Thai '99 Restaurant, 2210 Fontaine Avenue, Charlottesville, VA 22903 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
Today, follow-up inspection.
One refrigerator unit has been replaced. Two others having temperature problems were serviced and are maintaining proper temperature. In service held by person-in-charge--staff trained in food safety as it pertains to their duties.
Facility in substantial compliance with the Virginia Food Regulations.
No violation noted during this evaluation. | 06/19/2015 | Follow-up | |
This department to perform a follow-up inspection on or around 6/18/2015.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potentially hazardous foods cold holding at improper temperatures. Today, three refrigerator units found to be at improper temperature. Internal food temperatures measured 50-58 F.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Note: Ice added to prep unit top to maintain proper temperature until unit is serviced.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
|
06/16/2015 | Routine | |
| No violation noted during this evaluation. | 04/07/2014 | Risk Factor | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration units are 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.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Following areas noted in need of cleaning: floor under and behind cook line, basement stairs, and shelving next to prep cooler.
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.
|
05/15/2013 | Routine | |
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