- Contamination/Preventing Contamination When Tasting
Observation: An employee was observed tasting soup a reusing the spoon to stir the soup.
Correction: A food employee may not to use a utensil more than once to taste food that is to be sold or served.
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05/22/2015 | Risk Factor | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention
Observation: An employee was eating in the kitchen while preparing or handling food.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Equipment/Good Repair and Proper Adjustment
Observation: The dry storage shelve are rusty.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surfaces between the cooking equipment and under the deep fryer need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Physical Facilities/Repairing
Observation: The back window sill and the wall around are in poor repair. The back door frame is in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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01/27/2015 | Routine | |
- In-Use Utensils, Between-Use Storage (corrected on site)
Observation: Observed utensils in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Observed dish machine not sanitizing. No chlorine sanitizer observed when tested. Corrected during inspection by setting up three compartment sink for wash, rinse, sanitize.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers (spray bottles) used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/30/2014 | Routine | |
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Peanuts sauce was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less.
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11/04/2013 | Risk Factor | |
- Critical: Package Integrity (repeated violation)
Observation: Several dented cans were found at the dry storage shelf.
Correction: Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Rice noodles at 53 F, (discarded).
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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07/02/2013 | Risk Factor | |
- Critical: Temperature/Specifications for Receiving (corrected on site)
Observation: Upon receipt, flat noodles were not free of evidence of previous temperature abuse [Received today, flat noodles found at 53oF
Correction: do not accept unless 41oF or below
- Critical: Package Integrity (corrected on site)
Observation: Some dented cans were observed on the shelving
Correction: segregate and/or discard these dented cans.
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: found too strong, chlorine above 100 ppm.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Sprouts in the glass 2-door refrigerator and in the 3-door prep refrigerator cold holding at the improper temperature of 46-48oF [Don't leave out on the counter].
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the bathroom ceiling vent covers are not kept free of an accumulation of dust.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, containers are not adequately drained
Correction: observed stacked while still wet.
- Refuse/Covering Receptacles
Observation: Strip mall dumpsters lids not kept closed
Correction: cardboard dumpster is missing a lid.
- Handwashing Signage (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees [Bar: 3-part sink: middle basin is for handwashing, right & left are used as dump sinks
Correction: all utensils, glassware, dishware, food contact equipment are washed-rinsed-sanitized in the kitchen].
- Employee Accommodations/Designated Areas
Observation: Couple of purses observed on some shelving.
Correction: Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens, and single-service and single-use articles can not occur.
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02/26/2013 | Routine | |
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