The purpose of this visit was to conduct a risk factor inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Drinking bottles under three door reach-in cooler (dessert) stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: DISCUSSED WITH MANAGER THAT BEVERAGES NEED TO BE COVERED AND CONSUMED THROUGH A STRAW. MANAGER DISCARDED BEVERAGES. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: three door prep cooler -- raw salmon over flour, raw shrimp over lentils
Correction: walk-in cooler -- raw chicken over vegetable
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04/04/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for accompanying me through the inspection.
If you have any questions or concerns, please feel free to contact 703-246-2444.
Please fax or email a copy of the pest control service invoice by December 2, 2015.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Observed a food employee handling bread using their bare hands
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCUSSED WITH MANAGER, GLOVES WERE PUT ON AFTERWARDS
- 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: Three Door Prep Cooler -- raw shrimp over cooked vegetables
Correction: raw meat (beef) over bread dough and cooked vegetables.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Observed the rice scoop handle facing downwards in rice cooker
Correction:
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Observe buckets of spinach stored directly on the floor below sink exposing it to splash and dust.
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. BUCKETS WERE MOVED ONTO TABLES
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site)
Observation: There was no temperature measuring device located in the following cold holding equipment: three door prep cooler #1, three door prep cooler #2, and dessert display cooler
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. TEMPERATURE DEVICES WERE ADDED INTO THE COOLERS
- Equipment / Good Repair / Components / Gaskets
Observation: The door gasket of the following unit is damaged: Turboair Three Door Prep Cooler
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 (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: 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. CAN OPENER WAS REMOVED TO BE CLEANED
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed food employee using knife then rinsing it under water then hanging it. The knife was not properly cleaned.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. DISCUSSED WITH MANAGER, KNIFE WAS REMOVED TO BE WASHED, RINSED, AND SANITIZED.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near cookline blocked by cart preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. CART WAS MOVED TO ALLOW EASY ACCESS FOR EMPLOYEES
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near dish-area being used to rinse knife
Correction: observed the handsink near cook area being used to store bakery equipments such as spatula.
- Controlling Pests by Routine Inspection of Premises (corrected on site)
Observation: Observed the last pest control service was in September. The premises is not being routinely inspected for the presence of insects, rodents and pests.
Correction: Insects, rodents and pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of insects, rodents and pests on the premises. MANAGER CONTACTED PEST CONTROL
- Controlling Pests by Eliminating Harborage Conditions (corrected on site)
Observation: Observe harborage conditions exist: under three vat sink with heavy buildup of debris, heavy debris below dishmachine, and empty milk containers sitting in the backway outside of kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. MANAGER DIRECTED FOOD EMPLOYEES TO CLEAN BELOW DISH MACHINE
- Cleaning Frequency for Physical Facilities (corrected on site)
Observation: Observed that the dish washing area, drains under three compartment sink, and under storage equipments is in need of cleaning. Observed a large number of milk cartons in the backway that needs to be removed.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MANAGER DIRECTED FOOD EMPLOYESS TO CLEAN MILK CARTONS
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11/12/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.--OBSERVED FOOD EMPLOYEE WASH GLOVED HANDS.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
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05/27/2015 | Risk Factor | |
The purpose of today's visit was to conduct a complaint investigation .Complainant and her husband visited the facility on Friday Feb 7th (pickup order), they had Gobi Manchurian Kati Roll, Aam palak chaat, Lamb kabob, Butter Nan, Behindi masla, and yellow Lentil dal, they started feeling sick after couple of hours, symptoms were nausea, vomiting for her, nausea, diarrhea and vomiting for her husband. Physician not seen. EHS observed no cooking processes of the suspected foods at the time of inspection. EHS observed compliant cold-holding temperatures of the suspected foods. Discussed with certified food manager the processes of all the suspected foods from receipt to services. Discussed food safety practices related to personal hygiene/employee health, sanitizing/cross-contamination, and temperature/time control. CFM stated no other complaints received to date of complaint inspection. Closed.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
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. Discussed with manager at time of inspection.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Food employee(s) observed drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Discussed with manager at time of inspection.
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02/11/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
- 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 in a red folder labeled "Employee Health Policy.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Ice scoop handle stored in direct contact with ice, knives being stored between cold-holding equipment.
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 at the time of inspection by CFM.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink next to dish-area being used store/wash dirty utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Utensils removed from hand-sink at time of inspection by CFM.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution was measured at greater than 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of chlorine sanitizer solution between 50-200 ppm. Verify concentration using the appropriate test kit. Chlorine sanitizer solution diluted to 100ppm at time of inspection by CFM.
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01/22/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection. Equipment same as on file. EHS provided manager with the following handouts: cooling methods, cooling log and cooling sign.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:---------observed scooping utensils being stored in still room temperature 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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-------observed large covered metal pan of cooked lamb cooling in Walkin Cooler # 1.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dishwashing are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
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07/22/2013 | Routine | |
The purpose of today’s visit was to conduct a risk factor assessment inspection in conjunction with the investigation of a foodborne illness complaint received on January 17, 2013
EHS provided manager with updated Employee Health handouts (red folder) in English and Spanish. EHS also provided manager with cooling log and sign in English and Spanish, Food for Thought newsletter titled How Cold is It, Equipment monitoring log and food temperature log.
Please fax a service report for the Left Display Cooler within ten (10) calendar days showing that the unit is able to maintain 41F or below.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
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.
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: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: ----naan bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. DISCARDED.
- Critical: PHF(TCS) Prepared from Ingredients at Room Temperature Cooled within 4 Hours (corrected on site)
Observation: The following food item prepared from ambient air temperature ingredients is not being adequately cooled to 41°F or less within 4 hours:-----mango lassi (yogurt smoothie) prepared 5 hours prior at 45-48F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be cooled within 4 hours from 41°F or less if prepared from ingredients at ambient air temperature (i.e. reconstituted foods and canned tuna). MOVED TO WALKIN COOLER TO RAPIDLY CHILL TO 41F AND BELOW
- 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:
1) Cooked chickpeas in walkin cooler # 1----44F,
2) Potato samosas tray # 1 & # 2 in left display cooler------72F & 49F,
3) Corn salad with cut tomato in left display cooler-----55F.
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. COOKED CHICKPEAS AND POTATO SAMOSA TRAY # 2 MOVED TO WALKIN COOLER THAT MAINTAINS 41F AND BELOW. POTATO SAMOSA TRAY # 1 AND CORN SALAD DISCARDED.
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01/22/2013 | Risk Factor | |
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