Simply Thai, 222 - 236 Carmichael Way, Chesapeake, VA - Restaurant inspection findings and violations

July 16, 2009 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 C - Critical Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s).
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use only scoops with handle to dispense food.
• 0470 - Critical Unwrapped foods observed stored in old cardboard boxes.
  Protect food from cross contamination by storing food in packages, sanitized, covered containers, or wrappings.
• 0470 A 4 - Observed the following food was observed stored without being in packages, in covered containers, or wrapped: &FOOD&.
  Store food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between uses.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50ppm chlorine) between uses.
• 0610 - Food stored on the freezer floor or food stored less than 6" above the floor.
  Elevate all food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Fly strip observed hanging over the prep table. Flt swatter observed on prep table.
  Remove the fly stick and fly swatter. Protect food from miscellaneous sources of contamination. Use only approved pest control measures in the proper manner.
• 0790 - Repeat Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0840 - Critical According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) Half & Half in the refrigerator, the food should have been discarded 18 days ago.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 1700 - Critical Chlorine sanitizing solution dispensed at the dishwasher was not at an acceptable concentration.
  DO NOT use the machine until repaired. Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F. Ecolab contacted.
• 1800 - The exhaust hood filters have accumulations of grime and debris.
  Clean the filters at a frequency necessary to preclude accumulation of soil residues that become encrusted .
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.

April 13, 2009 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between uses(>200ppm chlorine today).
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(50 ppm chlorine) between uses.
• 0790 - Improper methods used to thaw chicken.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 1800 - The stove and wok drip trays observed in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents: back door propped open.
  Keep back door closed. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3290 - Tools observed stored around the kitchen where they may contaminate surfaces, food, or equipment.
  Maintenance equipment supplies and tools and similar items must be stored together where they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

March 10, 2009 (Routine)