REMINDERS:
1) Monitor cold holding temperatures at least 3 times a day. Write down the temperatures and maintain a log for future review.
2) Recommend checking receiving temperatures.
3) Do not thaw food or meats at room temperatures and do not store food containers on the floor. (It has to be 6 inches or above).
4) Please purchase Chlorine test strips for dish machine ( the existing strips are wet) and Quaternary ammonia test strips for the sink sanitizer. Check the concentration of the sanitizer at least once a day. (use the strips).
5) Monitor and train employees for proper hand washing. No utensils in the hand sink.
6) Clean the ice machine on a regular basis. ( every 2 weeks).
7) Do not leave the back door or main door open if it is not provided with a screen door.
NOTE: Observed that the required wash and rinse temperature for the dish washing machine is 120F. The machine was reading at 110F and 116F. Please make sure that you run the machine several times to make sure it reaches 120F before starting to use it. Please call a technician to check it/fix it and email an invoice to the EHS within 10 days.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Two employees (cooks) failed to change gloves and wash their hands before touching cleans serving plate after handling putting raw chicken and pork in fryer and wok.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on toclean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. Note: They washed hands and changed gloves. Discussed with the manager about proper handwashing and preventing cross contamination. The manager said they have one more person helping them with putting food on serving plates.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: diced tomatoes 45F--2DR prep top. Tofu (pink) 44F--True 2DR prep refg. Packaged brown rice 44F--Continental 2DR UC refg. Blanched broccoli on ice 45F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: Put inside the refrigerator.
|
11/16/2015 | Risk Factor | |
Note: Observed 2-3 ants near sugar container. The facility gets pest control services every 2 weeks. Kindly keep the storage area clean, containers covered and call pest control service to treat for ants.
REMINDERS and RECOMMENDATIONS:
1) Monitor receiving temperatures for potentially hazardous foods if not delivered frozen (for example, bean sprout, tofu, half & half). Write down temperature on invoice.
2)
**Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
Note: Observed tofu in a box outside upright refrigerator. Per manager the employees will fry it as soon as they get back from break.
3) Discussed about not overstocking the refrigerators. Recommend increasing frequency for delivery to make sure there is enough refrigeration space.
4) If you put items on ice, make sure ice is changed and is covering the entire container not just the bottom of the food container.
5) Please get CFM card, information about ORS Interactive Inc provided.
6) Monitor temperatures for each refrigerator and food inside at least 3 times a day and maintain a log. Monitor hot holding temperatures and cooling temperatures.
7) Reviewed employee health policy forms. Provided new version of handouts and discussed about reviewing the information with employees on a yearly basis as a reminder.
Note: Discussed cooling methods. Raw vegetables that are not potentially hazardous can be held outside on ice, but bean sprout, garlic with oil, coconut milk, curry and other items should be at 41F or below always. Discussed about making room for PHFs on the prep top of refrigerator.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: garlic with oil 75F, bean sprout 52F, coconut milk 56F and 90F, red curry 52--on ice cook line (cart). half & half 47F--on ice cashier. coconut milk 45F--Continental 2DR flat top. Bean sprout 61F--True 2DR upright refrigerator.
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. Note: Discarded all items except the red curry and items in 2DR upright and flat top refrigerators. Note
- Critical: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed raw shell eggs stored at room temperature
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less. Note: Put back in refrigerator.
- Temp Meas Devices for Ambient Air Location
Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all refrigerators.
Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: True 3DR upright refrigerator.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: meat slicer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Clean it
- Fairfax City Code/Certified Food Manager/Certification Process
Observation: The Person in Charge (PIC) has proof of successful completion of an approved Certified Food Manager (CFM) exam but does not possess the Northern Virginia Certified Food Manager certificate (photo card) issued by ORS Interactive, Inc.
Correction: Obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days to avoid further enforcement action. A copy of the photo identification card can be faxed to my attention at (703) 385-9568.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the entire dining and kitchen area is sticky and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for cockroaches and ants
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Discarded.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed employee food in ziploc bags and other personal items stored on the meat slicer.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage. Note: Moved all items.
|
06/03/2015 | Routine | |
GREAT JOB!
PLEASE REMEMBER
No violation noted during this evaluation. | 12/17/2014 | Risk Factor | |
PLEASE REMEMBER, WASHING HANDS IS THE EASIEST THING TO DO TO PREVENT THE SPREAD OF GERMS
.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: NO THERMOMETERS FOUND.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Hand Drying Provision / Continuous Towel System
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational. HAND SINKS.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing. ORAL & WRITTEN INFO. PROVIDED.
|
06/17/2014 | Routine | |
Note
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth buckets with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
|
12/04/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Hot water heater: Noritz N-1321ASRNE
Dishmachine: Ecolab U-LT-1
EHS provided manager with cooling handouts.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: red curry cooling for over 6 hours in the kitchen observed at 94°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Large pot red curry cooling in room temperature over night.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: cooked chicken wings-8/05/13, fried tofu-8/05/13
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain QUATERNARY AMMONIA test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.---0ppm, chlorine sanitizer out of stock.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.---Setup a sanitizer compartment using Quat.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, and enclosed components of equipment are not being cleaned as required.
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.
|
08/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai By Thai, 10955 Fairfax Blvd #108, Fairfax, VA 22030 »