- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the 2-door reach in..
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: SHell eggs and cooked noodles for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the kitchen is being used to rinse foods.
Correction: The handwash facility identified above is to be used for washing hands only
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12/15/2015 | Risk Factor | |
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the reach in and in the freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food container (Sugar)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Cloths - Wiping Cloths - Use Limitation (corrected on site) (repeated violation)
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: Time as a Public Health Control* (corrected on site)
Observation: Rice noodles (on counter adjacent to the wok) for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the delitop lowboy are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-beer cooler
-inside and outside of deli prep refrigerator
-inside and outside of 2-door reach in refrigerator
-inside and outside of 2-door freezer
-stove area
-shelving in kitchen and in back area
-interior and exterior of microwave
-shelves in waitress station.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Refuse - Maintaining Refuse Areas and Enclosures
Observation: Trash and litter were observed adjacent to the refuse container and on the back patio area outside the facility.
Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
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09/02/2015 | Routine | |
| No violation noted during this evaluation. | 05/20/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the 2-door reach in and the 2-door freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.(Observed in warm water measured at 123 deg. F. )
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. (coconut soup, canned foods, canned drinks);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Noodles on the counter cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Discard the noodles. For the future, another option would be to use time as a public health control.
- Equipment - Cutting Surfaces (repeated violation)
Observation: The cutting board(s) along the deliprep are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces:
-INTERIOR AND EXTERIOR OF ALL REFRIGERATION UNITS THROUGHOUT THE FACILITY
-STOVE
-FRYERS
-MICROWAVE
-SHELVES THROUGHOUT THE KITCHEN
-3-VAT
-HANDSINK
-DISH AREA
-ALL COOKING EQUIPMENT
-UPPER AND LOWER SHELVES OF EXPO STATION
-COMPUTER AREA
-EXTERIOR OF ICE MACHINE
-PREP TABLES
-WAITSTAFF SHELVES
-DRAWERS UNDER THE REGISTER
-DRINK COOLER
-WAIT STAFF COOLER
-SHELVES UNDER CASH REGISTER
-3-SHELF CART
-RICE TABLE
-ALL NON FOOD CONTACT SURFACES THROUGHOUT THE FACILITY.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- 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 (observed food storage container in the handsink)
Correction: The handwash facility identified above is to be used for washing hands only
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
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
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following noted in need of cleaning:
-FLOORS UNDER CASH REGISTER AREA EQUIPMENT
-WALLS OF CASH REGISTER AREA
-FLOORS AND WALLS BEHIND AND ADJACENT TO ALL COOKING EQUIPMENT THROUGHOUT THE KITCHEN
-FLOORS AND WALLS BEHIND ALL REFRIGERATORS
-FLOORS AND WALLS BEHIND AND UNDER ALL EQUIPMENT THROUGHOUT THE FACILITY
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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Premises has accumulation of litter. The following areas observed unorganized:
-CASH REGISTER SHELVES
-CASH REGISTER DRAWERS
-SHELVES ABOVE THE 2 FREEZERS
-KITCHEN SHELVES
-BACK DOCK AREA - LITTER OBSERVED
Correction: Maintain the premise free of litter. Clean and reorganize the above noted areas.
|
05/05/2015 | Routine | |
Approved for Health Permit.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses. (Stored in water measured at 97 deg. F)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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08/11/2014 | Follow-up | |
FOLLOW UP INSPECTION WILL BE CONDUCTED.
- Person in Charge (corrected on site)
Observation: Unauthorized persons such as children in the food preparation area (child observed running in and out of kitchen).
Correction: Unauthorized persons unnecessary to the food establishment are not allowed in the food preparation, food storage, warewashing areas. Discontinue the practice of bringing children to work and allowing them to play in the kitchen.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking container in the food prep area.
Correction: Use a cup with a lid and a straw.
- Hair Restraints - Effectiveness
Observation: Employees observed prepping food without hair restraints.
Correction: Provide an effective hair restraint.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Uncovered food in the refrigeration units and in the freezers.
Correction: Cover food products to prevent cross contamination.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils stored in water that was measured at 109 deg. F.
Correction: Store dispensing utensils in water that is a minimum of 135 deg. F.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths observed stored in room temperature water.
Correction: Store wiping cloths in an appropriate sanitizer.
- Sanitizing Solutions, Testing Devices
Observation: No chlorine chemical test kit was available.
Correction: Provide a chlorine chemical test kit.
- Equipment - Cutting Surfaces
Observation: The cutting board on the delitop was observed scratched and scorned.
Correction: Repair or replace the cutting board.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Chef knives on the wall observed soiled to sight and touch.
Correction: Wash, rinse and sanitize these utensils for food contact.
- Non-Food Contact Surfaces
Observation: The following areas noted in need of cleaning:
-SOAP DISPENSER
-INTERIOR AND EXTERIOR OF DELITOP PREP REFRIGERATORS
-INTERIOR AND EXTERIOR OF 2-DOOR REACH IN REFRIGERATOR
-INTERIOR AND EXTERIOR OF TRUE BEER REFRIGERATOR
-SLIDING TRACKS OF TRUE BEER REFRIGERATOR
-INTERIOR AND EXTERIOR OF MICROWAVE
-ALL SHELVING IN THE KITCHEN AND STORAGE AREAS
-COMPUTER
-EXTERIOR OF ICE MACHINE
-CASH REGISTER AREA/SHELVING
-OUTSIDE OF THE BLENDER
-OUTSIDE OF DISHWASHING MACHINE
-INTERIOR AND EXTERIOR OF 3-VAT SINK
-HOOD BENTS
-EXTERIOR OF ALL COOKING EQUIPMENT
Correction: Clean the above noted areas.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following areas noted in need of cleaning:
- FLOOR UNDER AND BEHIND COOKING EQUIPMENT
-FLOOR UNDER AND BEHIND SHELVING
-WALK IN FLOOR
-OUTSIDE SHED FLOOR
-WALLS INSIDE KITCHEN
Correction:
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing unnecessary items to the operation such as:
-BABY BOTTLES
-CHILDREN SCOOTER
-BUILDING BLOCKS
-CHILDREN SHOES
-CHILDREN'S BABY POOL (BACK DOCK)
-CHILDREN'S DRESS UP WEAR
Correction:
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicine located in the dry storage food shelf.
Correction: Store medicine separate from food.
|
07/28/2014 | Routine | |
Restaurant representatives - add corrected or new information about Thai Top Ten, 911 1/2 West Grace Street, Richmond, VA 23220 »