- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Ice machine observed dirty with accumulation of heavy mildew.
Correction: Clean and sanitize these surfaces for food contact.
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11/02/2015 | Routine | |
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee observed drinking coffee from open cup and eating cake in the food preparation area.
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.
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06/03/2015 | Routine | |
No violation observed during inspection. All potentially hazardous foods registered at adequate temperature. Note: Rear door in rear food storage/prep area observed with 1/2" gap between the door and floor. Operator recommended to provide door swipe to said door to prevent and pest to enter the establishment. Facility in good condition. No violation noted during this evaluation. | 02/05/2015 | Routine | |
- Thawing (corrected on site)
Observation: Improper methods used to thaw shrimp and chicken in that said food observed being left at room temperature to thaw.
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: Equipment and Utensils - Before Use After Cleaning*
Observation: The food-contact surfaces of the plates, utensil, pots and pans were not observed sanitized after wash and rinse in that dishwasher not sanitizing adequately.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing in that frozen food observed being placed on the only handwashing sink in kitchen.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food preventing its use. Operator voluntarily relocated said food to walk in refrigerator.
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09/15/2014 | Routine | |
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