all previous corrected on site violations have remained corrected, the dish machine has been repaired and is working adequately, facility is practicing good date labeling
No violation noted during this evaluation. | 02/03/2016 | Follow-up | |
V-nine Thai food supply supplies the proteins, follow up will be conducted to ensure violations are maintained corrected and to see that the dish machine has been repaired.
- 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. Raw chicken stored over vegetables in the walk in cooler and prep cooler on the line
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.
- Linens and Napkins - Use Limitation
Observation: Linens (Wet wiping clothes) in contact with food.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Garlic in oil and Red curry sauce sitting out on counter out of temperature control.
Correction: Discard items. These items must maintain in the cooler at 41 or below, unless you use time as a publice health control (label item with time stamp and hold out of cooler for a maximum of 4 hours and then discard)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) red curry sauces and spring rolls in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
Observation: Chlorine sanitizing solution used was not at an acceptable concentration.
Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. 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. PIC initiated use of the 3 compartment sink for sanitizing and also scheduled autochlor for maintenance the later in the afternoon.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station at the Dish area is being used as a dump station.
Correction: The handwash facility identified above is to be used for washing hands only
|
01/28/2016 | Routine | |
No Health Permit Posted. Needs improvements.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Temperature Measuring Devices - Food
Observation: There is no food temperature measuring device located in the restaurant.
Correction: Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use to measure food temperatures.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Plumbing System Maintained in Good Repair
Observation: One handsink was in disrepair
Correction: Repair and maintain all plumbing components and fixtures.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
|
04/29/2015 | Routine | |
excellent operation
- Thawing
Observation: Improper methods used to thaw shrimp. Shrimp stored in stagnant water at 79 F.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Plumbing System Maintained in Good Repair
Observation: Plumbing connections under the hand sink were leaking.
Correction: Plumbing systems and components shall be maintained in good repair.
|
12/04/2014 | Routine | |
SUBMIT APPLICATION AND PAY THE $40 FEE. See the site copy for details.
No violation noted during this evaluation. | 07/14/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sortrel Thai Restaurant, 46 Pidgeon Hill Dr, Sterling, VA 20165 »