Pondfah Thai Restaurant, 14443 Potomac Mills Rd, Woodbridge, VA - Restaurant inspection findings and violations

April 27, 2009 (Routine)

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0550 - Corrected During Inspection Repeat Dispensing utensils improperly stored between uses.
  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 135F.
• 0960 2 - The food contact surface of the bulk food scoops are easily cleanable. The food scoops lack handles
  Provide food scoops with handles to help prevent possible contamination of food.
• 1100 - Repeat The food contact surface of the brush with metal band is not designed or constructed to be smooth and it contains cracks, chips, or pits that can not be easily cleaned.
  Replace the brush to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks and crevices to prevent build-up of food debris.
• 1320 - There were no thermometers located in the bar coolers.
  Provide a thermometer in all cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2310 B - Corrected During Inspection The handsink at the cooking line is being used for purposes other than washing hands.
  The handsink identified above is to be used for washing hands only
• 3080 - Repeat Less than 50 foot candles of light was noted in the cooking line exhaust hood - 15-25 foot-candles.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives where employee safety is a factor
• 3360 - Critical The Black Flag Ant pesticide is not being stored in accordance with law or the manufacturer's use directions - product is for household use only.
  Pesticide must be used in accordance of law - remove product for facility.

June 12, 2008 (Routine)

• 0160 - Corrected During Inspection Critical A food employee failed to wash her hands before engaging in food preparation, after drinking.
  Instruct food employees to clean their hands before preparing food after eating, drinking or smoking to prevent cross contamination.
• 0450 - Critical Bulk food storage bins lack approved food scoops.
  Provide approved food scoops with handles for the bulk food storage bins.
• 0550 - Rice scoops improperly stored between uses.
  Store rice scoops: 1) In the food with their handles above the top of the food and the container. 2) 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 135F.
• 0830 - Critical The prepared foods in the walk-in cooler are not properly dated for disposition.
  Mark the "consume by" date on the container of foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days.
• 1010 - Corrected During Inspection Sponge in 3-vat sink area.
  Do not use sponges for cleaning food equipment.
• 1100 - Corrected During Inspection Brush with metal band in the food prep area.
  Remove the brush with the metal band from service.
• 2210 - Corrected During Inspection Hose with spray nozzle connected to mop sink faucet.
  Disconnect spray noozle from hose when not in use, or install an approved check valve at the hose-faucet connection.
• 2310 - Corrected During Inspection Critical Bar handsink blocked by cleaning products in basin.
  Provide access to handsinks at all times.
• 2350 ii - Leak at bar ice chest drain line.
  Repair leak at bar ice chest drain line.
• 3080 - Less than 20 foot candles of light at the bar sinks.
  Provide at least 20 foot candles of covered / shielded light at the bar 3-vat sink and bar handsink.
• 3080 - Less than 50 foot candles of light at the equipment under the exhaust hood.
  Provide at least 50 foot-candles of light in the exhaust hood area. Recommend 100 watt bulbs or equivalent.

June 19, 2007 (Routine)

June 05, 2007 (Other)

April 24, 2007 (Pre-Opening)