DALI’S LAO THAI CAFE Inspection – November 15, 2023

High Priority 2

#7High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Red curry 49F in walk in cooler placed overnight. Operator instructed to discard. **Corrective Action Taken**

Corrective Action Taken

#8High Priority01B-36-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.

Stop Sale

Intermediate 2

#9Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrected On-Site**

Corrected On-Site

#10Intermediate53B-13-5

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic 6

#1Basic32-04-4

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

#2Basic14-11-5

Basic – Equipment in poor repair. Gasket torned on cookline make line unit.

#3Basic36-24-5

Basic – Hole in or other damage to mop sink wall.

#4Basic33-31-5

Basic – Unnecessary items/unused equipment on the premises. Reach in cooler not operating and other kitchen equipment not in use stored outside,

#5Basic08B-17-4

Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed egg plant over washed green beans ., in kitchen make line unit. **Corrected On-Site**

Corrected On-Site

#6Basic36-27-5

Basic – Wash ware wall soiled with accumulated grease, food debris, and/or dust.

Florida Food Watch