The purpose of this visit was to conduct a risk factor assessment. Repair the 2DR prep cooler which is holding above 41F within five days. Ensure it is able to maintain foods at 41F or below. Thank you for you 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: chicken, lamb, beef, in 2DR prep cooler, 44, 45, 47F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Chicken, lamb, and beef were DISCARDED.
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12/23/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Cutting Boards / Resurface / Discard
Observation: Observed cutting boards which 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.
- Equipment / Non-food Contact / Visibly Clean (corrected on site)
Observation: Observed 2DR cooler with accumulation of water inside where food is stored. Management was aware of issue with unit and removed water with equipment during inspection.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
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06/23/2015 | Routine | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The cutting board is visible soiled/stained. Due to its condition, the cutting board cannot be easiliy cleaned and sanitized.
Correction: The manager will replace the cutting board. Use of the cutting board has been discontinued.
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12/18/2014 | Risk Factor | |
The purpose of today's visit is to conduct a foodborne illness investigation in conjunction with a risk factor assessment inspection.
Please fax or email following items to my attention within 10 days:
1) Signed agreement for the dish washing employee.
2) Copy of renewed CFM card for the other manager/owner.
The manager has not received any complaints from customers.
- 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." Note: The manager could not show the signed copy of signed agreements for current employees. However the employees demonstrate knowledge about the 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: Food employee was observed handling the following ready-to-eat foods using their bare hands: naan. The employee touched naan with bare hands while applying butter.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness. Note: Naan 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 stored above raw beef and ready to eat foods in walk-in refrigerator. Also, observed raw beef and raw shell eggs stored above milk and other ready to eat foods in prep refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: cooked chick peas, rice, goat curry, chicken curry and several other items.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: chicken biryani, samosa, white rice, goat curry, lentils --walk-in refrigerator and display refrigerator.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: The Certified Food Manager present during inspection has an expired CFM card it expired in January.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment. Note: Another manager with valid CFM card came before the EHS left the facility.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. Observed spray can for roaches in the facility.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Note: Spray can discarded. They get monthly pest control services, no pest activity noted during inspection.
- 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 50-200 ppm. Verify concentration using the appropriate test kit. Note: Add more water.
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05/07/2014 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor assessment inspection. Please note that two of the above-listed violations are repeat.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: Observed cooked chicken in walk-in cooler at a temperature range of 58 - 71F. The manager/owner informed Health Department of a cook date of 12/22/2013 with overnight cooling of product. Chicken is at a depth that does not facilitate proper/rapid cooling.
Correction: Recommendations has been made to improve cooling of this item. Based on the time for which the item has been above proper cold holding temperature, the Health Department recommends discard.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Althought a date dotting system is provided/available, not all cooked items (i.e. basmati rice, curries, cooked meats/poultry, meat dishes) are labeled with the date dot corresponding to the day of preparation.
Correction: Manager dated items with date dots for 12/22/2013 and 12/22/2013. Manager stated that items are used within 2 days of being prepared.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: Observed employee conducting manual warewashing not utilizing the sanitizing step after washing and rinsing equipment and utensils.
Correction: Training was provided during the inspection on proper wash, rinse, and sanitize steps.
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12/23/2013 | Risk Factor | |
The purpose of today's visit is to conduct a risk factor inspection. A complaint inspection was also conducted and a separate report has been provided for that service.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: Cooked Lentils, Cooked Vegetables, Rice and Chicken.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The dishwashing employee was observed washing and rinsing food trays, utensils, and other food equipment without conducting the sanitizing step before placing the items on the drainboard to dry.
Correction: The manager stated that he is aware that the new employee needs training on properly setting up and using the three compartment sink. Training has been provided during the inspection.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed unused fryers and other food equipment stored in the manager's office that could serve as harborage for pests.
Correction: Remove unused food equipment from the premises and maintain storage areas organized.
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01/07/2013 | Routine | |
The purpose of today's inspection was to conduct a complaint investigation for a report of possible roach activity. There has been a complete inspection of the interior of the premises, including the dining area, trash receptacles, storage cabinets, kitchen area, manager's office, employee restroom, and dishwashing/food preparation room. Upon inspection of the water heater and removal of a stack of trays from the top of the unit, approximately 5 live adult and juvenile stage roaches were found. Roach activity was confined to the water heater, therefore no action was taken to request voluntary closure of the food establishment. A follow-up inspection will be conducted on Wednesday, January 16, 2013 to ensure that pest control services have been conducted.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Observed adult and juvenile roaches under trays and other items stored on top of the water heater. No additional activity was observed in the kitchen or dining areas. No roaches were found on monitoring devices located throughout the premises.
Correction: The manager will consult with the pest control service with whom he currently has a contract to conduct immediate treatment of the dishwashing room/preparation room, focusing on the water heater as a location where the roaches seem to be harboring.
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01/07/2013 | Complaint | |
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