Please remember to thaw all food items by either: 1)Placing in Refrigeration Unit to prevent reaching temperatures above 41F, 2) Placing in Prep Sink under running water, or 3) as part of Cooking step. Do not leave food items out at room temperature.
Please remember to cool foods efficiently by the following methods: 1)Placing in shallow containers for easy cooling (do not overstack food items), 2) keeping covers/lids loose for proper heat escape
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW PORK, RAW BEEF, RAW CHICKEN 45-47F (HAD PREVIOUSLY BEEN THAWING OUT IN ROOM TEMPERATURE). TOFU 44F - SMALL PEPSI 1DR DISPLAY.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. EHS EXPLAINED PROPER THAWING AND COLD HOLDING PROCEDURES. ICE PLACED ON FOOD ITEMS.
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12/17/2015 | Risk Factor | |
NOTE: Bev Air 2DR Prep Cooler is currently not in working order, observed unit will all food items removed
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. OBSERVED 3VAT SINK SET UP INCORRECTLY AS FOLLOWS: 1)WASH WITH SOAP, WATER AND BLEACH, 2) SANITIZE WITH QUAT TABLETS, 3)RINSE WITH WATER.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: OBSERVED BEEF SOUP THAWING AT COOKLINE.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process. CFM PLACED FOOD ITEM IN REFRIGERATION UNIT.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: RAW SHRIMP 50F, RAW CHICKEN 48F, RAW BEEF 46F, RAW CHICKEN SKEWER 43F - EVEREST 2DR UPRIGHT REF
Correction: RAW CHICKEN 58F IN CONTAINER AT ROOM TEMPERATURE
- Ventilation Hood System / Drip Prevention
Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below. OBSERVED GREASE AT HOOD NOT BEING CAUGHT INTO DRIP LEVEL PAN. OBSERVED GREASE WITH POSSIBLE DRIPPAGE ONTO COOKLINE.
Correction: Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items. PLEASE INSTALL DRIP LEVEL PAN ALONG HOOD.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: EVEREST 2DR UPRIGHT REF 57F
Correction: TRUE 2DR UPRIGHT GLASS COOLER (PRODUCE) 50F
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. ICE MACHINE IN NEED OF CLEANING.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS BEHIND COOKLINE AND WALLS by the COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. PLEASE CLEAN AND PAINT WALLS, PLEASE CLEAN FLOORS BEHIND COOKLINE TO PREVENT PESTS.
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06/23/2015 | Routine | |
Please repair Bev Air 2DR Prep Top cooler (L) as it is not maintaining proper temperature. Please do not store any Temperature Control for Safety (TCS) Foods in unit until repaired. Please send copy of invoice to Health Department by 12/19/14.
EHS provided information on proper cooling.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw pork skewer 50F, raw chicken skewers 46F, cooked duck 44F - in Bev Air 2DR Prep Cooler L, raw beef 57F in container at room temperature.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. RAW PORK SKEWERS, RAW CHICKEN SKEWERS DEFROSTED IN ROOM TEMPERATURE THEN MOVED TO BEV AIR 2DR COOLER PLACED BACK IN FREEZER, COOKED DUCK DISCARDED. RAW BEEF MOVED TO COOLER.
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12/09/2014 | Risk Factor | |
The purpose of today's visit was conducted to perform a Complaint inspection. Complainant alleges that he felt cramping symptoms 4 hours after eating the Som Tom Salad with peanuts and Panang Chicken and Rice at the facility.
EHS observed menu items, either fermented fish or crab is added to salad, however complainant received without fish or crab. EHS observed all food receipts from produce and chicken to come from an approved source. Coconut milk, curry paste, and roasted peanuts all canned items. Observed all cold holding equipment at facility. Bev Air 2DR Prep cooler observed at 50F holding cooling tomatoes (for salad) and canned crab. CFM lowered and adjusted temperature to 40F and corrected during the inspection. All other food temperatures were within proper cold and hot holding temperatures.
EHS discussed food preparation and cooking procedures per food item. Chicken is cooked to at least 165F and food thermometer readily available and calibrated. Chicken is boiled in hot water then cooked again and sauteed with coconut milk and curry sauce. Proper food preparation and cooking procedures observed by food employees during inspection.
Per manager, no employee has been reported sick in past 2 months. Employee Health Policy in place.
No persisting violations noted. At this time, the complaint is not confirmed.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: individually packaged rice 49F, canned crab 48F in Bev Air 2DR prep cooler (L)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. FOOD ITEMS DISCARDED, EQUIPMENT TEMPERATURE ADJUSTED TO 40F.
- Equipment / Good Repair / Operation (corrected on site) (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Bev Air 2DR prep top cooler (L) 50F CDI 40F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. CFM ADJUSTED TEMPERATURE, OBSERVED AT 40F DURING INSPECTION.
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08/05/2014 | Complaint | |
The purpose of this visit is to conduct a routine inspection.
Ensure equipment is 41F or below, if necessary keep an equipment log sheet at each refrigerator and note daily temperature on it.
Dishmachine: n/a
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Dumplings 46F, tofu 45F in Beverage Air 46F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER DISCARDED DUMPLINGS AND TOFU.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr True glass refrigerator, Beverage Air 2dr reach in refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. MANAGER LOWERED THERMOSTAT ON REFRIGERATION UNITS. ALL UNITS ARE 41F OR BELOW.
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05/12/2014 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
Provided the manager with copies of the employee health policy in various languages.
Fax signed copies in 10 days.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: True 2dr reach in refrigerator: Tofu 63F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MANAGER PLACED ICE IN THE TOFU TO LOWER TEMPERATURE TO 41f.
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08/06/2013 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. The hood was last cleaned in March 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Rheem ES50-15-G
- Miscellaneous Sources of Contamination / Other Sources
Observation: Observed potential for contamination from vegetable wash sink to sanitizer drain board.
Correction: Install splash guard between sanitize drainboard and vegetable wash sink to prevent splash and possible contamination.
- Equipment / Good Repair / Components / Gaskets
Observation: There were not 3 stoppers at 3 vat sink.
Correction: Provide the required stoppers
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: There was no sanitizing chemical at time of inspection
Correction: Provide sanitizing chemical to sanitize food contact surfaces and equipment. Operator stated that vendor has been contacted to install automatic chemical sanitizing equipment.
- Light Bulbs / Locations where Shielding is Required
Observation: Four light fixtures observed without shielding
Correction: Provide required shieding for the light fixtures
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities
Observation: The following are need of cleaning: 1) Kitchen floor opposite the hand sink
Correction: 2) top surface of paper towel dispenser in the kitchen
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06/14/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Thai Food Restaurant, 7031-2a Little River Turnpike, Annandale, VA 22003 »