Note: Facility closes at 3 pm. All foods on buffet are discarded - please put this practice in writing.
Permit issued. Facility is very clean and well maintained.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed worker sprinkle garnish with bare hands.
Correction: Employees may not handle any ready to eat foods with bare hands.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed foods in walk in cooler not covered.
Correction: Cover or protect prepared foods.
- Cooling Methods
Observation: Warm chicken put in top of prep wells to cool.
Correction: Prep top is not designed for cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Rice in warmer at 120F.
Correction: Reheated. Hot hold at >135F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No dates on prepared foods.
Correction: Date label all prepared foods held over 24 hours.
- Non-Food Contact Surfaces
Observation: Racks in walk in cooler need cleaning. Hood filters need cleaning.
Correction: Clean thoroughly and regularly.
- Physical Facilities in Good Repair
Observation: Lights out in hood and walk in cooler.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/22/2015 | Routine | |
Facility is very clean, organized, and well maintained. All foods at the buffet are discarded at the end of lunch.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employee return to peeling potatoes after mopping without washing his hands or changing gloves.
Correction: Employees must wash hands when changing tasks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed open drink can on prep unit top, waitress eating in kitchen.
Correction: Employees may not eat in the kitchen, drinks must have a lid and straw.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling naan bread with bare hands.
Correction: Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on any prepared foods.
Correction: Date label prepared food.
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08/11/2015 | Risk Factor | |
(820 A2) Corrected. The walk-in cooler is now holding at <41F.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: No date labels on any prepared foods.
Correction: Date label prepared foods held over 24 hours.
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03/19/2015 | Follow-up | |
Notes: Watch cooling - deep pan of chicken at 98F. Spread food in shallow sheet pan and/or use ice bath to cool quickly. All food at buffet is discarded at the end of lunch buffet. A written time control policy is needed stating that food is discarded at the end of lunch (not to exceed 4 hours) - some cold items are above 41F, so a policy is needed to guarantee the disposition of these items at the end of lunch (rice pudding 45F). Bulk food bins are not labeled. Hood filters are in need of cleaning. Kitchen is dark (overhead lights out/off).
Follow-up needed to check walk-in cooler (call when ready).
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Observed employee handling pani puri and chickpeas with bare hands.
Correction: Gloves must be worn or other barrier must be used to prevent bare hand contact.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed above 41F: all food in walk in cooler is holding at 43/44F.
Correction: Unit must be repaired to maintain food at <41F at all times. (service tech on-site)
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: No date labels on any prepared foods.
Correction: Date label prepared foods held over 24 hours.
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02/24/2015 | Risk Factor | |
Corrected 820 A2 - the prep unit is now holding at 42F (after lunch peak). Cold buffet items must be held at <41F or discarded at the end of lunch buffet.
Permit issued.
- Food Storage Containers - Identified with Common Name of Food (repeated violation)
Observation: Bulk food bins not labeled (sugar, cornstarch, etc).
Correction: Label bin and lid.
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Utensils at wok line stored in standing water.
Correction: STore dry, under running water, or in water at >135F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Hood filters need cleaning.
Correction: Clean regularly.
- Lighting, Intensity (repeated violation)
Observation: Several overhead lights in kitchen are out.
Correction: Repair or replace to provide more light.
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01/28/2015 | Follow-up | |
Facility is extremely clean and well-kept - good job! Notes: good cooling procedures, date labeling. Buffet items are out from 11-3 (hot items discarded). Check dishmachine sanitizer level daily (needed priming). Follow-up inspection needed to check prep cooler, call when ready.
- Food Storage Containers - Identified with Common Name of Food
Observation: Bulk food bins not labeled (sugar, cornstarch, etc).
Correction: Label bin and lid.
- Utensils - In-Use - Between-Use Storage
Observation: Utensils at wok line stored in standing water.
Correction: STore dry, under running water, or in water at >135F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed abive 41F: food in middle prep unit (creamed corn 53F, vegetable sauce 54F), rice pudding at cold buffet 53F, raita 52F.
Correction: Prep unit to be repaired, not used for TCS food. Items at buffet to be discarded today. Maintain cold tCS food at <41F.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Hood filters need cleaning.
Correction: Clean regularly.
- Lighting, Intensity
Observation: Several overhead lights in kitchen are out.
Correction: Repair or replace to provide more light.
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11/06/2014 | Routine | |
No risk factor violations observed. Gloves/utensils used. Dishmachine - chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 07/01/2014 | Risk Factor | |
1 person attended Food Manager's Recertification Course @ Henrico Health Dept.
No violation noted during this evaluation. | 03/13/2014 | Training | |
Gloves worn. Annual permit inspection. 3 compartment sink - Quat sanitizer - 200 ppm - test kit (ok).
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Found cooked chicken at 114 degrees.
Correction: All hot hold food to be at or above 135 degrees. Please hold all hot foods at 135 degrees, food was placed in oven to raise temperature.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Found pans of cooled rice at 45 degrees.
Correction: All cold hold food to be 41 degrees or lower. Please hold all cold food at 41 degrees or less. Pans were split up into smaller portions.
- Food - Food Labels
Observation: Found 5 gallon containers of soy sauce with chicken base inside.
Correction: Please label all containers when food is changed for other that is indicated on the label.
- Equipment - Good Repair and Proper Adjustment
Observation: Found split gaskets on cold hold units.
Correction: All equipment to be maintained. Please repair gaskets.
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12/20/2013 | Routine | |
Standardization training inspection.
No violation noted during this evaluation. | 11/21/2013 | Training | |
Gloves worn. Discussed use of three compartment sink and glove use. 3 compartment sink - Quat sanitizer - 10 ppm (not being used at this time)
- Critical: Hands - When to Wash* (corrected on site)
Observation: Found employee did not wash hands when changing gloves.
Correction: Employees are to wash hands when changing gloves. Please have employees instructed on proper handwashing.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found rice in walk-in at 64 degrees.
Correction: All cold hold to be 41 degrees or less. Please store rice correctly (walk-in at 44 degrees). Adjust to 40 degrees or lower.
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: Found containers of chicken dated 10/1 on 10/9.
Correction: All food held for more than 7 days is to be discarded.
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10/09/2013 | Risk Factor | |
Gloves worn. Dishmachine - chlorine sanitizer - test strips (ok).
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Found employee drinks on line in kitchen, no top or straw.
Correction: All employees to use designated area.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: Found Tandoori chicken at 115 degrees on table. Manager stated they hold there and then discard after lunch.
Correction: When using time as a control, written record must be present.
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06/28/2013 | Risk Factor | |
No risk factor violations observed. Gloves used, utensils used, hands washed. 3 compartment sink - Quat sanitizer - 200 ppm.
No violation noted during this evaluation. | 03/12/2013 | Risk Factor | |
Gloves worn when needed. Annual permit inspection. Dishmachine - chlorine - 100 ppm final rinse.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Found cooked goat at 47 degrees in walk-in.
Correction: All cold hold to be 41 degrees or lower at all times.
- Backflow Prevention Device, Location (corrected on site)
Observation: Found backflow located behind shut off valve. Found long hose laying in bottom of mop sink hooked to faucet.
Correction: Should be located in front. All plumbing to be properly installed. Hose was disconnected.
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12/05/2012 | Routine | |
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