Today I conducted a follow up inspection to ensure violations cited during the routine inspection on 9/15/2015 have been corrected. At this time the facility has come into substantial compliance. The Active Managerial Control program was discussed with the certified food manager and literature was provided. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation. | 09/29/2015 | Follow-up | |
Today I conducted a routine inspection. During the inspection the following was discussed with the certified food manager:
1. Calibrate the food thermometer every week in ice water at 32f to ensure it is accurate. Use the food thermometer to check cold, hot, cooling, and cooked food temperatures. Discussed implementation of food temperature logs and refrigeration logs.
2. Continue to monitor employees hand washing practices before use of gloves.
3. Purchasing smaller food containers with tight fitting lids to help with storage inside refrigerators and freezers.
Manager stated that all foods are prepared only 24 hours in advance so I explained that date marking was not required. However if any foods are kept longer than 24 hours date marking is mandatory.
Manager also mentioned that his establishment will be undergoing some renovations. I explained that any renovations, additions or changes to existing equipment shall be discussed with our Plan Review Department before any work is completed. Please call the Health Department and ask for someone in our Plan Review Department before beginning any changes.
A follow up inspection will be conducted on or around Tuesday, 9/29/2015 to ensure substantial compliance. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands
Observation: Observed food employees using clean, single use gloves but not washing their hands before putting the gloves on.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. DISCUSSED WITH MANAGER AND EXPLAINED ALL EMPLOYEES SHALL CHANGE THEIR GLOVES OFTEN AND WASH THEIR HANDS AT THE HAND SINKS PROVIDED BEFORE PUTTING ON CLEAN GLOVES. MANAGER SHALL BE MONITORING THE EMPLOYEES HAND WASHING PRACTICES.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: 1. Raw poultry stored above other types of raw meats like lamb, goat, 2. Raw poultry stored above raw seafood.
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). DISCUSSED WITH MANAGER AND EXPLAINED PROPER STORAGE OF RAW FOODS. MANAGER WILL HAVE STAFF REORGANIZE THE UNITS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food observed inside all refrigeration and freezer units.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. DISCUSSED WITH MANAGER THAT FOODS SHALL BE PROPERLY STORED AND COVERED WITH TIGHT FITTING LIDS. MANAGER WILL PROVIDE NEW CONTAINERS AND/OR LIDS FOR EXISTING CONTAINERS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. Tomato butter sauce cooling overnight inside the True 2-DR refrigerator is 60f.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED WITH MANAGER PROPER TIME/TEMPERATURE PARAMETERS FOR COOLING HOT FOODS. MANAGER DISCARDED FOOD ITEM.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: 1. Potentially hazardous foods sitting out at room temperature in large 5 gallon sized containers, covered, 2. Cooked chicken sitting out at room temperature in a small covered container.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: 1. Homemade yogurt sauce on the buffet: 45-54f, 2. Potato samosas sitting on the counter: 54f.
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. DISCUSSED WITH MANAGER THE PROPER COLD HOLDING TEMPERATURES OF FOODS AND STORAGE OF FOODS BETWEEN USES. MANAGER MOVED FOOD INTO A REFRIGERATOR OR PROVIDED MORE ICE AT THE BUFFET.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: 1. 2-DR reach-in refrigerator in the kitchen, 2. True 2-DR reach-in refrigerator (right), 3. 2-DR reach-in refrigerator (center), 4. 2-DR reach-in refrigerator (left), 5. True 2-DR reach-in refrigerator @bar.
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. DISCUSSED WITH MANAGER THAT ALL REFRIGERATION UNITS SHALL BE EQUIPPED WITH THERMOMETERS THAT ARE EASILY SEEN. MANAGER WAS GIVEN SOME THERMOMETERS BUT SHALL SUPPLY THE REMAINING.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. floors, shelves, walls inside all refrigeration and freezer units, 2. exteriors of equipment like refrigerators, freezers, and door handles, 3. kitchen shelving units, 4. exteriors of food containers containing dry goods and spices, 5. refrigeration and freezer door gaskets.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER THE CLEANING AND SANITIZING OF ALL SURFACES A PERSON SEES AND TOUCHES. MANAGER SHALL HAVE STAFF CLEAN MORE FREQUENTLY.
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09/15/2015 | Routine | |
The purpose of today's visit was to conduct a routine inspection. EHS provided CFM with and discussed handouts on the following topics: cooling log, sign and methods, active managerial control (discussed specifically in regards to cooling and equipment temperatures) and Food for Thought Newsletter Titled "How Cold Is It", Equipment Monitoring Log and Food Temperature Log.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours
1) Cooked tomato sauce at 77F after cooling 3.5 hours in True 2DR upright cooler,
2) Cooked tomato sauce at 72F after cooling over 12 hours in upright freezer.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. BOTH DISCARDED.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:----------observed five gallon deep plastic containers cooling various potentialy hazardous foods covered with lid.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment:--------Coolers along the cookline.
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. EHS PROVIDED EXTRA THERMOMETERS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:----------gaskets of coolers.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- 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, located in the bar area.
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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04/22/2015 | Routine | |
| No violation noted during this evaluation. | 10/15/2014 | Risk Factor | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW LAMB CHOPS STORED OVER ONION GRAVY IN THE TRUE FREEZER/COOLER.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. REARRANGED
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: YOGURT cooling for 3.5 hours in the TRUE 2DR COOLER #1 observed at 77°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCUSSED PROPER COOLING METHODS WITH THE CFM. YOGURT MOVED TO ANOTHER COOLER.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBSERVED WOODEN PLATES FOR THE CAST IRON PLATTERS COVERED WITH FOIL.
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. CFM WILL REPLACE THE FOIL.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the DISHMACHINE AREA is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- 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 ONE CAN OF RESIDENTIAL PESTICIDE IN THE DISHMACHINE AREA.
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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05/27/2014 | Routine | |
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item(s) is observed to be unsound or adulterated: iced used to cool coil was also used for consumption.
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. Ice from the ice maker near by should be used for consumption.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives were stored in between prep coolers.
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. Knives were rewashed.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. Wet wiping clothes were put into sanitizer solution that was made during this inspection.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: grated cheese (78F) and paneer (75F) on counter top. Cooked mixed vegetables (55F), cooked cauliflower (56F), cooked potato (57F) in 2dr prep cooler - left.
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. Both items on counter top were discarded. 2dr prep cooler - left was not holding temperature at or below 41F, all potentially hazardous food in this cooler was discarded and maintenance is called.
- 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: cooked chicken, cooked eggplant in 2dr reach-in coolers Cooked cauliflower, cooked potato, cooked mixed vegetables in 2dr prep cooler - left.
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 markings were performed.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr prep cooler - left.
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. PHF is discarded and maintenance is called.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Food prep area for potentially hazardous food is not being sanitized every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. EHS provided training on how to make quarternary ammonium and chlorine sanitizers.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink by the dish machine used as a dump station.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that following are in need of cleaning: inside equipments, walls, floor, and shelves.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- 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. 2 spray paint cans over dry food in storage.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination. Paints were put on the ground.
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08/12/2013 | Routine | |
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