Thai Oudone Valley Grill, Llc, 5983 Cloverdale Road, Roanoke, VA 24019 - Carry Out Food Service Only inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/17/2015 | Routine | |
| No violation noted during this evaluation. | 11/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after engaging in an activity which may have contaminated his/her hands.
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.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- 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 units 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.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a sanitizing agent test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin.
Correction: Provide sanitizing agents at proper concentration of sanitizer and immerse or expose food contact surfaces to sanitizing solution for adequate time. Educated managment on the proper use of a three basin sink and sanitizing procedure.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash stations are being used to clean equipment and utensils.
Correction: The handwash facility identified above is to be used for washing hands only
|
06/10/2014 | Routine | |
Prior to opening: seal wall around the walk in fridge, paint or put easily cleanable cover on walls in dry storage closet, need paper towel holders installed at all hand sinks and a hand wash sign at hand sink in kitchen, install shelving above three compartment sink for drying clean dishes, ensure all bulk food containers are stored at least 6 inches above ground, need ambient air thermometers in all fridge units, need a digital or stem food thermometer.
No violation noted during this evaluation. | 08/15/2013 | Pre-Opening | |
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