Interior of the utensil storage cabinets observed in need of cleaning. The 3-door upright was observed cold holding at an ambient air temperature of below 41 F during the follow-up inspection.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Several pots, pans, and utensils in the clean storage area observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
09/03/2015 | Follow-up | |
The interior of the reach-in freezer was observed in need of cleaning. The gap under the back exit door was observed in need of sealing. Repair and/or replace the refrigeration unit(s) to cold hold at proper ambient air temperature of 41 F or below. A recheck will be conducted in approximately two weeks.
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: Uncovered employee drink observed on the kitchen food preparation table.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Reheating for Hot Holding, 2 hours (corrected on site)
Observation: Large pan of rice (88 F) observed placed in the hot holding box before being properly reheated to 165 F or higher. Product was reheated by the person in charge.
Correction: Reheating of time/temperature control for safety food for hot holding shall be done rapidly and may not exceed 2 hours. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. If food is held at improper temperatures for enough time, pathogens have the opportunity to multiply to dangerous numbers. Proper reheating provides a major degree of assurance that pathogens will be eliminated. The potential for growth of pathogenic bacteria is greater in reheated cooked foods than in raw foods. This is because spoilage bacteria, which inhibit the growth of pathogens by competition on raw product, are killed during cooking. Subsequent recontamination will allow pathogens to grow without competition if temperature abuse occurs.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Cooked lamb (59 F), rice (60 F), cooked chicken (61 F) and cooked vegetables (61 F) in the kitchen True 3-door refrigerator observed cold holding at improper temperature. Product was discarded by the person in charge. According to the manager, a repair part has been ordered for the unit and the refrigeration technician will install the equipment.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The vegetable dicer and several knives in a container on the kitchen preparation table observed in need of cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
|
08/20/2015 | Risk Factor | |
The repair technician had arrived on-site during the time of inspection to service the cold holding units and the leaking AC unit. Cold holding units must be able to maintain food product temperature at 41 F or below. Do not store Time/Temperature Control for Safety (TCS) food product in the units that are not properly functioning until they have been repaired or replaced. Utilize the properly functioning reach-in units to maintain TCS food at proper temperature. Recommend obtaining ice cooling sticks to aid in cooling TCS foods. Providing an ice machine/bulk ice would also aid in the cooling process because an ice bath could be utilized. FDA Form 1-B left with the person in charge.
- Cooling, Cooked Food (corrected on site)
Observation: Large container of lamb broth in the front display unit prepared the previous day observed at improper temperature (48 F). Product was discarded by the person in charge.
Correction: Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Falafel mix (52 F), yogurt (48 F), humus (50 F), and chickpeas (52 F) in the 2-door preparation unit observed cold holding at improper temperature. Portioned yogurt containers in the front display unit observed cold holding at improper temperature (49 F). Product was discarded by the person in charge.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment/Good Repair and Proper Adjustment
Observation: The air conditioning unit was observed leaking in the kitchen above the 3-door refrigerator. The front display unit and the 2-door preparation units were observed not properly maintaining temperature at 41 F or below.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: Outside refuse area observed in need of cleaning.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
|
04/20/2015 | Routine | |
- Equipment/Good Repair and Proper Adjustment
Observation: Gaskets in poor repair to three door upright.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: Cutting boards along prep table and prep refrigerator are in poor repair.
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. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Refuse/Maintaining Refuse Areas and Enclosures
Observation: Exterior refuse area is not clean.
Correction: A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items, as specified under section 6-501.114, and clean. Proper storage and disposal of garbage and refuse are necessary to minimize the development of odors, prevent such waste from becoming an attractant and harborage or breeding place for insects and rodents, and prevent the soiling of food preparation and food service areas. Improperly handled garbage creates nuisance conditions, makes housekeeping difficult, and may be a possible source of contamination of food, equipment, and utensils.
- Refuse/Toilet Room Receptacle, Covered
Observation: No covered trash can in ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Light Bulbs, Protective Shielding
Observation: Lights in storage room are not shielded.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Toilet Rooms, Enclosed
Observation: Restroom doors do not close properly.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Outer Openings, Protected
Observation: Gap observed at bottom of front door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Drying Mops
Observation: No mop rack.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
|
03/11/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about House Of Mandi, 5515 Wilson Blvd, Arlington, VA 22205 »