Today a ROUTINE INSPECTION was conducted . Thank you for accompanying me during this visit as your participation allows me to clarify areas at your facility that might require further assessment.
NOTE: Staff at facility were observed cleaning, prepping and cooking without a certified Food Manager on site. This is a REPEAT violation and historical repeats may result in further enforcement actions. It is highly recommended that additional staff members be trained and certified as FOOD MANAGERS .
QUESTIONS: Please call 703-246-2444 .
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW SHELL EGGS STORED OVER PRODUCE IN THE WALK IN REFRIGERATOR AND RAW CHICKEN STORED OVER COOKED FOOD IN THE TRUE 1 DR UPRIGHT REFRIGERATOR.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. DISCUSSED WITH OWNER ALL ITEMS WERE REMOVED AND STORED CORRECTLY. CROSS CONTAMINATION HANDOUTS IN THAI WERE PROVIDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED CONTAINER OF CHIKCKEN COOLING IN WALK IN REFRIGERATOR WITH LID TIGHTLY SEALED.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:OBSERVED CROCKPOT AND MICROWAVE THAT WERE INTENDED ONLY FOR HOUSHOLD USE BEING USED AT THE ESTABLISHMENT.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. DISCUSSED WITH OWNER THAT THESE ITEMS NEED TO BE REPLACED BY COMMERCIAL EQUIPMENT.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. OWNER WHO HAS A CERTIFIED FOOD MANAGER CARD ARRIVED APPROXIMATELY 10 MINUTES AFTER START OF INSPECTION.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. EXPLAINED TO STAFF THAT A CERTIFIED FOOD MANAGER WITH VALID FFX COUNTY APPROVED CARD NEEDS TO BE PRESENT AT ALL TIMES THE FACILITY IS OPERATING. RECOMMEND ADDITIONAL STAFF GER CERTIFIED.
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02/01/2016 | Routine | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows to to clarify areas where your facility may require further assessment.
At this inspection further time was taken to discuss with the CFM the following 1) Employee Health Policy 2) CFM presence at all times facility is operational 3) Consumer Advisory 4) Cross Contamination 5) Marking the tags with the date when the last shell fish was sold or served ,
Questions: Call 703-246-2444
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.OBSERVED SQUUEZE BOTTLES OF SPRING ROLL SAUCE, OIL, SOY SAUCE THAT WERE UNLABELED AND NOT EASILY INDETIFIABLE.
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. MANAGER HAS LABELED THE SQUEEZE BOTTLES.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses. OBSERVED SCOOPS AND SPOONS USED TO TAKE COOKED RICE BEING STORED IN STANDING WATER AT 93F.
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. DISCUSSED WITH MANAGER TO DISCARD THE WATER.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." OBSERVED THAT THE CFM COULD NOT PROVIDE ME WITH PROOF OF HAVING A EMPLOYEE HEALTH POLICY IN PLACE.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label. OBSERVED THE FACILITY HAD SAVED THE SHELLFISH TAGS BUT HAD NOT RECORDED THE DATE WHEN THE LAST SHELLFISH IN BAG WAS SOLD/SERVED.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served. DISCUSSED WITH MANAGER THE PUBLIC HEALTH IMPORTANCE OF NOTING THE DATE ON THE TAGS.
- 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: OBSSERVED TOFU AT 47F AND COOKED DUCK AT 47F IN THE CONTINENTAL 2 DR FLAT TOP REFRIGERATOR
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS WERE MOVED TO THE TRUE 2 DR FREEZER.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: OBSERVED THAT THERE WAS NO CONSUMER ADVISORY ON THE MAIN MENU FOR BANGKOK STEAK AND NOM TUK.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.CFM HAS BEEN GIVEN A SAMPLE CONSUMER ADVISORY. UPDATED MENU WITH CONSUMER ADVISORY TO BE FAXED TO 703-653-9448 ATTN A 2 INSPECTOR IN 30 DAYS.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.OBSERVED COOKING AND OTHER WORK GOING ON AT FACILITY BUT NO CFM WITH VALID FOOD MANAGER CARD WAS PRESENT.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. CFM ARRIVED APPROXIMATELY 10-15 MINUTES AFTER START OF INSPECTION. DISCUSSED WITH HIM THAT CFM NEEDS TO BE PRESENT AT ALL TIMES EVEN DURING CLEANING AND SANITATION OF UTENSILS AND RECOMMENDED THAT MORE THAN ONE PERSON HAVE THE CFM CARD.
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06/02/2015 | Routine | |
Restaurant representatives - add corrected or new information about Singh Thai Restaurant, 1633 Washington Plaza, Reston, VA 20190 »