Thai Thai House, 6977 N Wickham Rd, Melbourne, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Holes in walls. Above ice machine
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil stored in ice or ice water between uses. Spoons and ladels 80° water and rice station 77° **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hand sink in kitchen not hooked up, repairman due soon.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above prep table
- Basic - Reach-in cooler gasket torn/in disrepair. 2 door stainless by dish area.
- Basic - Reuse of ridged single-use container. Cardboard beer box used for produce in reach in cooler.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 55° and 46° at 4.5 hours, operator discarded.
- High Priority - Employee washed hands with cold water.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food. Squid over cooked duck in reach in freezer. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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. Manager showed up in middle of inspection and has second card now available. **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. **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. Cooked chicken
|
10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
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