The purpose of this visit was to follow up on the cold holding capability of the True 3 door flat top prep refrigerator and the cleaning of the physical facilities. The True 3 door flat top prep refrigerator is holding cold food at 41F or below and substantial cleaning has been conducted in the facility.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the shelving, under the cutting boards at the True prep refrigerator, under the panini grill, on the table adjacent to the tandoori oven is 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.REMOVE THE FOIL AND CLEAN THESE SURFACES ON A FREQUENT BASIS SO GRIME DOES NOT BUILD UP
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10/23/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up will be conducted on or about October 23, 2015 to verify the cold holding capability of the True 3 door prep refrigerator and the cleaning of the physical facility as well as assessing the cleaning frequency of the food contact surfaces.
Information on Active Managerial Control, date marking, proper food storage, and cooling was discussed and left with the CFM.
Recommendation:
Send additional staff member(s) to training to become a certified food manager. At the June 22, 2015 no CFM was on site and again at this inspection no CFM was on site at the beginning of the inspection.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - how to set up the 3-vat sink, i.e. wash, rinse and sanitizing of food contact surfaces
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) (repeated violation)
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.SANITIZE SOLUTION WAS SET UP AND CLOTHS STORED IN THIS SOLUTION
- 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 cooked rice stored on the floor and then the bowl that the rice was in was set on top of rice warmers
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.DISCUSSED WITH PIC, FOOD SHOULD NOT BE STORED ON THE FLOOR OR MOVED FROM THE FLOOR ON TO FOOD CONTACT SURFACES OR PROTECTIVE COVERS OF FOOD
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:rice flour slurry at 72F on top in front of tandoori oven, paneer at 45F, heavy cream at 48F in True 3 door flat top
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.RICE FLOUR SLURRY DISCARDED, OTHER 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 commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked:potato samosa, potato dumpling, chicken
Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. 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. This date cannot exceed any manufacturer determined "use-by" date based on food safety.DATE MARKED ON THE ITEMS, GAVE CFM INFORMATION ON DATE MARKING
- 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: True 2 glass door refrigerator, True 3 door flat top prep refrigerator, True prep refrigerator
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- 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:True 3 door flat top prep refrigerator 44F
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: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Kabob skewers, prep table which cut honeydew pieces were sitting directly on, inside of floor mixers, interior of roll form
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.DIRECTED CFM TO HAVE THE FOOD CONTACT SURFACE OF THESE ITEMS WASHED, RINSED AND SANITIZED
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Interiors of all refrigeration units, sliding doors tracks of all the display cases, shelving
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knife that a staff member washed and rinsed, but did not sanitize
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.UTENSIL SANITIZED
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at 3 handsinksall used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Maintenance Tool Storage Cannot Contaminate
Observation: Maintenance tools are not being stored with food items on the dry storage shelving.
Correction: Store all maintenance tools in a manner that prevents contamination of food and food-contact surfaces.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Boxes of papers are being stored on the floor, along the counters, in boxes at the oven
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/ wall juncture, floor, walls in the entire facility is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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10/16/2015 | Routine | |
The purpose of this follow up visit was to assess the cold holding capability of the True 3 door flat top prep refrigerator and the cleaning of the physical facilities. The True 3 door flat top prep refrigerator is now holding at 40F. Please continue to work on the outstanding violations as these are some of the foundation of the critical foodborne risk factors. Please email me, by July 17, 2015 the invoice for the clogged floor drain at the prep sink.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True prep refrigerator, True 3 door flat top prep refrigerator
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.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Interior of all prep refrigerators, walk in, display cases, commercial stand mixers, bottom shelving of the pastry area prep table, dry storage shelving, gaskets of all refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:3 non NSF crock pots
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed standing water in the floor drain of the prep sink.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Boxes of papers, unused baking equipment
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls and floor/wall juncture in the entire faciltiy is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/16/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
A follow up inspection will be conducted on or about July 2, 2015 to assess the cold holding capability of the True 3 door flat top prep refrigerator and the cleaning the facility.
- Critical: Food Condition / Safe, Unadulterated, and Honestly Presented (corrected on site)
Observation: The following food item were observed to be unsound or adulterated:Moldy sour cream, cabbage
Correction: ALL food shall be safe, unadulterated and honestly presented as specified under 3-601.12. DISCARDED
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands:Cut lemons, not to be cooked, hard boiled egg shell removed
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Paneer puffs, alu chilli in the display case
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
- 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:True prep refrigerator, True 3 door flat top prep refrigerator
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a quaternary ammonia test kit.
- 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 3 door flat top prep refrigerator 45F
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: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: Interior of mixer used 6.21.15, 4 meat skewers used 6.21 hanging adjacent to the tandoori oven, can opener
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.BROUGHT TO BE WASHED, RINSED AND SANITIZED
- 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: Interior of all prep refrigerators, walk in, display cases, commercial stand mixers, bottom shelving of the pastry area prep table, dry storage shelving, gaskets of all refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification (repeated violation)
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment:3 non NSF crock pots
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at any handwashing sink in the food prep area.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.Boxes of papers, unused baking equipment
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and floor/wall juncture in the entire faciltiy is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/22/2015 | Routine | |
A training inspection of the facility was conducted today. Important items discussed as part of today's training include 1) Bare hand contact with ready to eat foods/Hand washing. 2) Time as a public Health Control,maintaining logs for the dosa batter and potato filling in samosas. 3) Employee Health policy and regular training of the staff on illnesses. 4) Cooking and Cold holding temperatures especially relating to cold holding in the glass display case in front.
No violation noted during this evaluation. | 11/04/2014 | Training | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED TANDOORI CHICKEN ON SKEWERS OVER THE TANDOOR OVEN AT 88F AND 98 F, GOAT BIRYANI ON STOVE TOP AT 119F AND CHCIKEN FRY IN A CONTAINER AT THE BOTTOM OF THE PREP TABLE AT 115F
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. TANDOOR CHICKEN WAS REHEATED TO 169F AND 172F, CHICKEN BIRYANI AND CHICKEN FRY WERE 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:Chicken at 45F, Panneer at 46F and Potato mix at 44F in the True 2 DR prep top refrigerator.
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. ASKED MANAGER TO MOVE ITEMS TO WALK IN OR FREEZER.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours
Observation: The food-contact equipment surface of the OVEN RANGE AND BAKING MIX WELLS WERE OBSERVED CONTAMINATED WITH FOOD DEBRIS, DIRT, GRIME SEDIMENTS AND FLOUR AND RESIDUES OF BAKING MATERIAL RESPECTIVELY..
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. MANAGER WAS ASKED TO CLEAN OVEN, BAKING EQUIPMENT, BAKING UTENSILS BY THE END OF THE DAY.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the KITCHEN NEAR THE STOVE is being used BY STAFF TO WASH WIPE CLOTHS FOR CLEANING SURFACES.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.SPOKE TO STAFF AND MANAGER , STAFF WAS INSTRUCTED TO USE HAND WASH SINK FOR HAND WASHING ONLY.
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07/30/2014 | Risk Factor | |
Follow up visit revealed all violations noted in previous inspection have bee corrected except the item noted above. Please ensure your facility maintains this level of compliance to avoid future enforcement actions.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board along the prep top and in the shelves are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
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01/23/2014 | Follow-up | |
- 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 SHELL EGGS STORED OVER PRODUCE IN THE WALK IN REFRIGERATOR AND RAW CHICKEN STORED NEXT TO COOKED CHICKEN IN THE TRAULSEN 2 DR UPRIGHT FREEZER.
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. CORRECTED: DISCUSSED WITH CFM WHO ARRANGED THE ITEMS IN CORRECT ORDER.
- 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 TONGS BEING STORED IN CONTAINER OF STANDING WATER
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. CORRECTED: DISCUSSED WITH CFM WHO REMOVED THE TONGS FROM THE STANDING WATER.
- 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 prep tops and under the grill.
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.CORRECTED: DISCUSSED WITH CFM TO STORE THE WET CLOTHS IN A SANITIZING BUCKET.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation. OBSERVED FOOD STAFF USING SAME GLOVES TO SERVE FOOD TO THE CUSTOMERS, WORK THE CASH REGISTER AND WHILE WASHING HER HANDS .
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation. CORRECTED: DISCUSSED WITH EMPLOYEE AND ALSO WITH CFM TO TRAIN EMPLOYEE ON PROPER GLOVE USE.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED CONTAINERS OF FOOD STORED ON THE FLOOR OF THE WALK IN REFRIGERATOR.
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.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED SAMBAR AT 101F, RASAM AT 94F ON THE SHELF AND ALLU CHILLI AT 119F AND VEGETABLE PUFF AT 114F AND EGG PUFF AT 128F IN THE SUPER CHEF 2 DR GLASS FRONT HOT HOLD CABINET ( FRONT).
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: ALL ITEMS WERE DISCARDED.
- Food Contact Surface/Smooth, Easily Cleanable
Observation: Food contact surfaces of equipment and utensils are not finished to have a smooth, cleanable surface.OBSERVED ALUMINIUM FOIL BEING USED AS LINER FOR FOOD CONTACT SHELF SURFACE IN THE SUPER CHEF HOT HOLD CABINET.
Correction: Materials that are used in the construction of utensils and food contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be finished to have a smooth, easily cleanable surface.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the prep top and in the shelves are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED DOYON HEAVY DUTY MIXER, DOYON TOASTER ( FRONT ) SHELVES OF THE TRAULSEN 2 DR FREEZER AND KNIVES ON THE PREP TOP HAD VISIBLE FOOD RESIDUE AND OTHER GRIME AND DIRT AND WERE NOT KEPT CLEAN.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.OBSERVED A BLACK MICROWAVE AND STEEL MICROWAVE THAT HAD VISIBLE DIRT AND FOOD RESIDUE ON THE DOORS AND INSIDE.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: OBSERVED A LARGE BLACK MICROWAVE THAT IS LABELED FOR HOUSEHOLD USE ONLY.
Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the 3 VAT sink piping are leaking and there is considerable accumulation of water when the faucets are open.
Correction: A plumbing system shall be maintained in good repair.
- Insect Control Devices, Installation (corrected on site)
Observation: Insect control device ( yellow jacket fly trap) is located over food prep area in the kitchen where dead insects may be impelled or fall.
Correction: Relocate the insect control device so that it is not located over a food preparation area and dead insects are prevented from being falling on exposed food, clean equipment, utensils, linens, and unwrapped single-service and single-use articles.CORRECTED: DISCUSSED WITH CFM TO REMOVE THE DEVICE FROM THE AREA.
- Physical Facilities Good Repair
Observation: Observed that some ceiling tiles are missing and not maintained in good repair. Also doors need to be cleaned or repainted: doors leading to the outside and doors leading to restroom area.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area of the walls behind the 3 VAT sink, oven, floors and doors have visible dirt and grime and are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/15/2014 | Routine | |
Follow up inspection to verify that violations listed in inspection on August 28, 2013 have been corrected. All noted violations have been corrected.
No violation noted during this evaluation. | 09/09/2013 | Follow-up | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED UNWRAPPED CONTAINERS OF FOOD IN WALK IN REFRIGERATOR AND FOOD WITH WRAPPINGS TORN WITH ITEMS EXPOSED IN THE TRAULSEN 2 DR UPRIGHT FREZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM TO COVER FOOD CONTAINERS.
- 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:OBSERVED GOAT MEAT AT 51F, COOKED SPINACH AT 52F, CHICKEN CURRY AT 48F ON THE COUNTERTOP NEAR THE STOVE AND DICED MARINATED CHICKEN AT 47F,POTATOES AND PEAS MIX AT 48F IN THE 1 DR PREP TOP REFRIGERATOR AND SAMOSAS AT 46F, POTATO BHAJI AT 46F IN THE WALK IN REFRIGERATOR.
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.CORRECTED: EMPLOYEE PLACED THE ITEMS IN THE FREEZER.
- 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 THAT THE FACILITY HAS NO DATE MARKING ON ANY OF THE CONTAINERS CONTAINING PREPARED ITEMS IN THE WALK IN REFRIGERATOR SUCH AS IDLIS, POTATO BHAJIS, CHUTNEY,SAMOSAS AND CONTAINERS OF CURRIES .
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: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control:OBSERVED DOSA BATTER AND POTATO FILLING NEAR THE STOVE WITH NO DOCUMENTATION TO INDICATE THE TIME WHEN THE ITEM SHOULD BE DISCARDED
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.CORRECTED: THE DOSA BATTER AND POTATO FILLING WERE DISCARDED. DISCUSSED WITH CFM WHO WILL MAKE TIME LOGS FOR THESE TWO ITEMS.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: OBSERVED NO SANITIZER SOLUTION PREPARED IN THE 3 VAT SINK OR IN INDIVIDUAL BUCKETS ON THE PREMISES AT THE BEGINNING OF THE INSPECTION TO CLEAN PREP COUNTERS, CUTTING BOARDS AND OTHER FOOD CONTACT SURFACES .
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.CORRECTED
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsinks at the back next to the stove and next to the 3VAT being used to wash kitchen utensils. .
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED: CFM INSTRUCTED EMPLOYEE TO USE THE SINK ONLY FOR HANDWASHING.
- 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 PEST CONTROL GLUE BAIT ABOVE SHELF WITH EQUIPMENT AND SINGLE SERVE CONTAINERS.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.CORRECTED: DISCUSSED WITH CFM TO REMOVE IT FROM THE AREA TO AVOID CONTAMINATION.
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08/28/2013 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: different flours, lentils. Yogurt containers being reused to store spices
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice spatula and other containers in standing water in container, knives stored in between equipment near 1DR refrigerator and foam cups being used to dispense tea .
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (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: idli, cooked potato ,cooked chicken and curry masalas in the walk in 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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature contro- Dosa Batter .
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. DISCUSSED WITH CFM ON MAKING LOGS SHOWING PREP TIME AND DISCARD TIME.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.- No chlorine strips OBTAIN TEST STRIPS AND FAX COPY OF RECEIPT WITHIN 48 HRS)
Correction: Obtain a CHLORINE test kit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit are (missing, damaged): Freezer, display refrigerators holding cakes and pastries in front, 3 DR prep top.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- 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: Shelves, hood filters microwave,floors
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 Vat sink are leaking. Adjust pipe in the 3 Vat sink so that sanitizer sink can be filled with water .
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning (repeated violation)
Observation: Floor and wall junctures are not coved in areas and found to be dirty
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor wall juntion is not maintained in good repair, light bulb near the mop sink is not working.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests.Observed drain flies near 3 vat sink and in bucket under sink. Observed cockroaches on the wall and floor, Harborage conditions exist under 3Vat sink- wet and dirty with several buckets containing colored water located under sink.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.RECEIPTS SHOWING START OF PEST CONTROL WAS PRODUCED. ADDITIONAL TREATMENTS NEEDED AS LIVE COCKROACHES STILL OBSERVED. NO DRAIN FLIES OBSERVED DURING THIS VISIT.
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02/05/2013 | Follow-up | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge was unable to explain the significance of the relationship between maintaining the time and temperature of potentially hazardous food items and the prevention of foodborne disease.
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.-Bleach bottle on premises is unopened, employee observed washing utensils without sanitizing. CFM unaware on method to mix sanitizer and test concentrations
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge,one or more elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. Handouts and resource information in English and Hindi has been provided and reviewed with person in charge.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: different flours, lentils. Yogurt containers being reused to store spices
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice spatula and other containers in standing water in container, knives stored in between equipment near 1DR refrigerator and foam cups being used to dispense tea .
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.
- Wiping Cloths / Use Limitation / Soiled Cloths
Observation: Heavily soiled wiping cloths in use. Also they are not stored in sanitizing solution,soiled towels observed near prep counter and cutting board.
Correction: Dry and wet wiping cloths shall be free of food debris and visible soil.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:chicken kabob at between 114-125F- REHEATED, chick peas curry -85F, milk - 85F( stove top), sambar, rasam- 74,70F ( shelf to side of bread oven), cooked biryani rice (shelf) at 75F - DISCARDED
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.
- 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: chicken puffs at 64F Potato and peas puff at 52F-front display glass door refrigerator-DISCARDED
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.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: idli, cooked potato and cooked chicken in the walk in 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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature contro- Dosa Batter made at 10am- DISCARDED.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Non Food / Design / Easy Clean (repeated violation)
Observation: Milk crate found used for the following purpose: elevating buckets containing food, other utensils:
Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: True 3 door flat prep refrigerator
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.- No chlorine strips
Correction: Obtain a CHLORINE test kit.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are (missing, damaged): Freezer, display refrigerators holding cakes and pastries in front, 3 DR prep top.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch:Cutting board, large pots, pans, knives in storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Shelves, hood filters microwave,floors
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing connections under the 3 Vat sink and in the mop sink piping are leaking. Back flow preventer in mop sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved in areas and found to be dirty
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at two of the handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that the floor wall juntion is not maintained in good repair, light bulb near the mop sink is not working.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests.Observed drain flies near 3 vat sink and in bucket under sink. Observed cockroaches on the wall and floor, Harborage conditions exist under 3Vat sink- wet and dirty with several buckets containing colored water located under sink.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about Hot Breads, 390 Elden Street, Herndon, VA 20170 »