The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation. See complaint report for details.
Ensure time labels are maintained for food items kept under Time as a Public Health Control as discussed today. Failure to do so may result in further enforcement action.
If you have any questions, please call (703) 246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking from an uncoverd container in the main kitchen over exposed food. Discussed requirements with employee and the employee stopped drinking in the kitchen.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: Time labels only existed for a few items under time as a public health control on the steam table. Ensure labels for sauces are also provided. All food items were placed at 2:30 and 3:00 PM per CFM. Labels were provided.
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.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Employee provided hand soap.
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11/05/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Pest control is conducted monthly. Invoices provided during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control for potentially hazardous food items at hot bar.
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. Labels provided.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the 2DR upright cooler are in need of replacement.
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.
- Cutting Boards / Resurface / Discard
Observation: Cutting boards were observed 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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors by the prep station, 3-vat sink, and dry storage area 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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06/16/2015 | Routine | |
Site visit made following complaint received about patron finding cockroach in his rava dosa. The facility including the dining areas were inspected and no obvious evidence of cockroach infestation was observed at the time of this inspection. I discussed with the CFM on ensuring that the kitchen is kept clean and free from food and other debris to avoid food source for the cockroaches. Facility has regular monthly professional pest control service and documents were produced for review by EHS. Pest control technician has indicated in his report that treatment was done for cockroaches during the last visit. Manager understands per our discussion that facility is to be maintained in a clean and sanitary manner at all times and pest control to be continued till technician observes no cockroaches .
No violation noted during this evaluation. | 10/07/2014 | Complaint | |
Site visit made following customer complaint of having eaten samosas at the facility and found rocks in the food item. CFM stated that they obtain the samosas from the Indian Grocery Store,boxes are stored in the freezer and samosas are fried and placed in front glass case daily to be served to customers. Samosas are not made at the facility but CFM will contact the grocery store to inform them of the incident. CFM and EHS went over cleaning and sanitizing procedures as complainant also stated that the tables were found to be dirty. The tables and carpet in the dining area were found to be sticky with visible food residues and dirt/grime. At the time of the inspection and CFM and staff started the process of cleaning and sanitizing as well as vacuuming the main dining areas.
- Responsibilities of Owner or Proprietor (corrected on site)
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy ASKED MANAGER TO PLACE NO SMOKING SIGN WITHIN 10 BUSINESS DAYS
- Cutting Boards / Resurface / Discard
Observation: The white cutting boards along the back prep table 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. ASKED CFM TO REPLACE OR RESURFACE THE CUTTING BOARDS.
- 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: OBSERVED THAT THE FRYER AND OVEN RANGE SURFACES AND EDGES HAVE VISIBLE FOOD RESIDUE AND GRIME AND NEED TO BE CLEANED.
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. ASKED CFM TO CLEAN THE EQUIPMENT SURFACES ON A MORE FREQUENT BASIS..
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not observed sanitized: OBSERVED THERE WAS NO SANITIZER SOLUTION IN THE 3VAT SINK OR IN INDIVIDUAL BUCKETS IN THE FACILITY AT THE TIME OF THE INSPECTION.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM PREPARED A BLEACH SOLUTION OF APPROXIMATELY 100PPM IN THE 3 VAT SINK.
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the tables are sticky to touch and the carpets in the dining area and near the 1 DR glass front True refrigerator have visble food residue and other dirt and grime and are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. CFM STARTED CLEANING, SANITIZING AND VACCUMING THE AREA DURING THE INSPECTION.
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08/04/2014 | Complaint | |
The purpose of today's visit is to conduct a complaint inspection in conjunction with a routine inspection. The complainant alleged that the facility is unclean and food is uncovered.
- 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 uncovered dosa batter under the prep table across the grill. Also, observed fried dumplings (bhajia) on the storage rack.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
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01/06/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection.
Please fax following items to my attention within 10 days:
1) Copy of pest control invoice for January 2014.
2) Copy of invoice for ordering new gaskets for the 2DR upright refrigerator.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge (CFM) failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Also, the PIC did not know how to use chlorine test strips.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed that the employees are using bowls to dispense dosa batter.
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: 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. Samosa, medu vada, idly, and dumplings not marked.
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.
- 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: All refrigerators except the 2 drawers under the grill.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: Superior 2DR upright refrigerator.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: utensils at 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed 2 baby roaches near the hand sink in front and fruit flies in the mop sink area. Per the manager they get pest control service every month, could not provide invoice for review.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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01/06/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess roach infestation and harborage conditions. Observed all visible openings covered and floors, walls, equipment is clean. No pest activity noted.
Also, discussed with the owner about selling packaged samosa at the grocery store adjacent to the facility OR the owner will have to apply for a separate permit to sell samosa at grocery store.
No violation noted during this evaluation. | 09/10/2013 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection for roach infestation. Observed 2-3 live roaches. The owner will email a copy of pest control invoice by 4:30 pm. (Fot the treatment received last Monday).
Clean area behind equipment, dry storage area. Do not put food on floor. Cover openings and holes in wall to prevent harborage. A follow-up inspection will be conducted on or about Monday 8/26/2013.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: Superior 2DR upright refg.
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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed several holes in wall in kitchen and restroom that coule harborage roaches.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Cover all holes, cracks and crevices.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Observed 5-6 live roaches, mice dropping in dry storage area and in cabinet under cashier counter. On 8/23/2013, observed 2-3 live roaches.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area behind the equipment, under 3-vat sink, and dry storage area is in need of cleaning. On 8/23/2013, observed that the dry storage area and walls behind equipment is 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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08/23/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
A follow-up inspection will be conducted on or about August 19, 2013 to assess the cleaning and harborage conditions and roach infestation. Call pest control services to treat for roaches, mice and fruit flies within 5 days and invoices for pest control services should be available for review.
Please train all food employees for the employee health policy. Signed agreements will be reviewed during follow-up inspection.
Hood System: Every six months. Per the label last cleaned in July 2012. Filters changed every month.
Grease trap: Every week.
Pest Control: Every week (unable to provide receipt).
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee did not use soap to wash hands.
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 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Jewelry Prohibition
Observation: Employees observed wearing watch on their arms and hands while preparing food.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- 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: dumpling batter, dosa batter uncovered on shelf under prep table.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed biryani, sambar and tomato chutney cooling in deep containers without ice.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Sambar 94F-steam table and 95 F shelf. --Note: Reheated both items. Samosa 79F, chili bhaji, medu vada--steam table. Idli--hot box 103F.--Note: All items discarded.
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.
- 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: dosa batter 64F, tomato chutney 70F. Note: Both items discarded.
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.
- Critical: Time as a Public Health Control/ Written Procedures Available
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 items: Samosa, chili bhaji and medu vada.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Superior 2DR upright refg.
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.
- Physical Facilities Good Repair
Observation: Observed several holes in wall in kitchen and restroom that coule harborage roaches.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Cover all holes, cracks and crevices.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed 5-6 live roaches, mice dropping in dry storage area and in cabinet under cashier counter.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area behind the equipment, under 3-vat sink, and dry storage area is 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. Observed Raid spray can for roaches and ants. Note: Discarded.
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.
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08/13/2013 | Routine | |
| No violation noted during this evaluation. | 04/09/2013 | Follow-up | |
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
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02/19/2013 | Follow-up | |
The purpose of this visit was to respond to a complaint received by the Health Department on January 29, 2013. The complainant alleged the presence of moldy rice. Upon investigation no moldy rice was observed, however the prepared rice in the Superior refrigerator was not date marked.
The complaint is not confirmed
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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:Tamarind rice, vegetable rice, lemon rice - 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.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- 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 all 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.
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01/31/2013 | Complaint | |
The purpose of this visit was to conduct a follow-up inspection.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (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)
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12/06/2012 | Follow-up | |
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