Permit Issued.
- Food Display (repeated violation)
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: Sanitizer test strips not available.
Correction: Obtain.
- Equipment - Cutting Surfaces (repeated violation)
Observation: Observed the cutting boards badly scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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01/28/2016 | Follow-up | |
- Critical: Employee Health*
Observation: Persons in charge and employees could not state any of the symptoms of illness that they should not work and could not state the "Big 5 Diseases" or a copy of them.
Correction: Everyone should be aware of the symptoms and "Big 5 Diseases" Information provided.
- Critical: Eating, Drinking, or Using Tobacco*
Observation: Observed the employee making the bread put a small piece of bread in his mouth.
Correction: No eating or drinking in kitchen.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed the unwrapped vegetable samosa on the door of the home style freezer.
Correction: Store food in packages, covered containers, or wrappings.
- Food Display
Observation: The food on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Equipment and Utensils - Multiuse, Characteristics
Observation: Observed a paint brush being used to put butter on the bread.
Correction: Replace the brush with a pastry brush.
- Sanitizing Solutions, Testing Devices
Observation: Sanitizer test strips not available.
Correction: Obtain.
- Equipment - Cutting Surfaces
Observation: Observed the cutting boards badly scored and stained.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of encrusted grease deposits or other soil on the cooking pans.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Spice rack, flat top table, gaps between Tandoor oven and stove, walk-in cooler shelves, the freezers and the hood filters.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Plumbing System Maintained in Good Repair
Observation: Observed one faucet missing and one leaking at the 3 compartment sink.
Correction: Repair.
- Light Bulbs Protective Shielding
Observation: Lights in the kitchen are not properly shielded.
Correction: Provide shields with end caps.
- Lighting, Intensity
Observation: Light intensity is low in the kitchen.
Correction: Increase to 50 ft. candles.
- Physical Facilities in Good Repair (repeated violation)
Observation: Observed holes in wall next to mop sink and 3 compartment sink and the metal panel is coming off the wall under the hood. The hand sink area needs to be repaired and cleaned.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Observed the floor in the walk-in cooler, the walls and floor throughout the kitchen and dish room filthy.
Correction: Clean.
- Critical: Pests-Controlling Pests*
Observation: Observed live and dead roaches in the room with the hot water tank and in the dish room.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
- Toxics - Presence and Use Restriction
Observation: Observed 3 cans of Raid for roaches in the side prep area.
Correction: Removed cans.
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01/18/2016 | Routine | |
Notes: Facility needs thorough cleaning (floors, walls, equipment) and organization. Try to get all food and equipment off of the floor - remove any unused items. Thorough cleaning will also help control pests (live adult and nymph stage roaches observed). PCO treats weekly. The damaged floor tile in the walk in cooler needs to be repaired. Salad and raita at buffet need a sneeze guard or other protection.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling naan bread with bare hands.
Correction: Use gloves, deli paper or utensils to eliminate contact of bare hands with ready to eat foods.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed above 41F: biryani in walk in cooler (45), raita at salad bar (62).
Correction: Biryani was probably improperly cooled - be sure foods are cooled quickly to 41F in 6 hours or less. Walk in cooler temperature was measuring around 41-42F, may need adjustment. Raita at salad bar must be held cold or time should be used as a control. If time is to be used, fill out the policy given at the last inspection and track or document buffet times.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date marks on prepared foods in the walk in cooler held over 24 hours (curries, cooked rice, biryani, etc).
Correction: Date label all prepared foods held over 24 hours.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Cold water is not working at the hand sink.
Correction: Provide hot and cold water at all hand sinks.
- Hand Drying Provision
Observation: No paper towels provided at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
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09/24/2015 | Risk Factor | |
Facility is much cleaner and more organized - keep up the good work! Better date marking. Pest control comes twice a month, pests seem to be under control.
Note: Salad and raita at buffet still need cover/protection.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Chili curry in the walk in cooler is at 44F.
Correction: Maintain TCS food at <41F.
- Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
Observation: No written policy exists for items held on the buffet for which time rather than temperature is used as a control (raita 51F, tandoor chicken 125F).
Correction: Blank template given. Please keep a copy of the written policy on-hand for future inspections. Items for which time is used as a control must be discarded after the 4 hour hold time.
- Hand Drying Provision
Observation: No paper towels provided at kitchen hand sink.
Correction: Provide paper towels at all hand sinks.
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04/08/2015 | Risk Factor | |
Facility is significantly improved with cleanliness and maintenance - keep it up! Permit issued.
- Food Display (repeated violation)
Observation: Salad and raita at buffet are not protected from contamination.
Correction: Protect food on display with a sneeze guard or hinged lids.
- Pests - Controlling Pests* (repeated violation)
Observation: Observed live adult cockroach at dishmachine.
Correction: Continue pest control treatments bi-monthly until abated.
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01/28/2015 | Follow-up | |
Follow up needed for permit renewal. Facility needs deep cleaning of facilities and equipment. Call when ready.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling naan with bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins are not labeled (sugar, salt, etc).
Correction: Label working containers with the common name of its contents.
- Utensils - In-Use - Between-Use Storage
Observation: Observed a container of standing water used for utensil storage.
Correction: Store utensils on dry surface, in water at >135F, or in food product.
- Food Display
Observation: Salad and raita at buffet are not protected from contamination.
Correction: Protect food on display with a sneeze guard or hinged lids.
- Thawing (corrected on site)
Observation: Improper methods to thaw whole chickens (in standing water).
Correction: Thaw under running water or in the refrigerator.
- Cooling Methods
Observation: Improper cooling methods observed for cooked spinach in a deep plastic pan.
Correction: Spread in shallow pan to facilitate cooling and/or use an ice bath.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates on prepared foods held over 24 hours (cooked chicken, sauces, yogurt, biryanis, etc).
Correction: Date label all foods prepared and held over 24 hours.
- Critical: Time as a Public Health Control*
Observation: No written procedure or policy for time used as a control at the buffet - buffet items are put out at 11:30 and most are discarded by 3:00 PM. Chicken tikka is not maintaining temperature - 110F and should be discarded.
Correction: Provide a written policy or procedure for time use at the buffet. Specify which foods will be discarded at the end of the lunch buffet.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed in need of cleaning: hood filters, storage shelves, refrigerator fan guards, wicker baskets used for naan, inside chest freezer.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Dish machine is not pulling sanitizer. There is a lot of air in sanitizer line even after line was primed.
Correction: Call for service to repair machine. Hand sanitize wares in 3 part sink with bleach water until repaired.
- Physical Facilities in Good Repair
Observation: Areas of lower wall damage and missing or damaged base cove. Floor damaged around floor drain by walk in cooler (standing water)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed in need of cleaning: floors (especially behind cook line equipment - heavy accumulation of grease and in walk in cooler), walls, and ceilings throughout.
Correction: Thoroughly clean facility and maintain cleaning schedule.
- Pests - Controlling Pests*
Observation: Observed nymph (baby) stage roaches at the dish machine (live).
Correction: PCO is in bi-monthly for treatment. Continue bi-monthly treatment until abated.
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12/17/2014 | Routine | |
No risk factor violations observed. Gloves worn when needed, utensils used. Discussed storage of food on wire shelves and need to provide covers for all containers of food. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 07/30/2014 | Risk Factor | |
Gloves worn. Discussed level of hot water in buffet table and damaged back door frame at floor sill and need to repair. Dishmachine - chlorine - 100 ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found chicken Tikka, Marsala, and curry on buffet at 119-122 degrees.
Correction: All hot hold to be maintained at 135 degrees or higher. Please hot hold these dishes at 135 degrees or more. (All food items were pulled and reheated to 165+ degrees).
- Hand Drying Provision (corrected on site)
Observation: Found no hand towels in kitchen handsink.
Correction: All handsinks to have hand towels for proper hand drying. Please provide hand towels. Done.
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03/27/2014 | Risk Factor | |
Gloves, utensils used. Discussed reconfiguration of kitchen and moving restrooms. Annual permit inspection. Dishmachine - chlorine 100+ ppm - test kit (ok).
- Floors, Walls, and Ceilings - Cleanability
Observation: Found wall by service sink not cleanable - damaged.
Correction: All wall surfaces to be in good cleanable condition. Please repair wall in mop sink area (floor tiles missing in stock room also).
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01/10/2014 | Routine | |
Gloves - not worn (washed and put on). Dishmachine - chlorine sanitizer - 0 ppm (empty bucket).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Found employee (female) cutting lettuce and cucumber for salad buffet with no bare hand protection.
Correction: All ready to eat foods are to be protected from bare hand contact (hands washed and gloves used).
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Found cooked rice, chicken curry and chicken Biryani in walk-in above 41 degrees (triple stacked). All food cooked to 165 degrees prior to service on buffet.
Correction: All food products are to be 41 degrees or less in cold hold.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Found food product previously cooked in walk-in with no date label.
Correction: All stored ready to eat food is to be date labeled.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Found dishmachine being run without sanitizer (empty bucket).
Correction: All kitchen items are to be sanitized after washing. Please change out sanitizer bucket for a full one. Bucket was changed.
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07/15/2013 | Risk Factor | |
Gloves used if needed, utensils used. Insect problem being addressed by PCO contract.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Found raw chicken stored on shelf above white rice and Gulab Juman (dessert) in walk-in and onions on floor by mop sink.
Correction: All food is to be stored in such a way as to be protected from contamination. All food was moved and stored properly.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: All food to be labeled and dated (ready to eat and cooked) prior to storage.
Correction: Please label and date these containers.
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03/20/2013 | Risk Factor | |
Gloves used when needed. Annual permit inspection - permit issued. Dishmachine - chlorine - 100 ppm/test kit (ok).
- Food Storage - Clean and Dry Location
Observation: Found bag of coriander seeds on floor in stock room being used to prop up shelf.
Correction: All food to be at least 6" off floor. Please store off floor.
- Single-Service and Single-Use Articles, Use Limitation (corrected on site)
Observation: Found pans being used for food storage on shelves.
Correction: All single service to be used once and then discarded.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Found large pan not sanitized after washing.
Correction: All food surfaces to be washed and sanitized.
- Critical: Toxics - Poisonous or Toxic Material Containers* (corrected on site)
Observation: Found flour being stored in paint 5 gallon container.
Correction: All food to be stored in food grade equipment.
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12/28/2012 | Routine | |
Restaurant representatives - add corrected or new information about Hyderabad Biryani House, 2743 Hungary Spring Road, Henrico, VA 23294 »