CFM instructed of improper placement of mini fryer under prep table, where there is no means to properly capture grease vapors.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Cooked rice at 45 F, cooked beef at 45 F, cooked lamb at 46 F, in Delfield 1 door uprt unit. Items relocated. Call for service placed.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the underside of the counter where the mini fryer is being used has an accumulation of cooking oil built up.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the line is being used as a dump station. Corrected by instruction.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Handwashing sink at warewashing area is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: Lights were burned out under hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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03/31/2016 | Routine | |
- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An employee was eating behind the bar.
Correction: An employee shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food
- Cooling, Cooked Food (corrected on site)
Observation: Container of cooked chicpeas in basement walk in, prepared previous night, was not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less. Discarded, and reminder of cooling procedures was discussed.
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Container of chicpeas, containers of chicken curry, in basement walk in, prepared and held in the food establishment for more than 24 hours are not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. Corrected by instruction.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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12/18/2015 | Risk Factor | |
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of bulk foods are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage, Prohibited Areas
Observation: Bulk food containers were stored under sewer lines in basement.
Correction: Relocate food storage to an approved area or shield the sewer lines to intercept potential drips.
- Equipment and Utensils/Durability and Strength
Observation: The Black & Decker blender is(are) not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment/Good Repair and Proper Adjustment
Observation: The door area on the Amana microwave at the cook line was in disrepair.
The ice cream freezer was in need of defrosting.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No hand washing signage at men's restroom hand sink or bar hand sink. Corrected by instruction.
Correction: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
- Poisonous or Toxic Materials/Restrictions/Presence and Use (corrected on site)
Observation: Raid Ant and Roach spray is not required for the operation and maintenance of the food establishment. Discarded.
Correction: Only those poisonous or toxic materials that are required for the operation and maintenance of the establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in the food establishment. This section does not apply to packaged poisonous or toxic materials that are for retail sale. The presence in the establishment of poisonous or toxic materials that are not required for the maintenance and operation of the establishment represents an unnecessary risk to both employees and consumers. Preserving food safety depends in part on the appropriate and proper storage and use of poisonous or toxic materials that are necessary to the maintenance and operation of a food establishment. Even those that are necessary can pose a hazard if they are used in a manner that contradicts the intended use of the material as described by the manufacturer on the material's label. If additional poisonous or toxic materials are present, there is an unwarranted increased potential for contamination due to improper storage (e.g., overhead spillage that could result in the contamination of food, food-contact surfaces, or food equipment) or inappropriate application.
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05/28/2015 | Routine | |
1. Please remove unnecessary items from the basement.
2. Clean ice machine plate.
3. Keep lamb fat (retreated) at 135F or above on steamtable/stove.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Kitchen hand sink is used for purposes other than handwashing. Food debris observed in the sink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Bar hand sink had a plastic stainer in the sink and is not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/01/2014 | Risk Factor | |
Ensure that the chicken on the spit is cooked to at least 165 F degrees or above before it is served and that it is all served or discarded within four hours once it is placed on the spit.
Ensure that the beef & lamb on the spit is cooked to at least 155 F degrees or above before it is served and that it is all served or discarded within four hours once placed on the spit.
Do not place foods that are above 41 F degrees inside the top portions of the prep refrigerators. Once sliced or cut, tomatoes and lettuce must cool to 41 F degrees or below within four hours.
Properly cool foods from 135 F degrees to 70 F degrees within two hours and from 70 F degrees to 41 F degrees or below within four hours in shallow, uncovered/loosely covered containers.
Eliminate mold from the ice machine.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Yogurt sauce in steamtable hot holding at the improper temperature of 105 F. Reheated on stove to above 165 F.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Foods (feta cheese, cut lettuce) in the right prep refrigerator cold holding at the improper temperature of 48 F. The manager was informed to repair/adjust unit to hold foods at 41 F and below and/or relocate foods to another refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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08/22/2014 | Risk Factor | |
FDA Form 1-B left with the person in charge.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site)
Observation: Employee observed handling raw shrimp with a gloved hand, and then the employee touched the green cutting board with the gloved hand (the manager on duty instructed the employee to take the proper corrective action).
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- RTE, TCS, Date Marking/On-Premises Preparation (corrected on site)
Observation: Container of cooked rice in the walk-in refrigerator observed not properly labeled.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Warewashing Machine, Cleaning Frequency
Observation: The exterior surface of the dishmachine was observed in need of cleaning.
Correction: A warewashing machine
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: Nonfood-contact surfaces of the Robot Coupe observed in need of cleaning. Interior of the utensil drawers observed in need of cleaning.
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur and to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The food contact surface of a pair of tongs was observed touching the cook-line trash can (utensil was sent to the warewashing area to be properly washed, rinsed, and sanitized).
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Boxes of single-service and/or single-use articles observed stored on the floor in the basement.
Correction: Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: Small container observed stored in the handsink at the bar.
Correction: The handwashing facility identified above is to be used for washing hands only.
- Light Bulbs, Protective Shielding
Observation: The light shield in the back kitchen preparation area was observed missing.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
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04/24/2014 | Routine | |
Follow-up visit after a CFM-administrative conference. The CFM is present.
The establishment will remain under probation for one (1) year. If a CFM is not present during a visit/inspection by Health Department, the license may be suspended/revoked and facility will be closed for at least 24 hours.
No violation noted during this evaluation. | 01/28/2014 | Follow-up | |
- Handwashing Cleanser, Availability (corrected on site)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at bar handwashing sink.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.
- Critical: Poisonous or Toxic Materials/Conditions of Use (corrected on site)
Observation: Raid - Ant & Roach" spray is not used according to law, code, manufacturer's use directions, conditions of certification, or conditions by this regulatory authority.
Correction: Poisonous or toxic materials shall be used according to: (1) Law and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food establishment, (3) The conditions of certification, if certification is required, for use of the pest control materials, and (4) Additional conditions that may be established by the regulatory authority. Failure to properly use poisonous or toxic materials can be dangerous. Many poisonous or toxic materials have general use directions on their label. Failure to follow the stated instructions could result in injury to employees and consumers through direct contact or the contamination of food.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager.
Correction: (REPEAT) It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
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11/21/2013 | Risk Factor | |
1. Eliminate fruit fly harborage.
2. Fax/email copy of CFM card within 10 days to my attention.
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Stuffed grape leaves found in a pot in the walk-in refrigerator at 55oF from yesterday were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less .
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site)
Observation: Foods (kibbeh, spinach pie) in the left 2-door prep refrigerator cold holding at the improper temperaturs of 50-54oF (lower unit temperature). Cut lettuce stored in a pan above ice found at 46oF (surround with ice/water)
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/30/2013 | Risk Factor | |
No smoking in the basement- Slight cigarette smell observed.
A few floor tiles in the warewashing area were observed in need of re-grouting.
Employee health notice given to the PIC.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods. Raw seafood observed over salads and vegetables in the Delfield 1 door refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Critical: Food Contact with Equipment and Utensils/Preventing Contamination (corrected on site) (repeated violation)
Observation: Food in contact with soiled equipment or utensils. A container of tomatoes was observed on top of vegetables on the counter.
Correction: Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored. Utensils observed in standing water.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the wiping clothes used as liners under cutting boards are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Temperature Measuring Devices (corrected on site)
Observation: The 4 door prep and the 2 door counter refrigerator are not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
Correction: Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: A few food storage containers on the drying rack were observed not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: The handwashing sink located on the cookline was blocked by utensils hanging from the rail and was not maintained so that it is accessible at all times for employee use.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Controlling Pests
Observation: The premises are not routinely inspected for evidence of pests. Old mouse droppings observed on the dry storage shelf in the basement.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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02/25/2013 | Routine | |
Restaurant representatives - add corrected or new information about Lebanese Taverna Restaurant, 5900 Washington Blvd, Arlington, VA 22205 »