- Basic - Beef stored on floor in walk-in cooler. Beef was placed on a shelf **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table /next to clean equipment/utensils glass of wate. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. In the back prep area eating lunch on prep table. **Corrected On-Site**
- Basic - Food stored on floor.rice noodles next to cook line.
- Basic - Open dumpster lid.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at 89°F for less than 4 hours, placed rice in refrigerator
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 70°F across grill placed in refrigerator
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Four different curry sauces between 90°F and 110°F, reheated sauces to 165°F, for hot holding.
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.shrimp at 49°F in first flip top cooler at cook line, added ice to cool down.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 50°F in first flip top cooler at cook line less than 2 hours added ice to cool down.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In flour **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.rice 60°F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over cut oranges. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp at cook line 60°F for less than 3 hours, placed ice on shrimp and cooled to 41°F. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
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2/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.in four and rice **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. At cook line **Corrected On-Site**
- Basic - Food stored on floor.coconut milk in dry storage.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop and utensils at front bar **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Hot water pipe under hand wash sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp and beef at 50°F. Added ice to cool down to 41°F. **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.grease dripping down hood
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.purse dry storage next to food **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.79 degrees **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce.eggs over vegetables reach in **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.chicken **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Combined ready-to-eat, potentially hazardous(time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.unlabeled squeeze bottles
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.ginger sauce **Corrected On-Site**
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.has scour pad in it Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.96 degrees Corrected On Site.
- Observed personal care item stored with food.phone on prep table Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner.still frozen chicken 32 degrees placed under running water. was on shelf but frozen. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/28/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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