- Thawing (corrected on site)
Observation: Observed improper methods used to thaw shrimp.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The can opener was observed soiled to sight and touch.
Correction: Clean and sanitize these surfaces for food contact.
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01/04/2016 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Green Curry and Red Curry in ice by the stove cold holding at improper temperatures for less than four hours. Tofu in right prep unit was cold holding at improper temperatures for less than four hours. Tofu was relocated to a cooler that was cold holding at correct temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. More ice was added around the Curry sauce to lower the temperature.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site) (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the handles on the freezer, soap dispenser, hand towels around the refrigerator 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.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
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01/05/2015 | Routine | |
- Gloves - Use Limitation (corrected on site)
Observation: Worker change work station and duty and wash there gloves not remove there glove and wash hands and put new gloves on.
Correction: When changing work station and duties remove gloves wash hands and put on a new pair of gloves.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the soap dispenser and towel holder 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 (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bowl preventing its use.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was in the soap dispensers, the dispensers were in a state of disrepair and could not dispense soap.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Dish soap will be used until hand soap dispensers are repaired or new hand wash dispensers are provided.
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05/19/2014 | Routine | |
- Critical: Cooling* (corrected on site)
Observation: Coconut herb soup and Curry with coconut milk noted not being adequately cooled to prevent the growth of harmful bacteria. Food was made night before.
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. Food was voluntarily discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Shrimp, pork, garlic and oil cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Shrimp and pork voluntarily discarded due to being out of temperature for more than four hours. Garlic and oil relocated to a refrigerator capable of maintaining 41 degrees or less.
- Temperature Measuring Devices - Food
Observation: There is no food temperature measuring device (degrees F) to take cook food temperatures of food temperatures in refrigerators.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75°F. Manager agreed to use three sink basin until dishwasher is capable of sanitizing at correct levels.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the kitchen or back kitchen sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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02/12/2014 | Routine | |
Temperatures within appropriate ranges.
Recommend placing ice bin under chicken container on prep top
Chlorine sanitizer in dish machine tested at an acceptable concentration of 50 ppm.
Facility was found to be in compliance with Virginia food regulations this date.
No violation noted during this evaluation. | 05/08/2013 | Risk Factor | |
Temperatures observed to be within appropriate ranges.
Note - hand sanitizer is not an acceptable replacement for hand soap
- Thawing
Observation: Improper methods used to thaw @FOOD@, @MEAT@, @FISH/SEAFOOD@ or @POULTRY/POULTRY PROD@. Observed chicken thawing at room temperature.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the outside of refrigeration and freezer units and back prep table around capped corner 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 Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the ladies restroom.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: light switch in the ladies restroom and floors under equipment and in corners 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/06/2012 | Routine | |
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