- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
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.
|
02/02/2016 | Risk Factor | |
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Bare wood observed.
- Platform for Garbage Can in kitchen
- Shelf in food Prep Area in the kitchen
- Shelf storing dry goods in kitchen
Correction: Paint or seal these bare wood surfaces. Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has an accumulation of grime and/or debris:
- Pipe next to the automatic dishwasher
- Door gasket of the True Reach in refrigerator
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Hard to reach places of floor in the kitchen (under and behind equipment and at floor/wall junctures), and wall behind the automatic dishwasher and 3-compartment sink, have an accumulation of grime and/or debris .
Correction: All floors, walls, and ceilings must 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.
|
10/09/2015 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Uncovered food in the observed in the glass door reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
|
06/10/2015 | Risk Factor | |
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: wire whisk
Correction: Clean and sanitize this item's surfaces for food contact.
|
02/11/2015 | Risk Factor | |
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Bulk sugar and rice food containers observed unlabeled.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the chest reach in refrigerator door gasket, and handles of the large rice container has an accumulation of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities in Good Repair
Observation: Floor in the kitchen near entrance is not maintained in good repair
Correction: Install floor tiles to provide a smooth, impervious and easily-cleanable surface. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor next to the stove has an accumulation of grime.
Correction: All floors, walls, and ceilings must 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.
|
10/15/2014 | Routine | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Raw foods of animal origin: shelled eggs, stored over ready-to-eat (RTE) food in the glass door 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.
|
06/17/2014 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw food of animal origin (shell eggs) holding in a manner that may cause cross contamination of to ready-to-eat food (RTE) in the True glass door reach in refrigerator.
Unwrapped or uncovered food in the True glass door reach in refrigerator.
Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
|
02/21/2014 | Risk Factor | |
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the follow equipment has an accumulation of grime and debris:
- Interior surface of beverage chest refrigerator.
- Exterior surface of black microwave oven
- Wire Shelves inside the lowboy reach in refrigerator.
- Wire storage shelves above the low boy reach in refrigerator.
- Side surfaces of the handwashing sink.
- Rolling cart in the kitchen.
- Top surface of the microwave shelving unit (corrected)
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls thorough out the kitchen and floor (behind the stove and low boy reach in refrigerator) in the kitchen, observed with a accumulation of grime and/or debris.
Correction: All floors, walls, and ceilings must 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.
|
10/09/2013 | Routine | |
| No violation noted during this evaluation. | 06/21/2013 | Risk Factor | |
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Uncovered onion chutney observed in the Perlick reach in refrigerator, vegetable fritters observed uncovered in the glass door reach in refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
|
02/19/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Farouk's House Of India, 3033 West Cary Street, Richmond, VA 23221 »