squid, cook line.
- Critical. Observed raw shelled stacked eggs stored next to cut vegetables , sprouts on cook line.
- Critical. Observed food stored on floor. case of lettuce. kitchen.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk rices in back hall.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 80 degrees,by rice cooker. Repeat Violation.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. sushi bar. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee, tea, by triple sink. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushi bowl. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushi roll.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.Observed heat strip not entirely black;water jets partially blocked with mineral deposits.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. blocked with stacked boxes. dish room.
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen. Corrected On Site.
|
9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles, fresh garlic sauce Corrected On Site. rapid chill using ice bath. Callback- sauce made with fresh garlic on cook's cart at 79 degrees Farenheit. Operator discarded the sauce.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken in same bowl with raw squid. Callback- raw chicken next to and over ready to eat foods (sauces, vegetables) in reach in by grill. And, raw shrimp stored over prepared egg rolls in the walk in cooler
|
5/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. 2 hoisin sauce cans .5 lbs each.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. noodles, fresh garlic sauce Corrected On Site. rapid chill using ice bath.
- Critical. No conspicuously located thermometer in holding units.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken in same bowl with raw squid.
- Critical. Observed food stored on floor.bag carrots walk in cooler.
- Critical. Observed food stored on floor.storage room, buckets of sauces.
- Critical. Observed employees using same utensil to handle raw beef, chicken and raw seafood and rte foods. tong in reach in cook line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk rice storage room.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. in between equipment, reach ins kitchen.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. on egg carton on in use trash can.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep tablr.
- Equipment or utensils not designed or constructed in a durable manner. large wooden sushi rice bowl.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage. peppers.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed old labels stuck to food containers after cleaning. walk in and reach ins.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.
- Critical. Bathroom not enclosed with self-closing doors.
- Observed personal care item stored with food. wallet on cook line.
- Observed personal care item stored with food. basket of makeup, hairspray, etc. stored in storage room over buckets of sauce.
- Observed personal care item stored with food. box with medicine, super glue, etc. above prep tabble.
|
4/8/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.Must be in place at time of opening to public.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors for both restrooms.
- 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. Provide training within 60 days from hiring date for all food service workers.
|
8/14/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Thai Thai Village, 100 Harrison St., Cocoa, FL »