Pad Thai Complaint Prompts Inspection; Rat Droppings, Roaches Reported

SILVER SPRING, MD — Inspectors from the Montgomery County Department of Health and Human Services recently reported critical violations at three Silver Spring food establishments.

One of the inspections was prompted by a complaint from a customer who said they became ill after eating Shrimp Pad Thai there. The inspector discovered that the Shrimp Pad Thai and Lo Mein Noodles were being kept at an unsafe temperature. They also reported seeing rat droppings throughout the restaurant and roaches on a table in the basement.

All Montgomery County licensed retail food establishments are inspected by the Licensure & Regulatory Services Program. Regular comprehensive inspections include evaluating an establishment's sanitation, maintenance and food service operations. These inspections include monitoring critical temperatures and food handling procedures.

"A Critical Violation means a food safety requirement that requires immediate correction," according to the health and human services website. "Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected."

Red Maple Asian Bistro

On Sept. 23, an HHS inspector visited Red Maple Asian Bistro located at 8315 Grubb Road after receiving a complaint from a customer that they became ill after eating the restaurant's shrimp pad Thai.

"Manager stated that no employees reported ill in the last three weeks," the inspector said, in their report. "A sick employee policy is in place, however, it is not in writing. Manager will put sick policy in writing within 7 days. Hand sinks in the food prep areas were observed with soap and paper towel. Employees were observed washing hands between tasks. The hand sink in the sushi area was unable to dispense hot water and will be repaired."

During a review of the HACCP system, which monitors the safe handling of food, the inspector noted that the chef did not know the correct cooking temperatures.

"HACCP was not onsite for review and will be submitted for review within 7 days. Manager will review the proper cooking temperatures with staff," the report said. "Facility will be re-inspected in 7 days."

The inspector observed that the Lo Mein and pad Thai noodles were being kept at a temperature higher than 41F. They were rapidly cooled to bring them into compliance.

The inspection reported noted the following non-critical conditions that need to be addressed:

• "Food stored in shopping bags. Discontinue practice. Food should be stored in food grade bags or containers.
• "Single service items stored contact side up. Store food contact side down.
• "Wet wiping cloth stored on the counter. Store wet wiping cloth in sanitizer.
• "Grease build up on baffles beneath hood. Clean.
• "Grease build up between fryers and stove. Clean.
• "Floor dirty beneath equipment. Clean.
• "Household equipment stored on site. Remove or replace.
• "30-Physical facilities and non-food-contact surfaces installed, maintained, and clean
• "Grease build up on wall next to cook line. Clean.
• "Rodent droppings observed on the floor throughout. Clean and treat.
• "Scoop handle in contact with ice in ice bin. Remove.
• "Dishes wet nesting on shelf above 3 bay sink. Air dry prior to stacking.
• "Paint peeling on wall above 3 bay sink. Repair.
• "Hot water observed at 112F at the dish machine during the rinse. Requires 120F minimum. Repair.
• "Reusing cardboard boxes for storage throughout . Discontinue practice.
• "Cold water faucet not functional at hand sink in dish prep area. Repair.
• "Six live roaches observed on table in the basement. Clean and treat.
• "Food stored uncovered in walk-in freezer. Cover to protect.
• "Hand sink in basement disconnected. Repair.
• "Single service items stored on the floor in the storage area of the basement. Elevate.
• "Broccoli observed on metal tray on the floor of the walk-in cooler. Elevate.
• "Dishes stored beneath hand sink at sushi station.
• "pH meter not available for sushi rice. Facility must use temperature as a control. Provide.
• "Hot water turned off at hand sink in sushi prep area. Repair.
• "Single stall restrooms on site not gender neutral. Single stall restrooms should be gender neutral."

El Gavilan Restaurant

During a Sept. 25 inspector, an HHS inspector cited El Gavilan Restaurant located 8805 Flower Ave. in Silver Spring with a critical violation for its cold holding temperature.

"Time/Temperature Control for Safety (TCS) food items are held above 41 deg. F in prep cooler," the inspection report said. "Holding time for the food is less than four hours, and ice is added to hold the food items. TCS foods have been observed above 41 deg. in this unit on previous inspections. The owner of the facility is informed to replace/repair the unit. Follow-up inspection will be conducted on/after Sep. 29, 2023."

The inspector also noted that neither a food service manager nor an allergen awareness trained person were present during the inspection. The restaurant has two weeks to comply.

Koite Grill

During a Sept. 26 inspection, the Koite Grill located at 8626 Colesville Road in Silver Spring was found to be out of compliance for its cold hold temperature, according to an HHS inspection report.

"Time/Temperature control for Safety (TCS) food items are held above 41 deg. F. in refrigeration unit," the report said. "Move to freezer for rapid chilling. Put ice on some of the food containers to cool rapidly."

In addition, the walk-in cooler ambient unit temperature was found to be 48 de. F., according to the report. The unit must be repaired so that the TCS food items are kept at 41 deg. F or below. A Follow-up inspection was schedule for on or before Sep.28.

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