CHOW THAI CUISINE Inspection – February 7, 2025

High Priority 3

#4High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat curry sauces in cook line prep cooler. Operator reorganized. **Corrected On-Site**

Corrected On-Site

#5High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Non-commercially packaged chicken stored over non-commercially packaged beef in reach in freezer by restrooms.

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts (69F – Cold Holding) in container on top of cook line for 1 hour. Operator placed into reach in cooler to ensure proper cold holding. **Corrective Action Taken**

Corrective Action Taken

Intermediate 3

#7Intermediate22-02-4

Intermediate – Can opener soiled with food debris, mold-like substance.

#8Intermediate41-17-4

Intermediate – Spray bottle containing bleach water not labeled at triple sink area. Operator labeled. **Corrected On-Site**

Corrected On-Site

#9Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided (79F) at employee handwash sinks at front wait station and back kitchen prep areas.

Basic 3

#1Basic16-23-4

Basic – Accumulation of lime scale on the inside of the dishmachine.

#2Basic36-34-5

Basic – Ceiling vent above reach in cooler in kitchen prep area heavily soiled with dust.

#3Basic36-73-4

Basic – Floor soiled/has accumulation of debris through kitchen and kitchen prep areas.

Florida Food Watch