Observed pest control report from 7/7/15
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: The food contact surface of the press board shelving is not durable, nonabsorbent, easily cleanable, resistant to pitting.
Correction: Repair or replace the shelves to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: 0ppm chlorine at dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Critical: Pests-Controlling Pests*
Observation: Live and dead cockroaches observed in facility.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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07/14/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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03/23/2015 | Follow-up | |
Spectrum Foods in Landover, MD supplies the goat meat, lamb, chicken and eggs.
Chlorine concentration in dish machine measured at 100 ppm.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Goat meat dish and tomato sauce dish noted were not adequately cooled to prevent the growth of harmful bacteria: both dishes were cooked on Sunday or Monday (March 8th or 9th) and the internal temperature of these dishes was measured at above 41°F.
Correction: Discard these foods. Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Cooling Methods
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Yogurt in cooler in the back room was at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Relocate yogurt to a cooler that is capable of maintaining cold holding at 41°F or below.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Food contact surfaces of the cutting board used to prepare/store potentially hazardous food items were observed soiled with mold growth.
Correction: Clean food-contact surfaces of cutting boards no less than every 4 hours to prevent the growth microorganisms on those surfaces. The cutting board may need to be resurfaced prior to cleaning and sanitizing in order to remove the mold.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at one of the kitchen hand sinks and at the bar hand sink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the other kitchen hand sink.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Toxics - Presence and Use Restriction (corrected on site)
Observation: Unnecessary poisonous or toxic materials found in the food establishment: container of bug spray stored next to cleaned cooking equipment.
Correction: Remove unnecessary poisonous or toxic materials.
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03/11/2015 | Routine | |
Received a complaint on March 8, 2015 that a customer ordered takeout and found a large bug in their food. I conducted a routine inspection of the establishmnet and did not see any evidence of insects. The latest invoice from the pest control company said they treated here March 10.2015. I did find a container of bug spray in the kitchen on a shelf next to clean dishes. The person-in-charge said it was an employee's and they do not use it in the establishment. They removed it from the establishment while I was there.
No violation noted during this evaluation. | 03/11/2015 | Complaint | |
Chlorine concentration in the wiping cloth bucket was measured at 200 ppm.
Chlorine concentration in dish machine measured at 150 ppm.
This facility uses Varun Hygienic Services for pest control. The last pest control treatment was Oct 12, 2014.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site) (repeated violation)
Observation: Employees observed handling ready-to-eat (RTE) food (cooked kabobs) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage - Clean and Dry Location
Observation: Onions are stored under the hand sink where they are exposed to splash and other contamination.
Correction: Protect food from contamination by storing the food in a clean and dry location. Correct today.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory by the prep coolers.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
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11/13/2014 | Routine | |
Lunch buffet is set up at 11:00 am and any leftovers from the buffet are discarded at the end of lunch (2:30 pm).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (bread) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Thawing
Observation: Improper methods used to thaw lamb and chicken.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in the kitchen was at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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11/20/2013 | Routine | |
Chlorine concentration in the dish machine was measured at 100ppm.
There is a steam table for a lunch buffet where temperature will be used to control for bacterial growth.
Approved for Opening contingent on correction of above items prior to opening. Plan to open next week.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory by the dish machine.
Correction: Provide a dispenser and paper towels next to the hand sink. Correct prior to opening.
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Correct prior to opening.
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10/09/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Delhi 6 Indian Cuisine, 43761 Parkhurst Pl #124, Ashburn, VA 20147 »