Today’s visit was to conduct a Routine inspection.
EHS provided additional consultation, training, handouts, and/or written instructions on: cooling and employee health
If you have any questions or concerns, please call 703-246-2444. Thank You.
- 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.
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: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: 1) raw chicken over batter, chick peas, dough in true 1dr cooler, 2) raw shell eggs over limes and rice with cooked chicken, raw chicken over paneer cheese in the walkin 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. Food employee rearranged raw items to the lowest shelves
- 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 Chlorine test kit.
- 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.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Products for credit, redemption, or return are not being stored in a separate designated area.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products.
- Physical Facilities Good Repair (corrected on site) (repeated violation)
Observation: Observed that the tiles are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead roaches were found on the premises.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- 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.
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. Pesticide was discarded
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02/18/2016 | Routine | |
The purpose of this visit was to conduct a follow-up inspection on the dish machine and food safety discussion. Dish machine was tested and reading was observed at 100ppm.
- 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.
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10/19/2015 | Follow-up | |
The purpose of this visit was to conduct a follow-up inspection to ensure that there was a Certified Food Manager present at the facility and to observe the walkin cooler was capable of holding potentially hazardous foods at 41F and below. Facility is approved to reopen and resume operations. It is strongly recommended to have more than 1 staff member to get the certified food manager license. walkin cooler was observed at 39F and is able to keep potentially hazardous foods at 41F and below. Beverage Air 2dr preptop cooler is in the process of repairs. Please send me a copy of the invoice for the Beverage Air 2dr preptop cooler and the newest pest control treatment by June 5.
- 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.
- Food Storage / Exposed to Splash, Dust, etc.
Observation: Food stored in a location where it is subject to splash, dust or other contamination as follows: containers of various spices were observed with no cover and protection
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- 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 Chlorine test kit.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean utensils at the buffet area were stored in an manner that exposed the item(s) to contamination.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Physical Facilities Good Repair
Observation: Observed that the tiles in the cookline, prep area, 3-vat sink and walkin cooler is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist for cockroaches.
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.
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05/28/2015 | Follow-up | |
The purpose of this visit was to conduct a Risk Factor Assessment.
Please email me the invoice for the repair of the Beverage Air 2 door prep refrigerator by December 15, 2014.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the Beverage Air 2 door prep refrigerator unable to hold PHF/TCS food at 41F or below. Do not use this refrigerator until it is repaired/replaced and capable of holding PHF/TCS food at 41F or below.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food items from damaged packaging were found offered for sale or service:Four #10 cans of peeled tomatoes
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. REMOVED FROM THE UNDAMAGED CONTAINERS
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) (repeated violation)
Observation: The following food item were observed hot holding at improper temperatures using a calibrated food temperature measuring device:Observed vegetables and rice at 114F at the buffet, ghee at the tandoori oven at 109F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken at 47F, paneer at 47F, vegetable kofta at 50F on the Beverage Air 2 door prep top, vegetable salsa at 48F, fried vegetables at 49F, chicken at 50F in the Beverage Air 2 door prep refrigerator
Correction: tomato chutney at 51F, rice pudding at 46F at the buffet
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (repeated violation)
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Rolling pin was washed and rinsed, but not sanitized before use.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.WASHED, RINSED AND SANITIZED THE ROLLING PIN
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at each handwashing sink adjacent to the water heater. It is the only handsink in the food prep area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/08/2014 | Risk Factor | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed onion salsa at 55F, yoghurt at 45F, chicken tikka at 44F on the Everest 2 door prep refrigerator
Correction: half and half at 43-44F, peanut sauce at 40F inside the Everest 2 door prep refrigerator
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator
Additionally drain plugs are needed for the 3-vat sink: Observed papertowels used to stop the water at the sinks
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. Obtain properly fitting drain plugs 5.5.14 OBSERVED A NEW EVEREST 2 DOOR PREP REFRIGERATOR CAPABLE OF MAINTAINING PHF AT 41F OR BELOW
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05/05/2014 | Follow-up | |
The purpose of this follow up visit was to assess the cold holding capability of the True 2 door prep refrigerator and the True glass door refrigerator. The True glass door refrigerator is now holding potentially hazardous food (PHF) at 41F or below, however it needs an intact gasket. The True 2 door prep refrigerator is not holding PHF at 41F or below. Do not use this refrigerator until it is repaired and capable of maintaining the temperature of PHF at 41F or below.
Due to repeat and flagrant critical violations enforcement action may now be appropriate.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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. As of August 3, 2013 an employee health policy was in place, however at this inspection staff did not know where the signed documents were kept - PLEASE COVER THE EMPLOYEE HEALTH POLICIES DOCUMENTS, HAVE THEM SIGNED AND FAX THEM TO MY ATTENTION. PLEASE MAKE THE MANAGERS AWARE OF WHERE THE DOCUMENTATION IS STORED
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: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed chicken at 44F, tomato sauce at 48F, onion gravy at 48F on the True 2 door prep top, whipping cream at 49F, half and half at 49F in the True 2 door prep refrigerator - DISCARDED
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold holding equipment:True 2 door prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F:True 2 door prep refrigerator
Additionally drain plugs are needed for the 3-vat sink: Observed papertowels used to stop the water at the sinks
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. Obtain properly fitting drain plugs
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged:Glass door refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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04/16/2014 | Follow-up | |
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties - setting up the 3-vat sink (to wash, rinse and sanitize) - WITH EMPLOYEES SET UP 3-VAT SINK AND WASHED, RINSED AND SANITIZED
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.
- 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. As of August 3, 2013 an employee health policy was in place, however at this inspection staff did not know where the signed documents were kept - PLEASE COVER THE EMPLOYEE HEALTH POLICIES DOCUMENTS, HAVE THEM SIGNED AND FAX THEM TO MY ATTENTION. PLEASE MAKE THE MANAGERS AWARE OF WHERE THE DOCUMENTATION IS STORED
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)
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label:Observed oil and lemon juice in unlabeled spray bottles
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Dried pasta stored on the floor under the BlueAir 2 glass door refrigerator - MOVED TO DRY FOOD SHELVING, chutneys and boxes of food observed on the floor of the walk in and the walk in freezer
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.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: Chicken in a sink with standing water - TURNED ON WATER AND OPENED DRAIN
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Rice pudding at 49F, rice curd at 51F on the buffet
Correction: potatoes at 47F, cauliflower at 45F, chicken at 49F, tomato sauce at 47F, chicken at 43F, lamb at 50F on the True 2 door prep top, chicken at 48F, heavy cream at 48F in the True 2 door prep refrigerator
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F
Observation: The food temperature measuring device located in the following cold hold unit is not accurate in °F: True 2 door prep refrigerator stated at 30F was at 47F, glass door refrigerator thermometer stated the temperature of the unit was at 41F, was at 53F
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use.
- 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:True 2 door prep refrigerator, glass door refrigerator
Additionally drain plugs are needed for the 3-vat sink: Observed papertowels used to stop the water at the sinks
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. Obtain properly fitting drain plugs
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged:Glass door refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the Beverage Air 2 door prep refrigerator and True 2 door prep refrigeratorv 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
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Gaskets of all refrigerators
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: knife, container lid, grinder
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- 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 (corrected on site) (repeated violation)
Observation: Observed that hand soap was not provided at the in the prep area of the kitchen, adjacent to the hot water heater.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each the handsink across from the cookline.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided both men's and women's restroom 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls in the prep area and at the cookline area, shelving in the dry storage area, shelving above the prep refrigerator are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site) (repeated violation)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests. DISCARDED
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.
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04/10/2014 | Routine | |
The purpose of this visit was to respond to a complaint received by the Health Department on April 9, 2014. The complainant alleged the facility was unclean and there were roaches. No live or dead roaches were noted. However the cookline as well as the back prep area exhibit grime and debris noted in the routine inspection conducted today April 10, 2014.
The complaint is not confirmed for the presence of roaches.
No violation noted during this evaluation. | 04/10/2014 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please fax to my attention the invoice for the refrigerator repair within 10 days. Additionally please fax within 10 days an invoice for the installation of a self closing mechanism for the men's restroom door. This was cited at the June 11, 2013 and May 17, 2012. Clean the kitchen, all areas - dry storage area, 3-vat sink area, dish washing area, cooking area, prep area, thoroughly and then have pest control fax me the invoice for this treatment within 5 days.
A document outlining some suggestions to prevent infestation of insect pests was left with the person in charge (PIC). Proper storage of food charts was given to the PIC. Additionally discussed and gave to PIC information regarding hot/cold holding, reheating of potentially hazardous foods.
In addition to the following violations documented above, the following violations associated with foodborne illness risk factors and public health interventions were noted:
4-501.11(a) Observed the True refrigerator unable to maintain the temperature of potentially hazardous food (PHF) at 41F or below. Do not use this refrigerator until it has been repaired and is capable of maintaining the temperature of PHF at 41F or below.
6-202.14 Observed the men's restroom door is not self closing. Provide a self closing hinge.
6-501.111(c) Observed 4 roach nymphs at the hot water faucet of the handsink adjacent to the water heater.Roach nymphs were observed in this area at the June 11, 2013 also. Thoroughly clean and have pest control.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- 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: dosa - DISCARDED
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.
- 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:Observed raw chicken above tamarind in the Beverage Air prep refrigerator, raw lamb above sour cream, cooked potatoes in the True 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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed ghee holding at 128F on the tandori - DISCARDED
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.
- 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:Observed cooked potatoes at 51F, yoghurt sauce at 51F, sour cream at 50F in the True refrigerator - DISCARDED
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:Fried spinach, fried peppers, rice pudding, rice
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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Knives, spoons in a drawer on a bottom shelf of a prep table, grinder at the Hobart mixer
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the handsink adjacent to the water heater.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name and hung on a dry food storage shelf.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
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12/12/2013 | Risk Factor | |
The purpose of this visit was to respond to a complaint received by the Health Department on July 31, 2013. The complainant alleged the presence of dead roaches on the buffet area. Upon inspection investigated the customer service area, the cookline, the prep area, the water heater area. Dead roaches noted at the dry storage shelving, under the dry storage shelving, at the floor/wall juncture in the prep area and in the cabinets under the drink machines at the customer service area.
The complaint is confirmed.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present in the establishment.
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.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Dead or trapped roaches were found on the dry storage shelving, at the floor/wall juncture in the prep area, under the dry storage shelving, in the cabinets under the drink machines at the customer service area
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.
- 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. Raid Ant and Roach spray in the food prep area - DISCARDED
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.
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08/05/2013 | Complaint | |
The purpose of this follow up visit was to verify the cold holding capability of the walk in and the True 2 door prep refrigerator. The walk in is holding potentially hazardous food at 41F or below. The True 2 door prep refrigerator is not working and not in use. Please fax to my attention, within 10 days, the invoice for the repair of the True 2 door prep refrigerator.
No violation noted during this evaluation. | 06/13/2013 | Follow-up | |
Today's visit was a follow up from June 11, 2013 inspection to verify the cold holding capability of the walk in and the True 2 door prep refrigerator. At the June 11 and June 12, 2013 inspections both pieces of equipment were not holding potentially hazardous food at 41F or below. A second follow up will be conducted on June 13, 2013. This is continuous critical violation, if the walk in is not holding potentially hazardous food at 41F or below enforcement action will be taken.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cheese balls at 43F, paneer at 44F, cooked corn at 44F, rice pudding at 44F, yoghurt rice at 44F, samosa at 45F, cooked lentils at 45F in the walk in
Correction: chicken sauce at 53F on the True 2 door prep top, half and half at 52F in the True 2 door prep refrigerator - ALL ITEMS WERE DISCARDED
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: walk in, True 2 door prep refrigerator
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.
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06/12/2013 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. Observed the employees performing this task not properly trained
- 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.
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)
- Food Storage Containers, Identified with Common Name of Food (repeated violation)
Observation: The following food items that are not easily identified by appearance were observed without a label:Observed unlabeled bulk containers of salt and sugar
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cooked rice in a plastic container approximately 6 inches in depth in the walk in over night
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed butter at 108F at the tandoori oven - REHEATED
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed kofta at 47F, fried green chilies at 46F on the Beverage Air prep top, fried vegetable donuts at 44F
Correction: tomato sauce at 50F, cooked spinach at 45F, cooked chicken at 46F on the True 2 door prep top, cooked chicken at 48F, cooked rice at 57F, cooked vegetables at 45F, cooked chicken at 45F in the walk in - ALL ITEMS DISCARDED
- 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 chicken, cooked potatoes, cooked rice, cooked vegetables, cooked lentils, cooked samosa
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not nonabsorbent, and/or smooth:Observed towels under cutting boards
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment:True 2 door prep refrigerator
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (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.
- 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:True 2 door prep refrigerator, Amerikooler walk in
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units is damaged: True 2 door prep refrigerator
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along all the prep refrigerator and single cutting boards 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.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Gaskets of all the refrigerators
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
Observation: Men's restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site) (repeated violation)
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.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.Observed roach in the empty handsoap container at the handsink and a nymph on the hand sanitizer
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- 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. Raid Ant and Roach spray - DISCARDED
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.
- Critical: Restriction and Storage / Medicines Shall Be Labeled (corrected on site)
Observation: Employees' medicines are not properly located to prevent contamination of food and food contact surfaces.Observed prescription medication, Day Quil
Correction: Employees' medicines shall be properly stored to prevent contamination of food and food contact surfaces.
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06/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Mayuri Indian Cuisine, 2316 Hunter Woods Plaza, Reston, VA 20191 »