IN THE KITCHEN: Thai Valley Kitchen

Health Department Lists Inspection Report

During an October 10th, 2017, routine inspection by a sanitarian of the Putnam County Board Of Health, Thai Valley Kitchen, of 26 Putnam Village Drive, Teays Valley, was cited for the following critical and repeat violations:

Thai Valley Kitchen – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 10-October-2017
Violations: A summary of the violations, found, during the inspection, are listed below:

 

Observed violations

13 – 3-302.11 – PACKAGED AND UNPACKAGED FOOD – SEPARATION, PACKAGING, AND SEGREGATION

Observation (CORRECTED DURING INSPECTION):  Raw egg above produce in walkin.
Correction:  Store all raw meat (including raw eggs) in a leak proof container and/or below ready to eat food or food(s) with a lower final cooking temperature.

20 – 3-501.16 (Cold) – POTENTIALLY HAZARDOUS FOOD, COLD HOLDING

Observation (REPEAT) (CORRECTED DURING INSPECTION):  Garlic & oil mixture sitting out at 78F.
Correction:  Maintain cold potentially hazardous foods at or below 41°F

45 – 4-501.11 – GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION

Observation:  Ice build up in back of walkin freezer.
Correction:  Maintain equipment in good repair.

42 – 4-903.11 – EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE USE ARTICLES

Observation:  Dish racks stored on floor.
Correction:  Store equipment and utensils in a clean, dry location a minimum of 6-inches off the floor.

53 – 6-501.11 – PHYSICAL FACILITIES – GOOD REPAIR

Observation (REPEAT):  Wall worn behind 3 comp sink. Walkin floor worn by door.
Correction:  Maintain the physical facilities so they are in good repair at all times.
Equipment temperatures
 
Food temperatures
 
Warewashing temperatures
 

 

Thai Valley Kitchen – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 3-January-2017
Violations: A summary of the violations, found, during the inspection, are listed below:
Observed violations

07 – 3-301.11(C) – PREVENTING CONTAMINATION FROM HANDS-MINIMIZE BARE HAND CONTACT

Observation (CORRECTED DURING INSPECTION):  Bowls without handles used to dispense containers of food in storeroom.
Correction:  

20 – 3-501.16 (Cold) – POTENTIALLY HAZARDOUS FOOD, COLD HOLDING

Observation (CORRECTED DURING INSPECTION):  Tofu and noodles being cold held at 62°F in San Jamar holder with inadequate ice.
Correction:  Maintain cold potentially hazardous foods at or below 41°F

53 – 6-501.11 – PHYSICAL FACILITIES – GOOD REPAIR

Observation:  Wall in poor repair around dishwasher and 3 comp sink area.
Correction:  Maintain the physical facilities so they are in good repair at all times.
Equipment temperatures
 
Food temperatures
 
Warewashing temperatures
 

 

Thai Valley Kitchen – Inspection Report

Inspection Information:

Facility Type: Restaurant
Inspection type: Routine
Inspection date: 05-August-2015
Violations: A summary of the violations, found, during the inspection, are listed below:
3-501.16 (Cold)
Corrected During Inspection: Critical Whipped cream stored in beer refigerator at 57F (Relocated)
Maintain cold potentially hazardous foods at or below 41°F
4-302.14
Repeat No accurate chlorine test papers.
Provide a test kit or other device for measuring the concentration of sanitizing solutions.
4-501.11
Beer refrigerator and keg refrigerator not operating properly.
Maintain equipment in good repair.

Comments:

INSPECTION PROCESS

  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.