talked to owner about getting a new floor (smooth and cleanable)
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Eggs stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
03/15/2016 | Risk Factor | |
Chlorine sanitizer in automatic dishwashing machine at proper concentration of 75ppm. Operator to develop plan of action with schedule of repairs/staff training to ensure complaince with items noted above-will email plan to Health Dept by Friday, Jan. 16th, 2015
- Food Preparation
Observation: Food is subject to environmental sources of contamination during preparation. Operator needs more prep table space.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Recommended that operator install 2 prep tables on wheels to minimize contamination when prepping.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. As has been discussed previously, add ice to rice noodles when hydrating at refrigeration temperature to rapidly chill.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Fresh ginger sauce with fresh herbs and oil cold holding at improper temperatures in undercounter homestandard refrigerator
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. Operator agreed long term to store this product in the single door upright unit.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed foods in the refrigeration units was not properly dated for disposition after opening. Also observed throughout freezers
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration throughout is overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items and to enable rapid cooling at 41oF or below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.Recommended that operator replace undercounter and glass front bottle refrigerator with either 2 door commercial unit or two separate upright units in that location for cooling mixtures of food within the next 6 months.
- Equipment - Good Repair and Proper Adjustment
Observation: Outside of ice machine has plastic coating and was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Repair the EQUIPMENT by removing plastic covering to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the bottom of inside of upright freezer has accumulations of raw chicken juice (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 and minimize risk of cross contamination
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall behind dishwashing area and floors below all equipment is not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Operator needs to repair replace floors and walls throughout facility within 6 months to ensure washable and easy to clean.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers of spray bottles of sanitizer and other chemicals are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
|
01/09/2015 | Routine | |
- Critical: Cooling* (repeated violation)
Observation: Ambient temperature or pre-chilled rice noodles prepared yesterday at elevated temperature in 8-12" deep container not being adequately cooled to prevent the growth of harmful bacteria.;Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the ice machine is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Outer Openings - Protected (repeated violation)
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents--front door had large gap at bottom
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the main cooking area--lights in ceiling to be repaired.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tile in rear under dishwashing area and walls around dishwashing area--have missing tiles and not smooth easily cleanable. These surfaces are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
07/23/2013 | Follow-up | |
Operator will fill out written logs to document food temperatures regularly. If foods cannot routinely be held at proper temperature, the operator will need to reduce the size and complexity of the menu being offered. Operator to fax written food temperature logs to health dept. at 434-973-4310 every friday in July. Operator will also ensure all foods will be checked to ensure proper food temperatures of 41oF or below upon delivery.
- Person in Charge (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils-storing clean utensils in soiled location between equipment.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cooling and cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooling potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooling and cold holding temperatures.
- Critical: Employee Health* (corrected on site) (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Reviewed requirements with operator during inspection.
- Critical: Shellfish - Shellstock Identification* (corrected on site) (repeated violation)
Observation: The mussels for sale or service bears no label or has a label that does not contain all the information as specified in law. Operator had moved bagged shellstock from original bag and no label was found on the container.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use in between equipment.
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* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and other mixtures in the refrigeration units are not properly dated for disposition.
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.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigeration was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site) (repeated violation)
Observation: A condensate drain line was dripping onto food products in the top of the 2 door glass front refrigerator
Correction: Food was discarded. Repair the condensate drain line to prevent incidental contact with foods.
- Outer Openings - Protected
Observation: Outer opening of the food establishment-front screen door has large gaps around sides and is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted in the kitchen and prep areas
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls and floors in rear dishwash area are chipped or patched and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors under equipment at cooking and dishwashing areas had buildup of grease and were 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.
|
07/02/2013 | Follow-up | |
Chlorine sanitizing dishwashing machine appeared to operating within required standard of 50ppm chlorine residual. Quaternary ammonia sanitizer in bucket at proper concentration of 200ppm.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not monitoring the cooling and cold holding temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooling potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooling and cold holding temperatures.
- Person in Charge (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge (repeated violation)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils-storing clean utensils in soiled location between equipment.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Critical: Employee Health* (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage. Reviewed requirements with operator during inspection.
- Critical: Shellfish - Shellstock Identification* (corrected on site)
Observation: The mussels for sale or service bears no label or has a label that does not contain all the information as specified in law. Operator had moved bagged shellstock from original bag and no label was found on the container.
Correction: Discontinue use of the shucked shellfish or denature and discard at this time. The shellfish may be placed on hold order or may be seized and destroyed as allowed by law.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin-chicken stored next to ready-to-eat (RTE) food--greens in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use in between equipment.
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: Cooling* (corrected on site)
Observation: Ambient temperature or pre-chilled carrot/ginger dressing and rice noodles being hydrated not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. 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. Operator to monitore this cooling process on cooling logs.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: carrot dressing, tofu, sauces, rice noodles all cold holding at improper temperatures in 2 door refrigerator
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. Long term, operator will monitor and document food temperatures during cooling and cold holding. Also, this 2 door unit needed repair to ensure it will maintain food at proper temperature.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and other mixtures in the refrigeration units are not properly dated for disposition.
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.
- Cooling, Heating, and Holding Capacities
Observation: Refrigeration was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Sewage - Other Liquid Wastes and Rainwater (corrected on site)
Observation: A condensate drain line was dripping onto food products in the top of the 2 door glass front refrigerator
Correction: Food was discarded. Repair the condensate drain line to prevent incidental contact with foods.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted in the kitchen and prep areas
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Physical Facilities in Good Repair (repeated violation)
Observation: Walls and floors in rear dishwash area are chipped or patched and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls and floors under equipment at cooking and dishwashing areas had buildup of grease and were 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.
|
07/01/2013 | Routine | |
Operator had re-arranged refrigerators to prevent cross contamination. Suggested more frequent deliveries of food and/or additional refrigeration be installed to ensure storage of food throughout the flow of food is held at proper temperature and to prevent cross contamination. All TCS foods stored at proper temperature at time of this visit except for noodle cooling.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not monitoring the cook and cooling temperatures of potentially hazardous food.
Correction: Ensure that employees are properly cooking potentially hazardous food to the minimum required temperature for the specified amount of time in accordance with the Regulation. Be particularly careful in cooking those foods known to cause severe foodborne illness and death, through daily oversight of the employees' routine monitoring of the cooking temperatures.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF) including rice noodles.
Correction: Ensure employees are using proper methods to rapidly cool PHF that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Person in Charge (corrected on site) (repeated violation)
Observation: Employees are not properly cleaning and sanitizing multiuse equipment and utensils such as knives and utensils every 4 hours.
Correction: Ensure employees are properly sanitizing cleaned equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.
- Cooling Methods (repeated violation)
Observation: The methods used for cooling were not adequate. Rehydrating rice noodles in room temperature water in 12-18" deep containers;Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) and prepared sauces, cooked meats and pastas in the refrigeration units are not properly dated for disposition.
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.
- Temperature Measuring Devices - Food (corrected on site)
Observation: The food temperature measuring device (degrees F)-metal stem thermometer in the kitchen was not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Corrected by calibrating the unit.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floor tiles missing and chipped in kitchen and are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compomises the functionality of the physical facilities. Operator agreed to replace missing/broken tiles.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Walls/floors in kitchen 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.
|
12/10/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Monsoon Siam, 113 West Market Street, Charlottesville, VA 22902 »