A RISK FACTOR inspection was conducted today. Thank you for accompanying me during this inspection as your participation allows me to assess areas where further clarification is required.
NOTE: Continue arranging the food items as per correct order in walk in refrigerator to avoid cross-contamination.
QUESTIONS: Please call 703-246-2444
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: OBSERVED STAFF HANDLING STICKY RICE ON PLATE FOR CUSTOMER WITH BARE HANDS
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.DISCUSSED WITH CFM TO TRAIN STAFF ON BARE HAND CONTACT. FOOD ITEM WAS DISCARDED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the back kitchen area near the 3 VAT sink is blocked, preventing access by employees for easy handwashing. OBSERVE THERE WERE SEVERAL CARTONS OF DUCK AND A CONTAINER OF RAW DUCK OBSRTUCTION THE HAND WASH SINK.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSED WITH MANAGER AND THE ITEMS WERE REMOVED MAKING THE SINK ACCESSIBLE.
|
12/29/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit as your participation allows me to assess processes in your area that require further clarification.
NOTE: At this inspection further time was taken to discuss the following with the CFM 1) Employee Health Policy to be updated and reviewed with all staff on a regular basis. 2) CFM card from ORS interactive to be obtained 3) Cross Contamination of raw food and raw over ready to eat is a repeat violation. Failure to correct repeat violations may result in further enforcement actions.
QUESTION: Call 703-246-2444
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." ON DISCUSSION WITH CFM IT WAS OBSERVED THAT NO EMPLOYEE HEALTH POLICY WAS IN PLACE AT THIS TIME AT THE FACILITY,
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN OVER RAW SHRIMP AND RAW BEEF AND RAW CHICKEN NEXT TO RAW BEEF.IN THE WALK IN REFRIGERATOR
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). GAVE CFM HANDOUT IN ENGLISH AND SPANISH AND DISCUSSED PUBLIC HEALTH REASONS TO ARRANGE FOODS IN AN ORDER WHERE CROSS CONTAIMINATION DOES NOT OCCUR. FOOD WAS REARRANGED BY STAFF DUIRNG INSPECTION.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.OBSERVED CFM CHAD A PROMETRIC CERTIFICATE BUT NO CARD FROM ORS INTERACTIVE.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. INFORMATION HANDOUT HAS BEEN PROVIDED AND CFM HAS BEEN ASKED TO OBTAIN CARD WITHIN 10 DAYS.
|
06/29/2015 | Routine | |
A RISK FACTOR inspection of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions.
NOTE: At this inspection further time was taken to discuss with the CFM on ensuring that non- food contact surfaces are also kept clean on a regular basis.
Provide food thermometers to cooks. Ensure staff are trained on Employee Health Policy guidelines and reportable illnesses.
Questions: Call 703-246-2444
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.OBSERVED THAT THE CHLORINE SANITIZER CONCENTRATION OF THE DISH MACHINE WAS APPROXIMATELY 10 PPM WHEN TESTED WITH BLEACH TEST STRIP.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine MANAGER TO IMMEDIATELY CALL FOR REPAIR OF THE DISH MACHINE AND USE ONLY THE 3 VAT SINK FOR WASH/RINSE AND SANITIZING .
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED BLACK AND PINK MOLDY SUBSTANCE ON THE INSIDE OF THE ICE BINS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. MANAGER WILL CLEAN THE ICE BINS, STAFF TO MAINTAIN A REGULAR CLEANING SCHEDULE.
|
12/19/2014 | Risk Factor | |
Follow up inspection shows that all violations noted during the inspection of June 16th, 2014 have been corrected. Please take measures to ensure that the critical violations are not repeated in furture inspections.
No violation noted during this evaluation. | 07/15/2014 | Follow-up | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.OBSERVED COOK EATING FROM BOWL WHILE COOKING FOOD FOR CUSTOMERS.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers. DISCUSSED WITH MANAGER WHO ASKED EMPLOYEE TO MOVE TO SEPARATE AREA.
- Critical: Molluscan Shellstock/Maintaining ID/Tags Retained for 90 Days from Dates Last Sold or Served
Observation: The tags for the molluscan shellfish are not being retained for 90 days.OBSERVED TAGS FROM SCALLOP CONTAINERS ARE NOT RETAINED BY ESTABLISHMENT
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels for 90 calendar days from the date when the last shellstock from the container is sold or served using one of the following methods: 1) an approved record keeping system that keeps the tags or labels in chronological order correlated to the date when the last shellstock from a container are sold or served, 2) preserving source identification by using a record keeping system, and 3) ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, different harvest dates, or different growing areas as identified on the tag or label before being ordered by the consumer.ASKED CFM TO RETAIN TAGS FOR 90 DAYS AND HAVE IT AVAILABLE FOR REVIEW DURING HEALTH DEPARTMENT INSPECTIONS.
- 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: OBSERVED COOKED RICE ON SAME CONTAINER AS RAW CHICKEN IN THE 2 DR PREP TOP REFRIGERATOR (RIGHT) AND PRE COOKED DUCK AND RAW CHICKEN ON SAME SHELF IN THE 2 DR UPRIGHT EVEREST FREEZER.
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. MANAGER ARRANGED ITEMS TO AVOID CROSS CONTAIMATION. AN ILLUSTRATED DISPLAY SHEET IN THAI WAS PROVIDED.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN AND RAW BEEF STORED ON SAME SHELF AND RAW CHICKEN OVER RAW BEEF IN CONTINENTAL 2 DR UPRIGHT REFRIGERATOR AND RAW CHICKEN AND RAW BEEF ON SAME SHELF IN THE 2 DR PREP TOP REFRIGERATOR (RIGHT)
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). MANAGER HAD STRAFF RE-ARRANGE FOOD ITEMS TO AVOID CROSS CONTAMINATION. AN ILLUSTRATED PAMPHLET IN THAI WAS PROVIDED TO ESTABLISHMENT.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. OBSERVED WET WIPING CLOTHS ON PREP TABLES AND NOT IN SANITIZER SOLUTION BUCKETS.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. ASKED MANAGER TO STORE THE WIPING CLOTH IN SANITIZER BUCKETS.
- 3-Compartment Warewashing Sink Requirements
Observation: The 3-compartment sink located in the establishment has a broken stopper system for the sanitizing compartment preventing it being used for holding sanitizing solution and sanitizing the large utensils.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. MANAGER HAS BEEN ASKED TO REPAIR THE STOPPER SYSTEM AND MAKE FUNCTIONAL THE SANITIZER SINK WITHIN 10 BUSINESS DAYS. A FOLLOW UP VISIT WILL TAKE PLACE TO ENSURE COMPLIANCE.
|
06/16/2014 | Routine | |
- 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.OBSERVED RAW BEEF OVER COOKED CHICKEN IN THE 2DR PREP TOP REFRIGERATOR ( RIGHT).
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. CORRECTED: DISCUSSED WITH CFM TO ARRANGE THE ITEMS CORRECTLY , PROVIDED ILLUSTRATED HAND OUT WITH CORRECT ARRANGEMENT.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW BEEF NEXT TO RAW SEAFOOD IN THE 2 DR PREP TOP REFRIGERATOR ( RIGHT) AND RAW BEEF NEXT TO RAW CHICKEN IN THE CONTINENTAL 2 DR UPRIGHT REFRIGERATOR.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: DISCUSSED WITH CFM TO REARRANGE THE ITEMS, PROVIDED ILLUSTRATED HAND OUT.
- Critical: 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:OBSERVED CONTAINERS OF CONDIMENTS LIKE PAPRIKA POWDER WITH LIDS OPEN SITTING ON A TABLE BELOW HAND WASH SINK WHERE IT IS SUBJECT TO SPLASH FROM USE OF THE HAND SINK.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM TO REMOVE THE TABLE FROM THE AREA AND CLOSE THE CONDIMENT CONTAINERS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SPRING ROLLS IN CONTAINER # 1 AT 53F AND CONTAINER # 2 AT 52F IN THE CONTINENTAL 2DR UPRIGHT REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.CORRECTED: DISCUSSED WITH CFM , ITEMS MOVED TO THE WALK IN REFRIGERATOR
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen near the duck prep area had saucepans sitting in it preventing it from eing used or hand washing.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: DISCUSSED WITH CFM WHO HAD THE SAUCEPAN REMOVED FROM THE SINK.
|
12/26/2013 | Risk Factor | |
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOP STORED ON SHELF OUTSIDE THE ICE MACHINE.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAW SQUID AT 45F, SCALLOPS AT 46F AND RAW SHRIMP AT 46F IN THE TURBO 3 DR PREP REFRIGERATOR ( RIGHT )
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. CORRECTED: CFM REMOVED ITEMS TO THE WALK IN REFRIGERATOR.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: OBSERVED THAT THE AREA BETWEEN THE 3 VAT SINK AND WALL NEEDS RECAULKING.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED NO SANITIZING SOLUTIONS SET UP IN THE KITCHEN PREP OR BAR AREA.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: EHS WORKED WITH CFM TO MAKE SANITIZING SOLUTIONS IN BUCKETS TO CLEAN SURFACES AND UTENSILS.
- Utensil / Handle to Consumer & Employee to Prevent Contamination
Observation: Unwrapped knives, forks, or spoons were not stored with the handles up.
Correction: Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen area is blocked by a small bench with items on it , preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED: CFM REMOVED THE BENCH FROM THE AREA.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.OBSERVED DRAIN FLIES IN THE KITCHEN AREA DURING THE INSPECTION.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
|
06/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Thai Luang Restaurant, 171 Elden St, Herndon, VA 20170 »