Today’s visit was to conduct a Risk Factor Assessment inspection.
Please check the walkin cooler #2 dry storage for fan cycle or defrost cycle and send update to me by October 28.
EHS provided additional consultation, training, handouts, and/or written instructions on: Cross-Contamination, Cooling
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in dry storage
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. CFM removed damaged cans
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: 1) raw chicken over cooked lamb in 3dr preptop cooler, 2) raw chicken over cooked potato in turbo air 2dr 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. CFM placed raw chicken on the lowest shelf in both coolers
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours: cooked lamb 51F cooling overnight in walkin cooler #1 back door
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. Cooked lamb was discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: rice pudding 48F and custard 45F both in walkin cooler #2 dry storage
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were discarded
- 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 during inspection
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at back door handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/22/2015 | Risk Factor | |
- Duties / Monitor Sanitizing Practices and Procedures
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils- employee was observed cleaning food-contact surfaces with towel
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.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw chicken over drinks in Turbo Air 2dr upright 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. Chicken was placed on the bottom shelf
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives stored in between spaces of coolers
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- 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: cooked chicken 47F, cooked potato 50F, tomato sauce 47F, paneer 52F all at 3dr preptop cooler
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. All items were placed in other coolers to cool down
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr preptop cooler 47F
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.
- 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. CFM arrived during inspection
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees- by the back door
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the wall by cashier area, ceiling tiles need to be replaced and tiles need to be refilles with grout
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/17/2015 | Routine | |
The purpose of this visit is to conduct a follow up inspection.
The establishment is permitted to open to the public due to the elimination of the imminent health hazard.
Clean all the pots to completely remove food debris then place it on the shelf to air dry.
Clean the walls behind the fryers and the floor underneath the equipment.
Clean the soda equipment and the dry storage area. Ensure if equipment is put away for storage that it is free of food debris.
Repair the hinge on the back door to eliminate areas where pest could enter.
Provide Pest control service reports weekly via fax or email.
Continue this cleaning schedule until the pest problem is eradicated.
No violation noted during this evaluation. | 12/12/2014 | Follow-up | |
The purpose of this visit is to conduct a risk factor assessment.
The establishment has done a voluntary closure and will resume operation once the Health Department has conducted a follow up inspection.
At the follow up inspection provide copies of the pest control reports and future appointments.
Clean and sanitize all food contact surfaces after pest control treatment. Clean all light fixtures and remove dead trapped pests.
Provide equipment temperature logs for each refrigeration unit.
Ensure hand sinks are fully equipped with hand soap, towels, and hand washing signs.
Use wiping cloths to clean table surfaces that are in a sanitizer solution.
ALL DEAD PESTS/RODENTS SHALL BE REMOVED FROM THE FACILITY PRIOR TO OPENING TO THE PUBLIC.
Call the Health Department at 703-246-8447 and/or 571-235-2538 prior to opening to the public.
- Critical: Handwashing / When to wash hands
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. OBSERVED EMPLOYEE CAPTURE A PEST WHILE WEARING GLOVES AND NOT REMOVING GLOVES AFTERWARDS.
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. NOTE: DID NOT CHANGE GLOVES PRIOR TO CHANGING TASKS.
- Critical: No Bare Hand Contact with RTE Foods
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: crepes. OBSERVED EMPLOYEE REMOVING CREPES OFF OF GRILL WITH BAREHANDS WHILE PLATING FOOD.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. NOTE: DISCUSSED PROPER USE OF GLOVES BY EMPLOYEES WITH MANAGER.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED CHICKEN KABOB (123F) WHILE AT THE BUFFET.
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. NOTE: SUGGESTED TO PERSON IN CHARGE THAT TIME AS A PUBLIC HEALTH CONTROL BE USED FOR CHICKEN KABOB WHILE AT BUFFET.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a : calibrated food temperature measuring device: OBSERVED AT BUFFET CURD RICE (57F) AND RAITHA (54F). IN WALK-IN UNIT: CHICKEN TANDOOR (46F), CHICKEN MASALA (49F), WHITE RICE (44F), AND DAL (43).
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. NOTE: SUGGESTED TO PERSON IN CHARGE THAT TIME AS PUBLIC HEALTH CONTROL BE USED FOR CHICKEN KABOB WHILE AT BUFFET. NOTE : SUGGESTED MAINTAINENCE AND CLEANING OF REFRIGERATION UNITS TO PERSON IN CHARGE. ALSO MADE MENTION OF USING TIME AS A PUBLIC HEALTH CONTROL FOR BUFFET ITEMS.
- Handwashing Cleanser, Available at Handwashing Facilities (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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED THE HANDWASHING SINK WAS IN NEED OF HANDWASHING SIGN.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. NOTE: ENVIRONMENTAL HEALTH SPECIALIST PROVIDED HANDWASHING SIGN.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. OBSERVED A ROACH INFESTATION.
Correction: Notify the Health Department when an imminent health hazard exists. Contact 703-246-8447 and/or 571-235-2538. DURING THE INSPECTION THE MANAGER VOLUNTARILY CLOSED THE FACILITY.
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12/11/2014 | Risk Factor | |
The purpose of today's visit was to conduct a complaint inspection. Complainant alleges that they found a live cockroach on their table.
Facility receives pest control once a month and owner has recently increased it to twice a month, he stated this was due to the increase in construction and seeing some activity.
Facility was being kept fairly clean, no pest activity was noted. Owner was not aware of complaint.
Complaint can not be confirmed at this time. Please contact the Health Department if you have any questions. Thank you.
No violation noted during this evaluation. | 05/06/2014 | Complaint | |
The purpose of today's visit was to conduct a routine inspection.
Please have a cover placed over the hole in the floor and ensure your employees are cleaning the floors well, especially around the dishmachine area. It is highly suggested that you replace grout at floor, since right now the space can trap food and water and become a food source of pests.
Dishmachine: ADS AFS 50 ppm.
*Time reflects inspection only.
- Wiping Cloths / Use Limitation /Dry (corrected on site)
Observation: Wiping cloths improperly used for the following activity: placing under cutting boards.
Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Items cooling at room temperature including eggplant, 95-102F, eggplant sauce, 187F and chicken with sauce, 165F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink piping are leaking at back handsink.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair
Observation: Observed that the following are not maintained in good repair:
1. Open hole (2-3in) at floor near dishmachine.
2. Grout missing in places at floor, especially near dishmachine.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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05/06/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
You must decide on what you want to do for the cold items on your buffet. The cold foods must be kept at 41F or below, so you must either put enough ice in the table to hold the foods cold or use time as a public health control. For either choice, the foods must start out at 41F. It is highly suggested that you cut the tomatoes and melons be cut early in the morning and then placed in the refrigerator to chill.
Please review the employee health policy forms provided and have all employees read and sign the forms. Keep the forms on premises, make sure to review with any new employees you hire.
Please contact me if you have any questions. Thank you.
NOTES: Dishmachine: ADS AFS, 50 ppm.
- 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: 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: all refrigerators and freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: thick items, such as lentils, curry, etc. are being cooled in large quantities, in large buspans. It is highly suggested that these portions be split into 2-3 separate portions to cool.
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) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: items at the buffet including cut melons 61F, cut tomatoes 63F, raita 58F.
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. Cold side of buffet table is not refrigerated and was not filled with ice. Ice maker is not working, CFM had employee purchase ice to use at table. In the future, the cold items must be chilled prior to placing at the table, until they are 41F or below and then placed at the table. Then the table can be either filled with ice or CFM can choose to use TPHC, agreement form was provided.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: all items at all refrigerators.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: both walk-in refrigerators.
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.
- Permit to Operate Required, Must be Posted, Must be Valid
Observation: The establishment has not posted the permit to operate in a conspicuous location.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
- 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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08/12/2013 | Routine | |
Restaurant representatives - add corrected or new information about Minerva Indian Cuisine, 14513-B Lee Jackson Memorial Highway, Chantilly, VA 20151 »