Discussed with the Person-in Charge:
1. Variance paper work provided
2. ServSafe handout provided
Abbreviations: PIC-Person-in Charge, IT-Internal Temperature, ST-Surface Temperature, WIC-Walk-in Cooler, WIF-Walk-in Freezer, RIC-Reach-in Cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a food employee handle raw beef then continue in food preparation. EHS instructed the food employee on proper when to wash requirements.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Preventing Contamination When Tasting* (corrected on site)
Observation: An employee observed reusing a utensil to taste food. Observed a food employee use the same spoon to taste different sauces. PIC discontinued using the same spoon for tasting. EHS instructed the PIC to only use a clean spoon for tasting and multiple clean spoons should be provided.
Correction: Food employees may not use a utensil more than once to taste food that is to be sold or served.
- 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. Observed raw beef stored over the ready to eat cabbage mix for the spring rolls in the large RIC. PIC rearranged the RIC.
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.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed shrimp hot holding at 100*F in a pot on the stove. PIC removed the shrimp to the RIC to cool it since it had just been cooked 40 minutes prior to the inspection. EHS informed the PIC that the shrimp either needs to stay above 135*F or needs to be cooled from 135*F to 70*F in 2 hours and from 70*F to 41*F within 4 hours.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Critical: Variance Requirement* (corrected on site)
Observation: Observed raw strips of beef sitting out at room temperature. PIC indicated that the beef sits out for an extended period of time as a method of jerking the beef. EHS informed the PIC that they could not let raw meat sit out at room temperature as a method of jerking the meat. PIC removed the beef to a RIC.
Correction: Obtain a variance from the regulatory authority as specified in 12 VAC 5-421-3570 and 12 VAC 5-421-3580 of this chapter. Specific food processes that require a variance have historically resulted in more foodborne illness than standard process. The variance requirement is designed to ensure that the proposed method of operation is carried out safely.
- Equipment - Cooking and Baking Equipment (repeated violation)
Observation: The cavity of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
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03/07/2016 | Risk Factor | |
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the grocery style plastic bag used to store bok choy and broccoli is not durable, nonabsorbent, easily cleanable, resistant to pitting. Person in charge removed food from plastic bag.
Correction: Repair or replace the grocery style plastic bag to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood contact surface of the paper in the cabinet of the deep fryer is not corrosion resistant, nonabsorbent, and/or smooth. Person-in charge removed the paper.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Observed the 3 compartment sink and mop sink no longer sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: Observed knobs on the gas range missing.
Correction: Repair the gas range to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep unit behind the range and small cutting board are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Interior surfaces of the bulk ice machine were observed soiled with accumulations of grime and debris.
Correction: Clean the surface of the interior bulk ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Equipment - Cooking and Baking Equipment
Observation: The cavity of the white microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Observed hot water dish machine not reaching the required surface temperature of 160*F for the surface of food contact equipment. EHS's maximum registering thermometer recorded a temperature of 145'F. Person-in charge will be using the 3 compartment sink to sanitize equipment until machine can be repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Physical Facilities in Good Repair
Observation: Observed 1. floor tiles through the facility 2. ceiling tiles are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The floors, walls, and ceiling in the food prep area are noted in need of cleaning.
Correction: 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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of spray bottles were not properly labeled. PIC labeled spray bottle during inspection.
Correction: 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.
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09/01/2015 | Routine | |
Restaurant representatives - add corrected or new information about Garnjana Thai Restaurant, 4416 Lafayette Boulevard, Fredericksburg, VA 22408 »