- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands before touching clean dishes and after loading soiled utensils in the dish washing machine.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw chicken containers above cooked foods in walk-in refrigerator left and raw shell eggs stored above yogurt and sauce in walk-in refrigerator right.
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.
- 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 uncovered samosas, dumplings, yogurt, paneer and several other items were uncovered in the walk-in refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: shrimp thawing in standing water
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: 4DR refrigerator. Also, upper left door for that refrigerator is damaged.
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.
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01/14/2016 | Routine | |
Note:
1) There was no food preparation going on during inspection today. Requested the manager to get a CFM card. The chef has a CFM card.
2) The manager called technician to fix the dish machine, they fixed it and it stopped sanitizing again in evening. The technician will come again later today to check the machine. PLEASE FAX OR EMAIL INVOICE FOR FIXING THE DISH MACHINE TO THE EHS WITHIN 48 HOURS.
REMINDERS:
1) Monitor cold holding temperatures for all refrigerators at least twice a day and maintain logs for future review.
2) Adjust walk-in refrigerator to 37F during not busy times so it can hold the temperatures at 41F or below during rush hours. Also, make sure the door is closed and not left open during busy times.
3) Follow correct cooling methods and monitor temperatures for cooling. Recommend maintaining cooling logs. Emailed the sample cooling logs and cooling information.
Thank you for your co-operation.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: (REPEAT) The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: Onion sauce 51F and 46F cooling for ~15 hours in big metal pot and a smaller plastic pot in the walk-in refrigerator right.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Note: Discarded. Discussed correct cooling methods.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed onion sauce cooling in big ~30-inch deep metal pots.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
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11/24/2015 | Follow-up | |
The purpose of today's visit was to conduct a risk factor assessment inspection. A follow-up inspection will be conducted tomorrow morning to verify that the Penn Walkin Cooler # 2 is able to hold and maintain food at 41F or below. Please continue to sanitize all dishes washed and cleaned in the dishmachine at the sanitize basin of the three compartment sink until the dishmachine is fixed. If the third party service technician fixes the dishmachine prior to the follow-up then EHS will verify the repair during the follow-up. Otherwise, please fax or email the third party service report for the dishmachine within 10 calendar days (no later than December 3, 2015). EHS provided CFM with and discussed handouts on the following topics: cooling, active managerial control, equipment monitoring log and food temperature log. Time reflects inspection only.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:------------observed cooked rice at 50F after cooling over 12 hours in the Penn Walkin Cooler # 1
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) in the Penn Walkin Cooler # 2 were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Cooked cauliflower at 44F,
2) Cooked spinach at 45F,
3) Cooked lentils at 45F,
4) Cooked samosas at 44F,
5) Cooked chicken at 44F.
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. EHS RECOMMENDED THAT THE CFM CHECK ALL THE PHF TEMPERATURES IN THE PENN WALKIN COOLER # 2 WITHIN 3-4 HOURS AND IF THE ITEMS ARE STILL OBSERVED ABOVE 41F THEN DISCARD. EHS OBSERVED THE PENN WALKIN COOLER # 2 AIR TEMPERATURE CYCLING BETWEEN 39F AND 48F AND RECOMMENDED THAT A THIRD PARTY SERVICE TECHNICIAN BE CALLED TO CHECK ON THE UNIT.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed 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.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------dishes ran through the dishmachine due incorrect sanitizer concentration.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. SANITIZER BASIN SET UP AT THE THREE COMPARTMENT SINK AND DISHES CLEANED IN THE DISHMACHINE WERE SANITIZED AT SANITIZER BASIN.
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11/23/2015 | Risk Factor | |
The purpose of today's visit is to conduct a follow-up inspection. The sanitizing sink drain has been fixed.
Observed a metal cone around the drain near the air gap. The owner pulled the metal cone up to make sure there is an air gap. Discussed that in attempt to prevent splashes, the owner should not cover the air gap with the cone. Do not allow the metal cone touch the main drain on the floor.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following units are damaged: Walk-in refrigerator left and True 4DR upright refg.
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. Note: Replace with new gaskets.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the drip pans and filters for the hood system 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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04/20/2015 | Follow-up | |
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Need more training for following items:
1) No bare hand contact.
2) Handwashing.
3) Cooling.
4) Sanitzing practice.
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.
- 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 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." Note: New employees not trained for EH 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: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before touching clean utensils from the dish machine after handling soiled utensils.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- 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
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. Note: Discarded and employee wore glove in one hand.
- 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: raw fish above onion and batter--4DR UR refg and raw shrimp above kabobs--2DR flat top left.
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.
- 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: salt
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.
- 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: kheer 50F, diced tomatoes 44F
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. Note: The refrigerator door was not completely closed and the prep top was not covered and leaking cold air.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
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. All items served at buffet.
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. Note: Discussed with the owners to mark each station with 11:30 to 3 pm time as they do not re-serve leftovers.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: Walk-in refrigerator left and True 4DR upright refg.
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. Note: Replace with new gaskets.
- 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. (see handout provided). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action.
- Critical: Plumbing / Maintained in Good Repair
Observation: The sanitizer sink drain is not functional. Water from the sanitizer pipe flows on the floor and is drains through another floor drain.
Correction: A plumbing system shall be maintained in good repair. Discussed with owner to fix the drain within 2 weeks. DO not use the sink until it is fixed.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the drip pans and filters for the hood system is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was measured at more than 200 ppm in one bucket. 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 solution at 50-200 ppm. Verify concentration using the appropriate test kit. Note: Added more water. Discussed with employee to fill the sanitizer buckets after preparing it in the sink.
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04/08/2015 | Routine | |
GREAT JOB!
- 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. (see handout provided) Fax OR E-mail copies of the required information (PROOF OF CERTIFICATION) to our office, at phone # 703-653 9448 with-in 10 days, and PLEASE PUT ATTENTION, "THE NAME OF YOUR RESTAURANT, INSPECTOR NAME AND YOUR NAME" please.
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10/22/2014 | Risk Factor | |
This is a follow-up inspection to the routine inspection performed on 3-11-2014. Corrected violations were removed. The person in charge or certified food manager is responsible for educating his/her employees on good personal hygiene including hand-washing and glove changing to help prevent foodborne illness. 1) Poor personal hygiene greatly contributes to foodborne illness. Proper hand washing techniques is one of the major factors in the prevention of the spread of illnesses. Written cooling, refrigerator care, Noro-virus and the BIG 5 food born illness information, was provided.
- 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: Mint sauce 46F & Yogurt 46F @ #5 AT FOLLOW-UP TAMARIND SAUCE WAS AT 48F. MGR. SAID THEY WILL CALL BACK SERVICE COMPANY TO HAVE THE PROBLEM FIXED AND FAX OR EMAIL US A NOTICE OR RECEIPT..
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. ALL ITEMS POTENTILLY HAZARDOUS WERE MOVED TO WALKIN COOLER (ALL PUT IN TODAY EXCEPT SAUCES, SUCH AS TAMARIND).
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05/02/2014 | Follow-up | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: n
Correction: The person in charge failed to describe the relationship between the prevention of foodborne disease and the personal hygiene of a food employee CFM coughed into each hand without washing hands.
- (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 CFM did not know the correct strength sanitizers should be at.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Mint sauce 46F & Yogurt 46F @ #5.
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. YOGURT DISCARDED (FROM YEST.) AND ALL ITEMS POTENTILLY HAZARDOUS WERE MOVED TO WALKIN COOLER (ALL PUT IN TODAY).
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Chicken, & Lamb items & Stews have no date markings.,
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. PROVIDED TRAINING AND LITERATURE AGAIN.
- 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:
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.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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: cutting board.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
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03/11/2014 | Routine | |
AS A GOOD BUSINESS PRACTICE, IT IS RECOMMENDED THAT IF A REFRIGERATOR READS 41F BEFORE OPENING, IT IS DOUBTFUL THAT IT WILL KEEP THAT TEMPERATURE DURING THE BUSY TIMES OF THE DAY. SET THE TEMPERATURE TO BE 33F - 36F WHEN THE REFRIGERATORS ARE NOT IN USE. ALSO, REGULAR FOOD TEMPERATURE CHECKS ARE RECOMMENDED. NOTICE: Do not store any potential hazardous food in REFRIGERATOR UNITS #2 & #5 until after units have been fixed or adjusted. Adjust the ambient temperature of the refrigerators to between 33-41F or with-in 10 days have it repaired and fax the repair record to our office at phone # 703-385-9568.
Note
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Chicken 45F, Veggie balls 45F, & Samosa 47F @ #2, Corian 43F, & Tamarin sauce 43F @ #5.
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) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Nothing is any refrigerator is date marked including sauces, fish, chicken.
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. Once again literature & instruction was provided.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wash cloth bucket with a concentration of 0.0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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12/09/2013 | Risk Factor | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the minimum cook temperatures and times for potentially hazardous food(s). CHICKEN, LAMB, SEA FOOD.
- 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 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: Food Protection from Contamination / Separate Raw from RTE (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. walk-in #1, raw chicken over shrimp, raw chicken over yogert.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: POTATOES - 45F, YOGURT - 49 @ #5
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. Potentially Hazardous items moved to other cooling units.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: NOTHING (NUMEROUS ITEMS SOME OF WHICH ARE VERY LARGE VOLUME AND HARD TO IDENTIFY) IN COOLER UNIT #1 HAD ANY DATE MARKINGS.
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. WRITTEN & VERBAL INFORMATION PROVIDED.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): SUJIKA HALWA @ 90F, AND CUT MELONS AT ROOM TEMPERATURE TO 41F..
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. PROVIDED VERBAL INFORMATION AND A WRITTEN AGREEMENT TO USE TIME AS A PUBLIC HEALTH CONTROL FOR THE OBSERVED ITEMS.
- Equipment / Cooling, Heating, and Holding Capacities
Observation: The following unit(s) was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment. WALK-IN UNIT 2.
Correction: Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): BOTH WALK-IN REFRIGERATORS #1 & #2
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.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution. CFM WAS SHOWN PROPER USAGE OF TEST KIT.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device. PURCHASE TEST KITS, PLEASE.
- Critical: Equipment / Food-Contact / Visibly Clean (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: FOOD GRINDER AND ICE MAKER INTERIOR. REPEAT FROM LAST VISIT AND COMBINED ON THIS REPORT.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. MOP SINK HAS ITEMS IN IT AND BLOCKING USAGE OF IT.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Mop sinks need to be easily accessable. KEEP ITEMS OUT AND FROM IN FRONT OF SINK.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BOTTOM OF EXTERIOR DOOR(S). MICE TYPE DROPPINGS NEAR RODENT (TYPE) CHEWED OPEN BAG OF MOUSE POISON NEAR REAR DOOR TO GARAGE.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. CHECK AND SEAL ALL DOORS TO WITH-IN 1/4" OR LESS OPENING.
- Physical Facilities Good Repair
Observation: Observed that the HANDLE OF MICROWAVE AND WALL OUTLET NEAR MICROWAVE (BOTH ACCROSS FROM COOLER UNITS 1 &2) 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
Observation: Observed that the kitchen floors are in need of cleaning. SLIPPERY.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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08/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Jaipur Indian Cuisine, 9401 Lee Hwy, Fairfax, VA 22031 »