Henrico County Health Department
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VDH Home | Henrico County Health Department | Chadar Thai LLC. | Full Service Restaurant | Risk Factor

Chadar Thai LLC.

8030 W Broad St Unit A Henrico, VA 23294
Status: Permitted

Full Service Restaurant | Risk Factor

May 17, 2023
Score & Grade: Grade:
Observations & Corrective Actions

6: 220 Observed personal beverage on prep table uncovered.
Corrective Actions: Cover all personal beverages and keep away from food/prep areas.

8: 160 Observed staff put on ball cap with gloves on and continue to work without changing gloves, washing hands.
Corrective Actions: Staff must change gloves and wash hands after touching their face, body, or personal items.

16: 1890 Observed employee washing dishes at 3 compartment sink without sanitizing.
Corrective Actions: PIC provided sanitizer for 3 compartment sink. EHS suggested staff run remaining dishes through dish machine.

28: 3360 (3) Observed can of pesticide under 3 compartment sink in kitchen.
Corrective Actions: Pesticides cannot be sprayed in kitchen. Contact licensed pest control for any pest issues.

Additional Comments

Observations to be focused on in preperation for routine inspection:
Hood system lights not working.
Grease buildup on sides of deep fryer.I
Torn gaskets on several reach in freezers.
Unlabled bulk containers of rice, flour, sugar, PIC labeled the bins
Moldy racks in walk in cooler.
Dirty rack liner in walk in cooler.
Missing floor tile in walk in cooler.
Dirty floors and walls in walk in cooler.
Dirty fan guard in walk in cooler.
Top shelves of prep tables where to go items are stored, greasy and dusty.
Replace deep fryer baskets.
Prep unit cutting needs resurfacing.

Observed fried tofu stored in contact with egg carton in container. PIC volutarily discarded.

Observed the reusing of single service product containers. Obtain food containers meant for reuse

Food Temperatures
Description Temperature State of Food
Tomato 39 °F Cold Holding
Rice 159 °F Hot Holding
Tomato WIC 40 °F Cold Holding
Cooked beef 161 °F Cooking
Raw chicken 41 °F Cold Holding
Raw chicken 41 °F Cold Holding
Tofu 42 °F Cold Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices (0 points)
OUT
6 Proper eating, tasting, drinking, or tobacco use.
COS Violation
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands (0 points)
OUT
8 Hands clean & properly washed.
Violation
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
COS Repeat Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
IN
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
IN
27 Food additives: approved & properly used.
Compliant
Observations
OUT
28 Toxic substances properly identified, stored & used.
Repeat Violation
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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