Sam Phao Thai Cuisine, 1019 King St, Alexandria, VA 22314 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Sam Phao Thai Cuisine
Address: 1019 King St, Alexandria, VA 22314
Type: Full Service Restaurant
Phone: 703 548-3736
Total inspections: 12
Last inspection: 03/22/2016

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Inspection findings

Inspection date

Type

This visit was made to conduct a routine inspection.
  • Critical: Certified Food Manager: Presence Required (corrected on site)
    Observation: No FPM was present at the begining of the inspection. The FPM arrived during the inspection.
    Correction: The establishment shall be under the control of someone holding a valid Northern Virginia Certified Food Protection Manager card at all operating times.
  • Critical: Employee Beverage Containers
    Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Employee discarded the open drinking container during the inspection.
    Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items
  • Thawing / Approved Methods
    Observation: Observed improper methods used to thaw food. Shrimp were improperly defrosting at room temperature.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: chicken, and eggs were not held at the required temperature. Foods were discarded during the inspection.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: The handwashing station at the kitchen is being used to clean equipment and utensils. The scrub pads in the kitchen hand sink were removed from the sink during the inspection. A coffee pot was improperly stored at the bar hand sink. The coffee pot was removed from the hand sink during the inspection.
    Correction: A hand washing sink may not be used for purposes other than hand washing.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the kitchen are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Presence and Use of Required Poisonous or Toxic Materials Only (corrected on site)
    Observation: Observed poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment stored in the establishment. Paint was improperly stored in the kitchen. The paint was discarded during the inspection.
    Correction: Remove all poisonous and toxic materials that are unnecessary to the operation and maintenance of the establishment. The presence of these materials present an unnecessary risk to employees and consumers.
03/22/2016Routine
This visit was made to conduct a routine food safety evaluation.
A 'Big 6' poster and vomit and diarrhea cleanup kit were given and discussed.
Monitor refrigerator temperatures throughout the day. You may need to turn the units to a colder temperature setting on hot days and during busy hours.
*Repeat violations are subject to civil penalty*

  • Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: Observed open cup of water on cook line.
    Correction: Employee beverages shall be kept in a container with a cover and straw, and stored to prevent contamination of food. (Employee discarded beverages).
  • Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: observed plastic cup in the rice without a handle and the rice scoop was stored in a container of water on the counter.)
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. (Rice plastic scoops were removed and rice scoop was also removed and is now to be stored in the rice)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were measured at improper temperatures: items in 1 door reach-in including rice and half and half.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (The 1 door reach-in was cooled to 42 degrees F during the inspection after adjusting it to a lower temperature, and the PIC reported that the food was out of temperature for less than 2 hours since the unit only got warm during lunch.)
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils, plates, equipment. (The dish machine chlorine sanitizer concentration was 0 ppm)
    Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (The PIC was able to fix the machine so that it was producing sanitizer solution at 50 ppm Cl.)
  • Outer Openings, Protected
    Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (The screen door is not sealed to the door frame.)
    Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
08/05/2015Routine
This visit was made to conduct a routine food safety evaluation.
Keep temperature control for safety foods, including noodles, in the fridge or on ice at 41 degrees F or less.
*Repeat violations are subject to civil penalty*

  • Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
    Observation: Improper use of wet wiping cloths for the following activity: towels stored in water.
    Correction: Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. (PIC provided bleach water for towels.)
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were measured at improper temperatures: rice noodles
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (PIC moved noodles to the refrigerator)
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: silverware. (The dish machine was out of sanitizer solution chemicals)
    Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning. (PIC provided a new bucket of chlorine sanitizer chemical, and the machine produced sanitizer at 50 ppm chlorine)
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink. (No paper towels at hand sink in kitchen)
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. (PIC provided paper towels)
03/31/2015Routine
This visit was made to conduct a routine food safety evaluation.
A new employee health poster was given.
Cooling reference poster was printed and given.
All temperature control for safety foods (including bean sprouts, rice, noodles, chicken, and cabbage), must be held cold or hot at all times.
*Repeat violations are subject to civil penalty*

  • Critical: Certified Food Manager: Presence Required (corrected on site)
    Observation: There was no food protection manager at the beginning of the inspection.
    Correction: There shall be a food protection manager present during all hours of operation.
  • Utensils That are In-Use / Between-Use Storage
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed plastic container with no handle used for rice scoop in bulk rice container.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed improper methods used to thaw food. (Observed whole ducks thawing at room temp on a bulk container)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: Items out on counter including rice, noodles, chicken, and bean sprouts.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items were out for less than 4 hours and were about 50 degrees F, so they were placed in the refrigerator.)
  • Critical: Equip / Food Contact / Sanitize / Before Use / After Clean (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: bar ware. (Chlorine sanitizer solution at the 3 comp sink at the bar was below 50 ppm)
    Correction: After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. (Solution was corrected to 50 ppm during inspection)
  • Physical Facilities Good Repair
    Observation: Observed that the foor tiles and wall panels are not maintained in good repair.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floors, walls, ceiling, and exhaust vents in the kitchen are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
12/15/2014Routine
The prep cooler is holding water at the bottom and does not maintain TCS at
41°F or below.
. Repair the unit in 24 hours. The Superior refrigerator is 35
°F and has been repaired.

No violation noted during this evaluation.
08/21/2014Follow-up
The Superior reach-in refrigerator and the prep cooler are not holding TCS at
41°F or below.
Repair the refrigeration units immediately. The floor and ceiling in the outside storage area are in poor repair. The screen door has a gap on the top and side.

  • 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. Egg were improperly stored above peppers in the reach-in refrigerator. Partly cooked chicken was improperly stored with broccoli in the sandwich unit. Raw and partly cooked foods were properly stored during the inspection.
    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.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes chicken shrimp and beef. All foods were placed on ice.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Critical: Sanitizers, 21 CFR Criteria for Food Contact
    Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010 sanitizing solutions. The sanitizer concentration at the bar sink was
    +200pm. The concentration was diluted during the inspection.

    Correction: Utilize only chlorine that meet the requirements of 21 CFR 178.1010 sanitizing solutions when applying to food contact surfaces.
08/20/2014Risk Factor
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: milk. The refrigeration unit was turned down during the inspection.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
05/23/2014Risk Factor
  • Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. Food was covered during inspection.
    Correction: Foods shall remain covered at all times.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit(s) are damaged: prep cooler.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Light Bulbs / Locations where Shielding is Required
    Observation: Light bulb(s) in the cooking area are not covered by a protective shielding.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
02/20/2014Routine
  • 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. Chicken and ground pork were improperly stored with produce in the True reach- in refrigerator (outside). Curry chicken was improperly stored with carrots. The meats were relocated during the inspection.
    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.
  • Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: curry sauce and chicken in the kitchen reach-in refrigerator. Foods were covered during the inspection.
    Correction: Foods shall remain covered at all times.
  • Utensils That are In-Use / Between-Use Storage (repeated violation)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: rice scoops are improperly stored in standing water.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Shrimp and scallops were improperly defrosting on the floor. Sugar was improperly stored on the milk crate. Tea was improper stored on the floor in the attic. Foods were relocated during inspection.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Food Protection From Environmental Sources during Preparation (corrected on site)
    Observation: Food is subject to environmental sources of contamination during preparation. Noodles and cooked ducks were uncovered and improperly cooling outside. Noodles and ducks were discarded during the inspection
    Correction: During preparation, unpackaged food shall be protected from environmental sources of contamination.
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed improper methods used to thaw seafood at room temperature on the floor. Corrected
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: chicken and ducks were improperly cooling. The chicken was placed in an ice bath and the duck was discarded.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
  • Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: stainless steel food bowls and plastic food containers. Food containers were washed in the dish machine during the inspection.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
  • Equip/Utensils/Linens/Single-Service/Storage, Location (corrected on site)
    Observation: Single service container were found stored on the floor upstairs. Items were elevated during the inspection.
    Correction: Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • Equip/Utensils/Linens/Single-Service/Invert, Cover
    Observation: Single service container were observed stored with the food-contact surface facing upward.
    Correction: Clean equipment and single service containers shall be stored covered/inverted.
  • Toilet Rooms, Enclosed / Self-Closing Door
    Observation: Toilet room door is not provided with a self-closing door. (ladies rest-room)
    Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
  • Physical Facilities Good Repair
    Observation: Observed that the walls is not maintained in good repair.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the floor and walls in the kitchen are in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
  • Critical: Separation of Toxics by Spacing or Partitioning
    Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. plastic food containers were improperly stored on top of the dish machine chemicals. The food containers were relocated during the inspection.
    Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
11/13/2013Routine
This visit was made to conduct a routine inspection. The following items need correction:
- Use proper methods to cool foods including: placing foods in shallow pans, separating foods into smaller and thinner portions, using rapid cooling equipment, stirring the food container placed in an ice bath, using a container that facilitates heat transfer, adding ice as an ingredient, placing loosely covered or uncovered foods in walk in refrigerator or any other effective methods
- When storing utensils used for rice in hot water, water must be kept at 135F or above
*** CFM exhibited excellent knowledge of employee health
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty

  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils for rice stored in water
    Correction: water temp 114F
  • Cooling Methods (repeated violation)
    Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 70°F to 41°F within 6 hours: after prepping raw chicken it is being tighly packed in large plastic tub.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods.
08/13/2013Routine
This visit was conducted to complete a risk based food safety evaluation.
1. Ensure that foods in the kitchen refrigerator are covered.
2. Hot and cold holding temperatures taken during the evaluation were noted to be correct at the time of the evaluation.
A full routine inspection was not completed today, but the condition of the floor covering in the kitchen was noted to be in a deteriorated condition.

  • Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Chicken and beef in the kitchen two kitchen refrigerator were observed uncovered.
    Correction: Foods shall remain covered at all times.
05/09/2013Risk Factor Assessment
This visit was conducted to complete a routine food safety evaluation.
1. Ensure that the hand washing sink is used only for hand washing.
2. Ensure that raw food is kept separate for ready to eat foods.
3. The CFM was knowledgeable regarding employee health issues and could quickly locate their Employee Health file.

  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Cooked mussels were observed stored with raw shrimp and scallops, and noodles were observed stored next to raw chicken in the two door cooler in the storage area.
    Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
  • Food Storage Containers, Identified with Common Name of Food
    Observation: Unlabeled food containers with food items that are not easily identified by appearance were observed in the kitchen.
    Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • Cooling Methods (corrected on site)
    Observation: The following methods used for cooling were not adequate to facilitate cooling of the product from 135°F to 41°F within 6 hours: A large containers of cooling chicken was observed stored in kitchen refrigerator.
    Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans, 2) separating the food into smaller or thinner portions, 3) using rapid cooling equipment, 4) stirring the food in a container placed in an ice water bath, 5) using containers that facilitate heat transfer, 6) adding ice as an ingredient, or 7) other effective methods. (Placed in shallow container in ice)
  • Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
    Observation: The handwashing station in the main kitchen is being used for purposes other than washing hands.
    Correction: A handwashing sink may not be used for purposes other than hand washing.
  • Light Bulbs / Locations where Shielding is Required (repeated violation)
    Observation: The light shield to the bulbs in the main kitchen is missing.
    Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
  • Physical Facilities Good Repair (repeated violation)
    Observation: The floor covering inn the storage area was in poor repair, with the wooden surface beneath exposed. In addition, damaged tiles were observed to the floor in the main kitchen area.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
01/14/2013Routine

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