Discussed with the person in charge:
1. Use only non-scented bleach for sanitizing
2. Ensure garlic/oil mixture is kept at 41'F or below
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. Observed the spoon used for rice stored in 74'F standing water. PIC removed the spoon and discarded the water.
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked noodles and cooked beef in the display reach-in cooler not properly dated for disposition. PIC dated all items during the inspection.
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.
- Sponges, Use Limitation
Observation: Sponges are being used to wipe down food contact surfaces.
Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed drinking glasses stored around the wait station handsink. Per discussion with the PIC, glasses are washed in the handsink and not properly sanitized. PIC took all equipment to the 3-compartment sink for cleaning and sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates were observed stored uncovered by the rice cooker. PIC placed a clear wrap on the top plate.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
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02/17/2016 | Routine | |
Discussed with the person in charge:
1. Observed good storage of raw foods
2. PIC very willing to make corrections during the inspection
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Eggs - Shell* (corrected on site)
Observation: Eggs received for sale or service were heavily soiled and/or unsound and not identified as Grade B. Per discussion with PIC, eggs are collected from a friend's farm and were observed unidentified as Grade B. Discussed food suppliers with the PIC. PIC stated only store-bought will be used.
Correction: Discard or reject delivery. Routinely inspect eggs to ensure they are received clean and sound. Obtain eggs from a source that complies with U.S. Consumer Grade B egg tolerance as specified in 7 CFR Part 56 and Part 59.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) cooked noodles and seafood salad in the display reach-in cooler was not properly dated for disposition. PIC placed the proper date on the food items.
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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed glassware and utensils washed in the handsink at the wait station and were not properly sanitized. PIC placed all equipment at the 3-compartment sink for cleaning and sanitizing.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing. PIC removed all items from the handsink and in front of the sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the wait station is being used to clean equipment and utensils. PIC removed all glassware from the handsink and placed at the 3-compartment sink.
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. PIC provided paper towels during the inspection.
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
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08/20/2015 | Risk Factor | |
Inspection conducted as an opening inspection for Lakeside Thai-American Restaurant.
The following was discussed with the person in charge:
-Employee health policy.
-All items on the pre-opening inspection report have been corrected.
-Chlorine sanitizer in the 3 compartment sink measured at 50 ppm.
Facility appears to meet the requirements of the Virginia Department of Health Rules and Regulations. Permit has been issued.
No violation noted during this evaluation. | 02/20/2015 | Routine | |
Inspection conducted as a pre-opening for Lakeside Thai-American Restaurant.
The follow items need to corrected and/or provided prior to the issuance of the permit:
-A consumer advisory must be provided on the menu for all hamburgers and steaks that can be served undercooked. An asterisks must be placed next to these foods on the menu. Not available for the kids menu.
-The front handsink behind the bar was observed to be slow to drain. Please repair.
-Provide a thin probe thermometer for taking temperatures of thin foods such as hamburger patties and shrimp.
-Test strips are needed for the bleach sanitizer being used in the 3 compartment sink.
-Ensure all new and used equipment is cleaned and sanitized prior to use.
-Clean the interior of the ice machine.
-Seal the wood on the bar in the front of the kitchen.
-Provide a handwashing sign in the women's restroom.
-Provide gloves or deli paper to prevent bare hands contact with ready to eat foods.
The following was discussed with the person in charge:
-Employee health policy, handouts provided.
-Facility has permission to order food. No foods can be prepared for the public without the issuance of the permit.
-Seating limitations due to septic.
Please contact the health department once the above areas have been corrected for reinspection and issuance of the permit.
No violation noted during this evaluation. | 02/13/2015 | Pre-Opening | |
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