The purpose of today's visit was to conduct a routine inspection. EHS observed great improvements made in the areas of cold holding and cooling. The new Certified Food Manager (CFM) is knowledgeable in food safety. EHS provided new CFM with and discussed where to find food safety training materials on the website and provided some materials as hard copies to serve as future resources. EHS observed that the facility layout was slightly changed. The former dry storage location was removed and changed to enlarge the dining room area. The former dessert walkin cooler was removed and changed to the new dry storage area.
- Hair Restraint Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:--------observed several stirring utensils sitting in a large container of still/stagnant room temperature water next the cookline.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections of the middle basin of the three compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair and keep floor area under the three compartment sink clean and dry as if this are maintains wet it can serve as a harborage condition for pests.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:---------walls, ceiling and area under three compartment sink.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
03/21/2016 | Routine | |
This fully equipped mobile food unit has been inspected and approved for permit renewal. The new permit has been hand delivered during this inspection.
No violation noted during this evaluation. | 01/12/2016 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. It is important and required that a Certified Food Manager be present at all times of food preparation and/or sanitizing (even if the facility is not open for customers) in order to maintain active managerial control over food safety. When EHS arrived, neither kitchen handsink had hand soap available for proper handwashing. Please maintain a cooling log for two items daily starting today for the next seven calendar days (Oct 26th, 27th, 28th, 29th, 30th, 31st , Nov 1) in order to verify that the cooked menu item is cooling to 70F and then 41F within the required time parameters. Also please maintain a cold holding food temperature log for several potentially hazardous foods in the Back Walkin Cooler when the first food employee arrives to verify that all items are at 41F or below before reheating or preparing any menu items. If any item is above 41F, it is to be discarded. Please note that 43.1-3-3(a) Certified Food Manager/Presence Required and 3-501.16(A)(2)(a) are both repeat critical violations. Please maintain all critical and repeat violations corrected in the short and long term using active managerial control practices to avoid any future enforcement action. EHS provided Owner/CFM with and discussed handouts of the following topics: cooling log/sign in English & Spanish, food temperature log, equipment temperature log, Active Managerial Control and handwashing. If the cooling and cold holding logs are not received via email or fax by the morning of November 2, a follow-up inspection may be conducted in order to verify that cold holding and proper cooling methods have remained corrected.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before engaging in food preparation, after touching his hair.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS DISCUSSED WITH FOOD EMPLOYEE, WHO THEN FULLY WASHED HANDS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:------------Cooked grounded chicken at 43F, cooked vegetable at 43F, butter at 43F and paneer at 46F.
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. ITEMS REMAINED IN WALKIN COOLER OBSERVED HOLDING AT 38F. NOTE TO OWNER/CFM IT IS RECOMMENDED THAT YOU RE-CHECK ALL THE ABOVE FOOD ITEMS IN 3-3.5 HR TO VERIFY THAT THESE ITEMS FULLY COOLED TO 41F WITH A SANITIZED, CALIBRATED THERMOMETER. IF ANY OF THE ITEMS ARE OBSERVED ABOVE 41F IT NEEDS TO BE DISCARDED.
- 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. (see handout provided) 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. OWNER/CFM ARRIVED WITHIN TEN MINUTES OF THE START OF INSPECTION. EHS DISCUSSED THE IMPORTANCE OF HAVING A CFM ALWAYS PRESENT.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at front or back handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. SOAP PROVIDED AT EACH SINK.
|
10/26/2015 | Risk Factor | |
This fully equipped mobile food unit has been inspected and approved for a Health Department permit. This inspection report shall serve as your permit until official permit is delivered to you.
No violation noted during this evaluation. | 08/26/2015 | Pre-Opening | |
The purpose of today's visit was to investigate a complaint received by the Health Department on June 16, 2015. The complainant said that with a friend they visited the facility two weeks ago around noon. Both the complainant and their friend experienced symptoms of nausea, diarrhea and headache. The complainant ordered and ate butter chicken, a vegetable entree and rice. The friend reports eating chicken biryani. EHS attempted to call the complainant for clarification on which vegetable entree as the facility offers a number of different vegetable entrees. Complainant also alleges that the floor was dirty and that the restaurant was unclean. Upon arrival, EHS shared that today's visit was to investigate a complaint and learned that no CFM was present in the facility. EHS observed some of the alleged menu items were holding above 41F in the Back Walkin Cooler and those items were moved to rapidly chill. CFM was aware that two weeks ago there was a spill that was in the process of being cleaned up and had caused the floor to be sticky for a period of time. EHS observed all floors in customer areas clean. EHS observed the front kitchen and serving area clean. There is a full Employee Health training policy in place and no employees have been ill or reported being ill during the last 2-3 weeks. Complainant cannot be confirmed.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) in the Back Walkin Cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked mixed vegetables at 44F,
2) Cooked mixed vegetables # 2 at 42-43F,
3) Cooked chicken curry # 1 at 42-43F,
4) Cooked chicken curry # 2 at 42-43F.
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. WALKIN COOLER WAS OBSERVED FREQUENTLY BEING OPENED FOR FOOD PREPARATION. ITEMS WERE MOVED TO WALKIN FREEZER TO RAPIDLY CHILL.
- 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. (see handout provided) 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. CFM ARRIVED WITHIN TEN MINUTES.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Restricted, commercial use pesticides present in the facility are applied by the operator who is not a certified pesticide applicator.-------Observed boric acid powder applied to floor the following locations: food preparation area, near clean utensil storage, in three compartment area, under prep tables and under equipment.
Correction: Because of their toxicity, restricted use pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. FOOD IN PREP AREA WAS DISCARDED, BORIC ACID POWDER WAS CLEANED UP AND BORIC ACID CONTAINER WAS REMOVED FROM FACILITY.
|
06/17/2015 | Complaint | |
The purpose of today's visit was to conduct a complaint investigation in conjunction with a routine inspection. The Health Department received a complaint on February 18, 2015. The complainant alleges that they observed the dining room very dirty around 1 pm on Sunday, February 15, 2015 and that cooking oil is not changed. EHS discussed complaint with both CFMs upon arrival. CFMs were not aware of the complaint. However one of the CFMs mentioned that Saturday evening was a very busy customer night due to a soccer viewing party and that all employees worked late and possibly had not finished cleaning up customer dining room when the complainant visited the facility. EHS discussed with CFMs the process for the frying cooking oil. CFM shared that cooking oil is visually checked often and changed as needed. During today's visit dining room and cooking oil both observed clean. Complaint is not confirmed.
No violation noted during this evaluation. | 02/19/2015 | Complaint | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following topics: cooling log, sign and methods, active managerial control, time as a public health control and CFM guidelines (as future reference since one CFM's photo card is near expiration date). EHS recommends that facility re-review the Cooling Risk Control Plan established with previous inspector and begin using cooling logs again on a daily basis. CFMs are welcome to email or fax cooling logs for EHS review and consultation, however are not required to do so.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:-----ice scoop observed stored with handle touching ice. Observed several stirring utensils sitting in large container of still/stagnant room temperature water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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 70°F within two hours and to 41°F within a total of six hours:------cooked spinach at 48F after cooling over 12 hours in Back Walkin Cooler in large deep covered plastic container.
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. DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------observed extremely large deep plastic container of cooked potato samosa filling cooling covered in Mr. Winter Walkin Cooler.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:-----Cooked samosa and cooked chicken.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. CFMS MARKED WITH START AND END TIME
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Four bottles of pesticides labeled for residential use were observed in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. REMOVED FROM FACILITY.
|
02/19/2015 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in coolers.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-compartment sink with a concentration of zero ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of utensils and equipment were not observed sanitized due to a lack of c chlorine in the sanitizing c compartment of the 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
|
10/20/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/03/2014 | Training | |
| No violation noted during this evaluation. | 07/14/2014 | Training | |
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large amounts of food in large and medium sized containers and containers and were closed tightly
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: onion sauce =46-F
Correction: Butter sauce =43-F
|
05/23/2014 | Follow-up | |
| No violation noted during this evaluation. | 05/06/2014 | Complaint | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Uncovered food in the following location where the food is subject to contamination:walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: dahi vada (yogurt base dish)=49-F
Correction:
diced potatoes with chic peas=46-F, yogurt =50-F
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Glass display case
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The plastic sliding doors on the food display case are broken or not maintain in good repair. Parts of the doors are missing leaving gaps on the unit.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Replace the broken sliding doors so that the unit is able to seal tightly and maintain proper ambient temperature.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: Food prep tables in the kitchen.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces stoves and ovens.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The Nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grease and debris: cooking equipment wall panels, outer surfaces on the side of stoves, walls under hood system.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (repeated violation)
Observation: Surfaces of the vcan opner blade and stand / holder were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:exterior surfaces of food containers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Burned out light bulbs were observed under the hoods.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. replace all burned out light bulbs.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls, floors,l and ceiling in the kitchen and food storage areas are in need of cleaning. These areas were observed to be dusty and soiled with food residue.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
05/06/2014 | Routine | |
| No violation noted during this evaluation. | 03/27/2014 | Complaint | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over vegetables insde sthe reach-in freezer unit.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Uncovered food containers in the were observed the cooked food walk-in refrigerator where the food is subject to contamination
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Cover each food container to prevent contamination.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. large yogurt tub s stored on the floor in the walk-in and in the kitchen.
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.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: store top, tandori pit edge, floor mounted mixing machine, and floor mounted grinding machine.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized. Clean equipment surfaces more frequently to prevent contaminating foods.
- Equipment / Non-food Contact / Visibly Clean
Observation: The Nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Exterior sides of stoves, paper towel dispensers, ice machine, and washer and dryer surfaces.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean equipment surfaces frequently to prevent dirt build-up.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination (corrected on site) (repeated violation)
Observation: Surfaces of the can opener blade and stand were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred. Clean the surfaces of the can opener more frequently to prevent contaminating canned foods.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The ceiling inside the cavity of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Two white chest freezers.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use. Replace these freezers with ones that are commercial, NSF or equivalent, Listed
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that the sign that notifies food employees to wash their hands is not clearly visible at the kitchen hand washing sink..
Correction: Replace the signs reminding food employees to wash their hands with signs that are clearly visible (one given to manager)
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor inside the cooked-food walk-in refrigerator is very rusty.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Resurface the floor to remove the build-up rust.
- Cleaning Frequency for Physical Facilities (corrected on site) (repeated violation)
Observation: Observed that the floor under cooking equipment and refrigerators, freezers and other stationary equipment is in need of cleaning. Food debris and grease were noted in these areas. The storage shelves inside the cooked food walk-in refrigerator were also noted to be soiled and in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Clean the floors and shelving throughout the restaurant daily to prevent dirt build up and unsanitary conditions. (Cleaning completed during the inspection)
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site) (repeated violation)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle containing cleaning chemical solution was not labeled.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. label unmarked bottles of toxic chemical to identify content and prevent unintentional used.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. detergent and spray bottles of other cleaning solutions were stored next to food on shelves in the kitchen an in the dry storage room.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning (relocated).
|
02/25/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: whole milk =55-F, diced tomatoes =55-F, veggie sauce =45-F.
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. (relocated)
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Cookline make table refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
|
10/11/2013 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils at the 3-compartment sink.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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)
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A large bottle with unfinished coke beverage was found stored in the ice machine a manner that may contaminate the ice.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, ice, equipment, utensils, linens, and single service items. Discard the ice and cleaned the interior of the ice machine
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:eggplant sauce=48-F, chicken curry = 51-F, heavy cream = 52-F, chick peas =46-F.
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.(discarded).
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Cookline make table refrigerator.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Food-Contact Surface in Contact with Non-PHF(TCS) Cleaned Any Time after Contamination
Observation: Surfaces of the can opener blade and stand and the interior of the cookline refrigerator were observed soiled with accumulations of grime and debris.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed the handsink at the front serving station being used to wash small utensils such as knives.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Light Bulbs / Locations where Shielding is Required
Observation: Ceiling light bulb( fixture in the dry storage room 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.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at some of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep the men's restroom free of excessive heat.
Correction: repair or replace mechanical ventilation at a sufficient capacity to efficiently remove obnoxious odors and heat from the restroom.
- Physical Facilities Good Repair
Observation: Observed that the walls and floors are not maintained in good repair. The floor in the tandoori oven area is damaged.Large holes noted on the walls.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor under cooking equipment, dish washing area, and storage facilities in the kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Maintain the floors in clean conditions at all times.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. Unmarked spray bottle was not labeled to identify content.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
|
10/03/2013 | Routine | |
The purpose of this visit was to respond to a call received from the fire department reporting that one of the fire sprinklers had discharged in the kitchen.
Upon arrival, the establishment had ceased food preparation and was in the process of washing, rinsing, and sanitizing food contact and non-food contact surfaces. Affected food had been discarded prior to arrival. Discussed thorough wash, rinse, and sanitize with person in charge.
Sanitize food contact surfaces after thoroughly cleaning the facility
. This should be completed before food preparation resumes.
If you have any questions, please call the number on my business card provided to you today. Thank you.
No violation noted during this evaluation. | 08/24/2013 | Complaint | |
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their cooling and cold holding of potentially hazardous foods
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in refrigerators.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- 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: cooling for 24 hours in the cookline refrigerator and in the walk-in refrigerator observed at the following tempts: cooked lentils =48-F, chicken curry = 46-F, mixed vegetable sauce = 46-F, goat meat = 49-F, and yogurt-58 = °F.
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. (discarded)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: lentil = 44-F, spinach = 44-F, ground chicken =44-F, heavy whipped cream = 51-F, onion sauce = 60-F.
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. (onion sauce and whipped cream were discarded
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the restrooms handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. ( poster given to manager)
|
03/07/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Bombay Cafe And Catering, 11213 Lee Hwy, Fairfax, VA 22030 »