No live or dead roaches seen today. Pest control officer is due on Monday. Please work with him to alleviate your problem with roaches. You must do your part in cleaning in order for him to do his part properly. Continue to monitor your temperatures inside all of your refrigerators. Summer is approaching and open make table must hold food at 41 F or below. Try removing plastic bags from meat products. You may also have colder spots in this unit. Use these colder spots for meats, cut tomatoes, cooked veggies, tofu. Individual lids were being used today. When workers are wrapping utensils please have them wear gloves. All utensils including plasticware must be dispensed with the handle exposed. Permit issued.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Utensils found in standing water.
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. At follow-up it was decided to change water for rice scoop every hour on the hour.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The ready-to-eat (RTE) commercially processed crab meat, dumplings in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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. At follow-up these foods were found undated again. Worker placed appropriate date on this food.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: No cold water at front handsink.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Floor under front cookline is greasy. Electrical outlet on wall beside cookline is greasy. Edges of walk in floor have build up.
Correction: Clean these areas.
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03/23/2016 | Follow-up | |
Permit expires 4/30/16. You may call me for a reinspection. Remove the film found on fryer and side of microwave.Do not use trash cans to add counter space. I observed a clean rack of glasses placed on top of one trash can and a pan of food on top of another trash can. This is a poor practice. I highly advise you to store your large plastic tubs of receipts out of the kitchen area to give you more room.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before putting on new gloves.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken and squid found over RTE dumplings.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Dispensing utensils improperly stored between uses. Utensils found in standing water.
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.
- Critical: Cooling* (corrected on site)
Observation: Fried tofu found at 75 f in a covered bowl inside make table.
Correction: Cool quickly to 70 F within 2 hours and then continue to 41 f in 4 more hours. Do not use a make table for this process. Use your walk in unit. PIC relocated tofu.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Large make table had elevated temps on most foods.
Correction: You must maintain 41 F or below. Consider covering pans with individual lids. PIC call service tech. Until the tech fixes the unit place food on ice or relocate. PIC placed ice on TCS foods and relocated others.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The ready-to-eat (RTE) commercially processed crab meat, dumplings in the refrigeration unit were not properly dated for disposition after opening.
Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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: Time as a Public Health Control* (corrected on site)
Observation: Rice noodles for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. It was placed back into make table.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Once food is placed on time control you may not return to refrigerator.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: stove top drip trays
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: No cold water at front handsink. Water found under front handsink cabinet. There appears to be a leak at the mop sink.
Correction: Repair.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the back.
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
- Physical Facilities in Good Repair
Observation: A few ceiling panels have been moved.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Put panels back into place.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor around Pepsi refrigerator found dirty. Light shields have dead bugs. Mop sink wall is dirty. Walk in floor is dirty.
Correction: Clean.
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Pests - Controlling Pests* (repeated violation)
Observation: Live and many dead roaches seen in kitchen.
Correction: Clean up dead bodies found in kitchen. I showed owner what roach feces looked like so that these areas could be cleaned up and to watch these areas for activity. PCO is coming monthly.
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03/15/2016 | Routine | |
No evidence of roaches in facility. Routine service by PCO is advised.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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03/04/2015 | Follow-up | |
Facility sanitation is very good! Keep up the good work. We discussed employee health reporting requirements - handout provided.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employees drinking from open cups in the work areas.
Correction: Drinks that employees consume while working must be in a covered cup with a straw and handled in manner that prevents contamination of hands, food, wares and food contact surfaces.
- Food Storage - Clean and Dry Location
Observation: Boxes of food stored on floor of walk-in freezer.
Correction: Get racks or shelves in freezer and store boxes of food on shelves or racks that are at least 6 inches above the floor.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Cooked sauces in held in cooler for longer than 1 day are not date marked.
Correction: Date mark curry and other TCS foods that you make here and hold in refrigerator for more than 1 day.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Cardboard used to line interior of reach in cooler and cloth towels used under clean glasses. Container used to hold clean wares is damaged and no longer cleanable (colander used to hold chop sticks).
Correction: Remove cardboard from cooler and towels from under the glasses. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Replace damaged wares.
- Equipment and Utensils, Air-Drying Required
Observation: Chopsticks and tableware were cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
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03/04/2015 | Routine | |
Facility has had 2 pest control treatments since the complaint investigation on 11/18/2014. Observed dead roaches under soda station. PCO documents indicate treatment interval of every other week is being maintained. Improvement noted. Please get and place glue traps throughout facility to monitor for roach activity. Continue treatments at present interval until no roaches are found in glue traps for at least 2 weeks.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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12/11/2014 | Follow-up | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Employee did not use soap when washing hands after handling soiled wares.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a soap in a hand wash sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. Discussed requirement with employee who then washed hands with soap.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Employee drinking from an uncovered container 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. Employee removed drink from prep area, washed hands and returned to work.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Soup held on stove is 118°F. Burner has been turned off.
Correction: Employee reheated soup to 165 and will keep at or above 135°F until served.
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11/18/2014 | Risk Factor | |
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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11/18/2014 | Complaint | |
Reviewed material and gave DOK test to employee who passed.
No violation noted during this evaluation. | 08/12/2014 | Training | |
Dishmachine chlorine level satisfactory.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed wait person drinking from glass with no lid - did not wash hands before returning to work.
Correction: Correct by washing hands.
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07/25/2014 | Risk Factor | |
Follow up to inspection of 2/28/14. Item 3270 was corrected. No insects observed. Issued annual permit.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls, floors not clean (mop sink area, cook line area, under shelving and equipment and along base molding). Follow up 4/9/14 - violation not corrected and one side of hood not clean.
Correction: Correct by detail cleaning.
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04/18/2014 | Follow-up | |
Follow up to inspection of 2/28/14. Recheck to be done in one week.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Observed rice dippers stored in standing water less than 135 degrees. Follow up 4/9/14 - violation not corrected.
Correction: Correct by storing on clean dry surface or in clean water at least 135 degrees or above.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiping cloths laying on tables, counters, etc.
Correction: Correct by properly storing wipers in use in a clean sanitizing solution.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed nonfood contact surfaces not clean (tables, shelving, cooking equipment sides and exteriors, pipes in cook area, hood filters and attached equipment, food carts). Follow up 4/9/14 - violation not corrected.
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed walls, floors not clean (mop sink area, cook line area, under shelving and equipment and along base molding). Follow up 4/9/14 - violation not corrected and one side of hood not clean.
Correction: Correct by detail cleaning.
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04/09/2014 | Follow-up | |
Dishmachine chlorine level good. Foods dated in refrigerator - good. Gloves worn during prep.
- Utensils - In-Use - Between-Use Storage
Observation: Observed rice dippers stored in standing water less than 135 degrees.
Correction: Correct by storing on clean dry surface or in clean water at least 135 degrees or above.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed wiping cloths laying on tables, counters, etc.
Correction: Correct by properly storing wipers in use in a clean sanitizing solution.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Observed rice cooker with duct tape repair on latch.
Correction: Correct by properly repairing or replacing cooker.
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (tables, shelving, cooking equipment sides and exteriors, pipes in cook area, hood filters and attached equipment, food carts).
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed walls, floors not clean (mop sink area, cook line area, under shelving and equipment and along base molding).
Correction: Correct by detail cleaning.
- Pests - Controlling Pests*
Observation: Observed roach walk up behind prep table in rear prep area.
Correction: Correct by pulling out prep table. Clean all pots, etc on table and shelving. Clean rolled edges of table and shelving. Have pest control operator treat in this area. Roach was killed and removed. Pest control treated on 2/27/14.
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02/28/2014 | Routine | |
Visited facility to check dishmachine. New chemical dishmachine was installed. Chlorine 100 ppm.
No violation noted during this evaluation. | 11/14/2013 | Follow-up | |
Follow up to inspection of 9/26/13. Items 160, 3020, 3330 corrected.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
Observation: Dishmachine not repaired - using 3 compartment sink to sanitize.
Correction: Assure that all items washed in dishmachine go through the chemical sanitizing step.
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10/01/2013 | Follow-up | |
Note: one hatch size roach was observed. Notify pest control company for follow up visit.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee answering phone and writing orders go to food prep table to prepare food without properly washing hands.
Correction: Correct by properly washing hands.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine would not turn test tape to indicate sanitizing occurred.
Correction: Corrected by setting up sanitizing rinse in 3 compartment sink and contacted dishmachine repair company.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Observed no soap at handsink.
Correction: Corrected by filling soap container.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed unlabeled container of cleaner.
Correction: Mixture of detergent and bleach - correct by discarding.
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09/26/2013 | Risk Factor | |
Follow up to inspection 4/16/13. Items 830, 3340, 480, 550, 1800 were corrected. Continue to work on cleaning behind cook line, mop sink area.
No violation noted during this evaluation. | 04/19/2013 | Follow-up | |
Gloves worn. Observed handwashing. No insect observed. Dishmachine chlorine satisfactory.
- Food Storage Containers - Identified with Common Name of Food
Observation: Observed bulk containers not labeled (sugar, salt, etc.).
Correction: Correct by labeling.
- Utensils - In-Use - Between-Use Storage
Observation: Observed rice scoops stored in standing water.Scoops for dry items laying in product.
Correction: Correct by properly storing.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed ready to eat TCS foods with no label/use by date.
Correction: Correct by providing use by date (tofu, curry sauces, soup, etc).
- Non-Food Contact Surfaces
Observation: Observed nonfood contact surfaces not clean (carts, shelving, sides of cook line equipment).
Correction: Correct by cleaning.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed wall not clean mop sink area, floor not clean behind cook line.
Correction: Correct by cleaning.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed spray containers of chemicals stored hanging on edge of shelf over food containers and food equipment.
Correction: Correct by properly storing.
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04/16/2013 | Routine | |
Follow up to complaint inspection of 3/21/13. Water heater was replaced. New insulation on water lines. Extermination company is treating every 2 weeks. No live roaches observed. Clean behind wok line. Clean floors under shelving and equipment. Clean carts and metal shelves.
No violation noted during this evaluation. | 03/27/2013 | Follow-up | |
Complaint received regarding a roach found in Pad Sea Ew with chicken on 3/19/13 around 12:30 p.m. Live roaches, roach feces seen on top of water heater. It appears roaches are living in the insulation wrap surrounding piping to water heater. I recommend contacting exterminator and showing him where you have seen them. Remove wrap around pipes, treat. You must clean your establishment to keep from feeding the roaches. All grease around wok line to be cleaned. Clean floor around wok line. Check all shipments, deliveries. Coordinate exterminator visits with neighboring restaurants. Until you have this under control have exterminator come every 2 weeks. Ensure you clean up dead roach bodies when found to ensure if any egg casings which may be attached are removed. Fill in holes in wall to prevent harborage.
No violation noted during this evaluation. | 03/21/2013 | Complaint | |
Follow up to check dishmachine. Section 1900 corrected - test tape shows 50-100 ppm chlorine.
No violation noted during this evaluation. | 01/25/2013 | Follow-up | |
Gloves worn during prep.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed hands not washed before putting on gloves.
Correction: Correct by washing hands.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed cooked mussels, soup, curries in walk-in box with no use by date.
Correction: Correct by properly labeling with use by date.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: Observed dishmachine using chlorine sanitizer indicated 10 or less on test strip.
Correction: Correct by calling dishmachine service company. Temporarily corrected.
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01/16/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Thai Flavor, Food & Noodle, 4040-F Cox Road, Glen Allen, VA 23060 »