BLUE ORCHID THAI CUISINE Inspection – April 10, 2024

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. scallops (51F – Cold Holding); shrimp (50F – Cold Holding); chicken (54F – Cold Holding); beef (51F – Cold Holding); chicken pieces (53F – Cold Holding) per manager food items were placed in the cooler at 11:30am the time now is 3:30pm

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. scallops (51F – Cold Holding); shrimp (50F – Cold Holding); chicken (54F – Cold Holding); beef (51F – Cold Holding); chicken pieces (53F – Cold Holding) per manager food items were placed in the cooler at 11:30am the time now is 3:30pm **Warning**

Warning

Intermediate 1

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on cutting board in prep area

Basic 5

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board in Appetizer station

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Wet clean dishes stacked on shelf in prep area

#3Basic08B-38-4

Basic – Food stored on floor. Bin of chicken stored on floor in walk in freezer

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on fan covers in walk in cooler

#5Basic25-27-4

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Unwrapped straws in bar area

Florida Food Watch