The purpose of this visit was to conduct a follow-up inspection. During this follow-up, observed the basement food storage area. Previous inspection on march 11, 2016, I had observed mold like smell at the single use utensils storage area and mold stains on the wall. The facility manager has removed the mold like moist carpets from the stairs and removed the wall and painted the wall by the heater area. The storage area has been renovated with new shelves and lights from the ceiling is in process of being replaced. The facility is now in compliance.
No violation noted during this evaluation. | 03/25/2016 | Follow-up | |
The Purpose of this visit was to conduct a routine inspection.
NOTE:
- Observed the PIC practiced TPHC, but there were no evidence at the time of inspection. The PIC will continue to record time for Yogurt base chutney, Vada (as needed) as directed.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: VADA (101F) on the range.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. The PIC place Vada on Time as Public Health Control. PIC place a time to discard the food item rather than re-heating due to the quality of the food. Discussed the importance of hot holding with PIC.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt (54F) in walk-in 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. Food item was discarded.
- 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: masala vada, Soup, Potato Curry in walk-in unit and Chickpeas and Vada in True 2-DR Upright unit.
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 items were date marked. Discussed the date marking process with the PIC.
- Critical: Certified Food Manager/Presence Required (corrected on site)
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. 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. THE PIC ARRIVED DURING INSPECTION. ADVISED THE PIC TO HAVE MORE EMPLOYEE GET THE CFM CERTIFICATION.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen ceiling are 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. COVER THE TUBE LIGHTS in the kitchen. Provide an evidence to the Health Department with in 30 days.
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08/31/2015 | Routine | |
The purpose of this visit was to conduct a Risk-Factor Assessment.
Note:
- Cooling information was provided to the person-in-charge (PIC).
- Datemarking guidelines was discussed with the PIC and datemarking handout was provided.
- Discussed the Active Managerial Control information and gave a handout to the person-in-charge.
- Advised to keep Dahi vada to the coolers to maintain 41F or below and keep Vada on the line 135F or higher to maintain hot hold temperature to minimize the chance of temperature violation.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat foods using their bare hands: Dahi Vada
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Food item was discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: Vada (88F) at the line
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Food items was re-heated and cooled for cold hold.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: Potato/Paneer curry, Sambar from True 2-DR upright and Potato cutlet, Chole (Chick peas curry), Rice, Sambar, Rice from walk-in cooler,
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 itmes were datemarked.
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03/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration in 3 vat sink: 200 ppm. Provided copy of cooling and date marking fact sheets to PIC.
- Condiments Protected from Contamination
Observation: The condiments are not stored or dispensed in a manner to prevent contamination: Anise seed.
Correction: Condiments shall be protected from contamination by: 1) being kept in dispensers that are designed to provide protection, 2) food displays provided with proper utensils, 3.)original containers designed for dispensing, or 4) individual packages or portions.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 41°F within a total of six hours. Curried potatoes in 2 dr upright cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. NOTE: PIC disposed of curried potatoes.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: potato in tomato sauce in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. NOTE: Discussed with PIC, who understood date marking concept and agreed to date mark all RTE/PHF stored for >24 hours. Potatoes were date marked.
- Utensils in Good Repair / Discard
Observation: The following utensil was observed in a state of repair and condition preventing the equipment to be used as designed: Broken lids and sides of bulk storage containers.
Correction: Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. NOTE: Replace all damaged bulk food containers.
- Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination
Observation: Single use knives, forks, and spoons were found displayed/dispensed with the food or lip-contact surface facing outwrds..
Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the litchen are 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.
- Physical Facilities Good Repair
Observation: Observed that the coving behind the stock pot ranges have separated from the wall.
Correction: Repair the coving to provide a smooth easily cleanable surface. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor area suroounding the stock pot ranges 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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09/25/2014 | Routine | |
The purpose of this visit was to investigate a rodent complaint. No evidence of infestation observed on this property or adjoining properties, and no harborage or other conditions that would facilitate infestation. Six bait boxes are installed around the exterior of the building. The bait boxes are serviced regularly according to the PIC. Complaint could not be confirmed.
No violation noted during this evaluation. | 07/10/2014 | Complaint | |
Complaint received from EHS that this facility was selling food products that had been "canned" using mason jars at Aditi Indian Dining in Alexandria. The canning process, a method of reduced oxygen packaging, had not been approved by VDACS or the Health Department, and no variance had been granted. The inspection confirmed that 6 different products were being sold at this facility that had been canned at Aditi: Mango Chutney (11), Fresh Mango Pickle (6), Papaya Chutney(6), Fresh Lemon Pickle (8), Fresh White Lemon Pickle (9), and Fresh Ginger Curry (4). Numbers in parenthesis after each product are the total number of approximately pint sized jars (quantity not specified on the label) currently at the facility for a total of 44 jars. Labels varied in completeness, but none fully complied with code requirements. Contacted the owner by phone from the facility. The owner, store manager on duty, and CFM on duty agreed to voluntarily stop selling the canned food products from Aditi, and since the safety of the products can not be confirmed, to voluntarily dispose of the products.
No violation noted during this evaluation. | 04/29/2014 | Complaint | |
The purpose of this visit was to conduct a risk factor inspection. Chlorine concentration 3 vat sink: 100 ppm. Discussed proper date marking with PIC, and provided date marking fact sheet. PIC advised no PHF are stored in beverage display coolers.
No violation noted during this evaluation. | 03/21/2014 | Risk Factor | |
The purpose of today's visit was to conduct a follow-up inspection. A grease trap has been properly installed. Correct the remaining violations within 90 days.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment needs to be caulked to the wall:
1. The handsink by the three-compartment sink.
Correction: Caulk the equipment to the wall so that it is easily cleanable.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are torn:
1. Superior 2-door reach-in refrigerator
2. Beverage Air reach-in prep refrigerator
3. True 2-door upright refrigerator
4. True 2-door upright freezer
Correction: Replace the gaskets. NOTE: CFM stated the gaskets are on order
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: Observed Rubbermaid containers for food storage that are not commercial.
Correction: Replace the containers with commercial equipment.
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01/28/2014 | Follow-up | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected by January 24, at which time I will conduct a follow-up inspection. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
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.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
- Responsibilities of Owner or Proprietor
Observation: Observed the absence of a no-smoking sign.
Correction: Post no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The following surfaces are constructed of absorbent wood:
1. The shelves at the server's station
2. The back of the wall at the front ordering station
3. the microwave shelf in the front
4. the base of the grinder machine
5. dry storage shelves
Correction: Paint the wood to seal the surface so that it is cleanable.
- Equipment / Fixed / Space / Seal
Observation: The following equipment needs to be caulked to the wall:
1. the front handsink
2. the three-compartment sink
3. the handsink by the three-compartment sink.
Correction: Caulk the equipment to the wall so that it is easily cleanable.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are torn:
1. Superior 2-door reahc-in refrigerator
2. Beverage Air reach-in prep refrigerator
3. True 2-door upright refrigerator
4. True 2-door upright freezer
Correction: Replace the gaskets.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed Rubbermaid containers for food storage that are not commercial.
Correction: Replace the containers with commercial equipment.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: This facility is in need of a grease trap to service the three-compartment sink.
Correction: Install a grease trap a the 3 vat sink. The wash and rinse sinks must drain through the grease trap. The sanitize sink does not need to drain through the grease trap. The sanitize sink must have an air gap between the bottom of the drain line and the floor sink. If there are questions about the installation of the grease trap, please call the health department.
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01/07/2014 | Pre-Opening | |
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