This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention:
1. 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). A poster on preventing cross contamination was provided to the facility.
2. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Employee Health material was provided to facility and its requirements explained. The expectation is for all food employees to know the Big 6 foodborne illnesses and the reportable symptoms. Please review with all staff.
3. Person in Charge has Northern Virginia Food Protection Manager's card at home. He had a certificate from a food safety course with him. Please fax a copy of your Northern Virginia Food Protection Manager's card to (703) 746 4919 within 10 business days. Thank you
4. Time/temperature control for safety foods (TCS) shall be properly cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cool TCS using the following methods:
a. placing foods in shallow pans
b. separating the food into smaller thinner portions
c. using rapid cooling equipment such as a walk-in cooler
d. keep food uncovered until properly cooled to 41 °F
e. using containers that facilitate heat transfer
Notes: -Discussed proper washing with staff. All food contact surfaces are to be washed, rinsed and then sanitized. After sanitizing the dishes should not be rinsed and should be allowed to air dry.
*Repeat Observations are Subject to Civil Penalty
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: food employees were not able to correctly identify the big 6 foodborne illnesses and their symptoms.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella)
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Observed food employees put on gloves without first washing their hands.
Correction: All food employees shall be washing 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 foodborne illness. Instructed food employees to wash their hands and put on new gloves.
- 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 kabons stored over raw meat and lamb in the prep unit next to grill and in the 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). Person in Charge relocated the chicken to be on the bottom shelf in the prep unit and in the walk in. A poster on preventing cross contamination was provided to the facility.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed serving utensils for rice in a container of water at room temperature and utensils for the grill in a container of water.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners:
a. in the food with their handles above the top of the food and the container
b. 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
c. 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
d. in running water of sufficient velocity to flush particulates to the drain
e. 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
f. in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
Person in Charge removed utensils from water and placed in a clean dry location.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Observed a tray of cooked spinach and meatballs cooling on table in the back covered in plastic wrap. The spinach was in a deep container.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. Instructed Person in Charge to remove plastic wrap and divide spinach into smaller containers and then place on ice to properly cool.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: Observed that the concentration of chlorine being used to sanitize in the 3 compartment sink was over 100 ppm. .
Correction: Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. Solution was remade and concentration was around 100 ppm.
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03/21/2016 | Routine | |
Received a faxed document indicates the walk-in cooler was maintained and working properly.
No site visit was conducted.
No violation noted during this evaluation. | 07/31/2015 | Follow-up | |
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours.
Keep monitoring walk-in cooler to maintain food temperatures at 41°F or below.
Wash-rinse-sanitize all utensils and other food contact surfaces.
- Critical: Certified Food Manager: Presence Required (corrected on site)
Observation: Certified Food Manager was not present at the beginning of inspection.
Correction: Certified Food Manager is required to present all the time of the operation.
- Critical: Raw Animal Foods Cooked to 165°F (corrected on site)
Observation: The following poultry item was not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria: chicken kabob.
Correction: Raw animal foods such as poultry, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed poultry, stuffed ratites, or stuffing containing any of these raw animal foods shall be cooked to a minimum internal temperature of 165°F for at least 15 seconds.
Re-cooked.
- Critical: Cooling Potentially Hazardous Foods (corrected on site)
Observation: Observed that the following potentially hazardous foods were not cooled from 135°F to 41°F within a total of 6 hours: potato and ground beef made yesterday, at 45-48°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Foods that have been temperature abused must be discarded.
Discarded.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: gyro, lamb in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
discarded.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked meat in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- 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: all utensils cleaned in 3-compartment sink.
Correction: In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
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07/29/2015 | Risk Factor | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Remind staff that foods that are cooked and cooled need to be date-marked if kept for more than 24 hours.
2) Review with staff proper cooling procedures. They should not be tightly covering foods and placing them in the walk-in cooler to finish cooling. Refer to the handout I provided on cooling foods.
3) Good hand washing and holding temperatures observed.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked meats, cooked vegetables and other items in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on April 1st they shall be date marked with a "use by" date not exceeding April 7th.
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03/30/2015 | Risk Factor | |
Repeat violations area subject to fines. Have an exterminator treat the rear area of the restaurant of mice.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash her hands with soap for 20 seconds. The EHP trained employee on proper hand washing during the inspection.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: gyro meat, rice, lamb.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 10/23/14 they shall be date marked with a "use by" date not exceeding 10/29/14.
- Outer Openings, Protected (corrected on site)
Observation: An exterior door is not tight-fitting. This may allow the entry of insects or rodents. The front door was blocked open. The door was closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Replace blown light bulbs in the dish washing area.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Spray paint was improperly stored with rice. The spray paint was relocated during the inspection. Insect spray was improperly placed at the front counter. The inspect spray was discarded during the inspection.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
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10/24/2014 | Routine | |
This visit was made to conduct a risk assessment. Please note the following items:
1) Store foods based on cook temperatures.
2) Date mark foods that are prepared on site and are not sold/served within 24 hours.
Note - Please make sure that you are labeling all of your spice containers, also do not reuse spice containers. Cutting boards that are heavily scratched/scored and can no longer be washed, rinsed and sanitized properly.
- 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: raw chicken kabobs stored above raw beef.
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.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked chicken and vegetables.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
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06/30/2014 | Risk Factor | |
This visit was made to conduct a routine food safety evaluation.
Employees shall wash hands when switching tasks, upon entering the kitchen, and when they become soiled.
Sliced tomatoes and lettuces for buffet shall be kept below 41 degrees F.
When cooling cooked foods, allow them to cool uncovered on the counter and then in walk-in until cooled to 41 degrees F. They must cool from 135 to 41 degrees F in 6 hours total, and from 135 to 70 in 2 hours.
*Repeat violations are subject to civil penalties*
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. (Employee did not wash hands after working on the register, and before putting on gloves to handle food items)
Correction: ALL food employees shall be washing 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 foodborne illness.
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: (dry ingredients in bulk and smaller containers, and sauces in squeez bottles)
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Cooling Methods: Containers Properly Arranged & Covered (repeated violation)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed containers of lentils and peas cooling on rack in kitchen before being placed in walk-in covered with plastic lids)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: sliced tomatoes and romaine lettuse on buffet @ 65-70 degrees F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. (Items will be used or disarded after 4 hours)
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of (spices and dry ingredients).
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: (External surfaces of food storage containers were soiled as well as storage racks).
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Outer Openings, Protected (repeated violation)
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. (Back door is not tight fitting)
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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03/31/2014 | Routine | |
This visit was made to conduct a routine inspection. Please note the following items:
1) Review with all employees the methods to properly cool foods.
2) Date mark your foods that are prepared on site and not used/consumed within 24 hours.
3) Cutting boards that are heavily scratched/scored need to be resurfaced or replaced as they are no longer easily cleanable.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: squeeze bottles with sauces.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. Rice was placed in metal dish, tightly covered with plastic wrap and placed in walk-in.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: cooked vegetables, rice.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Cutting Boards / Resurface / Discard
Observation: The cutting board(s) along the back prep table are 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.
- Outer Openings, Protected
Observation: An exterior door is not self-closing and tight-fitting. This may allow the entry of insects or rodents. Back door does not close all the way.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
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12/16/2013 | Routine | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: walk-in refrigerator. the rice was covered during the inspection.
Correction: Foods shall remain covered at all times.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the dish washing area 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.
- Light Bulbs / Locations where Shielding is Required
Observation: Observed that the end caps are missing from the protective light covering of fluorescent light fixtures in the dish washing area.
Correction: Provide end caps to completely enclose the light bulb.
- Outer Openings, Protected
Observation: An exterior front door is not tight-fitting. This may allow the entry of insects or rodents.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed roaches in the dining area and a roach infestation in the rear warmer unit.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove broken Tandoor oven and all unneeded equipment in 10 days.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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09/04/2013 | Routine | |
The owner corrected the following:
1.Light shields were provided in the kitchen.
2. Wall repaired at the back door.
3. Bulk foods labeled.
4. lights in the kitchen replaced.
5. Kitchen got cleaned.
6. Caulking of 3 compartment sink done.
7. Ceiling tiles cleaned.
8. CFM card provided.
*Hood system is scheduled for cleaning in 2 weeks.
*Recommended the issuance of the Alexandria Health Department permit.
*OK for CO
No violation noted during this evaluation. | 08/20/2013 | Pre-Opening | |
This is a pre-opening inspection for a change of ownership. The following needs corrections:
1. Missing light shields over the prep areas.
2. Missing light shields under both hoods.
3. Wall damaged at the back near the exit door.
4. Several unnecessary items stored in the kitchen.
5. Bulk foods containers are not labeled.
6. burnt lights in the kitchen.
7. Missing stoppers/plugs for the 3 compartment sink.
8. Kitchen walls, shelving units, and salamander needs good cleaning.
9. Walk-in flooring is damaged.
10. Walk-in light intensity at 10 ft. candle
11. Damaged 3 compartment sink caulking.
12. Hallway to rest rooms ceiling tiles are soiled.
13. Hood system last service was Nov. 2012, May 2013 was not done per schedule.
Note:
PIC took exam from Prometric last July 5, 2013.
*Provide a certificate indicating the exam was passed successfully and then a phot ID from ORS.
Follow-up Tuesday at 2:00 pm.
No violation noted during this evaluation. | 08/16/2013 | Pre-Opening | |
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