Observed/Discussed with Person in Charge:
1) Hand sink provisions.
2) Raw food product is purchased for daily use.
3) Minimal date marking required, most food product used w/in 24 hours.
4) Buffet items are consumed/changed w/in 1-2 hours.
5) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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12/08/2015 | Risk Factor | |
Observed/Discussed with Person in Charge:
1) Raw food product is purchased daily for use.
2) Minimal date marking required, most food product used w/in 24 hours.
3) Prep and Buffet items are consumed w/in 1-2 hours.
4) The self closing hinge on the ladies room needs to be repaired/replaced.
5) Items noted on previous inspections have been corrected.
6) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The chlorine sanitizer concentration at the ware washing machine measured at 0-10ppm. Valves functioning, but appears to be air lock in supply hose.
Correction: PIC primed sanitizer supply hose and will notify maintenance. After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area and kitchen area.
Correction: PIC placed disposable napkins at both locations until supplies are received later today. Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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07/28/2015 | Routine | |
Abbreviations: PIC=person in charge
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor. Several containers of foods and sauces stored on the floor of the WIC.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Thawing (corrected on site)
Observation: Observed lamb thawing in the sink. PIC began 70'F running water over meat to thaw.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Observed foods on the buffet hot holding at improper temperatures. Chicken 114'F, Breaded vegetables 100'F. PIC removed items to reheat to proper temperatures.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: The prepared ready-to-eat (RTE) sauces and cooked meats in the refrigeration unit are not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site)
Observation: Observed raw chicken stored directly inside of take out plastic bags. PIC had food removed from bags and placed in food containers.
Correction: Repair or replace the bags to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the RIC undercounter.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Observed stainless steel and plastic food containers that were stacked while wet after cleaning and chemical sanitization. PIC had employee remove items to rewash, rinse and sanitize and to let them air dry.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the wait station in front of the facility. PIC sent employee to buy paper towels.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Premises - Maintaining Premises - Unnecessary Items and Litter (corrected on site)
Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment. Dough mixer is stored on the floor of the kitchen. PIC will remove.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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10/23/2014 | Routine | |
Sanitizer: Bleach, wiping bucket concentration at 100ppm
Discussed with person in charge
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers. Observed several unlabeled squeeze bottles and containers throughout the facility. Person in charge labeled items.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Linens and Napkins - Use Limitation
Observation: Linens in contact with food. Observed clean linens wrapped around Cilantro. Person in charge discontinued use of linens.
Correction: Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed chicken and potatoes stored on the floor of the walk in cooler. Person in charge moved items.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) Chick pea sauce, Cilantro sauce, Onion Sauce, Brown Sauce and Vegetable Korna in the refrigeration units are not properly dated for disposition. Person in charge dated items.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working Chlorine 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.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Manufacturer containers for Peeled Garlic were observed reused for the storage of White pepper, Whole Toor Daal and Moons Daal. Person in charge discontinued use of manufacture containers.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Rinsing Procedures (corrected on site)
Observation: A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed. Employee's washing dishes in two compartment sink with no rinse step. Person in charge moved items to three compartment sink to be washed rinsed and sanitized.
Correction: Properly utilize the approved alternate manual warewashing method equivalent to a 3-compartment sink as listed in subparagraph 12 VAC 5-421-1460 C.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Chlorine Sanitizer concentration level in the dishmachine measured 10ppm.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean plates, bowls and pots were observed stored with the food-contact surface facing upward at the buffet and kitchen. Person in charge inverted items
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar and kitchen. Person in charge placed paper towels at both handwashing stations.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
Observation: Vent filters in the hood system are not being maintained in a clean condition.
Correction: Maintain hood system vent filters in a clean condition.
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The Chlorine Bleach being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Observed a concentration greater than 200ppm in the wiping bucket. Person in charge corrected concentration to 100ppm.
Correction: Utilize only Chlorine Bleach that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces
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10/10/2013 | Routine | |
Site visit made to facility to conduct a field review inspection of the roti/naan cooking machine.
This new cooking machine will be used for naan bread only. This roti oven meets the requirements of the Food Regulations pertaining to multiuse, characteristics (12VAC5-421-960). The food contact surface will be washed & sanitized every day. The unit will undergo a complete & thorough cleaning weekly.
The tandori oven will no longer be used to cook naan bread. This oven will be only used for smoking meats.
Once the fire department approval has been given for the operation of this new equipment, the operator has been granted approval to use the naan oven by the Health Dept.
No violation noted during this evaluation. | 04/30/2013 | Other | |
| No violation noted during this evaluation. | 02/05/2013 | Other | |
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