Marigold Thai, 7154 Mechanicsville Turnpike, Mechanicsville, VA 23111 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Marigold Thai
Address: 7154 Mechanicsville Turnpike, Mechanicsville, VA 23111
Type: Full Service Restaurant
Phone: 804 929-3535
Total inspections: 2
Last inspection: 11/03/2015
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Inspection findings

Inspection date

Type
Discussed date marking of foods that have been cooked prior to freezing and when removed from the freezer. Discussed steps for cleaning and sanitizing equipment in 3 basin sink. Discussed thawing foods in cold running water in prep sink. Reach in freezer has no thermometer. Rice is discarded at night. Numerous cooked foods observed in reach in freezer without date of preparation on the bags. EHSS discussed preparation process. Foods are cooked and placed into reach in freezer, normally the same day. EHSS recommended that person in charge date the foods when made and when removed from the freezer to ensure that no prepared foods once thawed are kept longer that 7 days including the time prior to freezing. EHSS provided information on thawing foods and date marking.
  • Thawing (corrected on site)
    Observation: Improper methods used to thaw meats and seafood. Observed seafood and large whole muscle meat in bowl of water in prep sink. All foods under 41 degrees.
    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: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed the following foods cold holding at improper temperatures: milk, dices tomatoes and fried tofu in the top of the prep unit. Milk was observed in bar reach in cooler with a temperature setting of 46 degrees. Milk had been in cooler since 10 a.m. according to person in charge. Tomatoes and tofu had been in the prep unit longer than 4 hours.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Recommend not storing any raw meats, tofu, cooked foods or cut tomatoes in the reach in cooler overnight. Ensure top of prep unit stays closed to ensure foods stay at 41 degrees or below during the day.
  • Responsibilities of Owner or Proprietor
    Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
    Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
  • Rinsing Procedures (corrected on site)
    Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
    Correction: Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station at the is being used for purposes other than washing hands. Observed container of chicken stock in handwashing sink.
    Correction: The handwash facility identified above is to be used for washing hands only. Discussed use of handsink with employees. Container was moved.
11/03/2015Routine
OEHS Guide on Employee Health information is available and employees have reviewed and signed Form 1 B. Provided a glove use and handwashing poster. Reviewed menu. Main suppliers are Restaurant Depot, Sysco, US Foods, Tan A Supermarket and Concept Foods. Rice will be cooked daily and discarded at the end of the day. Soups will be cooked, cooled and reheated per customer order. Flank steak will be cut in house from loin portion. Sauces are made from canned pastes. No consumer advisory is required at this time. Owner thought he was required to have food in the facility at the time of the pre-opening inspection so that temperatures could be taken. EHSS informed the owner that this was not the case since he was not permitted yet to conduct any food preparation. EHSS took temperatures of all the foods that need time or temperature control for safety including raw meats, creams sauces, etc. EHSS allowed food that were in temperature to remain, however, several containers of cream sauces made during the morning that were in the cooling process were not at temperature and were discarded. Tofu was also not cold holding at 41 or below and was discarded. EHSS recommended the following:
1. Moving the data plate on the dishmachine to the front side of the machine to be visible. Data plate is on the side of the machine next to the wall and is not easily readable.
2. Installing a separate drain line from the ice chest in the bar area to the floor drain next to the ice machine. Currently the drain line is connected to the drain lines from bar 3 basin sink. This could be a possible line for cross contamination of the ice machine. The 3 basin sink is not in use at this time since owner has not received a VABC license. EHSS will check the drain line early next week.
EHSS will email the permit and notify the county that the permit is approved.
No violation noted during this evaluation.		08/26/2015Pre-Opening

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