New lowboy was purchased to replace the lowboy that could not hold proper temperature. No follow-up needed.
No violation noted during this evaluation. | 01/22/2016 | Follow-up | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw fish and chicken satay.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°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 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site) (repeated violation)
Observation: TCS items in vegetable cooler cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Vegetable lowboy was observed out of approved temperature range. Manager stated part is on order.
Correction: Repair the lowboy 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 lowboy, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
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01/12/2016 | Routine | |
Permit issued to owners.
- Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
Observation: Peanut sauce hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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10/13/2015 | Routine | |
Cook is leaving foods out of cooler during lunch hour. PIC agreed to ice TCS foods that will be left out to keep temperature as a control. PIC has demonstrated in the past diligence to meet regulations, therefore, this process will be evaluated at the next routine inspection. All other violations were corrected prior to inspector's arrival.
- Critical: Food - Potentially Hazardous Food: Cold Holding* (repeated violation)
Observation: Foods in prep unit on left of cookline and garlic in oil cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
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07/17/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Both CFMs had not returned from recertification class.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Demonstration of Knowledge*
Observation: All food service employees do not posses a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Employee Health
Observation: Employee Health signed policy not observed for new employees.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Critical: Food - Potentially Hazardous Food: Cold Holding*
Observation: Foods in prep unit on left of cookline and garlic in oil cold holding at improper temperatures.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat egg rolls in the freezer is not properly dated for disposition.
Correction: Mark a 24 hour ""consume by"" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41°F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41°F minus the refrigeration time before the food was frozen.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) shrimp mix, cut vegetables, egg roll mixes, etc. in the refrigeration unit is 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.
- Equipment - Good Repair and Proper Adjustment
Observation: Left prep unit was observed out of appropriate temperature range.
Correction: Repair the unit 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime and debris on the following food contact surfaces: inside of ice machine, near shoot for ice. Schedule on machine stated it was last cleaned in April.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: The handwashing facility located at the front bar and in kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Call company to replace the drain plug to the refuse container.
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07/14/2015 | Routine | |
Temperature charts must be maintained for ALL refrigeration units. CFM expires in July - info provided for recertification class.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
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 and the container.
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04/14/2015 | Routine | |
No violative conditions observed. Dishwasher temperature gauge is broken but temperature meets data plate specifications. Service was done yesterday by company that maintains equipment and management told the service employee about issue. A temperature gauge is scheduled to be replaced.
No violation noted during this evaluation. | 01/28/2015 | Routine | |
Glasses at bar are stored properly. Sign provided at previous inspection to inform customers of report availability has been posted. No cooking, prep, or cooling observed during inspection. Permit was issued.
No violation noted during this evaluation. | 10/28/2014 | Follow-up | |
Several cans of pest spray found in the front and back of the restaurant. PIC was informed only certified applicators are allowed to spray in Norfolk food establishments. Glasses stacked on one another at the bar area - corrected by PIC. Sign to inform customers of most recent inspection report provided to PIC to post in public view.
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Preventing Contamination from Hands (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food - Miscellaneous Sources of Contamination (corrected on site)
Observation: Chile peppers stored in trash bag.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is 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.
- Refuse - Using Drain Plugs
Observation: The refuse container used to store refuse/recycbles has no drain plug.
Correction: Replace the drain plug to the refuse container.
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not onsite at the establishment.
Correction: Keep accurate temperature logs at the restaurant.
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10/10/2014 | Routine | |
- Critical: Food - Potentially Hazardous Food: Cold Holding* (corrected on site)
Observation: Half and half, garlic in oil, and fried tofu cold holding at improper temperatures
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: The cleaning schedule for inside of the ice machine is not approved based on the consideration of characteristics of the equipment and its use, and the amount of residue accumulation.
Correction: The person in charge must develop a cleaning regimen that is based on the soil that may accumulate in/on the ice machine and present this regimen to the Health Department to seek approval.
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08/04/2014 | Routine | |
2013 Food Code changes provided to PIC. Do not stack glasses to prevent the potential of chipping.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: Cardboard used under food utensils/equipment.
Correction: Remove cardboard to prevent buildup of food debris.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine needs cleaning where ice drops from. There is a build up of black colored growth.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines are Kept on ledge above prep sink.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained consistently by the establishment.
Correction: Maintain accurate temperature logs.
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05/05/2014 | Routine | |
Discontinue use of cardboard in kitchen. Temperature charts and 2013 Food Code changes provided to PIC.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Equipment - Good Repair and Proper Adjustment
Observation: Some pots were observed in a state of disrepair and damaged.
Correction: Repair the pots 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 pots, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Sanitizer; Criteria/Chemicals for food contact*
Observation: Bleach sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only 50-100ppm of 21 CFR 178.1010 when applying to food contact surfaces
- Conformance with Approved Procedures (repeated violation)
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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01/31/2014 | Routine | |
Permit issued.
- Wood, Use Limitation
Observation: A wood block is used as a food contact surface.
Correction: Discontinue use of wood or wood wicker for this purpose. All food contact surfaces must be smooth, durable, and nonabsorbent, to prevent deterioration and to maintain an easily cleanable surface.
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09/26/2013 | Routine | |
Provided PIC with temperature logs and Norfolk FHC schedule - if class needed in another language go to Portsmouth Health Department website.
- Food Storage Containers; Identified with Common Name of Food
Observation: Unlabeled food containers -bean paste, chili paste, etc..
Correction: Label working containers with the common name of its contents. Food containers shall be labeled in a language that is understood by the regulatory authority and by the employee. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (repeated violation)
Observation: The prepared ready-to-eat (RTE) fried rice in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Conformance with Approved Procedures
Observation: Temperature logs are not being maintained by the establishment.
Correction: Maintain accurate temperature logs.
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06/11/2013 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food stored next to ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Storage - Clean and Dry Location
Observation: Food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6"" legs or casters.
- Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition*
Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
Correction: Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Sanitizing Solutions, Testing Devices
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Sawasdee Thai Cuisine, 5601 E Virginia Beach Blvd., Norfolk, VA 23502 »