- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The employee is drinking from an uncovered container in the food preparation area.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken broth and coconut milk hot holding at improper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. The chicken broth and soup were reheated to above 165 degrees F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice noodles cold holding at improper temperatures for less than 4 hours.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. The rice noodles were put in the 2 door glass cooler.
- 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 Quat test kit fot the three compartment sink and a chlorine test kit for the dishwasher so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep tops and other cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface behind the hand sink has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Kitchenware and Tableware
Observation: Cleaned and sanitized utensils not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Both handwashing facility located at the kitchen were blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the bowls preventing its use.
- Indoor Areas - Surface Characteristics
Observation: The indoor ceiling material located at kitchen does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent. The ceiling tiles are very discolored.
Correction: Refinish or replace the indoor ceiling at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
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01/29/2016 | Routine | |
Restaurant representatives - add corrected or new information about Downtown Thai, 111 West Water Street, Charlottesville, VA 22902 »