Thai Restaurant And Noodle, 13234 Hanover Courthouse Rd, Hanover, VA 23069 - Full Service Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
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Discussed menu. No foods are served raw or undercooked. Noodles reheated daily. Rice in not held over for next day service. Most menu items are cooked to order. Employee health information is available. Discussed hand washing and glove use and hair restraints. Also discussed using separate for raw meats and vegetables foods in top of True reach in cooler.
- Utensils - In-Use - Between-Use Storage
Observation: In-use utensils improperly stored between use. Observed rice scoops stored in room temperature 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: Observed Tom Yum noted not being adequately cooled to prevent the growth of harmful bacteria. Person in charge stated soup had been made 1/20/16 and had not been used or reheated today.
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. Discussed cooling methods, times and temperature. Provided written information. Soup was discarded. Soup was discarded.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed 2 flats of raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. The refrigeration unit is not working and person in charge stated eggs had been in unit since 1/20/16. Observed raw shell eggs stored in container on stove since 10 a.m.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) red curry sauce, Panang sauce and meat dumplings 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.
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01/21/2016 | Routine | |
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