Royal Thai Restaurant

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Four bottles of employee personal beverage stored on top of kitchen prep table. Employee removed all personal beverages at time of inspection. **Corrected On-Site** **Repeat Violation**

Basic - Employee eating in a food preparation or other restricted area. Employee eating food in back kitchen area next to food preparation. Employee removed food at the time of inspection. **Corrective Action Taken**

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee glasses, cell phone, and chewing mint stored on top of meat grinder machine. Employee removed all personal items at time of inspection. **Corrected On-Site**

Basic - Stored food not covered. Cut bell peppers and cooked pork belly not covered inside kitchen reach, and cooler next to hand washing sink. Employee covered all items at time of inspection. **Corrected On-Site**

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery stored over washed green vegetables in front line reach in cooler. Box of unwashed cucumbers stored over prepared bell peppers and cooked pork belly inside kitchen reach in cooler next to handwashing sink. Employee relocated, all unwashed produce to an appropriate location at time of inspection. **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels for drying hands used throughout establishment as a cover and liquid absorbing paper throughout establishment. Paper towel towels used to absorb cut tomatoes in front line cook in cooler. Paper towels use as a cover for bell peppers in region cooler adjacent to handwashing sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored with raw ground pork in front line reach in cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed multiple employees in line cook, not washing their hands as needed or when changing task. Observed one employee handling food after washing wok at front line cook. Observed employee wiping gloved hands with a wet wiping cloth at front line cook. Discussed with employees, proper hand washing after every change of task.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Seasoned vegetable and pork broth 132°F at 3:17 PM left on stove top at 12 PM reheated to 145°F at 3:23 PM. **Corrected On-Site** **Repeat Violation**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on front line cook soil.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Seven employees currently working inside establishment, no CFM available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located at three compartment sink employee provided paper at time of inspection. **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Located next to the three compartment sink. Employee provided soap at time of inspection. **Corrected On-Site**