Tommy Thai, 6316 Springfield Plaza, Springfield, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
March 31, 2009 | Routine | 2 | 3 | Details / Comments |
|
December 11, 2008 | Critical Procedures | 6 | 0 | Details / Comments |
March 31, 2009 (Routine)
Violations:
- 2-103.11(I) - Corrected During Inspection Employees are not properly sanitizing cleaned multiuse equipment and utensils Employee added too much bleach to sink for sanitizing and unnecessarily added it to the rinse sink.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria. - 4-502.13(A) - Manufacturer containers were observed reused for the storage of peeled garlic. Pepper containers were observed being pulled out of the dishwaher after being cleaned for reuse.
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 5-205.11(B) - The handwashing station near the serving line of the kitchen is being used for purposes other than washing hands. Observed a cigarette that had been extinguished in the handsink.
A handsink is for handwashing purposes only. This enourages food handlers to wash hands which is a crucial step in preventing foodborne illness. - 7-202.12(A)(1)-(4) - Corrected During Inspection Critical The concentration of the bleach solution was measured in excess of 200 ppm.
Maintain the concentration of the bleach at 50-100 ppm. - 7-208.11(B) - Corrected During Inspection Critical Repeat First Aid Supplies are not being stored in a kit or container. Observed tylenol and Calcium/Magnesium/Zinc vitamin bottles stored next to spices.
Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
The purpose of todays visit was a routine inspection. A routine inspection evaluates both the food handling practices are most likely to result in foodborne illness and retail practices which control the addition of pathogens, chemicals, and additives in to foods. Thank you for correcting all critical items during the inspection.
The EHS observed an unlabeled spray bottle of blue window cleaner. All chemicals should have a label identifying the common name of that chemical. (e.g. window cleaner, degreaser, etc.
During the inspection it was noted that an employee added too much bleach to the sanitize sink and unnecessarily added bleach to the rinse sink. Please train employees that are dishwashing to use chemical test strip to accurately test the concentration of the bleach in the sanitizing sink and maintain it at 50-100ppm.
The EHS observed a cigarette that had been extinguished in the kitchen and an ashtray in the storage area. Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
The EHS observed minimal amounts of raw animal foods not separated by type. The facility has done a lot of work to improve this previously cited violation. The CFM requested more storage to prevention cross-contamination charts in Spanish/English which the EHS provided.
The EHS noted that salmon requiring a parasite destruction letter had been removed from the menu.
Notes:
Water Heater: Rheem G91-200-1, 199,900 BTU; 193.8 GPH
Dish Machine: Apex TSC 100ppm chlorine
Hood System: Serviced 2/yr; last service 10/08
Hood Filters: Cleaned every 2 weeks
December 11, 2008 (Critical Procedures)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the reach in freezer observed raw chicken stored over raw beef, pork. In the prep refirgerator.
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. - 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: In the reach in prep refrigerator, observed raw chicken in same container as cooked chicken wings and raw shell eggs stored over noodles.
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 (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-402.11(A) - Corrected During Inspection Critical The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Salmon which may be cooked to customer order.
Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4F or below for a minimum of 7 days in a freezer, or 2) frozen at -31F or below until solid and stored at -31F or below for a minimum of 15 hours, or 3) frozen at -31F or below until solid and stored at -4F or below for a minimum of 24 hours. Since the facility only has a few menu's, the menu's were adjusted to remove the consumer advisory on the menu for the salmon. and the CFM agreed to fully cook the salmon. PLEASE FAX A COPY OF THE NEWLY PRINTED MENU SHOWING THAT THE CONSUMER ADVISORY HAS BEEN REMOVED FOR THE SALMON. - 3-501.14(A)(2) - Corrected During Inspection Critical The Satay sauce was prepared the evening before inspection and the temperature measured 45F.
Foods cooled must be cooled from 135F to 70F within 2 hours and then from 70F to 41F within an additional 4 hours, for a total cooling time of 6 hours. During inspection, we talked about several methods to use when cooling the foods in your facility, decide on which method will work for you and your employees and then implement it into your training program for employees. - 7-208.11(B) - Corrected During Inspection Critical First Aid Supplies are not being stored in a kit or container.
Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
The purpose of this visit is a critical procedure inspection. Thank you for following me as your questions help me to clarify any issues you may have.
All critical violations were corrected during inspection.
Pest control is every 2 months Last inspection on 8/26/08; No pests observed during inspection.
Hood: 9/2008; filters are cleaned every two weeks
Water heater: Rheem G91-200-1; 199900BTU; 193.8gph recovery @ 100F rise. TESTED AT 100PPM. FACILITY HAS OWN TEST KIT.
Dishwasher: Ecolab Apex TSC; 120F wash/120F rinse; 50ppm residual chlorine;
IF YOU HAVE ANY QUESTIONS, PLEASE FEEL FREE TO CALL ME AT 703-246-8442
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