Food-contact surface not smooth and easily cleanable. interior bottom surface of the single door reach in cooler has rust visible in the corner
Nonfood-contact equipment not designed and constructed in a durable manner. missing a splash guard between the small 3cs and the hand sink. operator is converting the small 3cs into a prep sink
Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. no chlorine test strip for the dish machine
Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
Critical. Observed toxic item stored in food preparation area. the chemical dispenser over the small 3cs must be removed. The 3cs is to be converted into a prep sink.
Critical. Manager lacking proof of Food Manager Certification.
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. Pro
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