Le Thai Cuisine, 7200 U Telegraph Square Rd, Lorton, VA 22079 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
EHS provided training and handouts regarding sanitizing, date marking, and food storage in response to questions from CFM.
Chef was observed actively monitoring cook and storage temperatures during the inspection. Thank you!
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a test kit to measure concentration of sanitizer. Facility currently uses quaternary ammonium for sanitizing.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the two door prep refrigerator are heavily scratched and scored. A wooden cutting board in storage was observed cracked. These food contact surfaces are no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Physical Facilities Good Repair
Observation: Observed that the floor in the dishwashing area is not maintained in good repair.
Correction: Repair the floor. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall behind wok is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food and to prevent pest attraction. EHS suggested adding a backstop to prevent grease from splattering the walls and rear of cook line equipment.
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03/08/2016 | Routine | |
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