- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the plastic container is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the platic container to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the microwave oven, cooler gaskets, door handles and ice machine lid has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors and walls in the kitchen noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests*
Observation: Small flies in kitchen.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of cleaners and maintenance items are not properly stored to prevent the contamination of equipment, utensils, linens or single service items.
Correction: Containers of cleaners and maintenance items must be located in an area that is not above food, equipment, utensils, linens or single service items. Correct today.
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12/30/2015 | Routine | |
Correct risk factors today and all items 2 weeks.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before handling clean equipment and after touching dirty dishes.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands, (cilantro, cucumbers, carrots and lettuce).
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment and Utensils - Multiuse, Characteristics*
Observation: The food contact surface of the dessert bowls is not safe. The top layer is worn and exposes underlying materials.
Correction: Replace or remove from service the dessert bowls to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Ice machine cover and shelving unit was observed in a state of disrepair and damaged.
Correction: Repair to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: cutting boards, interior of blender, plastic tubs.
Correction: Clean and sanitize these surfaces for food contact.
- Physical Facilities in Good Repair
Observation: Physical facilities is not maintained in good repair
Correction: broken and missing ceiling tiles, missing lights.
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07/10/2015 | Routine | |
thawing observed in standing water
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. Quick rinse at 3 basin sink.
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Cooling*
Observation: Basmati rice noted not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
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12/11/2014 | Risk Factor | |
Discussed alternatives to using towels for tandori chicken.
Observed hood filters being removed/replaced for cleaning. As per PIC/Nanda this is 1x per month.
walkin cooler temps could not be taken at this visit. 8/14/14 at 10:30 am = items in walkin cooler: lamb 40, chicken 39, green chutney 40, onion sauce 39.
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (Dishwasher observed quick rinse at spray sink in between handling clean and dirty dishes).
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (Naan)
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Multi use towel (also used as pot holder) used to handle cooked tandori chicken (cooked and ready to eat food)
Correction: ONLY use clean and sanitized items as food contacts. Clean and sanitize these surfaces for food contact.
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08/08/2014 | Risk Factor | |
reachin cooler adjusted during inspection (setting #2 to #5)
thermometer calibrated during inspection
thank you for date labeling efforts
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The food handler is eating at the prep line / in an an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.
Correction: All food handlers who are eating must be in the designated break area away from food preparation/handling areas to prevent cross contamination.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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04/17/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. (DISHWASHER NOT WASHING HANDS AFTER HANDLING DIRTY DISHES AND BEFORE HANDILING CLEAN ITEMS)
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Rat and Mouse bait stations stored on top of clean equipment. Remove, store equipment in clean manner. (picture on file)
Correction: Clean and sanitize these surfaces for food contact.
- Toilet Room Receptacle Covered
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility noted in need of cleaning, (hoods, shelves etc)
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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12/17/2013 | Routine | |
Observed pest control reports for May and June
Right prep cooler not being used (repair to hold foods 41F or colder before putting back into use)
Dishwasher pressure gauge is located where it cannot be seen easily (facing wall)-please relocate.
NOTE: Physical facilities noted in need of maintenance and repairs-broken cooler, floor tile missing/broken, missing ceiling tile.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the walkin cooler fan guard and shelves has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted.
- Physical Facilities in Good Repair
Observation: Backdoor is not tight fitting
Correction: Provide tight fitting door, replace weatherstripping.
- Pests - Controlling Pests*
Observation: small flies (knats) in kitchen
Correction: utilize effective pest control.
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08/22/2013 | Routine | |
PIC had all kitchen staff sign employee health policy during inspection and put in file. (Provided in English, Spanish and Hindi - Form 1B)
Reviewed source of Mango Chutney
- Warewashing Machines, Flow Pressure Device
Observation: There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine allowing pounds per square inch, psi, to be monitored by a machine operator.
Correction: Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, so that employees can routinely monitor psi while the machine is operating.
- Equipment - Good Repair and Proper Adjustment
Observation: 2 ice buckets and 3 dishwasher racks are not longer cleanable.
Correction: Replace equipment.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Interior of ice machine noted in need of cleaning.
Correction: Clean and sanitize these surfaces for food contact.
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03/05/2013 | Routine | |
Restaurant representatives - add corrected or new information about Banjara Indian Cuisine, 44050 Ashburn Shopping Plaza #191, Ashburn, VA 20147 »