Taste of Thai, 917 South High Street, Harrisonburg, VA - Restaurant inspection findings and violations

May 12, 2009 (Risk Factor Assessment)

Violation: 3330 - Critical Working containers of chemicals are not properly labeled.
Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Educational material provided to owner concerning employee health, final cook temperatures, cooling methods, approved sources of food, date marking, and hot/cold holding.

May 12, 2008 (Routine)

Violations:

• 0820 A 2 - Critical Chicken cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1320 - Several coolers without a thermometer.
  Make sure all coolers have an easily visible thermometer.

April 05, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Bowls are used as food scoops, instead of food scoops so hands get into the food. The ice scoop is buried in the ice machine so someone must use their hands to retrieve it.
  Use food scoops with handles (or small pans with handles) so the handle sits up out of the food. Store the ice scoop so it does not get buried under the ice. THIS WAS CORRECTED.
• 0610 - Corrected During Inspection Repeat Food stored on the floor or food stored less than 6" above the floor. There are cardboard boxes of carrots, pears, apples stored on the floor. They are also UNDERNEATH where large pans of meat is being defrosted.
  Elevate food storage onto approved shelving with minimum 6" legs or casters. THESE WERE MOVED.
• 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation. Raw chicken in the walk in refrigerator is sitting next to lettuce and above other ready to eat food that will not be cooked.
  Protect unpackaged food from environmental sources of contamination during preparation. IT WAS MOVED TO THE 'RAW MEAT' side of the walk in.
• 0790 - Repeat Improper methods used to thaw beef, chicken. The are sheet pans of chicken and large containers of beef and chicken air defrosting on the dunnage racks at the walk in refrigerators.
  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
• 0820 - Critical Cold holding at improper temperatures: foods in the 2 door reach in across from the upright freezers are 45 degrees. Starting in March 2007, potentially hazardous foods MUST be 41 degrees or colder.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. This unit needs to be set so foods stay 41 degrees or colder.
• 1320 - There was no temperature measuring device located in the 2 door reach in at the upright freezer (It was broken), two of the wok units, and the beer unit in the bar area in which 1/2 & 1/2's are stored. You SHOULD be able to open any refrigerator and EASILY see a thermometer so you can DAILY monitor 41 degree temperatures.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Whenever the dish machine is not working or you have pots, cutting boards, etc. too large to be run through the dish machine, you will need to monitor 50-100 ppm of chlorine sanitizer at the 3 compartment sink.
• 2000 - In the dry storage area, lots of single service items are sitting on the floor, subject to splash and preventing cleaning under.
  You needs dunnage racks or shelves so articles are high enough off the floor to sweep and mop under.
• 3200 - Vent filters in the hood system are not being maintained in a clean condition.
  Maintain hood system vent filters in a clean condition.
• 3340 - Corrected During Inspection Critical 3 in One Oil, and two kinds of medicine are sitting on top of the ice machine. They are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  Containers of things which could contaminate foods must be located in an area that is not above food, equipment, utensils, linens or single service items. THEY WERE REMOVED FROM THE TOP OF THE MACHINE.

Comments:
You have a NEW DISH MACHINE. Very good, and it works according to the data plate. Thank you for accessible hand sinks with soap and towels and signs; clean employees in clean clothes, with hair restraints and gloves as needed; clean and well stocked bathrooms; a calibrated food thermometer; generally clean kitchen for right after lunch.

August 29, 2006 (Routine)

Violations:

• 0480 - Unlabeled bulk food containers.
  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.
• 0550 - In-use utensils improperly stored between use.
  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 140F and the container.
• 0790 - Thawing food at room temperature.
  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

Comments:
Handsinks stocked with soap and papertowels. Dishwasher operating corretly (Wash 157F, Rinse 187F, 22psi). Refrigreation units operating at 41F or below.

September 27, 2005 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Use of a plastic bowl to dispense out of bulk products.
  Use a scoop with a handle to dispense from bulk products.
• 2890 - Light bulb in walk-in cooler hallway not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Food and refrigeration temperatures were great. Dishwasher at 100ppm chlorine. Handsink stocked with soap and papertowels.

September 27, 2005 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0690 - Use of a plastic bowl to dispense out of bulk products.
  Use a scoop with a handle to dispense from bulk products.
• 2890 - Light bulb in walk-in cooler hallway not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

Comments:
Food and refrigeration temperatures were great. Dishwasher at 100ppm chlorine. Handsink stocked with soap and papertowels.

February 22, 2005 (Follow-up)

Comments:
Thank you for all the hard work. It looks really nice. Shelves for the walk in and for some of the food in the storage room are on order.

February 21, 2005 (Critical Procedures)

Violations:

• 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0220 - Critical Repeat The cooks are eating while they are cooking. They may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0450 - Critical China bowls and plastic cups being used as food scoops in dry storage bins.
  Use a food scoop with a handle so you do NOT get your fingers into the food while handling.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0550 - Clean /dirty knives stored in a solid wood block which can not be opened to clean. Look down into the slits with a flashlight and you will see food debris.
  Do NOT use this knife block. Store clean knives on a magnetic strip or in a clean container or on a clean surface.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. Boxes of food are on the floor in the walk in refrigerator and the walk in freezer and in other parts of this establishment.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Egg wash is 62 degrees; rice is 71 degrees: cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. THIS FOOD WAS TRASHED.
• 1320 - There was no temperature measuring device located in the front grill unit, the home style refrigerator, the bar unit in which milk is stored. The one in the 1/2 unit between the two grill units is broken.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain chlorine test papers so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1600 - The interior surfaces of the mechanical warewashing machine are soiled with (food debris, limescale) that may decrease the effectiveness of the unit. ALSO, 90% of the ports in the wash arms are stopped up with food debris.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces of the unit to maintain unit performance.
• 1660 - The wash temperature of the low temperature chemical sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature is 120°F and the actual temperature today 109 degrees.
  Discontinue the use of the low temperature chemical sanitizing ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 1700 - Critical Chlorine sanitizing solution used in the dish machine was NOT at an acceptable concentration.
  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.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: glasses and china plates
  Clean and sanitize these surfaces for food contact. REWASH ALL PLATES AND GLASSES IN THE 3 COMPARTMENT SINK, NOW.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: slicer and can opener
  Clean and sanitize these surfaces for food contact.
• 1830 - Soiled items were observed loaded into the warewashing machine improperly. Way TOO MANY dishes, glasses were piled onto the dish machine racks so it was IMPOSSIBLE for the wash and rinse water to reach them.
  Load items into racks, trays or baskets in a position that exposes all surfaces to an unobstructed spray and allows for drainage.
• 2000 - Repeat Single service items observed unprotected from contamination. STORING ON THE FLOOR AND IN THE BATHROOM.
  Store single service items in its original protective packaging or inverted in an approved dispenser. Remove for the bathroom and store on shelves at least 6 inches off the floor.
• 2010 - Employee's bathroom being used for storage of single service articles.
  REMOVE all single service articles and foods from storage in the bathroom. You may store your cleaners, 5 gallon buckets of soap and sanitizer for the dish machine, toilet paper, etc.
• 2230 - Critical There are not an adequate number of handwashing lavatories on site. (See 12 VAC5-421-2280) There is NO hand sink in the bar area. What should be the hand sink is actually being used for a service sink.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3030 - No disposable towels were provided at the hand washing lavatory in the employee's bathroom.
  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
• 3470 - Critical Employee's medicine is being stored in the lower part of the front grill unit and on shelves above food preparation areas.
  Use the medicine cabinet that is on the wall next to the back door.

Comments:
You may NOT use the dish machine UNTIL: 1. it is clean; 2. the water temperature is at least 120 degrees; 3. the sanitizer unit is fixed so at least 50 ppm of sanitizer comes into the machine during the rinse/sanitizing cycle; 4. you have chlorine test paper on hand so that you can monitor the concentration of the sanitizer. UNTIL then you MUST wash - rinse - sanitize all food contact surfaces in the three compartment sink. Use 2 cap full of bleach in the 3rd sink of the 3 compartment sink.
I will reinspect at 9 AM on Wednesday, 23 February 2005.

April 22, 2004 (Routine)

Violations:

• 0220 - 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.
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

June 16, 2003 (Routine)

Violations:

• 2000 - Boxes stored on the floor.
  Store all items at least 6" off the floor.
• 0610 - Food stored uncovered.
  Keep all food stored covered to prevent contamination.
• 0690 - Fly strips hanging up over food prep. areas.
  Place fly strips in non-food prep areas.
• 1770 - Microwave, floors and walls in need of cleaning.
  Clean items to prevent the accumulation of debris.