Ubon Thai Victorian Restaurant, 515 W Frederick St, Staunton, VA 24401 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Ubon Thai Victorian Restaurant
Address: 515 W Frederick St, Staunton, VA 24401
Type: Full Service Restaurant
Phone: 540 886-4141
Total inspections: 6
Last inspection: 11/09/2015

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Inspection findings

Inspection date

Type

Handsinks are stocked with soap/towels. Gloves are available for handling ready to eat foods. Good food/equipment temperatures observed. Dishmachine sanitizing at 50ppm chlorine (staff will clean area around dish machine and adjust detergent amounts). Pest control service visits 2 times per month. Discussed the following with staff: thorough clean of the kitchen section by section
  • Light Bulbs Protective Shielding
    Observation: Fluorescent bulbs throughout kitchen not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
11/09/2015Routine
Met with owner to discuss upcoming changes when her son takes over kitchen in early April. Complete inspection will take place.
No violation noted during this evaluation.
03/17/2015Other
Great improvements made in kitchen. Most all food contact surfaces appear clean. Magnetic strip will be obtained for storage of knives. Non food contact surfaces around dishmachine and grill areas appear to be clean. Grease filters above grill/stove have been cleaned. Good temperatures observed in cold holding equipment. No hot holding observed at time of visit. Raw meats are stored properly.
No violation noted during this evaluation.
08/27/2014Follow-up
Follow up inspection next week. Discussed need for improved cleaning.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: various knives, spoons, stainless pans
    Correction: Clean and sanitize these surfaces for food contact.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the areas around the dishmachine, on various shelves above and below food preparaton areas, door tracks on 3-door refrig, tops of plastic storage bins, and area around cooking area has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station in the kitchen is being used for purposes other than washing hands.
    Correction: The handwash facility identified above is to be used for washing hands only
08/14/2014Routine
Kitchen is in process of renovation. New ceramic flooring. New ceramic tiles on wall behind wok and fryers. New dish machine has been installed. New spigot being installed today on 3-compartment sink. Walls will be patched and painted within 6 months. Kitchen continues to receive regular pest control services. Discussed following with owner: resurfacing or replacement of cutting board on prep refrigerator
No violation noted during this evaluation.
12/05/2013Risk Factor
Improvements have been made in cleanliness and organization in kitchen. Handsink is stocked with soap/towels/sign. Employee health policy available. Good food/equipment temperatures observed. Dishmachine functioning properly. Discussed the following with staff: regular cleaning of interiors of refrigeration
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Water was observed in the bottom of the 1-door refrigeration unit and the 2-door prep refrigerator.
    Correction: Repair the units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
    May need to clean compressor fan/condenser/drain lines.
  • 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: areas around wok and deep fryers.
    Interiors of various refrigeration/freezer units throughout kitchen require regular cleaning.

    Correction: Clean and sanitize these surfaces for food contact.
01/11/2013Routine

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