- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In stand up refrigeration. Vegetable and chicken.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. In top of prep table . Manager removed and placed wiping cloth in sanitizing bucket. **Corrected On-Site**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Fresh garlic in oil, 48°, corrective action taken. manager placed in cooler. 43° at end of inspection.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Manager removed garbage can from in front of sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Food partials.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. ON SHELVE NEXT TO COOK LINE
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored in dry storage area not covered. SEVERAL BAGS OPEN IN DRY STORAGE SHELVE
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Employee used handwash sink as a dump sink. CUP INSIDE HWS NEXT TO DISHMACHINE
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands, employee touched raw chicken then touched cooked rice noodles without washing hands. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure, cutting cabbage for spring rolls. **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee plating and adding garnish without wearing gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. On prep table rice noodles 78° and 67°. Tofu 57°, corrective action taken. Employee time mark and will discard at 4:00 pm.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, by dish machine.
- Intermediate - No soap provided at handwash sink, by doorway.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner.ON DRAINBOARD 2 sausages 43. Removed to refrigerator
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than PITCHER IN HANDSINK
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4/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - THERMOMETER ON COOKS LINE REACH-IN READING 34 DEGREES FAHRENHEIT - INCORRECT TEMPS AT 42, 42, 41 DEGREES FAHRENHEIT - ADDED NEW THERMOMETER - CORRECTED ON SITE.
- UTENSILS STORED BETWEEN EQUIPMENT - COOKSLINE
- WET WIPING CLOTHS NOT STORED IN SANITIZER SOLUTION.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification. MANAGER STATED HE TOOK THE TEST.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. MANAGER STATED THEY ORDER BOOKS
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. DIVIDED NEED NEXT TOHAND SINK IN DISHROOM
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5/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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