Discussed beef jerky home made that was on the menu.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Bean sprouts and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator agreed to discard and mark the bean sprouts during the inspection.
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01/27/2016 | Follow-up | |
Discussed cooling methods with the operator today.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employees directly contacting exposed non-ready-to-eat food in a manner that does not prevent potential contamination. Staff cutting vegetables for spring roolls that are not going to be cooked with bare hands,
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Discussed no bare hand contact with the staff and the operator during the inspection staff complied.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Eggs cold holding at improper temperatures
Correction: Operator turned down the temperature of the refrigeration during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) salsa and garlic and chili mixture 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.
- Critical: Time as a Public Health Control* (repeated violation)
Observation: Bean sprouts and rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator agreed to discard and mark the bean sprouts during the inspection.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: All fodd contact surfaces that were washed in the dishmachine no sanitizer dispensed.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Operator called dishmachine company during the inspection and agreed to use the three compartment sink until the dishmachine is repaired.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site) (repeated violation)
Observation: Cold water turned off at the handsink next to the dishmachine. Water was to hot to wash hands.
Correction: Leave both the cold and hot water on at the handsinks so that employees can comfortably wash hands. Operator turned the cold water on during the inspection.
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01/20/2016 | Risk Factor | |
Owner has fixed the sink and has thermometers in all refrigeration units.
No violation noted during this evaluation. | 05/28/2015 | Follow-up | |
A follow up inspection will be conducted at the end of next week to verify the handsinks are functional and for the other violations observed.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) chicken curry 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. Operator dated during the inspection.
- Critical: Time as a Public Health Control*
Observation: The white rice for fried rice for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
- Temperature Measuring Devices - Ambient Air and Water
Observation: The ambient (air/water) temperature measuring device (degrees C) located in the prep unit is not accurate. No food thermometer observed in the beer cooler were food is stored and no thermometer in the residential style cooler in the bar area.
Correction: Provide a temperature measuring device that is easily readable and accurate to +/-1.5 degrees Celsius in the intended range of use.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handsink at the dishmachine does not have cold water avaliable.
Correction: Operator to have the sink repaired by the end of next week a follow inspection will be conducted to verify the reparis have happened.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dish area is being used for purposes other than washing hands. Storing equipment in the handsink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the handsink during the inspection.
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05/20/2015 | Routine | |
Reviewed employee health with the operator and handwashing and glove use.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Eggs stored over produce in the resdential refrigerator located in the bar area.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected the order during the inpsection.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Bean sprouts for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. Bean Sprouts held out at room temperature without documenting how long they have been removed from refrigeration.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time. Operator corrected and agreed to label the bean sprouts.
- Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
Observation: Handsink only supplied with hot water, water to hot to wash hands.
Correction: Operator to repair handsink so that hands could be washed. Operator to wash hands in the dishwashing are until the handsink is repaired.
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01/14/2015 | Risk Factor | |
Operator to keep soap and paper towels at all handsinks repair the broken one keep equipment out of the sinks.
- Handwashing - Using a Handwashing Lavatory (repeated violation)
Observation: The handwashing facility located at the ice machine is broken, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Repair the handisnk so that food handlers can wash their hands.
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09/24/2014 | Risk Factor | |
Reviewed employee health in formation with the operator.
- Critical: Cooling* (corrected on site)
Observation: Fried tofu noted not being adequately cooled to prevent the growth of harmful bacteria.
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. Operator agreed to discard during the inspection. Asked the oeprator to verify cooling methods.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Both handwashing facility located in the back is 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. No not block the handsink with equipment.
- Handwashing Cleanser - Availability (corrected on site) (repeated violation)
Observation: Soap was not provided at the hand washing lavatory in the dish area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator provided soup during the inpsection.
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05/14/2014 | Routine | |
Reviewed employee health with the operator.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed that hot holding curry sauces was not protected from flies on fly paper because it was not in packages, covered containers, or wrapped.
Correction: Prevent the possibility of contamination by flies by storing food in packages, covered containers, or wrappings. Operator removed the fly paper that was found above the curry during the inspection. Explained why not to have it there operator complied.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dishmachine is being used for purposes other than washing hands. Storing equipment in the sink.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at both the hand washing lavatorys in the kitchen
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. Operator prividd the soap during the inspection.
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01/02/2014 | Risk Factor | |
Operator corrected temperature issues with the dishmachine. Operator to come up with a plan to have both hand sinks open and supplied and a system for date marking in place.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: House made kim chi cold holding at improper temperatures holding the kim chi at room temperature.
Correction: Operator relocated the food to another refrigeration unit during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) tofu and other prepared items 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. Operator stated eveything iwas made within 3 days asked operator to come with a date marking system for items held longer than 24 hours.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site) (repeated violation)
Observation: The handwash station at the dish area is being used to store buckets the hansink closets to the kitchen is being used to store clean equipment..
Correction: The handwash facility identified above is to be used for washing hands only Operator removed equipment during the inspection.
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09/18/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw eggs stored over produce in the up right refrigerator in the dinning area.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Operator corrected during the inspection.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) vinegar house slaw 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. Operator agreed to date during the inspection.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in some of the refrigeration in the facility.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the dish area and at the kitchen is being used for purposes other than washing hands. Storing equipment on and in the sinks prventing there use.
Correction: The handwash facility identified above is to be used for washing hands only. Operator removed the equipment during the inspection.
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05/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Pad Thai Restaurant, 156 Carlton Road #202, Charlottesville, VA 22902 »