Thai Flavor, 51 Kenmore Street, Harrisonburg, VA 22801 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Thai Flavor
Address: 51 Kenmore Street, Harrisonburg, VA 22801
Type: Full Service Restaurant
Phone: 540 433-8424
Total inspections: 6
Last inspection: 12/04/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.12/04/2015Risk Factor
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) products in the refrigeration units are not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the (wash) tank of the warewashing machine is (not operating.)
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory near the grill area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
03/02/2015Routine
Hand washing sink provided with warm water, soap, and towels. Reviewed food safety information with PIC: cooking and cooling temps
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) foods within the refrigeration units are not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Temperature - Food Temperature Measuring Devices - Provided (corrected on site)
    Observation: The person in charge could not provide a food temperature measuring device.
    Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
08/21/2014Routine
Owner is knowledgeable on food safety risk factors. Meat products and vegetables store separately to prevent cross contamination from one product to another. Foods are prepared raw, cooked, served and made in house. Overall facility is clean and organized.
No violation noted during this evaluation.		11/15/2013Routine
Owner/Manager knowledgeable on food safety risk factors and employee health. Raw and ready-to-eat foods kept separated in preparation and refrigeration units. Foods cooked to order and served. Foods in refrigeration units were all date marked
  • Non-Food Contact Surfaces
    Observation: The bottom inside of the reach in freezer has accumulations food particles on it.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of food particles.s.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors underneath the equipment noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food.
06/12/2013Routine
Owner/Manager knowledgeable on food safety risk factors and employee health. Raw and ready-to-eat foods kept separated in preparation and refrigeration units. Foods cooked to order and served. Discussed cooling of soups and curry bases and will monitor temperatures to assure foods cooling rapidly enough (2 hours from hot to 70F and 4 hours from 70F to 40F. Foods in refrigeration units were all date marked.
No violation noted during this evaluation.		12/05/2012Routine

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