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Thai Thai II Restaurant

Thai Thai II Restaurant
2324 N Hwy A1A
Indialantic, FL 32903

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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1 Food Service Inspection Since July 1, 2014
Inspection For: THAI THAI II
License Number: 1503787
License ID: 6025343
Inspection Visit ID: 5474766
Inspection Date: Monday, December 22, 2014
Inspection Number: 2468885
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 38
Number of High Priority Violations: 5
Number of Intermediate Violations: 9
Number of Basic Violations: 24
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Uncooked sushi rice **Warning**
36-74-4 Basic.Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dish area **Warning**
36-36-4 Basic.Ceiling tile missing. Dish area. **Warning**
36-43-4 Basic.Dusty ceiling tiles and/or air conditioning vent covers. Dry storage area. **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-02-4 Basic.Employee eating in a food preparation or other restricted area. **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
23-05-4 Basic.Heavily Soil residue build-up on shelving above rice cookers in kitchen. Top of the ice bin in the server area lightly soiled. Shelving at sushi bar heavily soiled. **Warning**
23-04-4 Basic.Heavy Build-up of mold-like substance on light fixture on the cook line **Warning**
10-19-4 Basic.In-use tongs stored on oven door handle. **Warning**
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. Waster was 127° 136° **Corrected On-Site** **Warning**
33-10-4 Basic.Inside of dumpster not clean. **Warning**
08B-46-4 Basic.Jugs of oil stored on floor in dry storage area. **Warning**
08B-31-4 Basic.Kale stored in undrained ice. **Warning**
23-25-4 Basic.Moderate Build-up of grease/dust/debris on hood filters. **Warning**
35B-04-4 Basic.Outer openings of establishment cannot be properly sealed when not in operation. Bottom of the door is badly rusted **Warning**
25-35-4 Basic.Reuse of single-use articles. Oil jugs being reused for sauces. Handle of jug is not an easily cleanable surface. **Warning**
08B-26-4 Basic.Stored raw shrimp not covered in chest freezer. **Corrected On-Site** **Warning**
33-31-4 Basic.Unnecessary items on the premise. Behind outside walk in cooler. **Warning**
36-10-4 Basic.Walk in cooler floor in disrepair. Sheet metal at the entrance of the door rusted and peeling. **Warning**
36-27-4 Basic.Wall moderate to heavily soiled with accumulated food debris and dust. Kitchen and sushi bar. Walls in sushi bar recommend it to be an easily cleanable non absorbent surface. **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Sushi **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Cook line **Warning**
01B-01-4 High Priority.2 Dented cans present of bamboo shoots. See stop sale. **Warning**
08A-06-4 High Priority.Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cook line cooler. **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 50° cooked chicken 45°in the coolers on the cook line was found over stocked. Recommend rapid chill. Half n half 46° **Warning**
08A-07-4 High Priority.Raw whole shell eggs not properly separated from rice noodles in cook line cooler. Raw breaded shrimp over peanut sauce in reach in freezer. **Corrected On-Site** **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Wiping hands on a soiled towel. Manager removed towel and reeducated employee. **Warning**
02C-03-4 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. Half n half **Warning**
31A-03-4 Intermediate.Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Warning**
52-01-4 Intermediate.Identity of food or food product misrepresented. New owners as of last week. Still in the process of menu. Educated operator on the importance of misrepresentation. **Warning**
16-34-4 Intermediate.No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cut shredded cabbage, veggie spring rolls, Thai noodles, tempura batter. Recommend ice baths or utilizing time control for safety. **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
22-16-4 Intermediate.Reach-in cooler shelves heavily soiled with mold like substance. **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Thai Thai II Restaurant in Indialantic Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indialantic's Thai Thai II Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Thai Thai II Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.

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