Reminder to wash/rinse/sanitize rice scoop at least every 4 hours.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the start of inspection. (Owner was called, she requested to delay start of inspection by 1 hour).
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Bean sprouts, tofu and shell egg (being held at room temperature), are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the strainer is frayed and broken.
Correction: Repair or replace the strainer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
Observation: The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120ºF and the actual temperature is 111F.
Correction: Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: interior of ice machine.
Correction: Clean and sanitize these surfaces for food contact.
- Lighting, Intensity (corrected on site)
Observation: Less than 50 foot candles of light was noted in the hood/cook area.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Correction initiated.
- Lighting, Intensity (corrected on site)
Observation: Less than 10 foot candles of light was noted in the walkin cooler.
Correction: Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Correction initiated.
|
07/27/2015 | Routine | |
| No violation noted during this evaluation. | 01/28/2015 | Risk Factor | |
owner emailed copy of refrigeration service report from 8/29/14
No violation noted during this evaluation. | 09/02/2014 | Follow-up | |
Reminder-be sure to wash, rinse, sanitize rice scoops every 4 hrs
copy of application provided to renew permit. Please submit with fee (expired 8/25/14)
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in prep coolers are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
|
08/26/2014 | Risk Factor | |
Reminder: rice scoops must be washed/rinsed/sanitized at least every 4 hrs
Thank you for date labeling
Discussed signs for toilet rooms
No violation noted during this evaluation. | 03/20/2014 | Risk Factor | |
All items have been corrected from Nov 21 2013 inspection.
Follow up inspection used for additional training opportunity for staff. Provided training materials in English, Laos and Thai.
No violation noted during this evaluation. | 12/13/2013 | Follow-up | |
Dishwasher is only reaching 99F-increase hot water temperature to 120F.
Observed lunch preparation. Employee health policy posted and discussed.
Menu updated for file
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (food preparer washing single-use gloves)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
Observation: The prepared ready-to-eat (RTE) curry in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces of the tongs and bowls used with raw meat have handles contaminated.
Correction: Clean and sanitize these surfaces for food contact and keep handles out of raw foods. Gloves must be removed and hands washed prior to continuing food preparation. CORRECTION METHODS DISCUSSED.
|
11/21/2013 | Risk Factor | |
Receiving : ground Pork 34F-received without inspection stamp-provide USDA inspection stamp (source noted for file
- Critical: Cooling* (corrected on site)
Observation: Rice (prepared night before) noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. DISCUSSED. CORRECTION INITIATED.
- Equipment - Good Repair and Proper Adjustment (corrected on site)
Observation: Strainer is rusted and broken.
Correction: Do not use stainer. ITEM DISCARDED DURING INSPECTION
- Light Bulbs Protective Shielding
Observation: Light bulb in walkin cooler not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
|
08/19/2013 | Routine | |
Facility is date labeling items-good. Thank you.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The following utensils were observed soiled to sight and touch: knives stored between shelves..
Correction: Clean and sanitize these surfaces for food contact. Store in clean manner.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Medicines and WD-40 (maintenance oil) are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Medicines and maintenance items must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai Deelish, 43330 Junction Plaza #188, Ashburn, VA 20147 »