Today’s inspection was to conduct a routine inspection. 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. Employee health policy in place. Sanitizer in observed at acceptable level in three vat sink and chemical sanitizing dishmachine.
*Note: Remember, no bare hand contact with ready to eat foods such as NAAN bread. EHS provided information to foodworkers about washing hands and glove useage. When obtaining a clean glove from the glove box, always wash hands first and then reach into the clean glove box to place on gloves.
Lunch buffet is between 11:30 and 3:00PM. . Restaurant is closed between 3-5pm
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: After handling raw chicken, a food employee failed to wash his or her hands before placing on clean gloves .
Correction: Manager alerted employee to wash hands and then place on clean gloves. EHS provided guidance on handwashing and glove use. 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.
- 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: Naan bread
Correction: The manager alerted employee. Naan bread was discarded. Employee was instructed to wash hands and then place on clean gloves. 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.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: A bowl is being used as a scoop
Correction: Manager removed the bowls and replaced with ladles with handles. 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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: An employee was observed rinsing a container and skipped the washing, rinsing and sanitizing step.
Correction: The employee was reminded by the manager to put the container through the dishwasher before placing in clean storage.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination (corrected on site)
Observation: Observed that clean plates were stored at the buffet, withoug being under a sneeze guard, with food contact surface upward and thus were stored in a manner which exposed the item(s) to contamination.
Correction: The manager inverted the plates at the buffet so that the food contact surface is facing downward. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the dishwashing area being used to rinse a bucket.
Correction: Manager alerted the employee and the bucket was placed at dishwashing area to be spray rinsed, washed, rinsed and sanitized in the dishmachine. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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03/08/2016 | Routine | |
The purpose of today's visit was to conduct risk factor assessment inspection. Please fax a third party service invoice verifying that the True 2DR prep cooler (center cookline) has been repaired to hold at 41F or below by Wednesday, September 16, 2015. If this refrigerator is repaired in house, please call EHS to schedule a follow-up inspection next week.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink next to the three compartment sink being used to hold and store of container.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. RELOCATED.
- 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.
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09/11/2015 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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. Employee health policy in place. Sanitizer in observed at acceptable level in three vat sink. Observed an employee wash hands using proper technique at handsink after coming back to cookline from the walk in refrigerator. Observed proper storage of raw foods and proper datemarking of prepared foods in the walk in refrigerator. Time is for inspection only.
*Note: Dishmachine is not in use today and is scheduled for repair so the manager is utilizing the three vat sink to wash, rinse and sanitze utensils. Sanitizer measured by EHS in the sanitize basin of the three vat sink measured 50ppm chlorine.
Lunch buffet is between 11:30 and 3:00PM. All foods are discarded afterwards. Restaurant is closed between 3-5pm
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Bottles of vinegar and bottles of cooking oil at the cookline are not labeled.
Correction: Manager required employees to label the bottles of vinegar and cooking oil during inspection. ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- 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: Manager placed wet wiping cloths in sanitizer bucket with proper strength sanitizer. 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.
- Food on Display Protected From Contamination
Observation: The food on display at the buffet is not protected from contamination as there is no sneeze guard at the cold/salad buffet.
Correction: Within 90 days, provide a sneeze guard over the cold/salad buffet food items. Food on display shall be protected from contamination by the use of packaging, counter, service line, or salad bar food guards, display cases, or other effective means.
- 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: In the Glass 1 door refrigerator #2 observed chutney 45f and yogurt sauce 43f. Per manager the door is opened frequently. It was my observation that the unit may be overstocked, blocking air circulation because the ambient air on the top two shelves measured 39f and the ambient air on the bottom shelves measured 43f.
Correction: The foods were relocated to the walk in refrigerator. Other foods were also relocated to the walk in refrigerator to decrease the amount of food in this unit, thus increasing air circulation to allow for cold holding of potentially hazardous foods. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Single-Service and Single-Use Articles / No Reuse (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of garlic, curries, and other spices. .
Correction: Use containers which can be properly washed, rinsed and sanitized. Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
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04/01/2015 | Routine | |
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.
Additional violations observed:
-5-205.15 Plumbing system maintained in good repair - 3-vat is leaking.
-6-501.111 Effective pest control measures in place - evidence of rodent activity observe.
EHS provided additional training and written instructions on:
-date marking
-how to make sanitizer solution
-cooling method
*Please avoid repeated violations.
*Please clean, wash and rinse all rodent droppings on shelves and utensil holders, as well as on floor.
**Provide a copy of maintenance invoice for dish machine by September 22, 2014.
**Provide a copy of pest control by October 15, 2014. In the mean time, put out rodent stations to trap mouse
**Provide maintenance invoice for plumbing to assure you can setup 3-vat for proper wash, rinse and sanitizing, by September 22, 2014.
**Provide a copy of
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- 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 cauliflower (45F), cooked beef (45F) on prep top
Correction: peas (49F), tomato sauce (47F) in 2dr prep cooler - left
- 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 lamb, cooked cauliflower in walk-in cooler
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. Dated.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the dishmachine with a concentration of 10 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. Maintenance called. Performed manual 3-vat setup.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener, slicer, utensils with rodent dropping.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Sent to wash
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink by dishmachine being used to hold objects and handsink by cookline for dumping.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Sign posted.
- 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. Soap obtained.
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09/15/2014 | Risk Factor | |
Today’s inspection was to conduct a routine inspection. 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.
Lunch buffet is between 11:30 and 3:00PM. All foods are discarded afterwards. Restaurant is closed between 3-5pm
Additional training provide:
-how make sanitizer solution and how to test sanitizer strength
-when, where and how to wash hands
-glove use
-report reading
*Please avoid repeated violations.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands after handling raw meat and before putting on new gloves.
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. Washed hands.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands at 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. Washed at hand sink.
- 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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of spices
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed cutting boards at cookline are not being cleaned at least every 4 hours.
Correction: Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. Sanitizer was made and asked to use at cookline.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen and at serving station used as dumping station and for rinsing wet wiping clothes.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Cleaning Frequency for Physical Facilities
Observation: Observed that following are in need of cleaning: outside of equipments, shelves.
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)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests: residential insect spray
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. - Discarded
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04/21/2014 | Routine | |
- 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: 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 can of chick peas
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 / 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 lamb chop and raw fish over vegetable fritter in 2 Dr prep 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.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicke over raw shrimp in 2 dr prep unit
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- 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: tomato sauce, chicken curry in walk in cooler
Correction: pakora in 2 dr prep cooler
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the in the wet wiping cloth buckets with h a concentration of 0 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
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11/13/2013 | Risk Factor | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER, CHANGE OF TRADE NAME AND CHANGE OF SOME EQUIPMENT.
*The establishment was inspected on 8/12/13 but was not approved for a Health Department Permit due to lack of food protectors (sneeze guards) at the self-service Buffet Station. The applicant has ordered sneeze guards and will not arrive for several weeks. The applicant wants to open the restaurant without the Buffet Station Food Service. He has requested for a Health Department Permit to operate the restaurant, but without a Buffet Station Service. The applicant will schedule for a Health Deaprtment inspection and approval after the installation of the sneeze guards. The Buffet Station Food Service will not be provided until it has been inspected and approved by the Health Department.
*Approval for a Health Department Permit is hereby granted contingent on the above discussed agreement. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes/replacements/additions are allowed without approval by Health Department.
No violation noted during this evaluation. | 08/14/2013 | Pre-Opening | |
PREOPERATIONAL FINAL INSPECTION AFTER CHANGE OF OWNER, CHANGE OF TRADE NAME AND CHANGE OF SOME EQUIPMENT.
SCOPE OF EQUIPMENT CHANGES:
1. New Tandoori oven
2. New six burner stove
3. Two hot plates.
INSPECTION:
*Waste water drain line from the existing grease interceptor is plumbed to drain into an open site (floor sink), and discharge from the grease interceptor is creating an offensive odor.This drain line is supposed to be plumbed directly into the main sewer line. This is an existing plumbing that may have been changed. The owner stated that they prefer connecting this drain line directly (hard connection to main sewer line.
* The existing soup holding unit was not turned during this inspection. The owner stated that they will not be using this soup holding equipment, and that the equipment will be taken out of the establishment.
*One upright reach-in refrigerator was not plugged for inspection. The owner stated that the unit will be taken out of the establishment.
1. Food protectors (sneeze guards) have not been installed at the proposed self-serve buffet station.
2. The self-close device on the kitchen back door needs adjusting to properly close the door.
*Owner shall correct the above listed items and schedule for a final follow up Health Department inspection.
No violation noted during this evaluation. | 08/12/2013 | Pre-Opening | |
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