Brevard County, Florida --

Thai Thai in Melbourne faced an emergency order of closure in August after state health officials after they found more than a dozen violations of food safety and 100's of rodent droppings throughout the kitchen area.

1. Inspectors discovered over 100 rodent droppings, and several food items had to be immediately discarded due to improper temperate in storage. 
2. Excessive grease build up was reported. 
3. Equipment and ceiling soiled with debris. 
4. Inspectors smelled an "objectional odor" coming from the bathroom. 
5. No trained employees. 
6. Sick employee sent home.
7. 17 violations in total were noted during the Aug 26th initial inspection:

Inspector's Note
 

• Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen is heavily soiled.
• Basic - Floor not cleaned when the least amount of food is exposed. Floor under equipment on cookline has old grease build up with old cloth towels and debris
• Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 106 F **Repeat Violation**
• Basic - Objectionable odors in bathroom or other areas of the establishment. Men's restroom has strong odor **Repeat Violation**
• Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen. Manager placed on bucket **Corrected On-Site**
• High Priority - Nonfood-grade bags used in direct contact with food. To go bags used for bean sprouts. Manager changed to food grade bag. **Corrected On-Site**
• High Priority - Rodent activity present as evidenced by rodent droppings found. 12 droppings on to of lid under counter in kitchen. 5 under rice cooker and shelf with plates. 5 behind cooler in kitchen. 6 droppings behind server area 10 droppings under/behind television at sushi bar 70 droppings in sushi bar under the shelf and in the corners. 16 in dry storage room
• High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
• Intermediate - Handwash sink used for purposes other than handwashing. Pans and scrub pad stored in hand washing violations sink in kitchen. Manager removed. **Corrected On-Site**
• Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
• Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided for operator.
• Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed plan to operator

Count

Violation

2

+ Time and Temperature Control - potentially hazardous / time / temperature control for safety foods (PH / TCS)

1

+ Employee health knowledge; ill / symptomatic employee present

1

+ Handwash sinks, handwashing supplies and handwash sign

1

+ Food management certification valid / Employee training verification

1

* No presence or breeding of insects / rodents / pests; no live animals, outer openings protected from insects / pests, rodent proof.

1

In use food dispensing utensils properly stored

1

Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located

1

Wiping cloths; clean and soiled linens; laundry facilities

3

Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented

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A follow-up visit found the Sushi restaurant to have 7 lingering violations. Past records have indicated the owners have been fined $150 in 2017.