The purpose of today's visit is to conduct a routine inspection in conjunction to foodborne illness investigation.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at handwashing sink next to dish machine.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.--- Soap provided.
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01/13/2016 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site) (repeated violation)
Observation: Surfaces of ice bins enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.---Enclosed components clean during the inspection.
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11/19/2015 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Note to Manager:
-Sign and date on the shellstock tags, when the last fresh shellfish in that container was serve or cook, and file at the facility for 90 days.
-Make sure all cooling units contains temperature measuring device in each cooling units.
-Obtain a measuring device to monitor reheat, cook, hot, and cooling food temperatures.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site) (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.--Discuss with the CFM and provided handout information.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: panang curry
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. --- Reheated to 170F
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Cooling units at the cook-line area
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: five knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Knives above was moved back to be rewashed.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: The enclosed components of ice bin are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located at the cook-line is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use.
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03/18/2015 | Routine | |
Ecolab DS-2000 Dish Washing Machine Chlorine > 50 ppm
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. TAGS ARE RETAINED BUT NOT MARKED WITH DATE LAST SOLD.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTIVE ACTION: MARK DATES LAST SOLD AND RETAIN TAGS 90 DAYS FROM THAT DATE. EHS PROVIDED SAMPLE TAGS IN ENGLISH AND SPANISH. PROVIDE DOCUMENTATION TO EHS OF MARKING OF SHELLFISH TAGS BY EMAIL AT john.vandervoort@fairfaxcounty.gov OR BY FAX AT: 703-653-9448, Attn: John Vander Voort, RE: Neisha Thai Tysons. FAILURE TO PROVIDE DOCUMENTATION WITHIN TEN (10) CALENDAR DAYS (BY NOVEMBER 6, 2014) MAY RESULT IN FURTHER ENFORCEMENT ACTION.
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10/27/2014 | Risk Factor | |
Section 2-201.11(A)(1)-(5): The food service establishment is not in compliance with having an Employee Health Policy. The person-in-charge is to provide training on the Employee Health Policy within 14 calendar days (by April 28, 2014). Documentation (meting attendance sheet/signed agreement form)is to be submitted to the Health Department within 14 days by FAX or email that training has been completed. Failure to comply may result in further enforcement action. FAX documentation to EHS (Inspector) at 703-385-9568 (Attention: John Vander Voort / RE: Neisha Thai Tysons) or email to john.vandervoort@fairfaxcounty.gov.
Section 12-3-203.12(B): Molluscan shellfish shipping tags MUST BE MARKED WITH THE LAST DATE SOLD OR DISCARDED AND KEPT FOR 90 DAYS AFTER THAT DATE.
Ecolab DS-2000 Dish Washing Machine: Chlorine ~100 PPM.
CONTINUED REPEAT VIOLATIONS MAY LEAD TO FURTHER ENFORCEMENT ACTION.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.
- Sanitize Solution Used for Wiping Cloths Stored off Floor, Prevent Contamination of Food & Equipment (corrected on site)
Observation: Wet wiping cloth buckets improperly stored.
Correction: Wet wiping cloth buckets containing chemical sanitizing solutions shall not be stored on the floor. The wet towel buckets shall also be used in a manner that prevents contamination of food, equipment, utensils, linens, and single service items. Bucket was moved.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food items in the walk-in cooler were stored directly on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. Food was moved.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Frozen raqw calamari wrapped in plastic wrap and thawing in air at room temperature in the kitchen.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s were found hot holding at improper temperatures using a calibrated food temperature measuring device: steamed white rice held in a rice cooker on a counter, for fried rice, at 87F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. RIce was discarded.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: 3-door prep cooler with top.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Interior surfaces of ice bins are not being cleaned as required. Observed soilage on interior surfaces of one ice machine.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink. There was no soap at the hand washing sink between the three compartrment sink and the dish washing machine.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. There were no towels at the handwashing sink between the three compartment sink and the dish washing machine.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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04/14/2014 | Routine | |
The purpose of this visit was to perform a routine inspection
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. CORRECTIVE ACTION: MARK SHELLFISH TAGS WITH LAST DATE SOLD OR SERVED AND RETAIN FOR 90 DAYS. DISCUSSED WITH MANAGER.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CORRECTIVE ACTION: POST FOOD ESTABLISHMENT PERMIT IS A PUBLIC LOCATION. DISCUSSED WITH MANAGER.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED NO SIGNAGE NEXT TO HANDWASH SINKS NEXT TO DISH MACHINE, NEXT TO ICE MACHINE AND AT BAR.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. CORRECTIVE ACTION: DISCUSSED WITH MANAGER AND PROVIDED HANDWASH SIGNAGE. KEEP AT EACH HANDWASHING SINK REQUIRED SIGNAGE, HANDWASHING SOAP, DISPOSABLE TOWELS, AND A TRASH RECEPTACLE WITHIN EASY REACH. USE HANDWASHING SINKS ONLY FOR HANDWASHING AND KEEP ACCESS UNBLOCKED.
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08/08/2013 | Routine | |
PREOPERATIONAL FINAL INSPECTION
-Paper towel dispensers are being installed in rest rooms during this inspection.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 07/02/2013 | Pre-Opening | |
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