The purpose of this visit was to conduct a routine inspection. Submit invoice or service report for repair of dish machine within five days. Discontinue the use of the high temperature dish machine until it is able to effectively sanitize as discussed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Utensils That are In-Use / Between-Use Storage (repeated violation)
Observation: Dispensing utensils are being improperly stored between prep table and prep cooler.
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.
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Bags of onions observed on the floor in the dry storage area. Ensure personal items are not stored with dry foods in this area. Discussed with person in charge who corrected storage of food items.
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 (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: chicken in container by the hand sink. Chicken was moved to the walk-in cooler to properly thaw.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: Dishes in the dish machine were not sanitized. Discussed sanitizing requirements with person in charge -- dishes to be sanitized at 3-vat sink.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (repeated violation)
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not indicate that food-contact surfaces of equipment and utensils are being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floors at the prep line and in dish machine area are 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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03/15/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment in conjunction with a complaint inspection. (See complaint report for further details.) Tilapia and shrimp are only offered fully cooked. Ensure time labels for foods under Time as a Public Health Control (such as butter) are maintained. Good date-marking procedures have been implemented in the establishment for ready-to-eat, potentially hazardous food items.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: Butter was observed being held on stove without adequate, written procedures. After discussion with managers, written procedures (for four hours) were provided by the person in charge.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
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10/02/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Please submit service report for repair of dish machine within five days at the information given to you at time of inspection.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Utensils That are In-Use / Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use knife improperly stored between equipment and cooler.
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. DISCUSSED OPTIONS WITH PERSON IN CHARGE. KNIFE WAS PROPERLY STORED.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Box of limes 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. PERSON IN CHARGE STORED CORRECTLY.
- Thawing / Approved Methods (corrected on site) (repeated violation)
Observation: Observed the following food thawing using an improper method: chicken thawing at room temperature.
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. PLACED IN WALK-IN COOLER TO THAW.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: Observed ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: dated with incorrect date and month.
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. TRAINING PROVIDED.
- Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
- Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
Observation: Observed that clean pans/sheets were stored on a bag in the floor by the dish machine.
Correction: 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.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed clean single-service containers not stored covered or inverted.
Correction: Clean equipment and utensils shall be stored covered or inverted to prevent contamination.
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05/04/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of the display refrigerator right. Observed upon arrival that the thermometer inside showed 40F, when opened the refrigerator to check food temperature the unit temperature went up to 50F. Waited to make sure that ambient temperature goes down to 41F and used the EHS thermometer. It took a while for the temperature to go down to 41F.
Recommend adjusting thermostat to 36F during summer.
No violation noted during this evaluation. | 05/27/2014 | Other | |
The purpose of today's visit is to conduct a complaint investigation in conjunction with a routine inspection. The complainant alleged that the facility is freezing and serving stale biryani and topping with fresh rice. Also, the complainant mentioned that the biryani is cooked at some apartment and delivered to the facility.
Did not observe any biryani in refrigerator and freezer and it is prepared at the facility kitchen twice a day. See routine inspection report for details.
No violation noted during this evaluation. | 05/13/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction with a complaint investigation.
Note:
1) The facility uses Time as a Public Health Control (TPHC) for all 3 cooked biryani. During discussion with the manager and chef they mentioned sometimes when they do not sell a lot of biryani for lunch they may put it back in the refrigerator. Discussed and explained the reason of not switching back and forth from TPHC to temperature control. They cannot put it back in refrigerator. Trained manager and chef to take active managerial control in various processes.
2) During inspection today observed that the biryani was cooked around 11:30 am and it was still above 135F at 1:30 pm and 3:30 pm. Discussed with the manager that they should check the temperature every 30 minutes after the biryani is cooked and mark the label with time (4 hours) as soon as the temperature reaches 135F (For example, veg. biryani was at 136F at 3:30 pm it was marked for 4 hours at that time and manager will discard the leftovers at 7:30 pm). The EHS discussed the importance of actively monitoring it and discarding after 4 hours. It is not safe to hold it for more than 4 hours in danger zone. The manager agreed and will train the rest of the employees and will monitor the temperatures.
Facility Data:
Hood: Every 3 months, filters every month.
Grease Trap: Every month
Pest Control: 2 weeks.
Please fax or email following items to my attention within 10 days:
1) Copy of CFM card for the other manager.
2) Copy of invoice for fixing the Right display refrigerator in front (lassi refrigerator).
REMINDERS:
1) Adjust the thermostat for all refrigerators to 35-36F during summer.
2) Monitor cooling and holding temperatures.
3) Train all the employees on how to store, hold and handle foods. Also, train them on hand washing and sanitzing practices.
4) Keep the facility free of debris and standing water to avoid pest infestation and damage to the equipment.
Note: Added 3 more items as TPHC. See updated agreement on file.
- Duties / Restrict Unauthorized Personal (corrected on site)
Observation: Unauthorized personnel observed present in the kitchen. Spoke with the gentleman and he claimed to be Owner's cousin. Informed that if he does not work or own the facility he should not enter the kitchen.
Correction: Persons unnecessary to the food establishment operation are not allowed in the food preparation, food storage, or ware washing areas of the commercial establishment. Only approved tours or brief visits may be authorized by the Person in Charge or certified food manager is steps are taken to ensure that exposed food, clean equipment/utensils, clean linens, and single service items are protected from contamination. Note: Discussed with the manager about duties and not allowing unauthorized personnel in the kitchen.
- 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: Two employees from Fairfax location working at the Herndon location.
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)
- Hair Restraint Effectiveness
Observation: Only 3 employees in the kitchen wearing hats.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- 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: 2 dented cans of pickle and 1 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. Note: Separated and marked to return it to the supplier.
- 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 stored above spring onion in prep refrigerator.
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 / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed uncovered samosa and kofta in chest freezer.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour in bus pans.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Food Storage / Preventing Contamination / Location (corrected on site)
Observation: Food stored in a wet or soiled location as follows: Observed raw goat in a plastic container sitting on the floor under bleach and soap container adjacent to the 3-vat sink. Also, observed raw chicken thawing in a plastic container under hand washing sink near dish machine area.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location. Moved the items to chest freezer.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: raw chicken and raw goat thawing outside at room temperature on shelves.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked boneless chicken 105F. Note: The manager leaves it out at room temperature with biryani.
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. Note: Reheated and the facility will use time for this item in future.
- 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: fried chicken 44F--Delfield 2DR prep top. Cooked chick peas 46F, cooked goat 50F, lentils 49F--Avantico 2DR prep top. Note: Put all items inside the refrigerator.
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: 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: chick peas, fried chicken, chicken wings--prep table. Cooked goat, chick peas and sevral other items in walk-in refrigerator.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
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.-- Boiled egg, yogurt raita, all 3 biryani was 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Aluminum foil used for lining on shelves and on the metal pan holding spices.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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: 1DR display refrigerator front right 48F.
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 / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit is damaged: Delfield 2DR prep refrigerator.
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. REPLACE THE GASKET.
- Cutting Boards / Resurface / Discard
Observation: The cutting board along the left prep refrigerator 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. PROVIDE NEW CUTTING BOARD.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Shelves under prep tables at cookline covered with debris, containers for fried onion and flour look soiled.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Light Bulbs / Locations where Shielding is Required
Observation: One light bulb under the right hood is not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected / Screen Requirements
Observation: Back 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.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink adjacent to the prep table across the cookline.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity / Consumer Self-Service, Reach-Ins, Other / 20 foot candles
Observation: Observed that inadequate lighting was provided in the consumer self-service areas, reach-in refrigerators, handwashing areas, warewashing areas, equipment and storage areas, and/or toilet rooms. Observed lighting at 10 foot candles in dish washing area.
Correction: Increase the lighting to provide a minimum of 20 foot candles in these areas. Note: Replace the light bulbs in the warewashing area.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the area under dish machine and 3-vat sink area and filters and wall near the frying station in the kitchen 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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05/13/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection.
Note: The dry wall near mop sink has been replaced and the missing tiles have been replaced in the kitchen. Continue frequent cleaning to avoid pest infestation.
Continue to monitor cold holding, cooling, hot holding temperatures.
Discussed process for boiled peeled eggs. Per the manager they do not serve cold boiled eggs on biryani, so they wash the peeled eggs with hot water before cutting and holding. PER the time as public health control guidelines the peeled eggs should have start temperature of 135F or above or 41F or below. If they want they can reheat it immediately before service. Recommend boiling them every morning so they have have start temperature of 135F for TPHC.
- 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: Paneer 44F and heavy cream 48F--Migali prep refrigerator. Note: Put back in refrigerator. Mango lassi--51F--display refg front. Adjusted temperature for refrigerator.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed aluminum foil used for lining on shelves, trays, equipment.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- 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. Note: The facility had test strips to test free chlorine in pool water. The markings did not exceed 10 ppm level.
Correction: Obtain a BLEACH test kit.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: Migali 2DR prep refg and Delfield 2DR prep refg. On 10/17/13, the gaskets are not replaced. Kindly fax a receipt within 10 days.
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.
- Equipment / Non-food Contact / Visibly Clean (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed shelves for the prep table covered with debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Controlling Pests by Eliminating Harborage Conditions (repeated violation)
Observation: (REPEAT) Migali 1DR undercounter refrigerator not working. Discard unused equipment as it could harborage pests. Discussed with manager.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- 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. Observed Raid for flying insects.
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.
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10/17/2013 | Follow-up | |
- Outer Openings, Protected / Screen Requirements (corrected on site)
Observation: Observed back door was left open.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed card boards used to store potatoes. 1DR undercounter refrigerator at cookline is not working. It could provide harborage space for pests. Clean dry storage area (onion and potato, can storage area). Water accumulating in grouts on the kitchen floor.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed dead roaches in several locations in kitchen and dry storage area. Observed dead roaches behind the couch across the soda machine.
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.
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09/25/2013 | Complaint | |
The purpose of today's visit is to conduct a complaint investigation in conjunction with a routine inspection.
Note: Observed packaged spiced being sold (not PHF) but discussed with manager to make sure it is from approved source and that they follow USDA regulations for labeling.
Note: Facility uses time for the rice in warmers also. They discard all the rice at 3 pm.
**Trained employees on preparing sanitizing solutions for 3-vat sink and sanitizing buckets.
REMINDER:
**Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth.
A follow-up inspection will be conducted on or about October 7, 2013 to gain/verify compliance for all critical and non-critical violations on this report and report dated June 21, 2013.
- 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: Two new employees.
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: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Observed employee sprinkling fried onion on biryani with bare hands. Note: Discarded.
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.
- 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 bay leaves and cinnamon on the shelf at cookline.
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) (repeated violation)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed spatula for rice stored on the warmer. Knife stored in between equipment. Observed bowls used to dispense cooked chicken at cookline.
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) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Heavy cream 55F --Migali 2DR prep refg cookline. Note: Put back in refg. This item was observed sitting on prep table at room temperature during walk through. Pink (flavored) lassi 46F, mango lassi 52F--Display refg right front. All lassi in refrigerator discarded.
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: Cold Holding of Raw Shell Eggs at Ambient Temperature of 45°F or less (corrected on site)
Observation: Observed an ambient temperature above 45°F in the refrigeration unit holding raw shells eggs. Raw shell egg at 75F. Note: They boiled the eggs.
Correction: Shell eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
- 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 chicken, chilli stick veg.--prep refrigerator.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) (repeated violation)
Observation: The following food items 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. Observed Raita, boiled egg, biryani was 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:Observed aluminum foil used for lining on shelves, trays, equipment.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: walk-in refg and the thermometer in Migali 2DR refg was not working.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- Sanitizer Test Kit Required
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 / Fixed / Space / Seal (repeated violation)
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: handsink in dish washing area, 3-vat sink needs new caulking. Also, the grout for the floor tile and damaged tiles and floor in the kitchen and dish washing area is accumulating dirty water.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: display refrigerator right front 46F
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 / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following units are damaged: Migali 2DR prep refg and Delfield 2DR prep refg.
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.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Cutting board at cookline and plastic containers for fried onion.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Observed shelves for the prep table covered with debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Observed the metal prep table used to prep raw chicken was not sanitized after washing with soap water. Note: Trained employees during inspection.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (repeated violation)
Observation: The handwashing sink at cookline is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. Water at 90F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- 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.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floors and wall is not maintained in good repair. The wall dividing mop sink and 3-vat sink is damaged and the floor in that area is accumulating water.
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 vent in the dish washing area, area around the hood filter, walls and ceiling in kitchen 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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09/25/2013 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Please fax following items to my attention within 10 days.
1) Invoice/work order for fixing the 2DR upright freezer and Migali 2DR prep refrigerator.
2) Invoice for getting pest control services for drain flies. NOTE: READ COMMENT SECTION ON PEST CONTROL INVOICE THOSE ITEMS SHOULD BE TAKEN CARE BY THE RESTAURANT EMPLOYEES for integrated pest management.
3) Signed agreement for employee health policy.
NOTE: Not having hot water at handsinks at 100F is an ongoing problem. It could be due to the hot water dishmachine.
REMINDERS:
**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.
**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.
****Train all employees again for no bare hand contact and hand washing.
- 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: 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. Note: Discarded.
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.
- 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 stored above produce and fried chicken.--prep refg. Observed raw chicken stored above spices for curry.
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 / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Several food items uncovered in prep refrigerator.
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
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed knives stored in between equipment at cookline and bowls used to dispense sauce, chutney, cooked chicken.
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.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: Raw lamb thawing in a container under handsink.
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.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken and fried chicken cooking in deep plastic bus pans.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: Rice 99F, 118F in rice warmers. Note: Discarded.
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)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Boiled eggs without shell 73F, yogurt raita 66F. Note: Put back in refrigerator.
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: 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: Tomato onion sauce, raita--walk-in.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items 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. Cooked Biryani (3 types). Note: Discarded at 3 pm.
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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed food trays, prep tables and lot of other non food contact surfaces covered with aluminum foil. PER MANAGER THEY DISCARD IT EVERY NIGHT.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Walk-in refrigerator and freezer. The digitial thermometers not accurate.
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 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.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: new caulking needed at each handsink in kitchen, 3-vat sink and prep sink.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- Equipment / Good Repair / Operation
Observation: The following freezer unit is not operating properly and is unable to keep food frozen: 2DR freezer
Correction: Repair/adjust the unit so it is able to maintain foods frozen.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit is damaged: Delfield 2DR prep refg
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.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards along the cookline are 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.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site)
Observation: The handwashing sink at 3-vat sink is equipped with separate cold and water faucets rather than a mixing valve or combination faucet. Observed water at 83F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink at kitchen piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Window & Doors Screened if Kept Open for Ventilation
Observation: Observed back door open.
Correction: Keep all doors and windows closed or provide screen doors.
- Physical Facilities Good Repair
Observation: Observed that floor tiles on the edges of wall at various locations kitchen 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
Observation: Methods are not being used to control pests. Observed drain flies near dry storage area.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the filters and area around fryer is in need of cleaning. Also, floors, wall, ceiling, refrigerator doors and gaskets, freezer door and gaskets is in need of cleaning. The prep table, shelves, equipment along the cookline 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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06/21/2013 | Routine | |
The facility voluntarily closed on January 16, 2013 following a fire, Ansul discharge and lack of power. The purpose of this visit was a follow up to assess the clean up of the facility and the working order of the refrigeration units. The food contact surfaces and kitchen have been cleaned of any residual Ansul discharge and the refrigeration units to be used, except the Migali 2 door prep refrigerator are holding the proper temperature.
Please fax to my attention, within 3 days, the invoice for the repair of the Migali 2 door prep refrigerator.
- 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: Migali 2 door prep refrigerator
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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01/18/2013 | Follow-up | |
| No violation noted during this evaluation. | 01/16/2013 | Other | |
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