Thai Erawan Restaurant, 2900-Q Hampton Highway, Yorktown, VA - Restaurant inspection findings and violations

February 05, 2009 (Routine)

Violation: 2310 B - Corrected During Inspection The handwash station at the preparation area is being used to rinse foods.
The handwash facility identified above is to be used for washing hands only

February 11, 2008 (Routine)

Comments:
All violations from last inspection have been corrected. 2008 Permit Issued.

January 07, 2008 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical Employees drinking from an uncovered container in the food preparation area and bar.
  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.
• 0450 C - Corrected During Inspection 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 utensil with handle to dispense food.
• 0820 2 - Critical Half & Half in bar refrigerator and eggs next to grill holding at improper temperatures (50F half & half/ 80F eggs).
  Bartender stated that she had taken the half & half out a few times in the last hour. Refrigeration unit is holding at 38F. Ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 2830 - Floor and wall juncture near backdoor in kitchen is not sealed.
  Seal floor and wall juncture in rooms where water flush cleaning methods are used.
• 2900 - Missing filters from exhaust hood.
  Replace missing exhaust hood filters.
• 3020 - Soap was not provided at the hand washing sink located near the back door.
  Hand soap must be provided at all hand washing sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink and handsink near backdoor used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing sinks used by food employees.
• 3180 - Floor behind grill area is noted in need of cleaning. Wall by grill area and back door are also noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

March 15, 2007 (Routine)

Violations:

• 0820 - Critical Foods holding inside make-table unit by grill are 45F.
  Foods must be holding at 41F or less. Lower temperature of unit to hold foods at proper temperature.
• 1320 - No thermometer found in make-table unit by the grill.
  Provide a thermometer to measure the temperature of the unit.
• 2930 - Bottom of back door has large opening- is access for pests.
  Cover hole at bottom of back door. Owner states that he has already in the process of having this issue resolved with his maintenance man.

Comments:
Make unit was less than 41F on last inspection.

September 14, 2006 (Routine)

Violations:

• 0480 - Repeat Several small containers of dry products are unlabeled.
  Label to prevent misuse of product.
• 0550 - Bowls used to dispense dry product.
  Use a scoop with a handle.
• 0790 - Corrected During Inspection Several food items thawing in container of water.
  Thaw in sink under cold running water.
• 1320 - Thermometers missing (1 broken) in several reach-in units.
  All refrigerators/freezers must have thermometers to measure the temperature of the unit.

Comments:
Walk-in refrigerator being repaired during the inspection.

April 26, 2006 (Routine)

Violations:

• 0480 - Repeat Dry storage products are unlabeled.
  Label to prevent misuse.
• 0820 - Corrected During Inspection Critical Food items in walk-in refrigerator are 48-49F. Mostly produce stored in this unit.
  Move potentially hazardous foods into another refrigeration unit until this one is repaired and it is holding at 41F or less.
• 1450 - Walk-in refrigerator is 48F.
  Service unit so that it is holding at 41F or less.
• 3280 - Light shield in kitchen has dead bugs in it.
  Clean shield to get rid of dead pests.
• 3330 - Critical Repeat Spray chemical bottles are not labeled.
  Label to prevent misuse of product.

October 12, 2005 (Routine)

Violations:

• 0480 - Dry storage containers need labels.
  Label to prevent misuse.
• 3330 - Critical Chemical bottles need labels.
  Label to prevent misuse.

Comments:
All violations from previous inspection have been corrected. Good food protection observed during this inspection.

January 31, 2005 (Routine)

Violations:

• 0610 - Repeat Food products stored on floor in walk-in refrigerator.
  Store products on shelving.
• 1320 - Thermometer missing in reach-in refrigerator.
  Provide thermometer to accurately measure the temperature of the unit.
• 1770 B - Container holding food items in walk-in refrigerator is in need of cleaning-build-up of grim observed on surface.
  Clean.
• 2000 - Dispensing and cooking utensils/silverware stored on floor under shelf.
  Store these items on shelving.
• 3180 - Floor next to equipment/hood system needs to be be cleaned-build-up of grease/debris observed.
  Clean the floor.

Comments:
2005 permit issued.

August 02, 2004 (Routine)

Violations:

• 0610 - Items stored on the floor in the walk-in refrigerator.
  Store all items at least 6 inches off of the floor.
• 0550 - Ice scoop handle lying on the ice (front drink machine).
  Store ice scoop handle in the upright position to prevent contamination of the ice.

November 14, 2003 (Routine)

Violation: 3080 - Repeat Less than 10 foot candles of light was noted in the WI Chill.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Provide Vapor Proof Fluorescent Light to existing electrical hook-up.
Comments:
Improvements noted. 2004 Permit issued.

September 23, 2003 (Critical Procedures)

Comments:
Partial inspection to determine status for reopening following Hurricane Isabel......Full power returned/operation granted. Food discarded from the WI Chill.

September 12, 2003 (Routine)

Violations:

• 3080 - Repeat Less than 10 foot candles of light was noted in the WI Box.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3080 - Repeat Less than 20 foot candles of light was noted in the food preparation area of the kitchen.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2250 - Repeat There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.
• 3180 - Repeat Observed that the floor under and behind the wok station in the kitchen has a build up of grease. Also observed that the wall arond the area where the missing mop sink used to be, needs cleaning. Heavily encrusted with grease and grime.
  

Comments:
Do Not Store Wine Bottles in Drink Ice Machine in Kitchen.

April 01, 2003 (Routine)

Violations:

• 3080 - 1) Less than 10 foot candles of light was noted in the WI Chill
  1) Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units with a vapor proof fluorescent light fixture.
• 3080 - 2) Less than 50 foot candles of light was noted in the Kitchen
  2) 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, slicers, grinders, or saws where employee safety is a factor. Flourescent Light Bulbs are either burned out or have been removed in many of the ceiling fixtures.
• 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. The existing sink has been removed.
  Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Re-install missing sink.
• 3180 - The wall + floor surfaces in the area of the missing mop sink, and behind the WOKS are very greasy and are in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.