Please obtain a thermometer for homestyle refrigerator.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces, bagged cooked meats, and dumplings in the walk-in and homestyle refrigeration 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.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep units are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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03/02/2016 | Routine | |
Inspection for status of cold holding in large prep unit.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chopped tomatoes (46F) and tofu (48F) cold holding at improper temperatures in large prep unit. No other PHFs cold holding in/on unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Relocated tomatoes and tofu to small prep unit and walk-in. Only raw vegtables, including only intact tomatoes, should be cold holding in this unit until it is replaced.
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09/01/2015 | Training | |
Cook given Demonstration of Knowledge test, passed with assistance.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Tofu cold holding at improper temperatures on top of large prep.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. Raw vegtables only in/on this prep unit until it can maintain <41F.
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07/27/2015 | Follow-up | |
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge (PIC) was not available at the time of inspection. The PIC is curently unavailable to facility for an undetermined amount of time.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Hands - Preventing Contamination from Hands*
Observation: Employees observed handling ready-to-eat (RTE) food, preparing salads, with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Gloves - Use Limitation
Observation: Single-use gloves while worn during multi-tasked food preparation. Food handlers observed to be not changing gloves between tasks.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Cooked chicken wrapped in bags, large pot of peanut sauce.
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Cooked chicken
Correction: shredded beef
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: All the prepared ready-to-eat (RTE) food items in the walk-in cooler 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.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The prepared ready-to-eat (RTE) food on ice in prep area is not properly dated for disposition and observed to be covered in mold..
Correction: Discarded. Date mark combined products with the earliest or first prepared potentially hazardous RTE ingredient or portion. If the food is held at 41°F or below date mark the container with a ""consume by"" date not to exceed 7 days (including the date of preparation of the first prepared ingredient). If the food is held at 45°F mark the container with a ""consume by"" date not to exceed 4 calendar days.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at 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 cart preventing its use.
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07/23/2015 | Routine | |
Large prep unit maintaining appropriate temperature, garlic & oil on ice. Heat sanitizing dish machine has been replaced with a chlorine sanitizing dish machine.
No violation noted during this evaluation. | 02/26/2015 | Follow-up | |
Food items on top of large prep >41F, keep on ice, no PHFs in bottom of unit. Garlic&oil holding at room temperature, keep on ice. Dish machine has not been serviced, utilizing 3 compartment sink for sanitization.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil & chicken broth at grill observed holding @ room temperature
Correction: beef & pork in large prep unit cold holding at improper temperatures
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02/20/2015 | Follow-up | |
Garlic & oil properly held on ice. Large prep unit still not maintaining <41F, relocated all PHFs. Dish machine still not meeting requirements for hot water sanitization, continue to sanitize all dishes/utensils in 3 compartment sink with appropriate sanitizer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Garlic & oil & chicken broth at grill observed holding @ room temperature
Correction: beef & pork in large prep unit cold holding at improper temperatures
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02/09/2015 | Follow-up | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing (corrected on site)
Observation: Improper methods used to thaw chicken, room temperature.
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Garlic & oil & chicken broth at grill observed holding @ room temperature
Correction: beef & pork in large prep unit cold holding at improper temperatures
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Several items in the homestyle refrigerator were 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.
- Temperature Measuring Devices - Ambient Air and Water
Observation: Several refrigeration uints did not have thermometers or thermometers were not accurate.
Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site)
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermo label read º160F.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and disposable towels were not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
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01/27/2015 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) (repeated violation)
Observation: Observed that food stored in walk in cooler was not protected from contamination because it was not in packages, covered containers, or wrapped.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Food in prep unit cold holding at improper 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) food 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.
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07/01/2014 | Risk Factor | |
| No violation noted during this evaluation. | 08/08/2013 | Routine | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed the following food was observed stored without being in packages, in covered containers, or wrapped: beef.
Correction: Store food in packages, covered containers, or wrappings.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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10/18/2011 | Risk Factor Assessment | |
Restaurant representatives - add corrected or new information about Thai Continental Cuisine, 106 Market Street Se, Roanoke, VA 24011 »