Violations corrected. Health Department permit assigned.
No violation noted during this evaluation. | 03/31/2016 | Follow-up | |
Permit displayed. Certified food manager (CFM) information to be updated during follow-up. Spoke with CFM regarding employee health, food safety and general sanitation practices. Health department permit not issued.
- Hands - Where to Wash (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink in the kitchen.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Observed that food was not protected from because it was uncovered and double stacked in the two door lowboy in the kitchen.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Utensils - In-Use - Between-Use Storage
Observation: Ice dispensing utensil improperly stored between uses.
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: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 12 VAC 5-421-1700)
Correction: Repair the unit to restore chemical sanitization. Verify the level of sanitizer and continually monitor by the use of test strips/kit.
- Critical: Toxics - Conditions of Use*
Observation: Pesticides are not being applied by a certified applicator. Three cans of insecticide stored under the dishwasher in the kitchen.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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03/18/2016 | Routine | |
Manager enrolled in the May Certified Food Manager re-certification course. Permit assigned to Manager. Form 1-B posted. Manager to have all employees sign Form 1-B
No violation noted during this evaluation. | 04/10/2015 | Follow-up | |
Certified food manager certificate is expired. CFM/person in charge not present. Employees need better demonstration of knowledge. No formal employee health policy. Test kit and data plate needed. Spoke with food workers about blocking the handwash sink and double stacking uncovered foods. Permit not assigned pending correction of violations. Will follow up in 10 days.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Employees had to consult each other and call someone on the phone for food safety and inspection answers.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a three compartment sink in the kitchen.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Hair Restraints - Effectiveness (corrected on site)
Observation: One female employee with shoulder length hair, observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that bamboo shoots, water chestnuts, cabbage, and bell peppers were not protected from contamination because it was not covered and observed with containers of basil, snow peas, curry sauce, and pumpkin respectively, double stacked directly on top of said food items.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Consumption of Raw or Undercooked Animal Foods
Observation: Disclosure for raw or undercooked foods not observed on the dine-in or take out menu. Consumer advisory observed but menu items are not disclosed.
Correction: Consumers offered raw or undercooked foods should be provided a consumer advisory to inform consumers of the risk of such foods by way of a disclosure and reminder.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
- 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. No quaternary ammonium test kit observed for the three compartment sink.
Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen next to the wok stove 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. Remove the pot cover and garbage can preventing its use.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials found in the food establishment. One 14 oz. spray can of "Hot Shot" brand kitchen bug cleaner observed in the rear kitchen.
Correction: Remove unnecessary poisonous or toxic materials.
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03/10/2015 | Routine | |
Permit issued.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Equipment - Good Repair and Proper Adjustment
Observation: Rice cooker handle, rubber grips on two pots was observed in a state of disrepair and damaged.
Correction: Repair the handle, grips to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the handle, grips, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (repeated violation)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: wok unit, gas lines. inside fryers, can opener, plumbing lines for wok unit..
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Physical Facilities in Good Repair
Observation: Screen door, light shields are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Paint screen doo, repair screen, door must be self closing
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04/04/2014 | Routine | |
Storage room in need of cleaning. Health Permit renewal issued.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use (knife wedged between tables).
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.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard shelf liners is not corrosion resistant, nonabsorbent, and/or smooth.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: sides of cooking equipment.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the can opener in contact with non-potentially hazardous food items were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of EQUIPMENT at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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03/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Simply Thai Cuisine, 236 Carmichael Way #236, Chesapeake, VA 23322 »