The purpose of this visit was to conduct a risk factor assessment. Dish machine operating at 100 ppm chlorine during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 02/17/2016 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection to verify proper cold-holding capacity of the walk-in cooler. 4-501.11(A) Unit was observed at 39F today.
Manager indicated the compressor was cleaned and freon levels were checked. New gasket has been installed in the walk-in cooler door. Additionally new curtains have been installed to retain cold air in the unit and a new latch has been added to properly seal the door. All food temperatures in the unit today were observed below 41F. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 10/28/2015 | Follow-up | |
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
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 items: softened butter placed at 9 AM. Discussed requirements with manager and owner for butter under time as a public health control. Labels were provided for four hours for butter. (9 AM to 1 PM).
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Observed chlorine levels in dish machine at 0 PPM. Technician arrived during inspection and repaired the machine to dispense 100 PPM chlorine.
Correction: Immediately discontinue use of the dishmachine. Repair the dischmachine so that food contact surfaces are exposed to sanitizer for the required amount of time per the data plate. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and sanitize food contact surfaces.
- 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.. A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448.
- Handwashing Cleanser, Available at Handwashing Facilities (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Soap was provided by the manager at the beginning of the inspection. Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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. Handwashing signage was provided to management.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
|
10/27/2015 | Risk Factor | |
3DR prep cooler observed holding below 41F as documented above. Approved for continued use. Pressure has been restored for running water at hand sink nearest to dish machine. violations have been corrected. Thank you for your time today.
No violation noted during this evaluation. | 07/06/2015 | Follow-up | |
The purpose of this visit was to conduct a routine inspection. Maintain records for food items under time as a public health control as discussed during today's visit. Grease trap cleaned twice a month. Hoods serviced every six months. Discontinue use of 3DR prep cooler which is holding above 41F. A follow-up will be conducted to verify proper working order of 3DR prep cooler and pressure for hand sink as noted above. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- 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: Lamb, chicken, paneer, lentil in 3DR prep cooler at 48F, 47F, 53F, 57F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED TO WALK-IN COOLER TO COOL TO 41F OR BELOW.
- 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 items: cooked onions.
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. TRAINING FOR TPHC PROVIDED BY EHS. EMPLOYEE PROVIDED LABEL FOR TPHC.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chlorine chemical sanitizing solutions.
Correction: Obtain a chlorine test kit.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3DR PREP COOLER at 55F.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Water / Pressure / Quantity and Availability
Observation: Hot and cold water under insufficient or inadequate pressure was found to serve the following equipment: hand sink nearest to dish machine.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Hand soap provided by certified food manager.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site) (repeated violation)
Observation: Observed that paper towels were not provided at the bar handsink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Person in charge provided towels.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine solution was observed above 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 bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. EHS DILUTED SOLUTION TO 50 PPM.
|
06/26/2015 | Routine | |
Complaint on 15-Dec-2014 :
The purpose of today's visit is to conduct a risk factor assessment inspection in conjunction for a complaint investigation. The owner mentioned that the complainant called the facility regarding this and they have not received any other complaints regarding this.
Note: Observed that the walk-in door does not close completely, the self closing attachment is missing. Most of the employees are not wearing proper hair restraint.
Provide correct chlorine test strips to the employees.
- 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.
- 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 above cabbage in 2DR flat top refg.
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: 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: heavy cream 45F, lentil soup 45F, cooked garlic 60F, cooked chicken 45, fish curry 52F--2dr prep top.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: put all items in walk-in refrigerator.
- 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 items: Idli
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. Note: labeled
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- 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 sanitizing 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 50-200ppm. Verify concentration using the appropriate test kit.
|
12/16/2014 | Risk Factor | |
- 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." Note: Per the owner he has trained the employees but not received signatures on the agreements. All employees signed the agreements during inspection, except for one employee.
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: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: 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 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 above raw lamb --prep refrigerator and raw quail above lamb in freezer.
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).
- 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: several foods uncovered inside the prep refrigerator and ucovered papad on shelf under prep table.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting
Observation: Preset tableware was observed unprotected from contamination.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
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.
|
02/04/2014 | Routine | |
Email or fax a copy of the receipt for the purchase of food themometers to the Health Department within five days.
Email or fax a copy of the receipt for the installation of the backflow prevention device on the water line serving the ice maker to the Health Department within seven days. A picture of the installed device may also be submitted in lieu of the receipt for the installation.
Email or fax a copy of the receipt for the service on the dishwasher to adjust the concentration of the chemical sanitizer to the Health Department within seven days.
**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 ten (10) days but no later than the time of your first routine inspection (approximately 30 days). 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. Hood was cleaned in October 2013.
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.
Water heater: State SBD100199NET
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: Provide food thermometers to monitor temperatures of hot and cold foods.
- Sanitizer Test Kit Required (corrected on site)
Observation: There were not the required chemical sanitizer test kits at the 3 vat sink or dishwasher - quaternary ammonia and chlorine, respectively.
Correction: Provide a test kit for each chemical sanitizer. The concentration of the chemical sanitizer must be monitored.
- Critical: Backflow Prevention, Device / When Required
Observation: There is not a backflow prevention device on the water line serving the ice maker.
Correction: Install a backflow prevention device on the water line serving the ice maker. The BFPD should be between the water filter and the entry point of the water line.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: There was not soap at the kitchen handsink.
Correction: Provide soap at all handsinks to allow employees to wash hands as necessary.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law
Observation: When tested, the chlorine concentration at the dishwasher was too strong after the sanitize cycle - 200ppm or more.
Correction: The acceptabel range for the chlorine chemical sanitizer is 50-100ppm. Adjust the concentration accordingly.
|
12/23/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Kalpasi Indian Cusine, 13055 Worldgate Dr, Herndon, VA 20170 »