- Basic - Lights (rear of kitchen) in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
|
11/06/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on grill at cook line. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent cover at dish station. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Lights (rear of kitchen) in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Trash accumulated on kitchen floor behind equipment at cook line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tomatoes - 52f). Operator instructed to place item into cooler. **Warning**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (sauce) in cooler at front line. **Warning**
- High Priority - Rodent activity present as evidenced by four old, dry rodent droppings found in dry storage area. **Warning**
- High Priority - Sushi cold held at greater than 41 degrees Fahrenheit (48f). Operator instructed to add more ice to item. Item observed at 41f. **Corrected On-Site** **Warning**
- Intermediate - Build up of soil in ice bin at wait station. **Warning**
- Intermediate - No soap provided at handwash sinks (2) at dish station and entrance to kitchen. **Warning**
|
11/05/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On sides of fryers.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Dumplings in RIF.
- Basic - Food stored on floor. In dry storage coconut milk.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in/RIC cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Using bowl to scoop sugar.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles (cups) stored on floor near wait station.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit (68f). Operator voluntarily chooses to discard item. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (chicken - 46f). Operator instructed to move TCS food to another cooler. **Corrected On-Site**
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (lemons) in wait station cooler.
- Intermediate - No soap provided at handwash sink at entrance to kitchen. **Corrected On-Site**
- 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. Observed unit at 46f.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tank not adequately secured.
- Basic - Food (onions) stored on floor.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit (74f). **Corrected On-Site**
- High Priority - Observed cut cabbage at 44f. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tofu - 51f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (rice - 71f).
- High Priority - Raw animal food (eggs) stored over ready-to-eat food (lemons) in reach in cooler.
- Intermediate - Cold holding equipment incapable of 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 (44f).
- Intermediate - Handwash sink at frontline used for purpose (storage) other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at dish station.
- Intermediate - No soap provided at handwash sink at frontline.
|
10/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (noodles) stored on floor in dry storage area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Working container of food (flour) removed from original container not identified by common name.
- Intermediate - Accumulation of soil in ice bin at wait station.
- Intermediate - Food manager certification expired.
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed food (onions) stored on floor at backline.
- Critical - Observed raw animal food (eggs) stored over ready-to-eat food (lemons) in frontline cooler.
|
12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED CO2 TANKS AT FRONTLINE NOT ADEQUATELY SECURED.
- Critical - OBSERVED FOOD (ONIONS) STORED ON FLOOR AT COOKLINE.
- Critical - OBSERVED FOOD (RICE NOODLES) COLD HELD AT GREATER THAN 41? FAHRENHEIT (58?). CORRECTED ON SITE.
- Critical - OBSERVED FOOD (SHRIMP) COLD HELD AT GREATER THAN 41? FAHRENHEIT. (52?) CORRECTED ON SITE.
|
7/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Lights in rear of kitchen missing the proper shield, sleeve coatings or covers.
- Critical - Observed an open beverage container on a food preparation table near cookline. Corrected On Site.
- Critical - Observed dented can (loquats) in rear of kitchen.
- Critical - Observed dented can (pineapple) in dry storage area.
- Critical - Observed potentially hazardous food (chicken) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
|
1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Cold water not provided/shut off at employee handwash sink at frontline.
- Observed in-use utensils (spatulas) stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed possible crosscontamination between handsink and clean, stored equipment (pans).
- Critical - Observed potentially hazardous food (mushrooms) cold held at greater than 41 degrees Fahrenheit (71F). Corrected On Site.
- Critical - Observed potentially hazardous food (noodles) cold held at greater than 41 degrees Fahrenheit (75F). Corrected On Site.
- Critical - Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit (68F). Corrected On Site.
- Critical - Potentially hazardous food (gravy) not held at 135 degrees Fahrenheit or above (120F). Corrected On Site.
- Critical - Potentially hazardous food (gravy) not held at 135 degrees Fahrenheit or above (132F). Corrected On Site.
|
10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink at wait station lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed food employee touching ready-to-eat food (peppers) with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed in-use utensils at sushi station stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food (shrimp) cold held at greater than 41 degrees Fahrenheit (46F).
- Critical - Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit (46F). Corrected On Site.
|
6/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of grease on hood filters. For reporting purposes only.
- Critical - Observed food (cabbage) stored on floor in walk in cooler.
- Critical - Observed potentially hazardous food (bean sprouts) cold held at greater than 41 degrees Fahrenheit (75F). Corrected On Site.
- Critical - Observed potentially hazardous food (cheese balls) cold held at greater than 41 degrees Fahrenheit (67F). Corrected On Site.
- Critical - Observed soil buildup inside ice bin at wait station.
- Wet wiping cloths at cookline not stored in sanitizing solution between uses. Corrected On Site.
|
3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food (rice, flour) removed from original container not identified by common name.
- Critical. Observed potentially hazardous food (rice) cold held at greater than 41 degrees Fahrenheit (68F) at sushi station.
- Critical. Observed food (noodles) stored on floor at cookline. Corrected On Site.
- Critical. Observed food (sauce) stored on floor in walk in cooler.
- Critical. Observed food (rice) stored on floor in dry storage area.
- In-use utensil in nonpotentially hazardous food (flour) not stored with handle above top of food within a closed container.
- In-use utensil not stored with handle above the top of potentially hazardous food (sauce) and the container.
- Critical. Chlorine sanitizer bucket at cookline not at proper minimum strength.
- Critical. Observed soiled condensor fan in walk in cooler.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical. Hand wash sink near dishmachine lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed buildup of grease on hood filters. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
10/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Observed potentially hazardous food (pie) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to adjust and monitor unit.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (tofu) in walk in cooler.
- Critical. Observed food (onions) stored on floor at cookline. Corrected On Site.
- Critical. Observed buildup of soil in the interior of ice machine.
- Observed residue build-up on handle of reach in cooler.
- Observed build-up of food debris, dust or dirt in handsink.
- Critical. Observed buildup of grease on hood filters. For reporting purposes only.
- Critical. Exit sign not properly illuminated. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
|
6/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food (rice noodles) at sushi preperation table not held at 135 degrees Fahrenheit or above (95F), but for less than four hours. Corrected On Site.
- Observed ice scoop with handle in contact with ice at wait station.
- Critical. Observed build up of grease on hood filters. For reporting purposes only.
|
11/16/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/24/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 04-01-1 Cold holding equipment (cookline cooler) incapable of maintaining potentially hazardous food at proper temperatures (47F). 9/15/09: Unit found at 51F. Operator is keeping food in ice baths.
|
9/15/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Observed potentially hazardous food (sauces) cold held at greater than 41 degrees Fahrenheit (47F).
- Critical. Observed potentially hazardous food (pie) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (125F), but for less than four hours. Corrected On Site.
- Critical. Cold holding equipment (cookline cooler) incapable of maintaining potentially hazardous food at proper temperatures (47F).
- Critical. Cold holding equipment (dessert cooler) incapable of maintaining potentially hazardous food at proper temperatures (45F).
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (potatoes) in walk in cooler.
- Critical. Observed build up of dust on walk in cooler fan.
- Critical. Observed buildup of grease on hood filters. For reporting purposes only.
- Critical. Portable ABC fire extinguisher in dining room not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
|
9/10/2009 | Routine - Food | Warning Issued |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/5/2009 | Routine - Food | Warning Issued |
| No report available. | 9/22/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Siam Thai Restaurant, 6403 N 9 Ave, Pensacola, FL »