- 3-501.15(A)(1)-(7) - Corrected During Inspection The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: chicken curry cooling in large buckets in dry storage then placed in walk-in (not acceptable).
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: raw chicken in walk-in at 57F, egg rolls at 49F, shrimp at 53F in walk-in.
- 3-501.17(A)(1) - Corrected During Inspection Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: chicken curry, many other items in walk-in.
- 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: inside refrigerators.
- 4-602.13 - Gaskets of refrigerators need cleaning. Shelving in walk-in unit needs cleaning.
- 43.1-3-5(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: no hot water in facility.
- 46-37(a)-(h) - The Person in Charge (PIC) has an expired CFM card.
- 46-38(a)-(c) - Critical The establishment has been closed and the permit to operate suspended due to the following imminent health hazard: no hot water in facility.
- 5-103.11(B) - Critical The water heater serving the food service establishment is no longer operable.
- 6-501.12(A) - Observed that floor under refrigerators needs cleaning.
- 7-202.12(A)(1)-(4) - Corrected During Inspection Critical Repeat The concentration of the bleach solution was measured in excess of 100 ppm.
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June 16, 2009 | Routine | 6 | 5 | Details / Comments |
No violation noted during this evaluation. | November 24, 2008 | Follow-up | 0 | 0 | Details / Comments |
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the proper cleaning procedures for glasses at the bar sink.
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat Many items measuring between 46 and 56 degrees F in prep unit, walk-in items measuring above 41 degrees F (because of improper cooling procedures).
- 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: sauces, fish, chicken, beef.
- 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution in wiping cloth bucket was measured in excess of 200 ppm.
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November 07, 2008 | Critical Procedures | 4 | 0 | Details / Comments |
- 3-302.11(A)(1) - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows:
- 3-302.11(A)(4) - Corrected During Inspection Critical Repeat Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerator and on shelves in he dry storage room.
- 3-302.12 - Unlabeled food containers with a variety of sauces and spices that are not easily identified by appearance:
- 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use. Ice scoop found on the ice with handle in contact with the ice, inside the ice machine.
- 3-304.14(B)(1) - Corrected During Inspection Improper storage of wet wiping cloths was observed. Wet wiping towels were noted on work surfaces after use.
- 3-305.11(A)(3) - Repeat Food stored on the floor and/or food stored less than 6 inches above the floor.
- 3-501.15(A)(1)-(7) - The following methods used for cooling were not adequate to facilitate cooling of the product from 135F to 41F within 6 hours: Food cooled in big pots and pans and in large amounts.
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:red hot sauce, yellow hot sauce, and top layer of raw chicken on the prep line..
- 3-501.16(B) - Critical Observed an ambient temperature above 45F in the refrigeration unit holding raw shells eggs
- 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: a variety of sauces.
- 4-202.16 - Milk crates found used for the following purpose(s): as storage racks to keep food supplies above the floor.
- 4-501.11(B) - Repeat The door gaskets of the following units are damaged: Refrigerators on the cookline.
- 4-601.11(A) - Corrected During Inspection Critical Repeat The following equipment/utensils were observed soiled to sight and touch: Reach-in freezer at the ice machine room, chest ice cream freezer.
- 4-903.11(B) - Corrected During Inspection Clean stainless steel containers were not found stored in a position that allows for air-drying.
- 5-202.12(A) - Water from the handwashing sinks at the wait station, kitchen, and ice machine room was measured at a temperature less than 100F.
- 5-501.113(B) - Outside refuse container was uncovered.
- 5-501.115 - Trash and litter were observed adjacent to the refuse container outside the facility.
- 5-501.116(B) - Refuse containers throughout the establishment are soiled an accumulation of stain on the exterior surfaces.
- 6-202.11(A) - Light bulb(s) under the hood system in the kitchen are not covered by a protective shielding.
- 6-202.15(A)(1)-(3) - Openings to the exterior of the building are present along the base of the back door entrance to the kitchen.
- 6-501.12(A) - Repeat Observed that the floor under stationary equipment along the cookline in he kitchen is in need of cleaning.
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April 22, 2008 | Routine | 6 | 15 | Details / Comments |
- 3-305.11(A)(3) - Corrected During Inspection Food stored on the floor and/or food stored less than 6 inches. Two bags of sugar were stored on the floor in the dry storage room.
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:raw meat at prep table n cookline, and squid on prep table on cookline.
- 3-501.17A - Corrected During Inspection Critical Repeat Observed that the prepared, ready-to-eat sauces held in the walk-in refrigerator were not properly dated for disposition.
- 3-602.11(C) - Corrected During Inspection bulk food bin containing hard-to-identify contents such as sugar, flour, salts, were not labeled properly.
- 4-101.11(D) - Corrected During Inspection The food-contact surfaces of the following equipment and/or utensils are not finished to have a smooth, cleanable surface: cardboard liners on dry storage shelving and inside refrigerator. The foil liner on the grill.
- 4-204.112(E) - The temperature measuring device located on the warewashing machine does not read out proper temperature for wash and rinse cycles.
- 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 4-501.11(B) - The door gaskets of the cookline refrigerators are damaged:
- 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
- 4-501.14(A)-(C) - The interior and exterior surfaces of the mechanical warewashing machine are soiled with debris and limescale that may decrease the effectiveness of the unit.
- 4-502.13(A) - Manufacturer containers were observed reused for the storage of other foods. Crab meat containers as well as other types of commercially prepared food containers are being reused to keep food such as fruit and vegetable.
- 4-601.11(A) - Corrected During Inspection Critical The following equipment/utensils were observed soiled to sight and touch: Interior of upright refrigerator, upright freezer, and chest freezer.
- 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: utensil storage drawer at the dish machine area, exterior surfaces of the bulk sugar tub, rubber gaskets or seals on doors of refrigerator on the cookline.
- 4-602.11(E)(1) - Corrected During Inspection Surfaces of the can opener and the holder were observed soiled with accumulations of grime and debris.
- 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
- 4-904.13(A) - Corrected During Inspection Preset tableware on the dining tables were observed unprotected from contamination.
- 6-202.11(A) - Light bulb(s) in the kitchen located on the ceiling are not covered by a protective shielding.
- 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at the bar handwashing sink.
- 6-303.11(A) - Observed that inadequate lighting was provided in the hallway to the dry storage room . Some of the light bulbs were burned out.
- 6-303.11(B) - Observed that inadequate lighting was provided in the mop sink /utility room.
- 6-501.11 - Observed that the wall base tiles and dry wall near the kitchen entrance from the dining room are damaged. The ceiling tiles are missing above the ice machine. @Physical structure@ is not maintained in good repair.
- 6-501.12(A) - Observed that the floor in the walk-in cooler, floor under shelves in the dry storage room, under cooking equipment and refrigerators located on the cookline is in need of cleaning.
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September 20, 2007 | Routine | 4 | 18 | Details / Comments |
- 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food stored over ready-to-eat food in the refrigeration units.
- 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in refrigerator and reach-in refrigerators
- 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: peanut sauce. raw pork
- 7-201.11(B) - Corrected During Inspection Critical Observed that poisonous and toxic materials (chemical spray bottles) were not properly stored to prevent the contamination of utensils on a utensil storage rack.
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March 12, 2007 | Critical Procedures | 4 | 0 | Details / Comments |
- 2-103.11L - Cooks were not maintaining supply of precooked tofu inside refrigeration units.
- 3-302.11A1 - Critical Raw chicken stored over a tray of cooked chicken in cooler.
- 3-302.11A4 - Corrected During Inspection Critical Repeat Cubed red tofu and rectangular golden brown tofu was observed uncovered at the wok stations.
- 3-304.12 - Repeat In-use utensils improperly stored between use.
- 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
- 3-305.11A3 - Boxed foods stored on floor at bar [bulk soda], in dry storage and in the walk in cooler
- 3-501.15A - The methods used for cooling sauces cooked and cooled in bulk need improvement.
- 3-501.16B - Corrected During Inspection Critical Repeat Tofu was maintained at room temperature.
- 3-501.17A - Critical The prepared ready-to-eat (RTE) chicken pieces as well as bulk sauces in the refrigeration unit are not properly dated for disposition.
- 4-101.111 - The nonfood contact surface of the cardboard liners inside freezer is not corrosion resistant, nonabsorbent, and/or smooth.
- 4-101.19A - A dark brown stained wooden cylinder was used during food preparation
- 4-202.16 - Corrected During Inspection The nonfood contact surface of the hand held metal strainers is not designed or constructed to be easily cleanable.
- 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:- inside surface of large freezer.
- 4-602.11C - Corrected During Inspection Critical Food contact surfaces of the utensils stored on metal shelving opposite wok station appeared to need washing and sanitizing.
- 5-202.12A - Corrected During Inspection Water from the handwashing sink near dish machine was less than 60F.
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
- 6-501.12A - Repeat Cleaning required for floors in dry storage as well as behind and around refrigeration equipment.
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February 28, 2006 | Critical Procedures | 5 | 12 | Details / Comments |
- 3-202.15 - Critical Repeat Food from damaged sealed cans found in dry storage area.
- 3-304.12 - Repeat In-use utensils scoops found lying horizontally in flour, rice etc.
- 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
- 4-601.11C - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, or other debris: - inside top panel of Manitowoc ice machine- sides of stoves and /or fryers.
- 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment:- Oster blender- microwave oven
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
- 6-501.111C - Critical Repeat Methods are not being used to control pests.Numerous fruit flies sighted at dish machine area due to source of water in drains.
- 6-501.12A - Repeat Walls and floors must be cleaned as residue buildup can be seen.
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September 09, 2005 | Follow-up | 2 | 6 | Details / Comments |
- 2-301.14A - Critical A food employee failed to wash his or her hands after picking up a stool in another area of the kitchen and returned to food cooking area.
- 3-202.15 - Critical Food from damaged sealed cans found in dry storage area.
- 3-301.11C - Staffperson seen wearing a glove on only one hand in food prep area.
- 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped or uncovered sauces were seen in the refrigeration units at the food line.
- 3-304.12 - Repeat In-use utensils scoops found lying horizontally in flour, rice etc.
- 3-304.14B2 - Corrected During Inspection Repeat Wiping cloths improperly stored between use.
- 3-501.16B - Corrected During Inspection Critical Repeat Chicken and all items in walk in found at 47 -50 F.
- 4-301.11 - Corrected During Inspection Repeat Walk in cooler thermostat was being services during inspection due to temperatures reading in the high 40s F.
- 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, or other debris: - inside top panel of Manitowoc ice machine- sides of stoves and /or fryers.
- 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:- Oster blender- microwave oven
- 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
- 6-501.111C - Critical Methods are not being used to control pests.Numerous fruit flies sighted at dish machine area due to source of water in drains.
- 6-501.12A - Walls and floors must be cleaned as residue buildup can be seen.
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September 08, 2005 | Routine | - | - | Details / Comments |
- 2-103.11D - Did not observe any employee washing hands before changing tasks during food service operations.
- 2-103.11L - Employees keeping potentially hazardous foods such as cooked chicken satai and tofu cubes at room temeprature.
- 3-302.11A4 - Critical Repeat Unwrapped or uncovered tofu and scallops were seen in the walk in cooler and in the kitchen.
- 3-304.12 - Repeat In-use tongs and strainers impoperly stored between use.
- 3-305.11A2 - Fried vegetable was stored in a bowl underneath and to the side of a handsink which is located outside an employee restroom
- 3-501.16B - Critical Repeat Chicken satai were held next to stove at 75 F. Tofu pieces were held next to stove at 75 F. Raw chicken in process of being cleaned of fat held at 50 F. Scallops were being cleaned of salt residue in standing water at room temperature.
- 4-202.16 - Milk crate(s) found used for the following: elevating bowls of vegetable and for work stations while cutting vegetables.
- 4-301.11 - Repeat Staff were using insufficient ice supply to cool raw chicken while outside of cooler during process of removing fat.
- 4-302.12 - The facilty does not have a food temperature measuring device.
- 5-202.12A - Temperature has been adjusted to 90 F at both handsinks.
- 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
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July 26, 2005 | Complaint | 2 | 9 | Details / Comments |
- 2-103.11E - Uncooked, pre-packaged items need to be inspected before using in entrees.
- 3-302.11A4 - Corrected During Inspection Critical Repeat Unwrapped fried entree found in the walk in cooler.
- 3-304.14B2 - Wiping cloths improperly stored between use.
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July 05, 2005 | Complaint | 1 | 2 | Details / Comments |
- 3-302.11A4 - Corrected During Inspection Critical Unwrapped or uncovered food in the chicken and other foods were found in walk in cooler.
- 3-304.12 - Dispensing scoops improperly stored between use.
- 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor.
- 3-501.15A - The methods used for cooling beef could be improved.
- 3-501.16B - Critical Repeat Chicken, ham and other meats found at 47 F and above in prep units.
- 3-501.17A - Corrected During Inspection Critical The prepared ready-to-eat (RTE) chicken in the walk in cooler in the refrigeration unit is not properly dated for disposition.
- 4-301.11 - Prep refrigerator was not operating according to specifications of manufacturer for use in a commercial establishment.
- 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: deep fryers.
- 4-904.11A - Plates were found handled, displayed or dispensed with the food or lip-contact surface facing upward.
- 6-501.11 - Broken floor tile seen in kitchen area.
- 6-501.16 - Mops and brooms not hung up to air dry.
- 7-208.11B - Corrected During Inspection First Aid Supplies are not being stored in a kit or container.
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April 06, 2005 | Routine | 3 | 9 | Details / Comments |
- 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
- 4-501.11B - The door gasket of the several refrigerators are dirty and in need of cleaning.
- 5-202.12A - Repeat Water from the handwashing sinks does not always reach a warm temperature.
- 6-501.111C - Critical Fruit flies are evident in the back of the kitchen.
- 6-501.111D - Harborage conditions exist in drains and elsewhere..
- 6-501.112 - Dead or trapped flies were seen in the kitchen in their trap.
- 6-501.12A - Repeat More regular cleaning behind and under cooking equipment and refrigeration units is required.
- 6-501.14A - Intake and exhaust air ducts are in need of cleaning.
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December 01, 2004 | Routine | - | - | Details / Comments |
- 5-202.12A - The handwashing sink at the rear of the kitchen is equipped with one faucet which does not permit adjsuting the temperaturet.
- 6-202.11A - Lights tubes at one kitchen ceiling installation are not covered by a protective shielding.
- 3-305.11A1 - Food stored on the floor
- 4-501.14 - The exterior of the dishwashing machine and attached piping and parts are very soiled
- 4-205.10 - Repeat Noted homestyle microwave (for employees) and a homestyle blender, Osterizer,
- 3-501.16B - Critical Repeat Beef in pan in upper part of refrierator unit cold holding at improper temperatures.(50F)
- 3-301.11C - A bowl is used to dispenser bulk rice
- 4-202.16 - Cloths are used as a liner under glasses
- 3-302.12 - Unlabeled food containers.
- 6-301.12A - Observed that no paper towels were available for handsink at the bar.
- 4-904.13A - Preset tableware was observed unprotected from contamination.
- 5-205.11A - The handwashing facility located at the bar is blocked, preventing access by employees for easy handwashing.
- 6-501.12A - Repeat Walls at the rear hand sink in the kitchen and at the prep area near the dishmachine (can opener wall)in need of cleaning.The caulked area at the two vat sink is moldy
- 7-202.11A - noted a sticky fly strip hanging from the kitchen ceiling
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September 17, 2003 | Routine | 1 | 13 | Details / Comments |
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