Active managerial controls are vital to food safety. The folowing active managerial controls are needed to ensure safety of foods in this facility:
* Train employees in food safety. It is STRONGLY suggested to have multiple employees trained as Certified Food Managers or equivalent.
* Verify safe storage of food (location, temperature, covers) at least twice daily.
* Maintain temperature logs of foods in cold storage and cooling foods
* Oversee sanitization of equipment by employees. Train all employees in the making, testing, and use of sanitizer solution.
* Teach employees proper methods for cooling foods rapidly. Verify methods are used.
Send evidence of repairs to dishmachine to EHS no later than 30 November 2015.
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
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. Actively monitor employees while working to reinforce training.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
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. No handwashing was observed during inspection.
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. EHS discussed lack of observed handwashing with CFM. CFM agrees to train employees in proper handwashing and to monitor employee handwashing.
- 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 beef was observed stored above uncovered ready to eat dessert balls and vegetables
Correction: raw chicken was observed stored above uncovered tomatos
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: multiple ready to eat and raw foods inside walk-in refrigerator and prep top refrigerator. An uncovered bucket of rice was stored on the floor next to three vat sink where dishwashing was occuring.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Foods in refrigerators were covered and was rice covered and relocated.
- Wiping Cloths/Use Limitation/Wet Towel Storage
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: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total
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: Four large containers of cooked beans (Range: 78 to 90 F, cooled overnight) and chicken lentil mixture (78 F, cooled overnight).
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. Improperly cooled foods discarded.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: large plastic containers with tight covers stored on counter overnight and moved to walk-in refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Beans (42 F), cooked mixed vegetables (49 F), cooked chicken (44 F), beef (46 F), carrot pudding (45 F) holding in walk-in refrigerator.
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. Employee indicated the door to the walk-in refrigerator was opened for an extended period as he removed foods before daily service. CFM indicated the walk-in refrigerator was at an acceptable temperature when facility closed the previous evening. Improperly cooled foods were removed from walk-in, and door maintained closed to allow foods to cool.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: food containers and trays in storage.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Containers were relocated to warewash area for proper cleaning/sanitizing.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Observed accumulations of burned-on grease/ food residue on non-food contact surfaces of cooking equipment.
Correction: Remove accumulations on cooking equipment and maintain them clean.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: shelving in kitchen and walk-in refrigerator, handles of equipment, spice containers.
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.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Due to improper operation of the low temperature chemical sanitizing mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (see 4-501.114). Chlorine concentration in rinse water was observed at fewer than 10 ppm.
Correction: Food-contact surfaces and utensils are not adequately sanitized after cleaning due to improper function of the warewashing machine. Have machine professionally serviced. Send repair invoice to EHS no later than 30 November 2015. Machine may be used for washing and rinsing, but equipment must be manually sanitized in the three vat sink.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: Observed permit from 2013 posted. Facility is currently permitted.
Correction: Post 2015 permit. Contact Health Department for replacement copy, if necessary.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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. CFM arrived within 20 minutes.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Hot water supply to kitchen handsink was not functioning.
Correction: Turn on hot water supply to handsink so that it can provide water of at least 100 F.
- Plumbing / Maintained in Good Repair
Observation: Observed no hot water supply to, and drip from kitchen handsink.
Correction: Maintain plumbing in good repair.
- Refuse Container with Cover/ Women's & Unisex Toilet Room (repeated violation)
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches. Fewer than 10 dead, and one live roach were observed.
Correction: Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of cockroaches on the premises. Thoroughly clean floors under equipment and shelving. Maintain these areas clean and dry.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors, walls, ceilings, and interior doors are visibly soiled.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use / Presence and Use / Restricted Use Pesticide (corrected on site)
Observation: Observed three cans of aerosol pesticides in facility.
Correction: Because of their toxicity, pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. Cans discarded.
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11/20/2015 | Routine | |
This was a risk factor assessment
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: An employee was observed picking up raw onion with his bare hands to add to a plate of food destined for a customer.
Correction: Employee was stopped by CFM. CFM provided training to employee. Onions in container are only used as ingredients in foods that are then fully cooked.
- 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 in three door prep cooler, and raw chicken above raw beef in three door prep cooler and 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). FOODS WERE REARRANGED. CFM REMINDED EMPLOYEES OF PROPER STORAGE OF RAW ANIMAL FOODS.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: Food Establishment Permit for year 2013 was posted. Manager has current permit.
Correction: Post current permit.
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04/08/2015 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
All violations except for obtaining a food thermometer was corrected.
- Food Temp Meas Device with Small-Diameter Probe, when Required (repeated violation)
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
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09/26/2014 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
Environmental health specialist discussed hand washing and hot holding procedures.
- Critical: Handwashing / When to wash hands
Observation: A food employee failed to wash his or her hands before engaging in food preparation, , after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
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 / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Temp Meas Device with Small-Diameter Probe, when Required
Observation: The certified food manager could not provide a small diameter food temperature measuring device.
Correction: A small diameter metal-stemmed probe food thermometer shall be provided and readily accessible to accurately measure the temperature of thin foods such as meat patties and fish filets.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: under all prep tables, shelving throughout facility and 2 vat sink.
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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover
Observation: Clean spoons, forks and knives were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Floor / Wall / Ceiling / Cleanability
Observation: Floors, walls and ceilings were observed with dirt, dust and food debris.
Correction: Clean all floors, walls and ceilings to prevent contamination to food and non food contact surfaces.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Back door to the exterior of the building are observed opened.
Correction: Keep all doors closed to protect against the entry of insects and rodents. Doors was closed at time of inspection.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at women's handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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09/15/2014 | Routine | |
The purpose of this visit was to conduct a risk factor inspection.
Environmental health specialist (EHS) discussed cleaning procedures, proper cooling methods, and provided test strips.
Manager will fax invoice of dish machine repairs by May 29, 2014
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours chickpeas cooling for 3hrs hours in the walk-in cooler observed at 86°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
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 dishmachine with a concentration of 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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- 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.
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05/19/2014 | Risk Factor | |
The purpose of this visit was to conduct a follow-up inspection.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
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11/07/2013 | Follow-up | |
The purpose of this visit was to conduct a routine inspection.
The food establishment will use time as a public health control for sliced tomatoes for salad.
- Critical: Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: walk-in cooler and prep cooler
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor inside of walk-in cooler.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: spinach on buffet
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Spinach was reheated to proper temperature and then reheated.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- Cutting Boards / Resurface / Discard (corrected on site)
Observation: The cutting board(s) along the prep cooler 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.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: knives and other utensils inside of containers under prep tables
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: containers that utensils are stored under prep tables
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.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours
Observation: The (cavity, door seal) of the microwave oven is observed soiled.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning
Observation: The food-contact surfaces of the following equipment were not observed sanitized: wok
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Floor / Wall / Ceiling / Cleanability
Observation: Walls throughout the kitchen observed with food debris, dirt and dust.
Correction: Clean all walls, floors and ceilings to prevent contamination to food and non food contact surfaces.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Front door observed open allowing the entry of insects and rodents.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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.
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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10/21/2013 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to determine compliance with the requirements of an Informal Conference Results Letter issued on April 5, 2013.
The violations cited as repeat observations indicate noncompliance with the requirements of the Informal Conference Letter at the time of this inspection. The violation(s) was/were present at the beginning of the inspection and will require further enforcement action.
5-103.11(B) Capacity
Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT.
As cited under Paragraph 8-304.11(I), the permit holder has not complied with the directives agreed upon at the informal conference held on April 2, 2013.
(1) Mr. Raja agreed to take one of the following course of action to gain compliance with Chapter 43.1 of the Fairfax County Code:
a.Remove the dishmachine from the establishment.
b.Install a commercial grade water heater that is able to meet the peak hot water demands of the establishment and the final rinse water usage of the newly installed warewashing machine. Mr. Raja will provide the specification sheets for the water heater to the Health Department for approval prior to purchase and installation, or
c.Install a commercial grade water heater to serve the warewashing machine solely. This unit is to be capable of providing a sufficient amount of hot water to cover the final rinse water usage of the warewashing machine. Mr. Raja will provide the specification sheets for the water heater to the Health Department prior to purchase and installation.
This inspection report and supporting documentation will be reviewed by the Health Department. You will be notified in writing of possible further enforcement action.
- Critical: Hot Water / Water Heater / Peak Demands Met
Observation: (REPEAT) The permit holder has installed or replaced a warewashing machine. The current water heater (Bradford White MI-100-T6BN which uses 85,000 BTU's to produce 99 GPH of 120F water at an 80F rise) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: The permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 120 @gph of 120F water at a 80F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
- Responsibilities of Permit Holder / Comply w/ Directives
Observation: The permit holder fails to comply with the Health Department directives. See below comment section for details.
Correction:
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05/09/2013 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection.
No violation noted during this evaluation. | 05/03/2013 | Follow-up | |
The purpose of this visit was to conduct a risk factor inspection.
EHS provided cross contamination information in English, Spanish and Urdu.
EHS provided employee health information in English, Spanish and Urdu.
EHS discussed air drying, cleaning of floors, walls and ceilings, storage of clean utensils, replacing cutting boards and providing a cooking thermometer.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy
- 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.
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. Open drinking container was 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 ground beef and raw chicken stored with ready to eat food and vegetables in the walk-in cooler
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. All foods moved and stored correctly inside of walk-in cooler.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: salad with sliced tomatoes for buffet customers
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) (corrected on site)
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 ground lamb, cooked chicken, cooked rice, cooked lentils and cooked chick peas inside of walk-in cooler
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is being used as a control was not cooked, served or discarded by the expiration time as indicated: cooked vegetable dumplings.
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 : 1) the food shall have an initial temperature of 41°F or less if removed from cold holding temperature or, 2) the food shall have an initial temperature of 135°F or above if removed from hot holding temperature control, 3) the food shall 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, 4) the food shall 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 5) the food if unmarked or marked to exceed a 4 hour limit shall be discarded.
- 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 cups, plates and equipment that was washed and rinsed before and during inspection.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. All dishes and equipment was washed and rinsed sanitized again to include sanitizer in the third basin.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
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04/23/2013 | Risk Factor | |
The purpose of this visit was to conduct a complaint investigation.
The complainant visited the establishment on 4/16/13 around 6:30pm and noticed both mice and roaches in the dining room. She and her party promptly left.
EHS spoke with manager about complaint. Food facility has pest control service that is conducted on a monthly basis. No pest activity observed at time of inspection.
EHS spoke with manager about detailed cleaning needed for prevention of pest in the food establishment. Case not confirmed.
No violation noted during this evaluation. | 04/23/2013 | Complaint | |
- Critical: Hot Water / Water Heater / Peak Demands Met (repeated violation)
Observation: The permit holder has installed or a warewashing machine. The current water heater (Bradford White, M-I-100T6BN, 85,000 BTU) does not have the capacity to meet an increase in hourly hot water demands required by the addition of the warewashing machine.
Correction: Immediately, the permit holder shall replace or upgrade the water heater with a unit that meets the following design and capacity requirements: (1) Commercial grade, (2) Minimum of 50 gallon storage tank, (3) Minimum recovery rate of 111 of 120F water at a 80F rise, and (4) Specifications and installation meet National Sanitation Foundation (NSF) Standard 5. The permit holder shall provide the Health Department with the specifications (cut sheet) for the replacement water heater and obtain approval prior to purchase and installation. As an option, the permit holder may choose to remove a newly installed warewashing machine to comply with this requirement. Please be reminded that equipment replacement or addition is not allowed without prior approval by the Health Department.
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02/27/2013 | Follow-up | |
Restaurant representatives - add corrected or new information about Lasani Kabob Restaurant, 8998-B Lorton Station Blvd, Lorton, VA 22079 »