Please remember that a Certified Food Manager must be present during ALL hours of operation. It is advised that additional food employees attain a Certified Food Manager Card.
Please remember that all Food Items must be either kept COLD at 41F or below, or HOT at 135F or above. Keep all soups on stovetop hot holding at 135F or above.
Please train all Food Employees on proper Food Safety Practices and proper dishwashing procedures.
PLEASE REMEMBER TO NEVER TOUCH READY TO EAT FOODS WITH BARE HANDS. ALWAYS USE GLOVES OR UTENSILS TO PLACE FOOD ON PLATE.
*Food Employees must wash hands:
BEFORE: food preparation, putting on gloves, working with clean equipment utensils, unwrapped single service or single-use items
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED PLASTIC BAG CONTAINING RICE SITTING ON TOP OF AND IN CONTACT WITH RICE IN RICE WARMER. COLORED PAINT ON PLASTIC BAG TRANSFERRED ONTO RICE BELOW - CONTAMINATION OBSERVED.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. RICE IN CONTACT WITH BAG DISCARDED.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: VEGETABLE SOUP 119F - ON STOVETOP
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. FOOD ITEM PLACED UNDER HEAT AT STOVETOP.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BEANSPROUTS 63F IN CONTAINER AT ROOM TEMPERATURE.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. BEANSPROUTS MOVED TO BEV AIR 2DR DISPLAY (FRONT)
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED DURING INSPECTION.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the KITCHEN is blocked, preventing access by employees for easy handwashing. OBSERVED TRAY AT HANDSINK BLOCKING PROPER HANDWASHING.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. ITEM REMOVED FROM HANDSINK BASIN.
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12/22/2015 | Risk Factor | |
Observed facility clean and organized.
Please remember to monitor cooking temperatures for meat items on grill to ensure that food item is fully cooked.
HANDWASHING REMINDER
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, 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 tasks. 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 for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
EHS provided additional handouts on Proper Cooking Temperatures and Handwashing in Thai.
- Critical: Handwashing / When to wash hands (corrected on site)
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 that could contaminate the hands. OBSERVED FOOD EMPLOYEE ENTER KITCHEN AFTER USING CELLPHONE WITHOUT WASHING HANDS. OBSERVED FOOD EMPLOYEES PUT ON NEW GLOVES WITHOUT WASHING HANDS.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES. FOOD EMPLOYEES WASHED HANDS IN HANDSINK.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED FOOD EMPLOYEE WASH HANDS AT COOKLINE FAUCET WITHOUT SOAP.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. EHS EXPLAINED PROPER HANDWASHING PROCEUDRES, FOOD EMPLOYEE WASHED HANDS IN HANDSINK.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions. NO TEST KIT AVAILALBE FOR QUAT AT 3VAT SINK.
Correction: Obtain a QUATERNARY AMMONIA test kit.
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06/09/2015 | Routine | |
Also present in kitchen: Jare Chuenjaichen, Prometric 6-98-0799, 20-Feb-2019
- Critical: Consumer Advisory, Disclosure Provided
Observation: The raw and/or undercooked foods provided on the menu, menu board, table tent or brochure do not provide a disclosure statement. APPLIES ONLY TO EGGS.
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS PROVIDED SAMPLE MENU. PROVIDE DOCUMENTATION OF CORRECTION WITHIN 10 (TEN) CALENDAR DAYS (BY NOVEMBER 3,2014) TO EHS BY EMAIL AT: john.vandervoort@fairfaxcounty.gov OR BY FAX AT: 703-653-9448, Attn: John Vander Voort, RE: Thai Spool Eden Center. FAILURE TO PROVIDE DOCUMENTATION OF CORRECTION MAY RESULT IN FURTHER ENFORCEMENT ACTION.
- Falls Church City Code/CFM Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc. OBSERVATION: SEE COMMENT BELOW.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 (ten) business days (by November 3, 2014) to avoid further enforcement action. A copy of the photo identification card can be emailed to john.vandervoort@fairfaxcouty.gov or FAXed to (703)- 653-9448, Attn: John Vander Voort, RE: Thai Spoon Eden Center.
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10/24/2014 | Risk Factor | |
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no effective temperature measuring device located in the following cold or hot holding equipment: Beverage Air 2-Door Display Cooler (front), and Fagor 1-Door Upright Cooler (kitchen). The thermometer in the Bev. Air prep cooler was a meat thermometer with temperature range lower limit of 120F
Correction: refrigeration units should have a range including the critical refrigeration temperature point of 41F. The Fagor Upright Cooler had to temperature measuring device in the unit, in addition to the built-in external gauge.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448, ATTN: John Vander Voort, RE: Thai Spoon OR email to john.vandervoort@fairfaxcounty.gov. Failure to provide a copy of the photo identification card will result in further enforcement action. EHS/Inspector provided ORS information sheet.
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05/16/2014 | Routine | |
The purpose of this visit was to conduct a risk a valuation. The following Good Retail Practice issues were also brought to the attention of the manager: leaking faucet at the 3 compartment sink, storing everything in the restaurant at least six inches above the ground.
- Critical: Microwave Reheat PHF(TCS) to 165°F / Methods (corrected on site)
Observation: THE FACILITY REHEATED PRECOKKED CHICKEN ON THE BBQ GRILL. FINAL TEMPERATURES AFTER FOOD WAS PLACED ON PLATES TO SERVE WERE: 102, 99, 153 (FOR THE THREE PIECES SERVED ON A PLATE)
Correction: Potentially hazardous foods (time/temperature control for safety food) that is reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F and the food is rotated or stirred, covered and allowed to stand for 2 minutes after reheating. ADVISED MANAGER TO USE MICROWAVE TO HEAT THE CHICKEN TO A MINIMUM TEMPERATURE OF 165F AND THEN PLACE ON BBQ GRILL. MANAGER COMPLIED: CHICKEN WAS REHEATED IN MICRWAVE TO 189F
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.HOSTESS TOLD ME THAT MANAGER HAD GONE FOR JUST A FEW MINUTES AGO. HOSTESS CALLED MANAGER WHO CAME TO FACILITY WITHIN 10 TEN MINUTES
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12/27/2013 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Mop sink in close proximity to food prep sink - need a splash guard between mop sink and prep sink
Correction: Install splash guard between mop and prep sinks. Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Fax work order/receipt within 10 business day to 703-385-9568 Attention to Shannon McKeon.
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11/19/2013 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Reinspection will occur tomorrow 11/18/13 at 12:30pm.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Observed the mop sink in close proximity to the food prep sink, and therefore in need of a splash guard.
Correction: Install a splash guard between the mop sink and the food prep sink to prevent food contamination.
- Food Storage / Prohibited Areas / Toilet Room
Observation: Observed bottles of lime juice and chili sauce stored in the bathroom.
Correction: Food may not be stored in toilet rooms.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the wooden shelf on which the 2-door upright freezer and the upright refrigerator are sitting constructed of an absorbent wood that is not cleanable.
Correction: Paint the wood to create a cleanable surface.
- Equipment / Fixed / Space / Seal
Observation: Observed the 3-compartment sink in need of caulking to the wall.
Correction: Caulk the three-compartment sink to the wall to allow for ease of cleaning.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed a non-commercial rice cooker and food storage containers.
Correction: Use equipment and food containers that are ANSI or NSF approved for commercial use for food contact.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: Observed the sanitize basin on the three-compartment sink directly plumbed to the grease trap.
Correction: The sanitize basin for the three-compartment sink must be separately plumbed from the wash and rinse basins and must be plumbed to the floor drain with an air gap of at least 2x the diameter of the pipe.
- Light Bulbs / Locations where Shielding is Required
Observation: The light bulb in the front True 2-door upright refrigerator is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant.
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11/18/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Ec-Thai Spoon Restaurant, 6795 Wilson Blvd 1b, Falls Church, VA 22044 »