Inspection findings | Inspection date | Type | |
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Fried Samosas at front serving line will now be using Time as a Public Health Control measure. Please remember to log 1) time food item has been placed on Serving Line and 2) Time to be discarded - maximum of 4 hours on sticker or time log. Please remember that all food utensils (including naan rod) must be washed, rinsed, and sanitized at least once every 4 hours. Observed very good examples of Active Managerial Control today including: Food Temperature Logs, Cooling Logs, separate prep stations for raw meat items and vegetables, and Time Clock for cooking times as additional measure. Thank you and please continue to maintain these excellent practices.
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01/27/2016 | Routine | |
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. EHS provided additional training and written instructions on: -Cooling method -Barehand contact It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
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07/08/2015 | Risk Factor |
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Restaurant representatives - add corrected or new information about Banyan Tree South Asian Grill, 3987 Pickett Rd, Fairfax, VA 22031 »