Basic - Build-up of grease/dust/debris on hood filters.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar. **Corrected On-Site**
Basic - Raw animal food stored above unwashed produce. Raw shell eggs on top of sprouts in stand up cooler at end of cook line. **Corrected On-Site**
Basic - Silverware/utensils dried with a towel/cloth.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 49°F, shrimp 50°F, sprouts 50°F on open top unit of make table. Mgr. placed food on ice, discussed with chef keeping top closed.
Intermediate - Employee used handwash sink as a dump sink.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Wontons. **Corrected On-Site**
5/28/2014
Routine - Food
Inspection Completed - No Further Action
Basic - Accumulation of dead pests, in control devices. Ceiling lights in kitchen.
Basic - Ceiling soiled with accumulated dust.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above sushi bar. **Corrected On-Site**
Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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