THAI THAI RESTAURANT Inspection – September 7, 2023

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (50F – Cold Holding); raw tuna (50F – Cold Holding) manager put items that have been put out 1 hour ago on ice to rapid chill. **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. Empty pitcher and small cups in hand wash sink by ice bin in kitchen

Basic 7

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen have heavy build up on them.

#2Basic14-11-5

Basic – Equipment in poor repair. Reach in cooler on work line, door on far right fell off when I opened it. Held together with cardboard

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Floor under wok station is soiled and equipment is rusted and hanging.

#4Basic08B-38-4

Basic – Food stored on floor. Walk in freezer has food stored on floor.

#5Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on condenser coils in walk in cooler.

#6Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen and wall behind dishwasher has dust build up on them.

#7Basic21-12-4

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on cooks line not stored in sanitizer in between uses.

Florida Food Watch