- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The handwashing sinks are not sealed to the adjoining walls (basement and kitchen handsinks).
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The hood filter, exterior/interior of the refrigeration, exterior of the grill, and a few shelves are not clean.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Plumbing System/Maintained in Good Repair
Observation: The cold water faucet knob is in poor repair on the basement handwashing sink.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Intensity/Lighting (repeated violation)
Observation: A few light bulbs were observed burnt out in the kitchen and preparation area in the basement.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing (repeated violation)
Observation: The floor surfaces on the stairs and in the basement preparation room are in poor repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The floors in the kitchen are not clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The establishment was not under the immediate control of a Northern Virginia certified food manager during food preparation.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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01/15/2016 | Routine | |
Remember to add butter and hot/cold buffet to the TPHC written procedure on the board.
- Person in Charge/Duties/Employees Cooling Methods (corrected on site)
Observation: The person in charge is not affectively training employees in using proper methods to rapidly cool TCS food.
Correction: EMPLOYEES are using proper methods to rapidly cool
POTENTIALLY HAZARDOUS FOODS (TIME/TEMPERATURE CONTROL
FOR SAFETY FOODS) that are not held hot or are not for
consumption within 4 hours, through daily oversight of the
EMPLOYEES' routine monitoring of FOOD temperatures during
cooling
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09/03/2015 | Risk Factor | |
Obtain at least one more Northern Virginia certified food manager.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: A foods in the 3 door prep were observed cold holding at the improper temperature range of 48-53ºF. The refrigerator was accidentally turned down. The foods were discarded/relocated.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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05/04/2015 | Risk Factor | |
Wash hands frequently.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Containers of onions, oil, and food in the basement were observed stored on the floor and are not protected from contamination.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: The handsinks in the kitchen and basement are not sealed to the adjoining walls.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: 1. The lid on the rice cooker was observed broken. 2. The door on the "True" 2 door counter refrigerator was observed off track.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean (corrected on site)
Observation: The nonfood-contact surfaces of the interior/exterior of all refrigerators, microwave, and prep table are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the soda gun nozzle and the soda gun holder are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Floor and Wall Junctures, Coved, Enclosed or Sealed
Observation: The floor and wall junctures under the handwashing sink are in poor repair and/or not sealed.
Correction: The floors in food establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. When cleaning is accomplished by spraying or flushing, coving and sealing of the floor/wall junctures is required to provide a surface that is conducive to water flushing. Grading of the floor to drain allows liquid wastes to be quickly carried away, thereby preventing pooling which could attract pests such as insects and rodents or contribute to problems with certain pathogens such as Listeria monocytogenes.
- Outer Openings, Protected
Observation: The back door is not tight-fitted.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Cleaning, Frequency and Restrictions
Observation: The surfaces of the floor under and behind equipment in the kitchen and basement are not cleaned as often as necessary to keep them clean.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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01/16/2015 | Routine | |
Large pots are no longer used.
The dishwasher employee was observed wash, rinsing, and sanitizing(50 PPM).
*Obtain a thin stem thermometer.
*Today, a follow-up inspection was conducted for the NOV issued on September 12, 2014.
Substantial compliance observed.
No violation noted during this evaluation. | 10/06/2014 | Follow-up | |
**Due to the pattern of violation, a Notice of Violation (NOV) will be issued. A follow-up will be conducted in 9 days, on or about October 2, 2014.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: A food employee was observed contacting naan bread with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph D of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Lamb(53-61ºF) in large buckets in the "True" 2 door upright were not cooled within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The lamb was discarded.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Cooling Methods
Observation: Methods used for cooling lamb can not be accomplished with the time and temperature criteria. Lamb was observed in large buckets, covered, and stored in the "True" 2 door upright refrigerator.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the soda gun nozzle are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (repeated violation)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The large cooking pots do not fit in the 3 compartment sink. An employee was observed not sanitizing the pots and flat pans.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
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09/23/2014 | Follow-up | |
Follow up required.
*Clean all refrigerators and the door handles.
* Store wiping clothes in sanitizer solution.
* No grease trap.
The 3 compartment sink is not adequately sized to clean and sanitize the large pots.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Lamb(47-52ºF) in a large container cooked yesterday was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. The Lamb was discarded.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Spinach(62ºF-discarded), lamb(52ºF), eggplant(52ºF), and somosa(51ºF) were observed cold holding at improper temperatures. The person in charge stated the refrigerator was serviced 3 days ago. All foods were relocated and/or discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the soda gun nozzle are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. The large cooking pots do not fit in the 3 compartment sink. An employee was observed not sanitizing the pots.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/12/2014 | Risk Factor | |
Defrost the Arctic Air refrigerator in the basement.
- Hands and Arms/Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in the warewashing sink.
Correction: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Sliced tomatoes(44ºF), eggplant(45ºF), and rice pudding(44ºF) in the one door prep refrigerator cold holding at improper temperatures. The temperature was adjusted.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site)
Observation: Surfaces of the soda gun nozzle and the soda gun holder are not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
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05/20/2014 | Risk Factor | |
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Chicken pieces hanging on skewers hot holding at the improper temperature of 125 F. Reheated to 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Containers of spinach pakora and containers of samosas, prepared and held in the food establishment for more than 24 hours were not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Fixed, Spacing or Sealing
Observation: The hand sink in the basement was in need of sealing to wall.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The gasket on the 1 door prep unit in the kitchen was torn. The bottom of the Arctic Air 1 door freezer in the basement was observed with accumulation of rust to the bottom. The Kenmore chest freezer was observed in need of defrosting.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The skewers for cooking chicken were not clean to sight and touch. Dirty skewers were sent to ware washing area for cleaning.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Critical: Backflow Prevention, Air Gap (repeated violation)
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the pre-wash sink is less than twice the diameter of the water supply inlet.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
- Handwashing Sink/Using/Operation and Maintenance
Observation: The handwashing station at the kitchen is being used as a dump station.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food. Some ceiling lights were burned out in kitchen.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: Cove base damage observed under hand sink in kitchen.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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01/13/2014 | Routine | |
"Keep It Clean" DES poster provided.
- Critical: Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container and/or a closed beverage container not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Food Storage/Preventing Contamination from the Premises
Observation: Stored food is not protected from contamination. Bucket of onions stored on floor in kitchen.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Food Display/Preventing Contamination by Consumers
Observation: Food on display is not protected from contamination. Some items on buffet were not protected from customer contamination.
Correction: Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging
- Critical: Reheating for Hot Holding, Microwave (corrected on site)
Observation: The cooked chicken reheated in the microwave oven for hot holding did not reach 74ºC (165ºF) to all parts of the food. Reheated to 165oF.
Correction: Ensure potentially hazardous foods (time/temperature control for safety food) reheated in a microwave oven for hot holding shall be reheated so that all parts of the food reach a temperature of at least 74ºC (165ºF) and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Critical: Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Large container of cooked lentils, in Bev Air 2 door glass uprt, observed at 60oF and prepared previous day, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Raw chicken wings at 50oF, cooked lamb at 50oF in True 1 door prep. Cooked samosas at 54oF in Bev Air 2 door glass uprt. Items moved to operational unit.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The gasket on the True 2 door line prep was damaged.
The bottom of the Arctic Air 1 dr uprt in basement was rusty.h
The True 1 door prep unit was not maintaining an ambient temperature of 41oF or less.
The cabinetry at the bar was damaged.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Critical: Backflow Prevention, Air Gap
Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the sink with pre-wash spray hose is less than 1 inch.
Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less than 1 inch for proper backflow prevention by the air gap.
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04/10/2013 | Routine | |
Restaurant representatives - add corrected or new information about Delhi Club, 1135 N Highland St, Arlington, VA 22207 »