This is a reinspection for the proper operability/temperature of the cold table/low boy drawers (cook line). This violation has been abated. Permit issued
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed the live mussel tags had no date noting the last of stock used.
Correction: Ensure that you date tags with date noting when last of the product was sold/used.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the interior of the cold table lid (cook line) is broken/Styrofoam exposed.
Correction: Repair the lid.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the rear bulk can opener is in need of cleaning.
Correction: Clean the blade.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed oil dripping from the cook line hood system/piping.
Correction: Clean the oil drippage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed boxes of single serve items being stored on the floor (end of kitchen near the hallway).
Correction: Store single serve items 6" off of floor.
- Lighting, Intensity (repeated violation)
Observation: Observed 3.8 foot candles of lighting in the walk-in freezer
Correction: should have a minimum of 50 foot candles (2 of the fluorescent tubes are out).
|
03/29/2016 | Follow-up | |
This is a reinspection for the proper operability/temperature requirement of the cook line cold table/low boy refrigeration unit. Per voice mail message, the unit has been repaired/holding the proper temperatures. The temperature taken of the curry paste on the cold table registered 48 degrees
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed the live mussel tags had no date noting the last of stock used.
Correction: Ensure that you date tags with date noting when last of the product was sold/used.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of foods on the cold table/drawers of the refrigeration unit at the end of the cook line exceeded 41 degrees (curry paste 60 degrees, bean sprouts 58 degrees, raw shelled eggs 58 degrees). Cold foods must be held at 41 degrees or below.
Correction: Have the unit serviced and refrain from storing foods in this unit until serviced and holds foods at 41 degrees or below.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Observed the interior of the cold table lid (cook line) is broken/Styrofoam exposed.
Correction: Repair the lid.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Observed the rear bulk can opener is in need of cleaning.
Correction: Clean the blade.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed oil dripping from the cook line hood system/piping.
Correction: Clean the oil drippage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Observed boxes of single serve items being stored on the floor (end of kitchen near the hallway).
Correction: Store single serve items 6" off of floor.
- Lighting, Intensity (repeated violation)
Observation: Observed 3.8 foot candles of lighting in the walk-in freezer
Correction: should have a minimum of 50 foot candles (2 of the fluorescent tubes are out).
|
03/24/2016 | Follow-up | |
Your annual permit expires midnight on 4/30/16 and will not be reissued until all noted violations are abated.
- Critical: Shellfish - Shellstock - Maintaining Identification* (repeated violation)
Observation: Observed the live mussel tags had no date noting the last of stock used.
Correction: Ensure that you date tags with date noting when last of the product was sold/used.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Observed knives being stored between equipment on the cook line.
Correction: Store utensils in the foods with the handles upward, in water 135 degrees or above, on/in a clean and sanitized surface, or underneath running water allowing food particles to be flushed.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Observed the container with fruits sitting in the ice that is used for consumption (bar).
Correction: Do not store anything in ice used for consumption. Container removed.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Observed the temperatures of foods on the cold table/drawers of the refrigeration unit at the end of the cook line exceeded 41 degrees (curry paste 60 degrees, bean sprouts 58 degrees, raw shelled eggs 58 degrees). Cold foods must be held at 41 degrees or below.
Correction: Have the unit serviced and refrain from storing foods in this unit until serviced and holds foods at 41 degrees or below.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed the interior of the cold table lid (cook line) is broken/Styrofoam exposed.
Correction: Repair the lid.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed the rear bulk can opener is in need of cleaning.
Correction: Clean the blade.
- Non-Food Contact Surfaces
Observation: Observed oil dripping from the cook line hood system/piping.
Correction: Clean the oil drippage.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Observed boxes of single serve items being stored on the floor (end of kitchen near the hallway).
Correction: Store single serve items 6" off of floor.
- Hand Drying Provision (corrected on site)
Observation: Observed the lack of paper towels at the kitchen handsink.
Correction: Supply paper towels at the sink.
- Lighting, Intensity
Observation: Observed 3.8 foot candles of lighting in the walk-in freezer
Correction: should have a minimum of 50 foot candles (2 of the fluorescent tubes are out).
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Observed a bottle of cold and flu medicine being stored on table with saucers.
Correction: Store toxic items separate from foods/food equipment. Discarded.
|
03/21/2016 | Routine | |
Employees were eating in the kitchen when I arrived. There is not a "designated break area" in the kitchen where employees could eat without contaminating exposed food, clean equipment, utensils and linens etc,.so employees must eat in the dining room. Handles and gaskets are on order for the refrigerators. Permit issued.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the drawer refrigeration units are damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handles on refrigeration drawers and walk-in door are damaged and no longer easily cleanable. Handles of spoons have been heat damaged and are no longer cleanable.
Correction: Repair or replace door handles. Replace damaged spoons and utensils.
|
04/20/2015 | Follow-up | |
Gaskets and door handle for reach-in cooler have been ordered. Walk-in handle has been replaced. Shelf and equipment have been cleaned - fan guards in walk-in cooler need to be cleaned. Thawing is being done in the walk-in cooler. TCS food is reheated to 165 before placing in steam table. Prep cooler temps are OK - Tofu 39°F. The reach-in cooler (RIC) temp is still high, 53°F, not storing TCS food in it. Time control is being used with a written policy for shell eggs and bean sprouts held in ice bath. Follow-up next week to verify repair of RIC.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the drawer refrigeration units are damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Handles on refrigeration drawers and walk-in door are damaged and no longer easily cleanable. Handles of spoons have been heat damaged and are no longer cleanable.
Correction: Repair or replace door handles. Replace damaged spoons and utensils.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the shelf over the prep table, fan guards in walk-in cooler and sides of equipment on cook line have accumulations of 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.
|
04/17/2015 | Follow-up | |
I see considerable improvement from the last inspection. A lot of violations cited today were corrected during the inspection. Continue working on the remaining violations.
Your permit to operate expires on April 30, 2015. A follow-up inspection to insure correction of the violations cited today will need to be done before a new permit can be issued.
- Critical: Shellfish - Shellstock - Maintaining Identification* (corrected on site)
Observation: Inadequate record keeping system of live mussel tags.
Correction: Use an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which the shellstock are sold or served. PIC dated most recent tag with the date they were last served.
- Utensils - In-Use - Between-Use Storage
Observation: Dispensing utensils improperly stored between uses. Knives stuck 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.
- Linens and Napkins - Use Limitation (corrected on site)
Observation: Cloth towel used to cover cut greens.
Correction: PIC removed towel and instructed employee to use plastic wrap.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: The curry sauces were not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Employee was reheating the sauces in the steam table and thery were 96°F 2 hours after reheating began..
Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. PIC reheated the sauces on the stove top. Employee was instructed to always reheat the sauces on the stove to at least 165°F before placing them into the stream table.
- Thawing (corrected on site)
Observation: Improper methods used to thaw raw chicken. Chicken was thawing at room temperature. 28-45°F.
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. PIC moved the chicken to the walk-in cooler and discussed requirement with employees.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: TCS foods in 2 refrigeration units and on ice at the cook line were >41°F. Tofu and Bean Sprouts were 47 and 50°F in R prep unit, Shell eggs and canned veggies were 54 and 52°F in containers on top of ice in a pan, and Brown Rice and Sticky rice were 55°F in another reach-in cooler.
Correction: PIC discarded the Brown Rice and Sticky Rice as they had been held overnight in the unit. The ice bathed foods were placed on a 4 hour time control and will be discarded if not served by 3PM. The Bean Sprouts and Tofu were also placed on a time control and the service tech has been called to repair the 2 refrigeration units. PIC needs to check food temperatures with a food thermometer at least once a day.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) curry sauces, cooked potatoes and cooked ground chicken mixture in the refrigeration unit are not properly date marked.
Correction: Mark the date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. Serve or discard with the next 6 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. PIC dated containers of food with dates they were prepared.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Equipment - Good Repair and Proper Adjustment
Observation: Handles on refrigeration drawers and walk-in door are damaged and no longer easily cleanable. Handles of spoons have been heat damaged and are no longer cleanable.
Correction: Repair or replace door handles. Replace damaged spoons and utensils.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the drawer refrigeration units are damaged.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Spice containers were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the shelf over the prep table, fan guards in walk-in cooler and sides of equipment on cook line have accumulations of 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.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Tongs, mortar and pestle, and colander. Cook washed these items in a sink with a handwash sign on the cook line and inverted them to dry before use. These food contact utensils were not sanitized..
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. Wares must be washed in 3 part sink or dishmachine and not in an employee hand sink.
- Critical: Backflow Prevention Device, Carbonator
Observation: The carbonator for the soda fountain machine did not have an adequate backflow prevention device in place to prevent contamination of the potable water lines
Correction: Provide adequate backflow prevention devices upstream of the carbonator and downstream from any copper in the water supply to prevent contamination. An Atmospheric Vented Backflow device is required.
- Plumbing System Maintained in Good Repair
Observation: Faucet leaks in women's restroom.
Correction: Repair faucet handle to eliminate leak.
|
04/08/2015 | Routine | |
Floor under cook area as well as shelves and surfaces between equipment are not clean - improve cleaning in this area. Remove excess "stuff" in bar area. Regrout floor where grout has eroded. Make sure to open packages of frozen fish when the fish is removed from the freezer - botulism bacteria can grow in this fish if it is in the vacuum sealed package in the refrigerator. Tongs may not be stored in water between uses unless the water is maintained at 135°F or more. Knives may not be stored between pieces of equipment as this space is not clean.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Employee did not lather hands with soap for at least 15 seconds when washing hands after handling dirty wares. Also, employee did not change gloves and wash hands after handling raw meat before handling ready to eat food.
Correction: Both employees corrected upon request. Managers need to reinforce good handwashing practices.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees pick up ready-to-eat food (carrots and cucumbers) with bare hands.
Correction: Discussed with employee who then discarded the carrots and cucumbers and put on gloves. Remind employees to wash hands before putting on gloves. Avoid bare hand contact with food that is ready-to-eat.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Containers of sauce next to cook line are not covered to protect from contamination.
Correction: Prevent contamination of food by storing food in packages, covered containers, or wrappings. Employee covered the food.
- Critical: Cooling* (corrected on site)
Observation: Red and yellow curry sauces made yesterday were still >41°F (more than 6 hours later).
Correction: PIC discarded sauces that had not cooled fast enough. TCS foods must cool from 135°F to <42°F within 6 hours and to <71°F within the first 2 hours. Use ice bath, ice wand, small containers or other methods to cool foods quickly. Check temperatures of food with a clean, sanitized food thermometer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Ground pork and crab mixture was found at 60°F on the counter top. Employees state that the mixture had been left out overnight to thaw.
Correction: PIC discarded the mixture. Thaw TCS foods in refrigerator at 41°F or below to inhibit the growth of harmful bacteria, or thaw as part of the cooking process or under cold (<71°F) running water.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Dried food on scale, ice bin and soda nozzles and holders are not clean.
Correction: Clean the surface of equipment used with non-TCS foods at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label. Reuse of windex bottles for unidentified cleaner. Spray bottles stored with food under cook line.
Correction: Label spray bottles with contents or discard and store chemicals separate from food.
|
12/30/2014 | Risk Factor | |
Standardization inspection with EHS.
No violation noted during this evaluation. | 09/24/2014 | Training | |
Rechecked inspection of 4/24/14 Dishmachine operating satisfactorily (#1900). Sinks replaced in restrooms (#2350ii), Light in hallway replaced (#3080), Floors cleaned (#3180). Items 220, 570, 550, 1800 were corrected on 4/24/14. Issued annual permit.
No violation noted during this evaluation. | 04/30/2014 | Follow-up | |
Recheck to check dishmachine in bar. Final rinse is reaching 180 degrees but wash temperatures did not operate in range of 150-160 per specification sheet. Test tape would not turn black. Do not use the machine until wash temperature is at minimum of 150 degrees and test tape will turn black to indicate sanitizing temperatures have been reached.
No violation noted during this evaluation. | 04/28/2014 | Other | |
Main dishmachine operating satisfactorily. Handwashing observed.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed drinking from cup with no lid.
Correction: Correct by discarding. Use container with lid and straw.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Observed rice dippers in standing water at room temperature.
Correction: Correct by storing in water at 135 degrees or on clean sanitized surface.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiper cloths laying on prep tables.
Correction: Correct by storing in solution of sanitizer.
- Non-Food Contact Surfaces (corrected on site)
Observation: Observed exterior of containers, food cart not clean.
Correction: Correct by cleaning.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed bar dishmachine would not turn temperature tape.
Correction: Correct by contacting dishmachine company - do not use until repaired. Corrected by discontinuing use until repaired.
- Plumbing System Maintained in Good Repair
Observation: Observed lavatory basins cracked in restrooms.
Correction: Correct by properly repairing.
- Lighting, Intensity (corrected on site)
Observation: Observed light out in hallway at restroom.
Correction: Correct by replacing light.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floor not clean under and behind equipment, clean mop sink, clean floors in restrooms.
Correction: Clean.
|
04/24/2014 | Routine | |
Gloves worn during prep. Dishmachine temperatures good. Discussed cooling - shallow pan.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked ready to eat TCS food with no use by date (rice).
Correction: Correct by labeling.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray containers of cleaner stored hanging on condiment rack.
Correction: Correct by storing chemicals away from food.
|
01/27/2014 | Risk Factor | |
Video - "ServSafe Personal Hygiene" to 4 in Spanish and 3 in English. Discussed personal hygiene, handwashing, employee health, reporting illnesses, restrictions and exclusions.
No violation noted during this evaluation. | 07/29/2013 | Training | |
Section 1900 corrected, 830 corrected, 570 corrected, 510 corrected, 3180 corrected, 3260b corrected. Continue to work on 550 (storage of rice scoops), 1810 (label residue not removed), 3170 (gasket on walk-in), 3080 (light intensity).
No violation noted during this evaluation. | 04/15/2013 | Follow-up | |
Rechecked dishmachine. Dishmachine company came - ordered a part for boiler. Facility may wash in dishmachine but must sanitize in 3 compartment sink. Check with test kit. (Repair company was on site at time of inspection). Replaced relief valve and set temperature higher. Wait until water heater reaches temperature before washing dishes.
No violation noted during this evaluation. | 03/05/2013 | Follow-up | |
Gloves worn during prep.
- Food - Washing Fruits and Vegetables (corrected on site)
Observation: Observed vegetables and herbs not washed before cutting.
Correction: Correct by washing before cutting.
- Utensils - In-Use - Between-Use Storage
Observation: Observed rice scoops stored in standing water.
Correction: Correct by storing on clean dry sanitized surface, in water at 135 degrees or above or under cold running water.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Observed wiper cloths on prep tables.
Correction: Correct by storing in sanitizer solution.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready to eat time/temperature control required for safety foods not labeled with "use by" date (cooked chicken, curry sauces, etc).
Correction: Correct by labeling.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed containers with old date labels or residue of labels.
Correction: Correct by cleaning.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine would not consistently turn test tape black to indicate proper sanitizing.
Correction: Correct by contacting dishmachine service company. (Machine may be used to wash if items are then placed in chemical sanitizer until dishmachine service company certifies that machine is operating correctly. Note wash temperature registers low after 1 or 2 washes). Temporarily corrected.
- Lighting, Intensity (repeated violation)
Observation: Observed light not at proper intensity at dishmachine handsink (15.34). One section of lights out in freezer.
Correction: Correct by providing light at 20 foot candles. Correct by replacing.
- Physical Facilities in Good Repair
Observation: Observed gasket of walk-in door is torn.
Correction: Correct by repairing gasket.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: Observed floor not clean - freezer.
Correction: Correct by cleaning.
- Dressing Rooms - Using Dressing Rooms and Lockers
Observation: Observed employee outerwear stored in kitchen.
Correction: Correct by using lockers or hangers.
|
02/26/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tara Thai, 11800 West Broad Street #2516, Richmond, VA 23233 »