Discussed with the person in charge:
1. Requirements for hot water - please contact the health department when the water heater is repaired.
2. Employee health
Observed the facility to be clean and well maintained. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: several knives on the magnetic strip and knives in the utensil storage container. All items were placed at the dishmachine for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Water Capacity* (corrected on site)
Observation: Water heater observed turned off or not set at the proper temperature. The handsink water temperature measured at maximum of 80'F and the 3-compartment sink water temperature measured at a maximum of 78'F. PIC adjusted the water heater temperature and contacted a repair company during the inspection. Facility will heat water on the stove for handwashing and all equipment will be washed and sanitized in the dishmachine until the water heater provides hot water. Ensure the water temperature is at least 110'F for equipment washing in the 3-compartment sink and at least 100'F at all handwashing sinks.
Correction: Ensure that water heater is turned on and set at proper operating temperature.
- Light Bulbs Protective Shielding
Observation: Light bulbs, above the food prep table where the slicer is stored, are not shielded, coated, or otherwise shatter-resistant. PIC stated a new light shield will be purchased.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The ceiling tile above the back door to the hallway is noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Sanitizer bucket used for wiping food prep areas measured greater than 200ppm chlorine. PIC lowered the concentration to 100ppm.
Correction: Utilize only chlorine sanitizer at the proper concentration when applying to food contact surfaces
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11/03/2015 | Routine | |
Discussed the following with the PIC:
-ensure that the gap under the rear exit door is fixed
-maintain a water temperature of greater than 135 F for storing utensils (rice scoop) OR change the water every four (4) hours
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked pork dumplings (51 F) were observed being held at improper cold-holding 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* (corrected on site)
Observation: The prepared ready-to-eat (RTE) curry paste and cooked chicken strips 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.
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05/27/2015 | Risk Factor | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Facility was observed clean and well maintained.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use. Chlorine sanitizer concentration level in the wet wiping cloth bucket at the bar measured over 200 ppm. Corrected during inspection to 100 ppm.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Lexan food containers, stored above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Clean utensils at the wait station were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps under the back doors to facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/06/2014 | Routine | |
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Tofu was cooked at 9:30 this morning and at 2:20 pm today cooked tofu cooling in the prep unit at 41'F. Chlorine sanitizer concentration level in the dishmachine, the 3 compartment sink and the wet wiping cloth bucket at the bar measured 100 ppm.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed shell eggs stored over raw shrimp in the WIC.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: The food contact surface of the grocery bags, used for storage of lemons in the bar RIC, is not safe.
Correction: Replace the grocery bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers were observed reused for the storage of FOOD, including sauces.
Correction: Discontinue the reuse of manufacturer containers for FOOD storage. Provide approved reusable food storage containers designed for your food storage needs.
- Equipment and Utensils, Air-Drying Required (corrected on site) (repeated violation)
Observation: Lexan containers, on storage shelving above the 3 compartment sink, were found stacked while wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps under the two back doors to facility.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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11/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tarntip Thai Cuisine, 507 Jefferson Davis Highway, Fredericksburg, VA 22401 »