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Thai Thai House

Thai Thai House
1850 Eldron Blvd
Suite 8
Palm Bay, FL 32909
(321)213-2808

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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 HOUSE
License Number: 1506482
License ID: 5723363
Inspection Visit ID: 5333232
Inspection Date: Tuesday, July 22, 2014
Inspection Number: 2428216
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 18
Number of High Priority Violations: 5
Number of Intermediate Violations: 2
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. **. Repeat Violation**
21-32-4 Basic.Cloth used as a food-contact surface. - sushi area **. Repeat Violation**
50-09-4 Basic.Current Hotel and Restaurant license not displayed.
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting.
08B-38-4 Basic.Food stored on floor. - bucket of rice **. Repeat Violation**
10-24-4 Basic.In-use knife/knives stored in crack between equipment and wall.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. - water 106°f, corrected to 140°f **Corrected On-Site**
33-13-4 Basic.Nonbagged garbage in dumpster.
33-16-4 Basic.Open dumpster lid. **Corrected On-Site**
24-17-4 Basic.Silverware/utensils dried with a towel/cloth. **Corrected On-Site**
28-03-4 Basic.Wet mop hung in a manner that allows the waste cleaning water to drain onto ground. **Corrected On-Site**
01B-01-4 High Priority.Dented/rusted cans present. - one can of coconut milk and one can of bamboo shoots - operator put aside for credit **. Repeat Violation**
12A-27-4 High Priority.Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Corrected On-Site**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. - kale 63°f, out 1 hr, put in cooler to chill
08A-22-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. - chicken above beef **Corrected On-Site**
29-34-4 High Priority.Vacuum breaker missing at hose bibb. - need one on second side of splitter
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. - halfand half opened two days ago and tofu. Corrected On-Site** **Corrected On-Site** **. Repeat Violation**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. - men's and women's restroom 80°f, server station 86°f

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2 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: THAI THAI HOUSE
License Number: 1506482
License ID: 5723363
Inspection Visit ID: 5208514
Inspection Date: Wednesday, March 19, 2014
Inspection Number: 2378506
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 21
Number of High Priority Violations: 6
Number of Intermediate Violations: 4
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food.
08B-44-4 Basic.Case/container/bag of food stored on floor in kitchen/ oil jugs.
21-32-4 Basic.Cloth used as a food-contact surface. / napkins in raw fish containers
16-55-4 Basic.Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. / chlorine 0ppm/ 100 ppm **Corrected On-Site**
33-12-4 Basic.Dumpster rusted out on bottom.
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
33-19-4 Basic.Garbage on the ground and/or pad around dumpster.
10-07-4 Basic.In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
33-16-4 Basic.Open dumpster lid.
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. / hand wash sink stained
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / bulk flour container **Corrected On-Site**
01B-01-4 High Priority.Dented/rusted cans present. See stop sale.
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands.
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / masago 61°f, 1 hour, recommended rapid chill, raw beef 46°f,
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / soup 109°f
08A-03-4 High Priority.Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. / butane lighters **Corrected On-Site**
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. / squid salad in salad cooler
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / bag of food in chicken
53A-05-4 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
03D-17-4 Intermediate.Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. And in deep containers

Inspection For: THAI THAI HOUSE
License Number: 1506482
License ID: 5723363
Inspection Visit ID: 5161208
Inspection Date: Wednesday, January 08, 2014
Inspection Number: 2373803
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-24-4 Basic.Hole in wall. Next to prep sink in kitchen. Operator states for ice machine drain
51-13-4 Basic.No Heimlich maneuver/choking sign posted. **Corrected On-Site**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. Small and large reach in coolers on cook linefound **Corrected On-Site**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Thai Thai House in Palm Bay 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 Palm Bay's Thai Thai House.

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 House 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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