Red Bamboo Thai Restaurant, 6803 S Kirkman Rd, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: RED BAMBOO THAI RESTAURANT
Type: Permanent Food Service
Address: 6803 S Kirkman Rd, Orlando, FL 32819
License #: 5810066
Total inspections: 20
Last inspection: 11/12/2014

Restaurant representatives - add corrected or new information about Red Bamboo Thai Restaurant, 6803 S Kirkman Rd, Orlando, FL »

Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food. In flour bin **Corrected On-Site**
  • Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Duct tape used to repair nonfood-contact surface. Rice pot handle **Repeat Violation**
  • Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet
  • Basic - Employee with no hair restraint while engaging in food preparation. cook **Corrected On-Site**
  • Basic - Faucet/handle broken at plumbing fixture. Front kitchen sink, handle not operating properly
  • Basic - Food storage container/container lid cracked or broken.
  • Basic - Food stored in holding unit not covered. Prepped produce **Corrected On-Site**
  • Basic - Food stored on floor. Soda syrup, water bottles and milk
  • Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
  • Basic - Light not functioning.
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. No thermometer at front bar cooler, storing half and half
  • Basic - Open dumpster lid. **Repeat Violation**
  • Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
  • Basic - Paper towel used as liner for food container. Under eggs **Corrected On-Site** **Repeat Violation**
  • Basic - Ripped/worn tin foil used as food-contact shelf cover. Kitchen shelves
  • Basic - Single-service articles not stored inverted or protected from contamination. Foil pans over server area
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
  • High Priority - Container of medicine improperly stored. Vitamins by food in dry storage , ointments over water and milk in office **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 70 F. Re iced to 40F **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 81F curry 84F. Product reheated to 170F **Corrected On-Site** **Repeat Violation**
  • High Priority - Raw animal food stored over ready-to-eat food. Raw pork over prepped produce **Corrected On-Site** **Repeat Violation**
  • High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs held in pan on line 54F Eggs Re chillled in ice to ambient 38F **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored by or with food. Over water and milk in office. By oil in storage area
  • 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. Cream in front reach in cooler not marked **Corrected On-Site**
11/12/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bag/container of unrecognizable prepared food not identified by common name. / in walk in cooler
  • Basic - Carbon dioxide/helium tanks not adequately secured. / in office
  • Basic - Cardboard used to line food-contact shelves. / in walk in freezer
  • Basic - Case/container/bag of food stored on floor in walk-in freezer.
  • Basic - Ceiling tile missing./ by 3 bay sink
  • Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  • Basic - Clean knives/utensils stored in crevices between equipment. / at cook line
  • Basic - Cloth used as a food-contact surface. / to line food in walk in cooler
  • Basic - Duct tape used to repair nonfood-contact surface. / door at 2 dr upright reach in cooler
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. /. Water bottle on top shelf at cook line island, next to clean plates **Repeat Violation**
  • Basic - Employee personal food not properly identified and segregated from food to be served to the public. / in walk in cooler
  • Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / hat and aprons on rack with clean kitchen wares, by dish machine table
  • Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
  • Basic - Female PIC with no hair restraint while engaging in food preparation at cook line
  • Basic - Floor area(s) covered with standing water. / under cooking equipment
  • Basic - Food debris accumulated on kitchen floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Ice scoop stored with handle in contact with ice in ice bin. / at bar
  • Basic - Nonfood-grade paper towel used in direct contact with food. / to cover spring rolls, on top of reach in cooler at cook line
  • Basic - Reach-in cooler gasket torn/in disrepair. / at 2 dr upright reach in cooler
  • Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. /. Observed male server making salad at cook line **Repeat Violation**
  • Basic - Stored food not covered in chest freezer. /. Container of peas
  • Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
  • Basic - Utensils in poor condition. /. Rusted knife on wall
  • Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
  • Basic - Walk-in cooler/walk-in freezer floor soiled.
  • Basic - Wet mop not stored in a manner to allow the mop to dry.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. / at cook line
  • High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. /. 0 ppm chlorine
  • High Priority - Nonfood-grade containers used for food storage - direct contact with food. /. In reach in cooler and reach in freezer
  • High Priority - Pesticide-emitting strip present in food prep area. / fly strip hung above 3 bay sink
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. / can of Raid, under hand sink next to 3 bay sink
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / spring rolls temped 58F, on reach in cooler at cook line, put out at 11:00 am, cut tomatoes spinach temped 58F in reach in cooler, canned baby corn temped 47F in reach in cooler
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. Green curry soup temped 105F at cook line, cooked/done at 11:00 am 200F after reheating **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. /. Raw fish and raw pork stored in the same igloo cooler
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 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.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / in kitchen **Corrected On-Site**
  • Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / 2 dr upright "Superior" reach in cooler in kitchen has ambient temperature of 47F,
5/28/2014Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
8/13/2013Routine - FoodCall Back - Complied
  • Basic - Bowl or other container with no handle used to dispense food.Rice in kitchen.
  • Basic - Employee beverage container on a food preparation table . **Corrected On-Site**
  • Basic - Employee with no hair restraint while engaging in food preparation.Server is handling rice.
  • Basic - Equipment in poor repair.Reach in cooler.
  • Basic - Food stored in dry storage area not covered.Rice in kitchen.
  • Basic - Nonfood-grade bags used in direct contact with food.Noodles in walk in cooler.
  • Basic - Soil residue build-up on nonfood-contact surface.Dishwashing racks. **Repeat Violation**
  • Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. 0 ppm .
  • High Priority - Employee cracked raw shell eggs and then handled clean spoon without washing hands. **Corrected On-Site**
  • High Priority - Employee touched face ,handled clean utensil without washing hands. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tofu held less than four hours in reach in cooler.
  • High Priority - Rice held greater than than 41 degrees Fahrenheit.Rice is transferred to walk in cooler. **Corrected On-Site** **Repeat Violation**
  • Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Corn starch in kitchen.
  • Intermediate - Hot water not provided at employee handwash sink.Back line by three comp sink.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
  • 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 duck in walk in cooler.
8/12/2013Routine - FoodWarning Issued
  • Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.Three comp sink is not completely sealed to the wall.
  • Observed towel placed under cutting board grooved
1/30/2013Routine - FoodCall Back - Complied
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Basic - Employee personal items stored in a food preparation area.Purse.
  • Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.Three comp sink area. **Repeat Violation**
  • Basic - Food stored on floor.Oil in kitchen.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use tongs stored on equipment door handle between uses.
  • Basic - Wiping cloth/towel used under cutting board.
  • High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of raw chicken stored next to cooked chicken in walk in cooler. **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cooked rice in reach in cooler.
  • Intermediate - Buildup of soiled material on dishwashing racks.
  • Intermediate - Food being cooled by nonapproved method as evidenced by chicken is covered while cooling during time of inspection. **Corrected On-Site**
1/30/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Handwashing cleanser lacking at handwashing sink.Back line area.
  • Critical - Manager lacking proof of Food Manager Certification.
  • No copy of latest inspection report.
  • Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Nonfood-contact surfaces not free of unnecessary ledges, projections and crevices.Three comp sink is not completely sealed to the wall.
  • Critical - Observed accumulation of debris on waste water dispenser on dishmachine.
  • Critical - Observed an open beverage container on shelf in walk in cooler.
  • Observed build-up of grease on nonfood-contact Moderate grease on filters in kitchen.
  • Critical - Observed buildup of slime in the interior of ice machine.
  • Critical - Observed cloth used as a food-contact surface.Cloth used to cover cooked vegetables in walk in cooler. **Corrected On-Site**
  • Critical - Observed open package of chicken stored over sauce in walk in cooler.Open package of chicken stored over soup in walk in freezer.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprouts in reach in cooler.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination.Flour in kitchen.
  • Observed towel placed under cutting board grooved
  • Observed utensils stored in crevices between equipment.Knives between reach in cooler.
11/29/2012Routine - FoodWarning Issued
  • Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust buildup . Repeat Violation.
5/31/2012Routine - FoodCall Back - Complied
  • Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler cooler at cooks' line .
  • Critical - Hot water shut off at employee hand wash sink.Three comp sink area .
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Ice scoop on top of ice bin at bar area.
  • Critical - No conspicuously located thermometer in cold holding unit.Cooks' line area . Corrected On Site.
  • Observed employee with no hair restraint.Server is handling rice and condiments .
  • Critical - Observed food stored on floor.Oil at kitchen . Corrected On Site.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprouts held less than four hours on kitchen counter is placed at reach in cooler .
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp held less than four hours ,iced.
  • Critical - Observed torn packages/bags of food exposing the contents to contamination.Rice in dry storage area .
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust buildup . Repeat Violation.
5/30/2012Routine - FoodWarning Issued
  • Observed build-up of grease on nonfood-contact surface.Filters in kitchen .
  • Observed ice build up on floor in walk in freezer.
  • Critical - Observed raw animal food stored over ready-to-eat food.Open package of chicken stored over spring rolls in walk in freezer.
  • Critical - Observed raw animal food stored over ready-to-eat food.Open package of raw chicken stored over sauces in walk in cooler.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up.
1/25/2012Routine - FoodInspection Completed - No Further Action
  • Observed build-up of grease on nonfood-contact surface.Filters in kitchen .
  • Observed ice build up on floor in walk in freezer.
  • Critical - Observed raw animal food stored over ready-to-eat food.Open package of chicken stored over spring rolls in walk in freezer.
  • Critical - Observed raw animal food stored over ready-to-eat food.Open package of raw chicken stored over sauces in walk in cooler.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up.
7/12/2011Routine - FoodInspection Completed - No Further Action
  • Observed build-up of heavy grease on nonfood-contact surface.Filters in kitchen .
  • Observed clean equipment stored on oven door.Tongs. Repeat Violation.
  • Critical - Observed food stored on floor.Oil in kitchen . Corrected On Site.
  • Critical - Observed soil residue in storage containers.
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Duck in walk in cooler
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rust build up.
2/11/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprout held less than four hours in reach in cooler."
  • Critical. Observed unwashed mangoes stored over egg roll shells in walk in cooler.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Observed residue build-up on nonfood-contact surface.Inside dishwasher dispensing nozzle.
  • Observed clean equipment stored in front of wok area.Tongs.
  • Observed wall soiled with accumulated black debris in dishwashing area.
  • Critical. Observed cardiovascular antioxidant stored by food. Corrected On Site.
  • Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.Fan area.p
8/24/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch held less than four hours.
  • Critical. No conspicuously located thermometer in cold holding unit.Upright cooler.
  • Critical. Observed raw animal food stored over ready-to-eat food.SWeet peppers stored over prepped cabbage mixture in walk in cooler.
  • Critical. Observed food stored on floor.Whipped cream in walk in freezer.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  • Observed build-up of heavy grease on nonfood-contact surface.Oven.
  • Observed residue build-up on nonfood-contact surface.Icecream freezer.
  • Observed clean utensils stored in a dirty container .
  • Observed clean equipment stored on oven door.Tongs. Corrected On Site.
  • Observed utensils stored in crevices between equipment.Knives by paper towel holder.
  • Observed leaking pipe at plumbing fixture.Ladies' resrroom
1/26/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/9/2009Routine - FoodCall Back - Complied
  • No Violations Were Observed
7/24/2009Routine - FoodEmergency Order Callback Complied
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. RICE INDIVIDUALLY WRAPPED NOT DATED IN SODA STYLE COOLER
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. CHICKEN AND FISH IN THE WALK IN COOLER COOKED ON THE 21st
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SPRING ROOLS 78, FLOUR 82 ON PREP TABLE ON END OF MAKE LINE, CENTER ISLAND
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PORK 58, SCALLOP 45 IN THE OPEN TOP REACH IN COOLER IN CENTER ISLAND IN KITCHEN
  • Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. RAW CHICKEN OVER RAW BEEF IN THE WALK IN FREEZER. PROVIDED SAFE REFRIGERATION FORM
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN AND RAW BEEF STORED IN SAME CONTAINER IN THE WALK IN FREEZER. PROVIDED SAFE REFRIGERATION FORM
  • Critical. Observed cloth used as a food-contact surface. CLOTH USED TO COVER SPRING ROLLS Repeat Violation.
  • Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICE SCOOP IN CONTAINER WITH WATER BY THE ICE CREAM COOLER
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. BUTCHER KNIVES STORED BETWEEN PREP TABLE AND REACHIN COOLER
  • Critical. Observed employee eating in a food preparation or other restricted area. EMPLOYEE FOOD PLATE ON SAME TABLE WHERE THE SPRING ROLLS ARE STORED IN THE CENTER ISLAND IN THE KITCHEN
  • Observed detergent and sanitizer mixed together improperly and used for wiping cloths. SANITIZER BUCKET
  • Observed residue build-up on nonfood-contact surface. UNDERSIDE OF PREP TABLE ON END OF CENTER ISLAND IN KITCHEN
  • Observed residue build-up on nonfood-contact surface. ON WOOD HOT PLATE HOLDERS
  • Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. STORED ON PREP TABLE WITH EVIDENCE OF DEAD ROACHES
  • Observed single-service articles stored without protection from contamination. TOGO PLASTIC TUBS AND LIDS STORED ON SHELF WITH A LAYER OF DEAD ROACHES
  • Critical. Condensation or other drainage not disposed of according to law. TWO BUCKETS FULL OF WATER UNDER THE COILS OF THE WALK IN COOLER
  • Critical. Observed dead roaches on premises. THROUGHOUT FACILITY ON SHELF OF THE PREP 3cs, IN ALL CORNERS OF THE KITCHEN AND UNDER EQUIPMENT THROUGHOUT THE KITCHEN
  • Critical. Observed roach activity as evidenced by live roaches found 3 RAN FROM UNDER WAIST BUCKET ON COOKLINE
  • Critical. Observed roach activity as evidenced by live roaches found 3 RAN FROM UNDER 2nd WAIST BUCKET ON COOKLINE
  • Critical. Observed roach activity as evidenced by live roaches found 4 IN AND ON GASKETS TO THE CENTER ISLAND REACH IN COOLER
  • Critical. Observed roach activity as evidenced by live roaches found 3 ON WALL OVER THE 3cs USED FOR FOOD PREP
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE SANITIZER 200 PLUS PPM IN BUCKETS
  • Critical. Pesticide use not in accordance with manufacturer's directions. HOUSEHOLD USED ROACH SPRAY IN FACILITY
  • Critical. Portable fire extinguisher blocked/not easily accessible. EXTENSION CORD WRAPPED AROUND HEAD OF EXTINGUISHER IN KITCHEN For reporting purposes only. Corrected On Site.
  • Critical. Observed extension cord in use for non-temporary period USED TO POWER A FAN IN THE KITCHEN For reporting purposes only. Repeat Violation.
7/23/2009Routine - FoodEmergency order recommended
No report available. 12/8/2008Routine - FoodInspection Completed - No Further Action
No report available. 10/2/2008Routine - FoodCall Back - Complied
No report available. 7/29/2008Routine - FoodWarning Issued

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