Thai Fresh Charlottesville Llc, 106 5th Street Se, Charlottesville, VA 22902 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Thai Fresh Charlottesville LLC
Address: 106 5th Street Se, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 244-0650
Total inspections: 8
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
Operator using time as a control correctly, chest freezer is used for cooling foods, test strips and thermometer in place.
  • Plumbing System Maintained in Good Repair
    Observation: Water line to the handsink in poor repair.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing connections under the three compartment sink sink are leaking.
    Correction: Plumbing systems and components shall be maintained in good repair.
03/16/2016Routine
No violation noted during this evaluation.08/17/2015Risk Factor
Operator to look into more refrigeration. No sanitizer mixed up today sanitizer available along with test strips.
  • Kitchenware and Tableware (corrected on site)
    Observation: Single-service or single-use article intended for food- or lip- contact not furnished in original wrapper intact or from and approved dispenser. Forks, spoons, and knives stored in a way that might cause them to contaminated form customers hands.
    Correction: Dispense single-service and single-use articles intended for food- or lip-contact in original intact wrapper or from an approved dispenser
04/23/2015Routine
Operator looking into purchasing a preparation table for the kitchen.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) rice 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. Operator dated the rice during the inspection.
01/06/2015Risk Factor
Operator to track cooling methods and cold holding temperatures in the 1 door upright. Facility needs to look into having more refrigeration provided for cooling and a refrigerated preparation unit.
  • Critical: Cooling* (corrected on site)
    Observation: rice noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Operator agreed to discard rice found out of temeprature. Leavign cooling logs for the operator to track cooling temeperatures.
09/17/2014Risk Factor
Operator is using time as a control on items that are not cold held verified time. Request operator continue tracking cooling methods. Date marking system observed today and hot holding temperatures were observed in compliance.
No violation noted during this evaluation.		05/21/2014Follow-up
Discussed proper thawing methods with the operator. A follow up inspection will be conducted on or around 5-19-14 to check long term corrective action for the items found out of compliance above. Operator to keep check on the food temperatures in the one door upright and ensure food temperatures can be held at 41 or less. Discussed cooling methods with the operator.
  • 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). Different types of animal foods stored over produce.
    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. Operator corrected the food storage order during the inspection. Leaving a handout for the operator.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Pork dumpling hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Operator reheated to above 165 during the inspection. Discussed using time as a control if product cannot be held above 135 after it is cooked.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Tomato and bean sprouts cold holding at improper temperatures
    Correction: Discussed going with time as a control with the operator taking out the product that will be used during service and dicarding after 4 hours. Discussed marking the time the product was removed from refrigeration. Operator to go with time as a con trol during the inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) spring rolls 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. Discussed date marking all products held for longer than 24 hours with the operator.
05/12/2014Routine
Facility is permitted to open as of today.
Operator to have the wall beside chest freezer and cook line covered so that it is easily it will be easier to clean.
Leaving updated employee health information.
Operator planing on hard opening on 5-1-14.
A follow up inspection will occur on 5-15-14.
No violation noted during this evaluation.		04/17/2014Routine

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