- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen.rice **Warning**
- Basic - Cloth used as a food-contact surface. **Warning**
- Basic - Wall in disrepair.near three compartment sink **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **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. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
|
1/6/2014 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Soil residue build-up on nonfood-contact surface.sink sprayer
- Basic - Walk-in cooler/walk-in freezer floor soiled.liguid of some kind
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination.on stove, need to be kept on shelf under stove or near stove 6"off floor
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.baffle need cleaning
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
|
4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. vegatables preping area
- Critical - Observed buildup of slime in the interior of ice machine. residue buildup
- Observed residue build-up on nonfood-contact surface. sprayer nozzles
- Observed utensils stored in crevices between equipment.knifes
|
11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked with plastic bag and scissors
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.bulk sugar
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an uncovered electrical box. For reporting purposes only.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell ehgs over readty to eat foods
- Critical - Observed roach activity as evidenced by live roaches found one live roach moted in kitchen
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.any dishes held over need date marking
- Critical - Vacuum breaker mising at hose bibb.on blue hose
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed employee eating while preparing food. eating while cutting vegatables
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. failed to wash hands before donning gloves
- Observed employee with no hair restraint. prep employee
- Critical - Observed food stored on floor. walkin coolers
- Observed improper storage of maintenance tools that interferes with cleaning. always empty mop water when finished mopping
- Observed utensils stored in crevices between equipment. knife - Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting vegatables without gloves
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment. knife
- Critical. Observed handwash sink used for purposes other than handwashing. using as dump sink
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
|
11/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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 to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. Label the squeeze bottles, and bulk-food-storage containers 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. Observed torn packages/bags of food exposing the contents to contamination. Do not leave sugar in an open bag; transfer the contents to a clean, covered container. Corrected On Site.
- Critical. Observed food stored on floor. Store bags of rice off the kitchen floor.
- 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. Do not scoop dry rice with plastic bowls; provide a scoop with handle.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place at all times.
|
3/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the dibing room. Corrected On Site.
- 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 to discard, the food item.
- Critical. Working containers of food removed from original container not identified by common name. All food containers must be labelled with the common names of their contents.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave corn starch in open boxes; transfer the contents to clean, covered containers.
- Critical. Observed food stored on floor. Do not store shrimp on the floor in the walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Keep all foods cocered in the walk-in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet wiping cloths lying on countertops; store them in sanitizing buckets between uses. Corrected On Site.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler. Clean the food splash from the inside of the reach-in freezer.
- Observed residue build-up on nonfood-contact surface. Clean the food splash from the exterior surfaces of the reach-in freezer.
- Observed single-service items stored on floor. Store the case of toilet paper off the floor. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Provide soap at the cookline-handwashing sink. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Clean the accumulated dirt from the floor beneath the cookline.
- Critical. Portable fire extinguisher(s) obstructed from view. For reporting purposes only. Access to the silver-fire extinguisher is blocked by bread racks. Corrected On Site.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only. Hood fire-suppression system is past due to be serviced and retagged.
- Carbon dioxide/helium tanks not adequately secured. Keep CO2 tanks chained in place, so that they cannot be knocked over.
|
11/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/28/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Chai Yo Thai Cuisine Llc, 11695 Boyette Rd, Riverview, FL »