- 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 stored on the top shelf in walk-in cooler, above ready-to-eat foods.
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. Raw chicken was moved to the bottom.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: spices across stove were observed uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Observed ice scoops stored with the handle in the ice.
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. Person in charge properly stored ice scoop.
- Miscellaneous Sources of Contamination / Other Sources (corrected on site)
Observation: Observed employee's cell phone on prep area. Cell phone was removed from food prep area.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306.
- Segregation and Location of Distressed Merchandise (corrected on site)
Observation: Observed dented cans of baby corn and fruit.
Correction: Store damaged and/or spoiled products in a separate and segregated area to preclude the mistaken use of these products. Dented items observed during today's visit were stored separately to not be used.
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02/08/2016 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify proper working order of the dish machine and the 2DR prep cooler that had been observed above 41F previously.
Dish machine operating at 50 PPM chlorine. 2DR prep cooler maintaining 39F ambient temperature.
Thank you for your time today.
No violation noted during this evaluation. | 08/31/2015 | Follow-up | |
The purpose of this visit was to conduct a complaint inspection. Complainant alleged they had observed two mice in the dining area and servers were touching utensils with their unclean hands.
No pest activity was noted during today's visit by EHS. Latest pest management report indicated no rodent activity noted. Maintain back door closed to prevent pest entry into establishment.
Food employees were observed handling clean silverware with gloved hands during today's inspection. The complaint is not confirmed.
If you have any questions, please call (703) 246-2444.
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents. DOOR WAS CLOSED AFTER DISCUSSION WITH MANAGER.
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08/24/2015 | Complaint | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint investigation.
4-501.11(A)
Observed 2DR prep cooler at 53F today. Use of this unit was discontinued during today's visit. A follow-up will be conducted within five days to verify proper working order of dish machine and 2DR prep cooler.
If you have any questions, please call (703) 246-2444. Thank you.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employee washing gloved hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Observed unwrapped/uncovered raw beef in freezer and uncovered spices in prep area.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken, potatoes in 2DR prep cooler at 48F and 47F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time
Observation: Dish machine observed with sanitizer at 0 ppm chlorine.
Correction: The chlorine concentration is too low for the low temperature, chemical sanitizing mechanical warewashing machine. Equipment food-contact surfaces and utensils are therefore not adequately sanitized after cleaning due to improper function of the warewashing machine. DISCONTINUE USE OF DISH MACHINE.
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08/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Train employees for sanitizing procedures and ensure sanitizer is used appropriately by verifying concentrations with sanitizer test kit. Cutting boards should be resurfaced or replaced as needed to allow for proper sanitizing.
See observations and corrective actions for more details. If you have any questions, please call (703) 246-2444.
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employee observed making sanitizer above 200 PPM.
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. EHS PROVIDED TRAINING TO EMPLOYEE AND DISCUSSED WITH MANAGER. SANITIZER WAS ADJUSTED TO BELOW 200 PPM.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed eating with food set on top of prep refrigerator where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated. Discussed with person in charge.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (repeated violation)
Observation: Observed unwrapped or uncovered food in the walk-in cooler: lamb, masala potato.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. WIPING CLOTHS WERE REMOVED FROM COUNTER.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The main cutting board used for vegetables across the walk-in cooler is 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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Plumbing piping for the mop sink was observed leaking.
Correction: A plumbing system shall be maintained in good repair.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Observed the back door open. Manager indicated that the doors are being kept open for ventilation.
Correction: Windows/doors shall be screened if kept open for ventilation.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen floor is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials such as plumber gel are not properly stored to prevent the contamination of clean dishware below cold buffet.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CLEANING MATERIALS WERE REMOVED FROM THE AREA.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the bleach solution was observed above 500 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of bleach solution between 50-200 ppm. Verify concentration using the appropriate test kit. SANITIZER WAS DILUTED BELOW 200 PPM.
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03/18/2015 | Routine | |
- 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 2DR prep refrigerator not working and not in use. On 2/12/2014, manager showed invoice dated 2/7/14 which stated that they need new compressor for the unit. Per the invoice the technician was going to come on 2/11/2014 evening, but has not come to the facility to fix it yet. The manager will fax new invoice once the compressor is replaced.
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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02/12/2014 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
A FOLLOW-UP INSPECTION WILL BE CONDUCTED ON OR ABOUT FEBRUARY 7, 2014 TO REVIEW THAT THE FLOOR TILES AND GROUT IN THE KITCHEN HAS BEEN FIXED. THIS VIOLATION WAS MARKED DURING JULY 2013 INSPECTION ALSO.
Note:
1) Observed that the ceiling tile above the racks in the passage behind the back door is broken. Per the manager it is common area. Do not store restaurant items or trash in common area.
2) Per manager all items at buffet is discarded after 2:30 pm.
REMINDERS:
1) Post current valid permit for the facility. Reviewed that the facility paid renewal in December.
2) Keep all signed agreements for all employees at the facility. EHS will review the employee health policy agreements during each inspection.
3) Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
4) Do NOT allow food items to sit out at room temperature during busy times because it is convenient. Potentially hazardous food items must be held HOT at or above 135F or COLD at or below 41F.
Please fax following items to my attention within 10 days.
1) Invoice for fixing the 2DR prep refrigerator.
2) Signed agreements for the employee health policy. (Each employee needs to sign the agreement and keep the signed forms in file for future reviews). Provided blank form in Spanish.
Facility Data:
Dish machine: ES200
Grease trap: Every week..
Pest control: Monthly.
Hood: Every 6 months and filters every 2 weeks.
- 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Note: The facility does not have the signed agreements at the facility.
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)
Observation: Observed food employee washing hands with gloves on.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- 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: uncovered sugar, uncovered ladoo --dry storage area. uncovered paneer--walk-in refg.
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. Observed bag of uncovered sugar sitting on the floor in dry storage area. Also, observed raw potatoes in a bucket sitting on 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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: raw chicken thawing in kitchen on the floor.
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: observed several items cooked in the walk-in without proper datemarking.
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.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH test kit.
- 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 2DR prep refrigerator not working and not in use.
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 & Utensils / Air-Drying or Adequate Draining Required
Observation: Pans and trays were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Plumbing / Maintained in Good Repair
Observation: Faucet in women restroom is not fixed properly.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the flooring tiles in the kitchen needs new grout, also tile along the wall of the cookling needs new tiles is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ceiling vents in the kitchen and in the dining area is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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01/27/2014 | Routine | |
- 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. 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: 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: 3 dented cans of ketchup. Note: Separate for returning.
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.
- 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: Uncovered paneer in prep refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice in warmer (kitchen). 79F. Note: Reheat.
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: curry 47F, paneer 45F, cooked lamb 47F--prep top. paneer mutter, cooked chicken--3DR prep refrigerator. Kofta 46F, chili chicken 46F, tandoori chicken 47F--walk-in refrigerator. mango pudding 52 (discarded)--buffet. Note: All items in refrigerator. Per the employee all the items were in use during lunch.
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: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements
Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Lot of items on buffet is being discarded after 2:30 pm but it is not marked with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The dishmachine is not sanitizing.
Correction: Do not use the dish machine until it is capable of sanitizing at 50 ppm. Call technician to check the dish machine.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the walk-in needs to be resurface or replaced.
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, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Observed inner surfaces for the ice machine had mold accumulation.
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
Observation: The food-contact surfaces of the following equipment were not observed sanitized: all utensils washed in dishmachine.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Outer Openings, Protected / Screen Requirements (corrected on site) (repeated violation)
Observation: Window or door is kept open for ventilation and opening is not protected by a screen or other effective means. Back door open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators and ice bin area in the kitchen.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the flooring tiles in the kitchen needs new grout, also tile along the wall of the cookling needs new tiles is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Controlling Pests / Methods to Use When Pests Are Found (corrected on site) (repeated violation)
Observation: Methods are not being used to control pests. Observed 2-3 live roaches.
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.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site) (repeated violation)
Observation: Dead mice 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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the area around the filter in the kitchen, ceiling vents in dining area needs cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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07/16/2013 | Routine | |
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