The walk-in cooler was serviced by a refrigeration company on September 9, 2015. See attached copy of the service invoice. Observed the walk-in cooler operating at 35°F.
Observed the employee health policy (FDA Form 1-B) signed by all staff.
- Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
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 (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
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.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The door gasket to the walk-in cooler is in broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
|
09/10/2015 | Follow-up | |
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk containers of flour, sugar, corn starch, salt & pepper mix are not labeled.
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.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. Observed rice scoops stored in standing water at room temperature 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: Food - Potentially Hazardous Food - Cold Holding*
Observation: The following foods cold holding at improper temperatures:
1. Walk-in cooler: egg rolls-45°F, bean sprouts-45°F, raw chicken-46°F. The PIC adjusted the thermostat on the walk-in cooler and contacted the service technician to service the unit.
2. Prep table: rice noodles-75°F, bean sprouts-64°F. The PIC relocated these items to the reach-in cooler.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs (corrected on site)
Observation: Observed raw shell eggs stored on the chef's cart at room temperature (air temperature of 80°F) and not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. The PIC relocated the eggs to the refrigerated prep unit.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Pressure Measuring Devices, Mechanical Warewashing Equipment
Observation: The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not working.
Correction: Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
- 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.
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.
- Equipment - Good Repair and Proper Adjustment
Observation: The walk-in cooler was observed in a state of disrepair. Observed the walk-in cooler operating at a temperature of 50°F. The PIC lowered the thermostat on the unit and contacted the service technician.
Correction: Repair the walk-in cooler to restore a state of condition that allows for proper operation (41°F or below), accuracy, functioning, maintenance, and cleanability.
- Equipment - Good Repair and Proper Adjustment
Observation: The door gasket to the walk-in cooler is in broken.
Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
- Non-Food Contact Surfaces
Observation: (CORRECTED DURING INSPECTION): The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. Floor fan,
2. Exterior of the sugar container.
3. Exterior of the small reach-in freezer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required
Observation: Clean dinnerware and utensils were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
|
09/08/2015 | Routine | |
REveiwed menu. Mussells received frozen in halfshell. Grease trap cleaned every month. Discussed no bare hand contact.
- Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
Observation: The following physical structures noted in need of cleaning: floor/coving area under the 3 vat sink, behind wok line, dry storage under shelves.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
|
09/25/2014 | Routine | |
Uses small batch of white rice out for 30 min to use in case an order of fried rice is requested. Rice put back in WIC after that time. Reveiwed menu. no changes.
No violation noted during this evaluation. | 10/02/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai Gourmet Restaurant, 9555 Kings Charter Drive, Suite F, Ashland, VA 23005 »