Thai Riffic, 9411P Lee Hwy, Fairfax, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 17, 2009 | Routine | 1 | 1 | Details / Comments |
June 17, 2009 (Routine)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. EHS observed PIC in charge was unable to identify the correct concentration for chlorine sanitizer used in establishment.
The Person in Charge or certified food manager shall know that all equipment, utensils, and surfaces shall be cleaned first using hot water and soap to remove visible soil and then sanitized using an approved sanitizer (Chlorine, Quaternary Ammonium Compound, or Iodine) to reduce the number of pathogenic bacteria. Chlorine sanitizer should be at 50-100 ppm. - 6-202.15(D)(1)-(3) - Corrected During Inspection Observed front door left open to allow breeze.
Windows and doors must be screened to prevent the entrance of flying pests.
The purpose of today's visit was the first routine inspection of the establishment. All critical violations were observed corrected during the inspection. Ceiling tiles, floor tiles, and freezer gasket have been recently replaced as required during pre-opening inspection. Thank You.
HANDWASHING REMINDER
Food employees must wash hands with soap for at least 20 seconds
BEFORE: food preparation, putting on gloves, working with clean equipment, utensils, unwrapped single-service or single-use items;
AFTER: handling trash, using the restroom, smoking, eating, coughing, sneezing, handling dirty equipment, handling raw meat or poultry;
DURING: food preparation as often as necessary and to prevent cross contamination
** Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Discard gloves when they become damaged or soiled.
DO NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
Water Heater: A O Smith DRE 52
Provided Handouts: Employee Health and Prevention of Cross Contamination (Thai and English)
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