- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving rusty.
- Critical - Violation: 17-11-1 No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test strips.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers
- Violation: 37-02-1 Observed hole in wall. Under 3 compartment sink - next to walk in cooler.
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8/23/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler/make table at 47F. Do not store TCS food if cooler not capable of maintaining 41F or below. Use ice baths as alternative. This violation must be corrected by : 8-23-12.
- Critical - Establishment operating without a current Hotel and Restaurant license. Expired 4-1-12. Corrected On Site. Operator called Tallahassee and made payment by phone. Confirmaation # 127010456; case # 219256.
- Critical - Establishment using a sanitizer solution that does not meet the requirements specified in 21 CFR 178.1010. Observed use of fragrancd bleach.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. Operator's thermometer at 29F [inspector's thermometer 33F].
- Critical - Handwash sink not accessible for employee use at all times. Plastic bags and cloths stored in sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. No chlorine test strips.
- Critical - Observed display thermometer stored inside par-cooked chicken - make table. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. HANDS NOT WASHED PRIOR TO PUTTING GLOVES ON.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Observed hole in wall. Under 3 compartment sink - next to walk in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice container.
- Critical - Observed improper vertical separation of raw animal foods - container of raw pork stored in front of container of raw beef - make table. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil 80F at cookline. Recommend using time as PHC - procedure provided to operator. Sprouts 66F at cookline - store on ice when at cookline. Make table: raw beef, raw chicken, squid [cos - 41F], par-cooked chicken [cos - 40F], tofu 48-50F. Stored less than 4 hours - placed in freezer. This violation must be corrected by : 8-23-12.
- Observed residue build-up on nonfood-contact surface. Walk in cooler fan covers
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine over 200ppm in sanitizer bucket. Corrected On Site. Water added - 100-200ppm.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs at cookline - air temperature 82F [less than 30 minutes] - returned to cooler. Store container on ice when keeping at cookline. Shell eggs in reach cooler - air temperature 47F [less than 4 hours]. This violation must be corrected by : 8-23-12.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving rusty.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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8/22/2012 | Routine - Food | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- 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 Two Employees working in kitchen must have training completed by next inspection.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cleaned wiping cloth that has food debris/soil.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken wings stored with bag of onions inside walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 50 degrees F employee discard immediately.
- Critical - Observed potentially hazardous food thawed at room temperature. Observed raw chicken and beef stored in prep sink.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. shrimp/ chicken /beef located in front reach in cooler.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). tofu 50 degrees F
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Observed peanuts on label has mushrooms inside container, several items in cooler.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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 Two new employees working in kitchen per owner hired for one week.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Observed cutting board grooved/pitted and no longer cleanable. Observed on main line reach in cooler
- Observed gaskets/seals on cold holding unit in poor repair. Observed torned door gaskets around panel oof freezer located in front area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop used for rice located near warmer Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Observed shrimp stored on drain board
- Critical - Observed uncovered food in holding unit/dry storage area. Observed reach in freezer located front line.
- Observed wet wiping cloth used to wipe tableware or carry-out containers.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Spoke to Owner recommend training for employees on handwashing.
- Critical - Working containers of food removed from original container not identified by common name. Containers of sugar located on front couter.
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8/12/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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