Siam Classic, 9403 East St, Manassas, VA 20110 - Full Service Restaurant inspection findings and violations



Business Info

Restaurant: Siam Classic
Address: 9403 East St, Manassas, VA 20110
Type: Full Service Restaurant
Phone: 703 368-5647
Total inspections: 3
Last inspection: 09/18/2015

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Inspection findings

Inspection date

Type

  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavator.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
09/18/2015Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Unwrapped or uncovered food in the cooler.
    Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) food in the refrigeration unit is not properly dated for disposition.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaner are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaner must be located in an area that is not above food, equipment, utensils, linens or single service items.
08/27/2014Risk Factor
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Food Preparation (corrected on site)
    Observation: Food is subject to environmental sources of contamination during preparation.
    Correction: Protect unpackaged food from environmental sources of contamination during preparation.
  • Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
    Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
    Correction: Use chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
  • Dressing Rooms - Using Dressing Rooms and Lockers (corrected on site)
    Observation: Employees are not using the dressing rooms, designated area or lockers provided.
    Correction: Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
04/19/2013Routine

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