The purpose of this visit was to conduct a risk factor assessment. Good storage of different types of ready-to-eat foods was observed in the walk-in cooler and throughout the establishment. Dish machine was operating at 100 PPM chlorine. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/22/2016 | Risk Factor | |
The purpose of this visit was to conduct a risk factor assessment.
4-501.11 (A) 2DR prep cooler on right observed at 44F. Discontinue use of this unit until it is able to maintain foods at 41F or below. Within five days, submit invoice/service report for repair of cooler.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information.
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)
- 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: sliced tomatoes, bean sprouts, half and half, and cooked mushrooms in 2DR prep cooler (right) at 53F, 54F, 54F, 48F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Half and half discarded. All other food items noted above were moved to walk-in cooler.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Towels were provided by person in charge.
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10/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Discussed employee health policy with person in charge during today's visit. Ensure foods are properly stored to prevent cross-contamination. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: The following food items from damaged packaging were found offered for sale or service: bamboo.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: fish, chicken, and pork observed improperly stored in walk-in refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). EMPLOYEE ARRANGED ITEMS TO PREVENT CROSS CONTAMINATION.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and in-use utensils improperly stored between use as follows: knives stored between prep refrigerators. Ice scoop stored in contact with ice in main ice machine and bar ice machine. Knives and ice scoops were removed to be stored properly.
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) (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food is not properly dated for discard using the date of the first-prepared ingredient: cooked baby corn, garlic and oil.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. EMPLOYEE DATE MARKED FOOD ITEMS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed that the interior of ice machine was in need of cleaning.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Hand Drying Provision / Individual, Disposable Towels (repeated violation)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors in the cook line and area by dish machine and employee restroom 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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03/03/2015 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
Observation: Upon discussion with the person-in-charge, one or more of the 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." The person in charge had no clue about the employee health policy. Provided folder with handout in English and will email one in Spanish.
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)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed raw chicken stored above paneer in 2DR flat top refrigerator at cookline.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken stored above raw beef in 2DR prep refrigerator on left.
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).
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: msg, salt, sugar --chef's cart
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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 the handle for ice scoop touching the ice. Also, discussed that the scoops for rice and ice cream should stay in the container or in one of the methods mentioned below.
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: 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: Garlic mixed with oiil 50F--chef's cart. Bean sprout 56F--True 2DR prep top right. Paneer in water 56F (add ice), fried chicken 44F--True 2DR prep top left . Note: All items put inside the 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.
- 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: Thai curry sauce, cooked chicken--prep refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- 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: 3 prep refrigerators.
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.
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: preparations sink, 3-vat sink needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the 2 DR prep refrigerator right at cookline is 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 Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed an employee washing few metal pans and bowls at 3-vat sink and skipped sanitizing. Note: The manager told the employee to run it again in the dish machine. Per the manager they use 3-vat sink only for big utensils, everthing else is washed in the dish washing machine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc. The only person with CFM card is out of town. The chef had a food handler certificate from a different state and is knowledgable.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at handwashing sink located near 3-vat sink/prep sink area. Discussed and encouraged the manager to make sure that the handsink should be equiped and used.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees at bar.
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 tiles outside the walk-in refrigerator is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls behind the dish washing machine, area around the grease trap in ware washing area, and area under the dish washing machine 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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06/24/2014 | Routine | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within the time frame specified below. Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
NOTE:
* The gaskets on the 2-door reach-in refrigerator have not been replaced, as the CFM states that the unit will be removed and replaced with a prep table.
* The left True 2-door reach-in refrigerator at the bar (not glass front) will not be used, according to the CFM.
* Pest control service was obtained on 5/8/14
* Piping at the three-compartment sink at the bar is not sufficient for warewashing. The CFM stated that all warewashing will occur at the kitchen 3-compartment sink or warewashing machine.
CORRECTION:
1. Send me pictures of the following within 2 weeks (by June 4)
* replaced mop rack
*CFM photo ID card
*Caulking of hood panels to the wall
*Finished walls in the dry storage area
*Removed gravel splash guard at the three-compartment sink (replaced with steel or something cleanable if you need a splash guard)
2. Send me the following within 48 hours (by May 23)
* Picture of dishmachine with exit piping leading to grease trap
*Service invoice for walk-in refrigerator, observed today at 41F at its lowest but with a wavering temperature.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The following non-food contact surfaces are not corrosion resistant or non-absorbent: the wooden mop rack
Correction: Remove the wooden mop rack and provide one that is non-absorbent (plastic, metal).
- Equipment / Fixed / Space / Seal (repeated violation)
Observation: The equipment under the hood needs to be caulked to the wall panels. The hood system itself also needs to be caulked to the wall.
Correction: Caulk the equipment and the hood system to the wall to allow for easy cleaning and to prevent cockroach harborage.
- Certified Food Manager/Certificate Process (repeated violation)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: Observed a new dishmachine installed wihtout connection to the grease trap.
Correction: Connect the exit piping from the dishmachine to the grease trap so that grease laden waste from warewashing is not disposed down the drain lines.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: The following aspects of the physical facilities are not designed to be easily cleanable:
1. the gravel/rock buildup around the drain next to the three-compartment sink
2. the unfished walls in what is to become the dry storage area.
Correction: Finish the walls in the dry storage room so that they are constructed of cleanable materials. Remove the gravel/rock buildup on the floor near the three-compartment sink. Replace it with a cleanable splash guard if needed (e.g. stainless steel)
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05/21/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Additionally, all equipment installed or changes made to the physical facility between now and the final Change of Ownership inspection must meet code requirements. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The following non-food contact surfaces are not corrosion resistant or non-absorbent:
1. the unfinished wood shelving at the bar
2. the wooden mop rack
3. the rusted shelving in the walk-in refrigerator
Correction: Finish the shelving at the bar. Remove the wooden mop rack and provide one that is non-absorbent (plastic, metal). Replace the rusted shelving in the walk-in refrigerator.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: No food thermometer in the establishment.
Correction: Provide a food thermometer.
- Sanitizer Test Kit Required
Observation: Observed no test kit in the facility.
Correction: Provide a test kit for chlorine for the three-compartment sink (an ddishmachine that is to be installed, if it is a chemical sanitizing dishmachine).
- Equipment / Fixed / Space / Seal
Observation: The equipment under the hood needs to be caulked to the wall panels. The hood system itself also needs to be caulked to the wall.
Correction: Caulk the equipment and the hood system to the wall to allow for easy cleaning and to prevent cockroach harborage.
- Equipment / Good Repair / Operation
Observation: The walk-in refrigerator (43F) had an ambient air temperature greater than 41F.
Correction: Repair the refrigerator so that it maintains ambient air and food temperatures of 41F or below.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the 2-door reach-in prep refrigerator are torn.
Correction: Replace the gaskets.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the following non-food contact surfaces in need of cleaning:
1. the refrigerator door handles on the 2-door reach-in prep refrigerator and the True 2-door reach-in refrigerator near the hood.
2. the drip collection pan at the hood.
Correction: Clean the equipment.
- Certified Food Manager/Certificate Process
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc.
- Critical: Plumbing / Maintained in Good Repair
Observation: Observed the faucets at the wok systems leaking.
Correction: Repair the leaking faucets.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: No covered trash can in the employee restroom.
Correction: Provide a covered trash can in the employee restroom.
- Floor / Wall / Ceiling / Cleanability
Observation: The following aspects of the physical facilities are not designed to be easily cleanable:
1. the unfished floors at the bar
2. the gravel/rock buildup around the drain next to the three-compartment sink (where the dishmachine will be installed)
3. the screen door constructed of absorbent wood and peeling screen/metal
4. the unfished walls in what is to become the dry storage area.
Correction: Finish the floors at the bar and the walls in the dry storage room so that they are constructed of cleanable materials. Remove the gravel/rock buildup on the floor near the three-compartment sink. Remove the screen door.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: The following areas are lacking coving or have coving in poor repair:
1. the unsecured coving tiles by the dirty dish/pre-rinse station
2. the unsecured coving tiles by the back door.
3. missing coving plates in the service area
Correction: Repair or install coving tiles.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at the employee restroom handwashing sink.
Correction: Provide hand soap at the handwashing sink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at the employee restroom handwashing sink.
Correction: Provide paper towels at the employee restroom handsink.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the kitchen.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: The following aspects of the physical facilities are in poor repair:
1. the wall by the kitchen handsink (upon entering the kitchen) with a hole that needs better patching.
2. holes in the steel wall panels near the hood on both ends of the hood system (2)
3. holes in the wall in the employee restroom
4. holes in the wall in the service area
5. hole in the metal paneling where the dishmachine will be installed
6. the splash wall at the mop sink which is not secure and is in poor repair and constructed of non-cleanable materials
Correction: Repair the physical facilities by filling all holes are repairing the walls so that they are cleanable. Completely repair the splash wall at the mop sink and make sure it's constructed of cleanable materials (no absorbent wood).
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed mouse droppings by the gas line/walk-in freezer and in the soon-to-be dry storage room.
Correction: Clean up the droppings and obtain a pest control service once construction/repairs are complete. Maintain records of pest control service for health department review.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Observed an uncapped pipe leading from the 3-compartment sink.
Correction: Cap the pipe so that it does not attract pests.
- Cleaning Frequency for Physical Facilities
Observation: The following aspects of the physical facilities need to be cleaned:
1. the floor/wall juncture and coving beneath the hood system
2. the mop sink
3. the pipes beneath the three-compartment sink
4. the walls in the employee restroom
Correction: Clean the listed areas of the physical facilities.
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05/01/2014 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Inchins Bamboo Garden, 13059 Worldgate Drive, Herndon, VA 20170 »