Mumbai Darbar Indian Cusine, 512 S. Van Dorn St. A, Alexandria, VA 22304 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Mumbai Darbar Indian Cusine
Address: 512 S. Van Dorn St. A, Alexandria, VA 22304
Type: Full Service Restaurant
Phone: 703 370-4313
Total inspections: 3
Last inspection: 03/28/2016

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Inspection findings	Inspection date	Type
This visit was made to conduct a routine food safety evaluation. The Person in Charge was very helpful during the visit. The following issues require attention: 1. Implement an Employee Health Policy that requires all employees to know the big 6 foodborne illnesses and all reportable symptoms and Certified Food Protection Managers to know when to restrict or exclude sick employees. Please review with all staff. 2. Ensure that all food workers are washing their hands properly for at least 20 seconds with soap and water and anytime after possible contamination. 3. Provide an air gap for the drains at the 3 compartment sink at the bar The following issues require long term correction: 1. Please provide a back door that is tight fitting 2. Replace the light bulbs under the hood system 3. Date mark all foods prepared on site that are kept for more than 24 hours Repeat Observations are Subject to Civil Penalty Critical: Employee Health Policy Requirements (corrected on site) Observation:* Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because food employees were not able to identify the big 6 foodborne illnesses and their symptoms. Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Salmonella, E. coli, or Shigella) Critical: Hands and Arms / Cleaning Procedure (corrected on site) Observation: Observed a food worker fail to wash his hands with soap and for 20 seconds. Correction: Instructed food workers on proper handwashing procedure. -All food employees shall wash their hands in the following manner: 1. remove and discard used gloves, 2. turn on warm water at the hand sink, 3. rinse hands/arms with warm water, 4. lather hands/arms with soap and scrub for at least 20 seconds, 5. rinse hands/arms with warm water, and 6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Food Protection from Contamination / Package, Cover, Wrap (corrected on site) Observation: Observed numerous uncovered foods in the two True door refrigerator units in the back: Correction: Foods shall remain covered at all times. Person in Charge covered the food containers. Utensils That are In-Use / Between-Use Storage (corrected on site) Observation: Observed utensil in a container with water at room temperature on the cookline. Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: a. in the food with their handles above the top of the food and the container b. 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 c. 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 d. in running water of sufficient velocity to flush particulates to the drain e. 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 f. 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 moved utensil to a clean location. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) Observation: Observed wet wiping cloths on the food prep counter Correction: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114 Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item(s) were measured at improper temperatures: salad with spinach on buffet line was at 60°F. Cut tomato under the prep table in the kitchen was at 62°F. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. Salad with spinach was placed on more ice but any remaining salad will be discarded at the end of the lunch bufffet which lasts 4 hours. Discussed using Time as a Public Health Procedure with staff. Cut tomato in the back was discarded. Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: Numerous foods in the two upright refrigerators including cooked chicken, lamb, goat, dhal, eggplant and spinach dishes. Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on "March 1" they shall be date marked with a "use by" date not exceeding "March 8". Person in Charge added the date to these foods items. Critical: Air Gap Design Standard, Not Less than 1' Observation: Observed that an air gap does not exist between the drain from the 3 compartment sink at the bar and the floor drain. Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch. Outer Openings, Protected Observation: Observed that the back exit door is not tight fitting and the screen is also not fully attached. Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing. Lighting Intensity/ Food Prep Area / 50 foot candles Observation: Observed that inadequate lighting was provided under the hood system. Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas. Replaced light bulbs in the hood system to provide adequate lighting.	03/28/2016	Routine
This visit was made to conduct a pre-opening follow-up on the buffet line. The establishment has installed an additional steam table and a sneeze guard. Any cold foods held on line shall be covered and kept on ice. The buffet will be served only from 11am to 3pm. All other items fro initial pre-opening still need to be corrected within 20 days. No violation noted during this evaluation.	01/06/2016	Pre-Opening
This visit was made to conduct a pre-opening inspection. Please correct the following items within 30 days: 1) Replace acoustic ceiling tiles in the bar area, in the area with the ice machine and 1-door reach-in refigerator, and the ceiling tile in the back storage area with ceiling tiles that are smooth, durable, non-absorbent and easily cleanable. 2) Seal/paint the exposed wood along the glass rack. 3) Cut pipes at the bar floor sink so that they are not extended inside the floor sink. 4) Replace light bulb that is not currently working under the hood system. 5) Install grease drip tray in hood system (corrected on site). 6) Install mop rack to hang dry mops. 7) Repair freezer door gasket that is torn. Recommend issuance of Alexandria Health Department Permit. This report will serve as your permit until your official permit is received in the mail. Any changes to your operation (adding equipment, varying from your current scope, special processes (sous vide, cook chill, ROP, etc)) require pre-approval from the health department. Ok for C/O. NOTE - At this time the buffet area is not allowed for use. Until you get the rest of the buffet pieces installed, have them covered and install a sneeze guard, you are NOT allowed to use it. Your permit is approved with the condition that no buffet line is allowed until approved by the Health Department prior to its usage. Please call for a reinspection when you have corrected this item and want to have the buffet approved. No violation noted during this evaluation.	12/30/2015	Pre-Opening

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