The purpose of this visit was to conduct a routine inspection. Kitchen floors and area underneath the oven and stove observed in need of cleaning. Excessive standing food and water will attract pests. Follow-up will be conducted to verify kitchen is clean. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation. Hand washing training provided.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: The raw animal food is stored in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken stored over ready-to-eat foods in 3DR UR cooler and in walk-in cooler.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. CHICKEN WAS MOVED TO THE BOTTOM FOR ADEQUATE STORAGE.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: Interior of prep cooler and upright cooler was observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of rodents.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Excessive food debris, grease, and trash observed under the oven, stoves. Filters in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/30/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment which turned into a routine inspection.
Ensure a certified food manager is present at all times. Failure to have a certified food manager on the premises during operation will result in a closure.
Hand sink must remain easily accessible. DO NOT block hand sink with a table or any other items. Blocking the hand sink discourages food safety and prevents effective hand washing.
Ensure hand sink is stocked with soap, paper towels, and a hand washing sign.
Training on how to prepare sanitizer was provided during today's visit. Ensure bleach sanitizer maintains between 50-200 PPM.
If you have any questions, please call (703) 246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees need training to make a bleach sanitizer solution at a concentration between 50-200 ppm. Training was provided today by EHS.
Correction: 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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed washing their hands at the three vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Cutting board along the 2DR prep cooler was observed heavily scratched and not easily cleanable.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 2DR prep cooler.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Certified food manager arrived before end of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. issues the required photo identification card with proof of successful completion of a certified food manager's exam.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The kitchen hand sink is blocked by a table, rolling pins, and various other items preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Hand sink are was cleared to allow for easy access for hand washing.
- Wall / Ceiling Covering / Nonabsorbent & Cleanable
Observation: Observed absorbent ceiling tiles in kitchen.
Correction: Ceiling tiles must be non-absorbent and easily cleanable.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb in the walk-in cooler is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided at hand sink for hand washing at the beginning of the inspection.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the kitchen hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Towels provided at hand sink before end of inspection.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in freezer: 0 foot candles.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor/walls along the stove, hand sink, and walk-in cooler are in need of cleaning. Filters in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach sanitizer solution was observed in excess of 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Training was provide and sanitizer was diluted to 100 PPM.
Correction: Maintain the concentration of bleach sanitizer between 50-200 ppm. Verify concentration using the appropriate test kit.
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11/16/2015 | Routine | |
The purpose of this visit was to conduct a routine inspection. Ensure a CFM is available at all times during operation and food prep. Hand washing sink should always be accessible for easy, employee hand washing. If you have any questions, please call (703) 246-2444.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Containers of chicken stored on the floor of walk-in cooler and freezer.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Heavy cream on table at 54F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Heavy cream was moved to walk-in cooler to cool.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food items: rice.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. Label provided.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Observed heavily scratched cutting board. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located in the kitchen is blocked, by a prep table and food items, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. Person in charge removed table and all items blocking the hand sink. EHS stressed the importance of providing an easily accessible handsink for employee hand washing. EHS reviewed when, where, and how to wash hands during today's visit.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. Handwashing signage provided to establishment.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles
Observation: Observed that inadequate lighting was provided in the walk-in freezer: 0 foot candles.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen floors are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/09/2015 | Routine | |
The purpose of this visit was a follow up to assess the cleaning of the physical facility and the pest control activities. Observed were a live nymph and a live adult. Please continue to clean the facility frequently and thoroughly, have no food and water sources for the roaches and continue to have regular pest control.
No violation noted during this evaluation. | 08/15/2014 | Follow-up | |
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of cockroaches on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to cockroaches.Observed 3 dead roaches in the seating area, two live nymphs on the check out counter, live nymphs in the kitchen, live adults in the kitchen and the storage area
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches - dirty floors in the food prep area, storage room, kitchen
Correction: standing water under the refrigerators in the kitchen, food stored on the floor
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the cove molding in the restroom, the floors in the kitchen, under the refrigeration units in the kitchen, the dry storage area are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/01/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Note: Discussed cooling methods and provided cooling signs and cooling logs. The facility will maintain cooling logs for biryani and curry and fax it to the EHS every week for 2 weeks.
Please fax or email following items to my attention within 10 days: Fax# 703-385-9568
1) Picture ID for the CFM.
2) Invoice for fixing the 2DR prep refrigerator.
3) Cooling logs for biryani and cooling.
4) Picture after replacing fixing the ceiling tiles in the kitchen.
Facility Data:
Water Heater: RHEEM EGLS-15-50 (same, not accessible)
Grease Trap: Every week.
Pest Control: Every month. (reviewed invoice for January 2014). No live pest activity noted.
Hood: Every 6 months and filters every month.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Could not provide signed agreement for each employee.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: spices and condiments
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: bowl used to dispense curry, rice
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Observed rice tray stored under upright refrigerator on the floor for cooling.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed curry cooling in deep plastic container and biryani cooling in deep container with lid on.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt dressing 65F on prep table. lamb biryani 47F (it was in use per the chef). Note: Put inside the refrigerator.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: curry
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2DR prep refrigerator. Not in use.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: 2DR upright freezer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the cookline is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean to-go boxes and containers were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile in the kitchen is damaged because of water leak and is not in good repair. Also, the paper dispenser at the hand sink falls apart everytime you try to dispense paper towel.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the sides of the equipments in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/14/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the walk-in refrigerator. Walk-in is at 37F. Continue monitoring temperatures.
No violation noted during this evaluation. | 08/14/2013 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding (CH) capability for the walk-in refrigerator.
Note: Observed dry storage area was cleaned and no mice dropping, all the food stored 6 inches or above. Keep up the good work.
Do not use the walk-in refrigerator until it is capable of holding potentially hazardous foods at 41F or below. A follow-up inspection will be conducted on 8/14/2013 to assess the CH capability of walk-in.
No violation noted during this evaluation. | 08/13/2013 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection.
A follow-up inspection will be conducted on or about 8/13/2013, to assess the cold holding capability of the walk-in refrigerator and roach infestation. Please clean the dry storage area. Do not store food, utensils, single service items on the floor.
Reminders:
1) Do not use the walk-in refrigerator until it is capable of holding potentially hazardous foods at 41F or below.
2) Do not have more than 10 seats until the 2nd restroom is constructed and approved.
3) Monitor holding and cooling temperatures.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken above cooked food in walk-in freezer, raw shell eggs above produce 3DR upright refrigerator. On 8/12/2013, observed raw shell eggs stored above produce, samosa, butter in 2DR display refg. and in 3DR upright refg.
Correction: 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.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered open bags of sugar in the dry storage area.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed bowls used to dispense sauce and curry.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Exposed to Splash, Dust, etc. (repeated violation)
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed the handsink has a prep table for dough/bread adjacent to it.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Provide a splash guard between the table and handsink to prevent splashing on dough.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed dough container on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed portioned biryani covered and cooling in upright refrigerator. On 8/12/2013, observed biryani cooling with lid on .
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: (REPEAT) The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced boiled egg 54F, fried cabbage manchurian 47F, fried chicken 50F, fried paneer 54F. --Beverage Air 3DR upright refrigerator. Biryani in big pot 51F, 65F. Cooked chicken 47F, goat curry 44F, paneer 47F, white sauce 47F, boiled eggs without shell 47F. --True 2DR prep refg. Heavy cream 72F--prep table. Note: Put Biryani back in the walk-in refrigerator and all potentially hazardous items from the upright and prep refrigerator was discarded. On 8/12/2013, observed noodles 54F, paneer 55F, curry 54F, potato paste 45F. Note: All the food moved in freezer and upright refrigerator. Per the manager it was at good temperature till 1 pm. Not sure if it is going through defrost cycle.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site) (repeated violation)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed metal banded brush used for butter. Note: Discarded the brush.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink and hand sink needs caulking
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR prep refg 47F and Beverage Air 3DR prep refg 54F. On 8/12/2013, the walk-in refrigerator is at 55F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the prep refg are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. On 8/12/2013, dough tray blocking the handsink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in kitchen is absorbent and not easily cleaned.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tile under the 3DR upright refrigerator is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed mice dropping in the True 2DR display area. Observed live roaches in kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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08/12/2013 | Follow-up | |
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Observed back door and front door open for ventilation. Air conditioning not working. Temporary AC units operating inside.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed 4-5 live roaches and mice dropping.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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07/29/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint inspection. The complainant alleged that live roaches and mice in the restroom and dining area. The restroom is not clean, plates are dirty, food is not hot and only one restroom based on the seating capacity.
Note: Observed that the facility had 18 chairs and 8 tables for customers + seating in the patio. There is one restroom available for customers and the facility has 5 employees. Based on the information the facility cannot have more than 10 seats for customers.
The owner is in process of adding one more restroom and renovating the facility. They will submit plans for approval. Until than they will limit to 10 seatings for customer.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener and plates in the dining area had food debris on one plate and water stacked on the plates after washing.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Utensils should be air dried before stacking or serving.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Observed back door and front door kept open because HVAC system is not working.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Toilet Rooms Conveniently Located and Accessible
Observation: Observed that the facility has only one unisex toilet room and they have more than 20 seats including the seating on patio. The facility has 5 employees.
Correction: Ensure that the toilet rooms is conveniently accessible to employees during all hours of operation to encourage employee use of appropriate facilities. Restrict the number of seatings to 15 -5 employees with only one restroom. The facility should not have more than 10 seats until another restroom is provided.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed live roaches and mice infestation.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the storage area across restroom, area around hood filters, in between equipment is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/29/2013 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with complaint investigation.
A follow-up inspection will be conducted within 10 days. Do not use the prep refrigerator and the upright refrigerator in the kitchen until it is capable of holding potentially hazardous foods at 41F or below. The owner agreed to reinforce prep top with ice during lunch/dinner rush. Per the owner the units are not at good temperature because the HVAC system is not working.
Note: The facility installed a new walk-in refrigerator and walk-in freezer. They will submit plans for adding new restroom. Until then they will restrict to 10 seatings for customer. See inspection complaint inspection report dated 7/29/2013.
CERTIFIED FOOD MANAGER
A CFM must be onsite at ALL times of preparation and hours of operation. It is unlawful to operate an establishment unless under the direct supervision of a CFM. The CFM has many responsibilities, one of which is to make sure that food is being prepared and served safely to prevent foodborne illness. The lack of a CFM is grounds for closure.
** It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Facility Data:
Water Heater: RHEEM EGLS-15-50 (same, not accessible)
Grease Trap: 2-3 days.
Pest Control: Every 2 weeks. (reviewed invoice for June 2013). Per the owner the other invoice from July were in the home office.
Hood: Every 6 months and filters every 2 weeks. (area around the filters and hood system is in need of cleaning.)
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." One new employee.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Owner touchd hard boiled egg without sheel with his bare hands. Note: Egg discarded.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken above cooked food in walk-in freezer, raw shell eggs above produce 3DR upright refrigerator.
Correction: 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.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: oil
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed bowls used to dispense sauce and curry.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: Observed the handsink has a prep table for dough/bread adjacent to it.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Provide a splash guard between the table and handsink to prevent splashing on dough.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Observed dough container on the floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours portioned biryani cooling for 3-4 hours in the 3DR prep refrigerator observed at 72°F and 82F. Note: Discarded.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed portioned biryani covered and cooling in upright refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: sliced boiled egg 54F, fried cabbage manchurian 47F, fried chicken 50F, fried paneer 54F. --Beverage Air 3DR upright refrigerator. Biryani in big pot 51F, 65F. Cooked chicken 47F, goat curry 44F, paneer 47F, white sauce 47F, boiled eggs without shell 47F. --True 2DR prep refg. Heavy cream 72F--prep table. Note: Put Biryani back in the walk-in refrigerator and all potentially hazardous items from the upright and prep refrigerator was discarded.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: goat curry
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Food Contact Surface/Smooth, Easily Cleanable (corrected on site)
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface. Observed metal banded brush used for butter. Note: Discarded the brush.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: 3-vat sink and hand sink needs caulking
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 2DR prep refg 47F and Beverage Air 3DR prep refg 54F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep refg are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: 2 microwave
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the tile under the 3DR upright refrigerator is missing.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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07/29/2013 | Routine | |
The purpose of today’s visit was to conduct a Risk Factor Assessment in conjunction with the investigation of a foodborne illness complaint received on April 2, 2013.
Please fax to my attention, within 10 days, signed copies of the Employee Health Policy. A red folder containing the information on how to start a Employee Health Policy was left at the November 26, 2012 inspection and at today's inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." SEE COMMENTS
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: naan - DISCARDED, rice and tamarind sauce with bowls used as scoops - BOWLS DISCARDED, REPLACED WITH SCOOPS WITH HANDLES
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Observed the facility did not have any sanitizer on premises - PURCHASED CHLORINE
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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04/03/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Hyderabadi Biryani Corner, 2415 Centreville Road Suite B3 B3, Herndon, VA 20171 »