Today’s visit was to conduct a Risk Factor Assessment inspection.
CFM stated that the menu will be changed and that all food items will be cooked through entirely. Current menu items are fully cooked.
EHS also consulted on keeping beef shawarma hot and/or cold during/after cooking.
Facility is in violation of the Clean Air Compliance Act (due to technical program issue, the section is marked in).
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: stuffed grape leaves prepped on 12/11.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
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12/18/2015 | Risk Factor | |
- Virginia Indoor Clean Air Act (repeated violation)
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: frozen food thawing at room temperature
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: cooked chickpeas cooling overnight (6+hrs) at 57F in the True 3dr upright cooler
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. chickpeas were discarded
- Storage of Clean Equipment & Utensils, Self-Draining Position/Covered/Inverted
Observation: Clean utensils 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.
- Permit to Operate Required, Must be Posted, Must be Valid
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. PLEASE CONTACT EHS ONCE YOU HAVE POSTED THE PERMIT WITHIN 36HRS
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06/18/2015 | Routine | |
The purpose of this visit is to conduct a risk factor assessment.
The restaurant is in violation of the The Clean Air Compliance Act.
No violation noted during this evaluation. | 11/17/2014 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts: Employee Health in Engllish, Farsi and Spanish. Please fax or email written confirmation of the training no later than June 28, 2014.
- Smoking in Non-Smoking Areas (repeated violation)
Observation: People observed smoking in non-smoking area of restaurant.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Virginia Indoor Clean Air Act (repeated violation)
Observation: Facility does not meet requirements of a private club.
Correction: Owner must comply with requirements of Title 15-2.2825A. PER OWNER HE IS IN PROCESS OF WORKING ON PRIVATE CLUB STATUS.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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.
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 / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.-------Observed a bag of onions on the floor under the warewashing machine.
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.
- 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.
- Handwashing Sink / Accessible at All Times
Observation: The handwashing facility located next to the warewashing machine 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.
- Personal Care Items Stored in Employee Locker or Designated Area (corrected on site)
Observation: Observed over the counter pain medicine stored in such a way that they could contaminate the dry storage food being stored on the same shelf.
Correction: All employees' personal care items shall be stored in a way that prevents the contamination of food and food contact surfaces through improper labeling or storage.
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06/18/2014 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection.
Manager was reminded that establishment is not in compliance with the Virginia Indoor Air Act.
Manager was asked to have all employees review the employee health material provided in the red folder, have all employees sign the sign-in sheet and provide this via fax by October 15, 2013.
Please contact me if you have any questions. Thank you.
NOTES: dishmachine, 50 ppm.
- Smoking in Non-Smoking Areas (corrected on site) (repeated violation)
Observation: Person observed smoking in non-smoking area of restaurant. No separate smoking area is provided.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Virginia Indoor Clean Air Act (repeated violation)
Observation: Facility does not meet requirements of a private club. Owner has stated for the past two inspections that he is working on changing facility to a private club, no evidence of this has been presented to the Health Department. Facility allows smoking throughout indoor and outdoor seating areas.
Correction: Owner must comply with requirements of Title 15.2-2825.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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.
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)
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09/30/2013 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection.
Owner stated that his lawyers are still working on converting facility to a private club. I will refer this facility to my supervisor for review. Please contact our offices if you have any questions. Thank you.
Please be aware that your CFM card expires in July.
NOTES:
Water Heater: State
- Smoking in Non-Smoking Areas
Observation: Person observed smoking in non-smoking area of restaurant. No non-smoking area is provided in facility.
Correction: Owner or person-in-charge must prohibit smoking in non-smoking areas of restaurant.
- Virginia Indoor Clean Air Act
Observation: Facility does not meet requirements of a private club. Entire facility allows smoking, no non-smoking area is provided.
Correction: Owner must comply with requirements of Title 15-2.2825A.
- Responsibilities of Owner or Proprietor (repeated violation)
Observation: Ash trays and/or smoking paraphernalia present in non-smoking area.
Correction: Remove ash trays or smoking paraphernalia from non-smoking area. Facility is not exempt from Virginia Indoor Clean Air Act and actively has customers smoking inside facility, hookah paraphernalia stocked in facilty and being sold.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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.
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)
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections at the spray hose piping are leaking.
Correction: A plumbing system shall be maintained in good repair. Owner is aware of leak and has a part on order.
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05/28/2013 | Routine | |
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