A COMPLAINT INSPECTION of your facility was conducted today in conjunction with a risk factor assessment. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
The complainant had given history of eating chicken kabob, kufta and rice at this facility on June 28 and sample tested positive for Salmonella non-typhi. On inspection it was observed that the staff were washing hands and wearing gloves . Manager informed EHS that no employee has called in sick in the last month or more . Manager has been advised to review employee health policy again with staff members. Cooking temperature of chicken kabob and kufta (beef) kabob was taken and found to be within approved temperature range. Cooking temperature of rice was also taken and found to be within range. Manager has decreased the temperature of Walk in # 1 to ensure temperature of potentially hazardous foods are at 41 F or below. Cold holding temperatures of some food items in Walk in # 1 was found to be above 41F, this has been corrected during inspection. Full details of all temperatures and inspection observations are available in the Risk Factor inspection report.
A definite link of this facility as being the cause of positive Salmonella sample could not be verified at this inspection. Complainant has been notified. Complaint closed.
QUESTIONS: Call 703-246-2444
- 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: OBSERVED VEGGIE KABOB AT 45 F, VEGERTABLE CURRY AT 44 F AND MARINATED LAMB AT 45 F IN THE WALK IN REFRIGERATOR # 1
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. DISCUSSED WITH MANAGER, ITEMS ARE TO BE MOVED TO THE UPRIGHT FREEZER, MANAGER HAS REDUCED THE TEMPERATURE OF THE WALK IN REFRIGERATOR TO 37F
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07/24/2015 | Complaint | |
A RISK FACTOR INSPECTION of your facility was conducted today. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss the following with the Certified Food manager (CFM) 1) Review of the Employee Health Policy guidelines with the staff and recommend obtaining documentation of this review/training. 2) Discussed with CFM and staff frequent hand washing and glove use. At the time of inspection EHS observed staff washing hands and wearing gloves. 3) Ensure that all Potentially hazardous Foods are at 41 F or lower in the refrigeration units. Observed facility had cooling sheet in the prep area, recommended Manager review the information with staff .
QUESTIONS: Call 703-246-2444
- 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: OBSERVED VEGGIE KABOB AT 45 F, VEGETABLE CURRY AT 44F AND MARINATED LAMB AT 45 F IN THE WALK IN REFRIGERATOR # 1.
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. DISCUSSED WITH CFM TO REMOVE ITEMS TO 2 DR FREEZER. MANAGER HAS REDUCED THE THERMOSTAT OF THE WALK ON TO 37 F.
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07/24/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify areas where your processes may require further assessment.
At this inspection further time was taken to discuss with manager cleaning and sanitizing of both food and non- food contact surfaces.
Questions: Call 703-246-2444
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE INSIDES OF THE RFRIGERATORS AND THE HOT HOLD CASE CONTAINING SAMOSAS HAD FOOD AND OTHER DEBRIS ACCUMULATED AS WELL AS DIRT AND GRIME.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH MANAGER WHO HAS AGREED TO CLEAN THE EQUIPMENTS AND UTENSILS ON A MORE REGULAR BASIS.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the Alto Sham oven is observed soiled. OBSERVED VISIBLE DIRT,GRIME AND SEDIMENTS OF FOOD REMANANTS ON THE INSIDE OF THE OVEN AND ITS DOORS.
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. DISCUSSED WITH MANAGER TO CLEAN THE OVENS AND OTHER EQUIPMENTS ON A MORE FREQUENT BASIS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED GRIME , GREASE AND DIRT ACCUMULATION ON THE OUTSIDE SURFACE OF THE TOWEL DISPENSER, SOAP DISPENSER AND FLOORS,WALLS AND SHELVES NEAR THE DOUGH MIXER.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER TO INCREASE THE CLEANING FREQUENCY .
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05/20/2015 | Routine | |
A routine inspection of your facility was conducted today. Thank you for accompanying me during the inspection and answering my questions.
NOTE: CFM has informed me that all items in walk in were cooked the day before less than 24 hours. I have discussed with CFM that any items not sold within 24 hours need to be date marked.
Repeat violations were observed during this inspection. Ensure that these are corrected and do not occur in future inspection to avoid further enforcement actions.
Please fax repair invoice to 703-653-9448. Call 703-246-244 if you should have any questions or concerns.
- 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: OBSERVED CHICKEN KARAHI AT 52F AND RAITHA AT 47F IN THE 1 DR UPRIGHT GLASS FRONT REFRIGERATOR.
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. DISCUSSED WITH CFM, ITEMS TO BE REMOVED TO WALK IN REFRIGERATOR. REFRIGERATOR DOOR TO BE CLOSED AT ALL TIMES.
- 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: OBSERVED THE 1 DR GLASS FRONT REFRIGERATOR (BACK ) WAS AT 47F AND FOOD ITEMS WERE AT 47 AND 52F
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 CFM TO REPAIR UNIT AND FAX INVOICE WITHIN 5 DAYS TO 703-653-9448 ATTN: A 1 WITHIN 5 DAYS. DO NOT USE UNIT TILL TEMPERATURE OF FOOD CAN BE MAINTAINED AT 41 F OR BLOW.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the prep tables are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. OBSERVED THE CUTTING BOARDS AT THE PREP TABLE AND UNDERNEATH ARE SCRATCHED HEAVILY
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. REPLACE OR RESURFACE THE CUTTING BOARDS.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED KNIVES WITH DIRT AND GRIME STORED INBETWEEN THE PREP TABLE AND WALL AND PREP TABLE AND HEAT LAMP WHERE KABOBS ARE STOED WITH FOOD AND DIRT GRIME ON IT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH CFM WHO INSTRUCTED STAFF TO CLEAN THE LAMP AND PREP TABLE AREA. KNIVES WERE REMOVED FOR WASH, RINSE AND SANITIZE CYCLES.
- 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: OBSERVED DRIED FLOUR AND SOIL DEPOSITS ON THE DOUGH MIXER AND THE STOVE RANGE
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. DISCUSSED WITH CFM TO REMOVE COMPONENT PARTS OF THE MIXER AND WASH, RINSE AND SANITIZE IT AND CLEAN THE RANGE AND INSIDE OVENS ON A REGULAR BASIS.
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11/17/2014 | Routine | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED SAMOSAS X 3 IN THE GLASS CASE (FRONT) AT 122F, 121F AND 125F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. MANAGER ARRANGED TO REHEAT THE ITEMS AND ADJUSTED THE THERMOSTAT TO MAINTAIN TEMPERATURE IN GLASS CASE TO 135F OR HIGHER.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE INSIDE OF THE BEVERAGE AIR 2DR GLASS FRONT REFRIGERATOR , 1DR GLASS BEVERAGE AIR REFRIGERATOR (BACK) AND KNIVES NEAR THE TANDOORI OVEN WERE SOILED WITH VISIBLE FOOD DEBRIS, DIRT AND GRIME.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.MANAGER ARRANGED FOR STAFF TO CLEAN THE INSIDE OF THE EQUIPMENT AND PLACE KNIVES BACK FOR WASHING AND SANITIZING.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.OBSERVED NO SANITIZER SOLUTION PREPARED ON THE PREMISES EITHER IN THE 3 VAT SINK OR IN INDIVIDUAL BUCKETS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DURING THE INSPECTION CFM PREPARED CHLORINE SANITIZING SOLUTION IN 3 VAT SINK AND IN INDIVIDUAL CONTAINER AT 100PPM WHEN MEASURED WITH BLEACH TEST STRIP
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: Water from the handwashing sink at front and back kitchen area and 3 VAT was measured at a temperature less than 100°F.HOT WATER WAS MEASURED AT 95F AT BOTH THE SINKS
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.MANAGER ADJUSTED THE WATER HEATER AND HOT WATER AT BOTH SINKS AND 3 VAT SINK WAS MEASURED AT 110F,112F AND 113F
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the SCREEN DOOR AT THE BACK DOOR HAD DAMAGED SCREEN AND IS NOT FLUSH WITH THE DOOR FRAME LEAVING AREAS FOR POSSIBLE PEST ENTRY AND THE CAULKING ALONG THE 3 VAT SINK IS DIRTY WITH BLACK MOLD OR MILDEW and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.ASKED MANAGER TO REPAIR OR REPLACE SCREEN DOOR AND CHANGE THE CAULKING ALONG THE 3 VAT SINK .
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the OBSERVED THAT THE FLOOR TILES IN THE WATER HEATER ROOM ,WALL NEAR THE MOP SINK AND STORE ROOM AREAS HAVE VISIBLE ACCUMULATIONS OF GREASE, GRIME AND DIRT AND NEED MORE FREQUENT CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. ASKED CFM TO INCREASE THE CLEANING FREQUENCY OF THESE AREAS.
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06/02/2014 | Routine | |
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN THE BEVERAGE AIR 2 DR TANDOOR REFRIGERATOR
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: EHS PROVIDED HANDOUT, STAFF ARRANGED THE FOOD IN CORRECT ORDER.
- 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: OBSERVED CONTAINERS OF SAMOSAS AND RAITA IN THE WALK IN REFRIGERATOR ( RIGHT )THAT WERE NOT DATE MARKED.
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.CORRECTED: DISCUSSED WITH CFM WHO DATE MARKED THE ITEMS.
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11/27/2013 | Risk Factor | |
- 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: OBSERVED FOOD ITEMS LIKE RAITHA , CILANTRO AND TOMATOES IN WALK IN REFRIGERATOR WITH WRAPS MISSING OR PULLED BACK
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED
- 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:OBSERVED BOXES CONTAINING SPICES, YEAST CONTAINER AND OIL BOTTLE NOT LABELED.
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.CORRECTED
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.OBSERVED SEVERAL BOXES OF FOOD STORED ON THE GROUND IN THE WALK IN REFRIGERATOR
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting board on the counter opposite the 3VAT sink are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: OBSERVED THAT THE INSIDE OF THE FREEZER , STOVE TOP AND AND GLASS DOOR BEVERAGE AIR IS IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the tanoor line has a drain that was uncovered, preventing safe access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is safely accessible at all times for employee use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections in the mop sink piping are leaking.OBSERVED LEAK AT THE FAUCET OF THE MOP SINK .
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the BACK SCREEN DOOR IS TORN AND not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the Physical structure is in need of cleaning.OBSERVED THAT THE FLOOR, CEILING, WALL TILES IN THE KITCHEN AND STORE ROOM AREA HAVE ACCUMULATIONS OF GREASE, GRIME AND DIRT AND NEED MORE FREQUENT CLEANING.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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04/23/2013 | Routine | |
Restaurant representatives - add corrected or new information about Charcoal Kabab, 394 Elden St, Herndon, VA 20170 »