Siam Bistro Restaurant, 4129 Merchant Plz, Woodbridge, VA 22192 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Dish washer appears to be working correctly. Manager was willing and helpful in correcting observed violations.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Prepared food was being stored inside a box that was not labeled/original container.
Correction: Label working containers with the common name of its contents. 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: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) in the walk-in 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: The door gasket to the two door prep-cooler is in poor repair.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface on the stove has was being stood on to replace ventilation filters.
Correction: Clean and santize the surface before cooking food.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The two handwashing facility located in the 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. Remove the suppies preventing its use.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (corrected on site)
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
|
09/16/2015 | Routine | |
| No violation noted during this evaluation. | 03/30/2015 | Risk Factor | |
| No violation noted during this evaluation. | 05/07/2014 | Routine | |
| No violation noted during this evaluation. | 05/29/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw animal food items noted in the walk in cooler not stored separate from each other to prevent cross contamination.
Correction: Store raw animal food items separate from each other to prevent cross contamination
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food items noted stored on the floor in the kitchen.
Correction: Store all food items above the floor to prevent contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat 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.
|
12/10/2012 | Routine | |
Discussed with Restaurant owner the employees policy.
No violation noted during this evaluation. | 10/04/2011 | Risk Factor Assessment | |
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