The purpose of today's visit was to conduct a foodborne illness complaint investigation. Discussed active managerial control.
Note to Manager:
1) Ensure coverage by a Certified Food Manager during all hours of operation.
2) Please email a copy of the service report for the handsinks to the Health Department within 10 days.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COLD BUFFET- RABRI AT 49F, HALF 'N' HALF IN 2DR BEVERAGE AIR COOLER AT BAR AT 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. RABRI WAS PLACED ON ICE AND HALF 'N' HALF WAS 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. CFM ARRIVED DURING THE INSPECTION. ENSURE COVERAGE DURING ALL OPERATING HOURS.
- 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 all handwashing sinks used by food employees. HANDWASH SIGN NEEDED AT MULTIPLE SINKS.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED HANDWASH SIGNS.
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01/13/2016 | Risk Factor | |
Discussed active managerial control. Recommend keeping a sanitizer log for the dishmachine and cooling log.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device: HALF 'N' HALF IN 2DR BEVERAGE AIR COOLER @ BAR.
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 FOOD AND WILL SERVICE THE UNIT. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items 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. BUFFET COLD FOODS- VERMICELLI PUDDING, RAITA.
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. PROVIDED TIME LOG.
- 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: 2DR BEVERAGE AIR COOLER AT BAR.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 3 DAYS.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. SET UP 3 VAT SINK. PLEASE EMAIL A COPY OF THE SERVICE REPORT FOR THE DISHMACHINE TO THE HEALTH DEPARTMENT WITHIN 3 DAYS. RECOMMEND KEEPING A SANITIZER LOG FOR THE DISHMACHINE.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the 3 VAT SINK is blocked, preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. REMOVED CONTAINERS AND CRATES.
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08/18/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding trash and food debris in the back alley, outdoor cooking, and cleaning equipment in the back. Discussed the concerns with the manager. Manager said there was a large catering order over the weekend. Did not observe trash and food debris in the back alley. The food establishment does not allow cooking outdoors. They have enough space in the kitchen to handle all cooking. Food transport boxes were washed indoors then dried outside to facilitate drying, but all equipment is washed indoors. Complaint could not be confirmed at the time of the inspection.
No violation noted during this evaluation. | 08/06/2015 | Complaint | |
Note to Manager:
1) Please email a service report for the handsinks, prep sink, and the 2DR Beverage Air Cooler at the bar to the Health Department.
2) Please train staff regularly on cross-contamination prevention and use active managerial control to check the coolers for proper food storage.
3) Train staff on datemarking and check that food items are being properly datemarked.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: WALK-IN-COOLER: RAW CHICKEN OVER SPINACH, RAW BEEF OVER POTATO
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation. REARRANGED FOOD AND WILL TRAIN STAFF. PLEASE USE ACTIVE MANAGERIAL CONTROL TO MONITOR COOLERS FOR PROPER FOOD STORAGE.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2DR BEVERAGE AIR COOLER @ BAR: (1) YOGURT AT 46F (2) HEAVY CREAM AT 54F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED FOOD.
- 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: WALK-IN-COOLER: CHICKPEAS, POTATOS, CHCIKEN CURRY AND OTHER ITEMS.
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. DATEMARKED AND TRAINED STAFF.
- 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: 2DR BEVERAGE AIR COOLER @ BAR AT 45F. HANDSINK BY THE 3 VAT SINK AND COOKLINE ARE NOT OPERATING PROPERLY. PREP SINK BY THE 3 VAT SINK IS LEAKING AT THE FAUCET.
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. PLEASE EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has an expired Certified Food Manager (CFM) card.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE EMAIL A COPY OF YOUR NEW CFM CARD TO THE HEALTH DEPARTMENT.
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04/15/2015 | Routine | |
The purpose of today's visit was to conduct a complaint investigation regarding a cockroach that was found in the food. Did not observe a cockroach infestation in the food establishment. Pest control services are received monthly and there were no issues documented on the service report from February 18, 2015. Discussed eliminating food, shelter and water sources as additional training for the staff. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation. | 02/20/2015 | Complaint | |
- Duties / Train Employees in Food Safety
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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employee using improper handwashing procedures- washing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. food employee rewashed hands at handsink
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: 1 dead roach found in uncooked rice and water
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. roach was removed and rice was rewashed
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: cooked chicken
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. cooked chicken was discarded
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over cooked chicken in true 1dr cooler
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. PIC rearranged raw chicken on the bottom shelf
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: utensils in standing 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.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 2dr cooler cookline, 1dr cooler dessert
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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.
- Food Temp Meas Device, Calibrated
Observation: The food temperature measuring device was found out of calibration in the range of use.
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Physical Facilities Good Repair
Observation: Observed that the walls and tiles under 3-vat sink is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floors along the cookline are 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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10/15/2014 | Routine | |
The purpose of this visit was to conduct a complaint investigation in conjunction with a routine inspection. PIC was not aware of the complaint and no other complaints were made to the facility. Pest control is done about once a month. Harborage conditions were observed and facility is in need of repairs. No roaches were observed during investigation except 1 dead roach found in rice soaking in water. Roach was removed and rice was rewashed. EHS recommended to have pest control service and cleaning done more frequently. Tiles and coving along the walls of the kitchen need to be repaired. Based on today's observations, complaint is confirmed.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: 1 dead roach floating in uncooked rice and water
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. food employee removed roach and rewashed rice
- Physical Facilities Good Repair
Observation: Observed that the tiles and coving are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises.
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10/15/2014 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection on the walkin cooler and to drop off the inspection report. Please make sure that the walkin cooler door stays closed as much as possible and to reduce portions and the amount of cooling foods in the walkin cooler to ensure good air temperature and capability.
No violation noted during this evaluation. | 07/17/2014 | Follow-up | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
EHS recommended to put cream in ice bath or keep in working equipment in kitchen instead of using the bar coolers (bar cooelrs are not at 41F and below).
Note: walkin cooler during inspection air temperature was found to be over 41F and food stored inside were over 41F. At the end of inspection, walkin cooler air temperature was found to be at 39F. As a precaution, CFM and food employees moved potentially hazrdous foods to other coolers and freezer. Also, the technician was called to check on the equipment.
**All potentially hazardous foods needs to be kept hot and/or cold! Do not leave these foods out at room temperature!**
A follow-up inspection will be conducted on the walkin cooler.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. Discussed with CFM and food employees, food employees discarded gloves, washed hands, and changed gloves
- 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 hours: cooked chickpeas 50F and cooked lamb 44F both cooling overnight in 2dr prep cooler (cookline)
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. CFM discarded items
- 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: 1) paneer 46F, cooked chicken 47F in true 1dr upright cooler, 2) cooked samosa 45F, cooked peas 44F, cookedpotato 44F, raw lamb 44F, raw chicken 44F in walkin cooler 3) cream 51F in beverage air 2dr cooler bar
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. paneer and cooked chicken were placed in different cooler. All potentially hazardous foods in walkin cooler were moved to walkin freezer and/or other coolers. cream was taken back to kitchen and placed in cooler
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Knives
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. food employee rewashed, rinsed and sanitized knives
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07/16/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw lamb over paneer cheese and 2) raw chicken over green sauce in True 1dr cooler upright, 3) raw shrimp over cooked potatoes in 2dr prep cooler cookline
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. PIC rearranged raw items to the bottom shelf
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: 1) cooked peas at 87F and cooked potatoes at 95F both cooling for 2hrs in 2dr prep cooler, 2) cooked rice at 78F cooling at room temperature for 3.5hrs
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. peas and potatoes were reheated to 165F and up, rice was 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: raw shrimp 44F, cooked spinach 45F, cooked potatoes 46F all in 2dr prep cooler
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. All items in 2dr prep cooler were moved back to the walkin cooler and/or other coolers.
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12/26/2013 | Risk Factor | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
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: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: several dented cans in dry storage area
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. FOOD EMPLOYEE REMOVED CANS.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: A) RAW CHICKEN OVER SAUCES IN WALKIN COOLER, B) RAW CHICKEN OVER COOKED ITEMS IN TRUE 1DR UPRIGHT COOLER
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. FOOD EMPLOYEE REARRANGED ITEMS.
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, sugar, salt, cumin, coriandar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths / Use Limitation /Dry (corrected on site) (repeated violation)
Observation: Wiping cloths improperly used for the following activity: to pull off cooked chicken on skewer
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. FOOD EMPLOYEE SWITCHED TO USING TONGS FOR COOKED CHICKEN ON SKEWERS
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor in walkin freezer
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.
- 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: SAUCES IN THE WALKIN COOLER AT 54F, 45F, 59F COOLING OVERNIGHT.
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. ALL SAUCES WERE DISCARDED
- 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: A) raw chicken 50F, raw samon 45F, cooked cauliflower 49F, yogurt 47F, raw shrimp 49F in True 1dr upright cooler, B) cooked lentils 44F, raw chicken 45F, sauce 45F in 2dr prep cooler across cookline
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. RAW SALMON, RAW SHRIMP, AND RAW CHICKEN WERE PUT BACK IN WALKIN COOLER (TAKEN OUT EARLIER FROM WALKIN), AND THE REST WERE DISCARDED IN TRUE 1DR UPRIGHT COOLER. ALL ITEMS IN 2DR PREP COOLER WERE TAKEN BACK TO THE WALKIN COOLER (TAKEN OUT EARLIER FROM WALKIN).
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): hot and cold items for buffet
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.PIC CREATED TIME AS PUBLIC HEALTH CONTROL LOG FOR BUFFET
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
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.
- 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: 2dr prep cooler across cookline at 44F
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 door gaskets of the following unit(s) are damaged: ice machine
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.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
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 dish machine with a concentration of 0 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. FOOD EMPLOYEE CREATED SANITIZER BUCKET
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: 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. FOOD EMPLOYEE CLEANED CAVITY IN MICROWAVE
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:handsinks, equipment handles, shelving
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by the cookline being used to rinse utensils and rags.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: Harborage conditions exist. 3 roaches were sighted
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and areas around equipment in the kitchen are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. CAN OF RAID
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. DISCARDED
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06/21/2013 | Routine | |
Restaurant representatives - add corrected or new information about Bombay Tandoor, 8603 Westwood Center Dr, Vienna, VA 22182 »