The purpose of this visit was to perform a risk factor assessment in response to a complaint of foodborne illness. The complainant ate lentil soup and lamb tagine.
- 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:hummus, cooked beef, cooked beets
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.DATE MARKED, GAVE THE CFM INFORMATION ON DATE MARKING IN SPANISH
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed window cleaner spray bottle stored adjacent to a meat grinder and food being prepared on a prep table
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. BOTTLE REMOVED PUT WITH THE CLEANING CHEMICALS
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.
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.DISCARDED
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01/14/2016 | Risk Factor | |
The purpose of this visit was a follow up to assess the presence of a certified food manager (CFM) and the cold holding capacity of the Torrey glass display case. A CFM was present, however did not have his CFM photo id, and the Torrey display case is holding PHF/TCS food at 41F or below. Please email a photo of the CFM picture id within 30 days.
No violation noted during this evaluation. | 10/19/2015 | Follow-up | |
The purpose of this visit was to conduct a risk factor assessment.
The facility is not permitted to operate due to the lack of the presence of certified food manager (CFM) . Please call me when a CFM arrives. A follow up will be conducted on or about 10 days to verify the presence of a certified food manager and the cold holding capability of the Torrey display case.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Torrey 2 glass door display case was not holding PHF/TCS food at 41F or below. Do not use this unit until it is capable of maintaining the PHF/TCS food at 41F or below.
Information on datemarking was given to the PIC in English and Spanish. Information on the location of ORS given to the PIC.
- 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:Rice at 56F in the True 2 door prep refrigerator, rice pudding at 47F, vanilla pudding at 46F, creme caramel at 44F in the Torrey glass door refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.RICE DISCARDED, ALL REMAINING ITEMS PUT IN WALK IN TO COOL
- 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:stuffed grape leaves, rice pudding, vanilla pudding, creme caramel
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
Observation: There is no Certified Food Manager present in the establishment.
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.
- Critical: Fairfax County Code/Closure Order for No CFM or No Permit/Due Process
Observation: The establishment has been ordered to close due to the lack of a Certified Food Manager. The establishment shall remain closed until there is a Certified Food Manager on premises.
Correction: Please notify me when a Certified Food Manager is present at the establishment. You may not operate until the Health Department reinstates the permit to operate. A follow-up inspection will be conducted within ten (10) days to verify the presence of a Certified Food Manager.
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10/05/2015 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email invoices for the repair of the True 2 door prep refrigerator and the Torrey glass door display case by February 11, 2015.
Datemarking information given to CFM in English and Spanish. Additionally Employee Health Policy information given to CFM in Arabic and Spanish.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Chicken shawarma at 98F on the broiler, rice at 69F in a rice cooker
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. CHICKEN REHEATED TO 165F, RICE DISCARDED
- 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 hummus at 50F, baba ghanoush at 48F, sliced tomatoes at 47F on the True 2 door prep refrigerator, cooked okra at 45F, diced tomatoes at 47F in the True 2 door prep refrigerator
Correction: rice pudding at 49F in the Torrey glass door display
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: True 2 door prep refrigerator, Torrey display case
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.
- 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 - chemical pest strips
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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02/04/2015 | Routine | |
- Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: OBSERVED COOKED PASTA DATE IN CONTAINER MARKED 10/10 AND 10/6 IN THE 3 DR FLAT TOP REFRIGERATOR AND BEEF CURRY IN THE WALK IN DATE MARKED 10/11 AND NOT DISCARDED.
Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
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10/21/2014 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: OBSERVED SQUIRT BOTTLES OF OIL, VINEGAR AND SAUCES NEAR THE 2 DR PREP REFRIGERATOR THAT WERE 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.STAFF LABELED THE BOTTLES DURING THE INSPECTION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED ICE SCOOP INSIDE THE ICE BIN WITH HANDLE TOUCHING THE ICE.
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. OWNER REMOVED THE SCOOP AND PLACED IT IN CONTAINER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent or smooth: OBSERVED ALUMINIUM FOIL BEING USED TO COVER THE SURFACE OF THE ICE BIN PREVENTING EASY CLEANING.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.OWNER REMOVED THE ALUMINIUM FOIL.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen area near the 2 DR prep top refrigerator had a strainer covering the drain that had remanants of cooked rice, cilantro and other food debris.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.OWNER AND STAFF AGREED TO USE THE SINK ONLY FOR HAND WASHING.
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04/30/2014 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces.OBSERVED STAFF EATING FROM OPEN PLATE AND DRINKING FROM UNCOVERED GLASS CONTAINER IN THE SHWARMA AND SWEETS SECTION NEXT TO THE CASH REGISTER UPON ENERING THE FACILITY
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. CORRECTED: DISCUSSED WITH CFM TO EAT AND DRINK ONLY IN DESIGNATED AREAS.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site) (repeated violation)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.OBSERVED AN CUP ON TURKISH COFFEE IN THE PREP AREA OF THE KITCHEN.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: INSTRUCTED CFM TO REMOVE THE COFFE MUG AND ENSURE EBEVERAGES ARE ONLY CONSUMED FROM COVERED CONTAINER WITH STRAW.
- 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 LAMB AND RAW BEEF ON THE SAME SHELF IN THE 3 DR FLAT TOP PREP 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: EMPLOYEE REMOVED THE ITEMS AND STORED THEM CORRECTLY.
- 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:OBSERVED NO DATE MARKING ON THE CONTAINER OF CHEESE MIX AND CONTAINER OF RED SAUCE IN THE 3DR FLAT TOP PREP REFRIGERATOR.
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: STAFF REMOVED THE DATE MARK AND PLACED NEW LABEL ON THE CONTAINERS.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area next to the 3 VAT sink is being used to store cutting boards.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED: CFM REMOVED CUTTING BOARDS FROM THE SINK.
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11/25/2013 | Risk Factor | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.OBSERVED AN OPEN GLASS OF WATER ON THE PREP TOP OF THE TRUE 2 DR PREP REFRIGERATOR.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. CORRECTED: EMPLOYEE REMOVED THE GLASS FROM THE AREA.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED CONTAINERS HOLDING SOUP IN THE CCL WALK IN REFRIGERATOR AND UNCOVERED BOWL OF SHREDDED CHEESE IN THE CCL WALK IN FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM, ITEMS COVERED WITH WRAP.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: FOOD STORED ON SHELF ABOVE TRUE 2 DR REFRIGERATOR AND ITEMS ON PREP TOP OF THE REFRIGERATOR ARE SUBJECT TO SPLASH FROM ADJACENT HAND SINK.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. CORRECT BY INSTALLING SPLASH GUARD.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED BOXES OF FOOD STORED ON THE FLOOR IN THE WALK IN FREEZER, SOME ITEMS STORED ON TOP OF AN INVERTED PAN.
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.CORRECTED: DISCUSSED WITH CFM WHO MOVED SOME OF THE ITEMS TO SHELF.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED MARINATED TOMATO SAUCE HOLDING AT 84 F AND BEANS SAUCE AT 73 F ON THE STOVE TOP
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. CORRECTED: ITEMS WERE REHEATED .
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) (repeated violation)
Observation: The concentration of the bleach SANITIZER@ 3 VAT sink solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach sanitizer at 50-100 ppm. Verify concentration using the appropriate test kit. CORRECTED: CFM ADJUSTED THE CONCENTRATION TO THE APPROVED LEVELS.
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06/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Granada Restaurant, 368 Elden St, Herndon, VA 20170 »