Items at buffet are discarded after lunch (12-2). Facility/equipment needs to be cleaned.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: Date marking is inconsistent. Observed food items with dates 2/26, 2/29. PIC states that the dates are wrong and the food was made more recently than the dates reflect.
Correction: Date mark TCS foods consistently.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
Observation: Observed food residue on produce cutter (not used today).
Correction: Clean and sanitize after each use. Do not let it sit dirty.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: Mop bucket, large container of grease, pans are in front of the handsink, blocking easy access by employees.
Correction: Remove items blocking the handsink.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No paper towels provided at the back handsink.
Correction: Paper towels were replaced.
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03/08/2016 | Risk Factor | |
Discussed cooling methods. Discussed using time as a public health control for raita at buffet. Left time handout.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Raita at buffet was 54 degrees.
Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
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11/03/2015 | Risk Factor | |
Continue to do daily cleaning. Do not keep dirty dishes out overnight. This will help your roach issue. No live roaches seen today. Permit issued.
- Lighting, Intensity (repeated violation)
Observation: Light in freezer walk in is not working. Owner tried to repair but it stopped working again.
Correction: Repair. Consider replacing fluorescent fixture with the same type of fixture by the walkin door.
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07/30/2015 | Follow-up | |
Write a time control policy for butter used for naan and for buffet food items. Worker stated butter is placed back into refrigerator after lunch. This is NOT what time control allows. Any food kept on time control must be discarded if not used or served within the time frame allowed. Owner has hired someone to do some of the maintenance and therefore it has not been done yet. Some cleaning has been done but more is needed for the permit to be renewed. Remove carbon build up on stove top and drip tray. Roaches are still a problem. PCO serviced establishment on July 9, 2015. You must clean up and seal off holes in kitchen first, then use chemicals to kill roaches. More work is needed. Live roaches seen today. Do not allow chicken to set on counter during the lunch period. Maintain cold foods cold. You may call me when the handyman fixes the items needed and additional cleaning is done.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: Dollie under 3 door refrigerator has carpet and bare wood neither of which is cleanable. Foil and cardboard has been used on shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder, exterior of rice cookers, food bins, burners, coke machine drain areas.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Lighting, Intensity (repeated violation)
Observation: Light in freezer walk in is not working.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving missing along floor wall junction in kitchen. Cover plate on floor by drain to grease trap is loose. WAll by mopsink is in poor repair. Wall by cookline has peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: food splashed on walls of kitchen, cookline walls, pipes to cookline and under dishmachine and 3-c sink, floor beside tandoori oven, floor drain under cookline, floor under fryer, walls to disharea.
Correction: Clean thoroughly.
- Pests - Controlling Pests* (repeated violation)
Observation: Roaches observed throughout kitchen.
Correction: Clean up kitchen and have PCO step up visits until situation is under control.
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07/17/2015 | Follow-up | |
If you have trouble maintaining certain foods on your buffet such as fried items or chicken pieces that are not in sauces consider writing a time control policy for these foods. PIC stated foods on buffet are discarded after lunch with the exception of the raita. Maintain 41 F or below on raita or do not keep. A lot of cleaning needs to be done at this time. Your permit expires 7/31/15. You may call me for a reinspection.
- Critical: Hands - When to Wash*
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Storage Containers - Identified with Common Name of Food
Observation: Unlabeled food containers. (purple salt?)
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Critical: Cooling* (corrected on site)
Observation: Two pans of food found over 41 F in walk in. Since all the other food in walk in was at proper temperatures, it appears there was a cooling problem with these foods found stacked, covered and about 4 inches deep.
Correction: Cooling must be done quickly. I recommend placing these foods on flat trays, cool from 135 F to 70 F in two hours and then to 41 F in 4 more hours. You may use the freezer for a short time as well to help the cooling process. This must improve. Foods were discarded.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Butter found at room temperature.
Correction: This was discarded. Keep butter cold or hot. You may place on 4 hour time control. Write up a policy if you choose time control.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition. No foods found with dates.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: Dollie under 3 door refrigerator has carpet and bare wood neither of which is cleanable. Foil and cardboard has been used on shelves.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Onion cutter found dirty.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: can opener holder, exterior of rice cookers, food bins, burners, coke machine drain areas.
Correction: Maintain nonfood-contact surfaces of equipment clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Can opener found dirty.
Correction: Clean the opener at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Plumbing System Maintained in Good Repair (corrected on site)
Observation: Ladies room sink overflowed. Floor sink under dish machine overflowed. There is a fork stuck under lid of grease trap. Vacuum breaker at mop sink is broken.
Correction: This must be corrected immediately. Vacuum breaker to be repaired by July 31
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the kitchen.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Lighting, Intensity
Observation: Light in freezer walk in is not working.
Correction: Repair.
- Physical Facilities in Good Repair (repeated violation)
Observation: Coving missing along floor wall junction in kitchen. Cover plate on floor by drain to grease trap is loose. WAll by mopsink is in poor repair. Wall by cookline has peeling paint.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following areas were found dirty: food splashed on walls of kitchen, cookline walls, pipes to cookline and under dishmachine and 3-c sink, floor beside tandoori oven, floor drain under cookline, floor under fryer, walls to disharea.
Correction: Clean thoroughly.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Handwashing facilities are unclean and not maintained
Correction: Keep handwashing facilities clean and maintained to encourage proper handwashing.
- Pests - Controlling Pests*
Observation: Roaches observed throughout kitchen.
Correction: Clean up kitchen and have PCO step up visits until situation is under control.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners were not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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07/07/2015 | Routine | |
Gloves used. Discussed frequency of cleaning stove grease pan.
- Hand Drying Provision (corrected on site)
Observation: Found no hand towels at kitchen sinks.
Correction: All handwash sinks to have towels. Please provide towels. (Hand towels provided - dispensers battery failure).
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01/14/2015 | Risk Factor | |
Dishmachine chlorine sanitizer - 100 ppm - test kit (ok).
No violation noted during this evaluation. | 10/23/2014 | Follow-up | |
Gloves used. Discussed condensate drain maintenance to prevent water accumulation on bottom inside cooling units. Dishmachine - chlorine sanitizer - 0 ppm - test kit (ok). (Will use 3 compartment sink for sanitize until machine is serviced).
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Found no sanitizer chemical in final rinse of dishmachine.
Correction: Final low temperature rinse to have proper chemical level in water. Please operate the dishmachine with adequate sanitizing chemical (leased machine - service called).
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10/16/2014 | Risk Factor | |
Nice improvement! Permit Issued.
- Physical Facilities in Good Repair
Observation: Observed the wall damaged at the end of the cook line.
Correction: Repair.
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06/19/2014 | Routine | |
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed employees reporting to work and not wash their hands before starting food preparation.
Correction: Corrected by instructing employees to wash hands.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: Observed food particles on all of the knives handing on the magnetic strip.
Correction: Corrected by cleaning and sanitizing.
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03/25/2014 | Risk Factor | |
Good tasting techniques.
No violation noted during this evaluation. | 12/10/2013 | Risk Factor | |
1 person attended 2 day ServSafe certification course at Henrico Health Department.
No violation noted during this evaluation. | 08/21/2013 | Training | |
Permit issued.
- Person in Charge (repeated violation)
Observation: The dishwashing employee was asked how he checked to make sure sanitizer was available and he didn't know. He has only been employed 3 days and was not properly trained.
Correction: Train.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed several pans date labeled. "Sun" not covered in the walk-in cooler.
Correction: Cover.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed several dead roaches around 3 compartment sink and dishmachine.
Correction: Clean.
- Critical: Pests-Controlling Pests*
Observation: Observed 4 live roaches on the floor, in electrical box and around hot water tank.
Correction: Continue pest control.
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07/30/2013 | Routine | |
An informal fact finding hearing was conducted on 7/23/13. The President of corporation attended and presented documentation as to how they have corrected violations. He will be attending the ServSafe class in August. A follow up inspection will be conducted within a week.
No violation noted during this evaluation. | 07/23/2013 | Other | |
Fax invoice where goat is purchased. Data logger left in walk-in cooler.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their duties.
Correction: Train.
- Food Storage - Clean and Dry Location (corrected on site) (repeated violation)
Observation: Observed a box of goat meat stored on the floor in the walk-in freezer.
Correction: Corrected by putting it on shelf.
- Self-Service - Consumer Self-Service Operations (repeated violation)
Observation: Observed the raita and onions and limes not protected on the buffet.
Correction: Protect.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (repeated violation)
Observation: Observed biryani (chicken and vegetable) at 117-125 degrees in pans in the kitchen.
Tthese are not being held hot and will be served for dinner. It is not apparent from the conversation if the large pans are staying out at room temperature or being put in the walk-in.
Correction: Procedures need to be developed as to how to handle this situation.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed a red sauce and rice at 47 degrees. Also other items were 43 degrees in walk-in cooler. Eggs stored on shelf were 78.7 degrees.
Correction: Eggs should be discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Observed no date marking of cooked items in the walk-in cooler.
Correction: Corrected by putting date labels on them.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: Observed employee washing utensils and not sanitizing them.
Correction: Need to sanitize utensils after wash, rinse.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Observed lights not shielded in kitchen.
Correction: Shield.
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06/26/2013 | Follow-up | |
- Food Storage - Clean and Dry Location
Observation: Observed containers of food stored on the floor in the walk-in freezer.
Correction: Store 6" off floor.
- Self-Service - Consumer Self-Service Operations
Observation: Observed several items on the buffet without protection.
Correction: Provide shields or covers.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: Observed the chicken biryani at 123 degrees and vegetable biryani at 100-117 degrees on the buffet before restaurant had opened.
Correction: Products should be 135 degrees. Replaced with fresh.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Observed fried onions that were not crisp being stored at room temperature (onions were 75 degrees). The onions had been cooked the previous day. Also, cooked chicken was found at 46 degrees in the walk-in cooler.
Correction: Discard. Put in freezer to bring temperature down.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: Observed the small slicer and wedger with old food particles on them.
Correction: Clean and sanitize.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed food build up on the inside of one of the microwaves and on the spice rack.
Correction: Clean.
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Observed mold on the ice chute on the soft drink machine.
Correction: Clean.
- Light Bulbs Protective Shielding
Observation: Observed light shield broken on a set of lights on the cook line.
Correction: Replace.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed food splash on the wall next to burner in the kitchen. Also food debris on the floor under dishmachine.
Correction: Clean.
- Critical: Pests-Controlling Pests*
Observation: Observed live and dead roaches on the walls and in a box stored with the onions and rice. Also, drain flies observed in the warewashing area.
Correction: Remove harborage and get pest control operator.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Observed 3 containers of pesticide stored on top of and next to onions and rice.
Correction: Remove. There is no professional pest control operator.
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06/14/2013 | Routine | |
Violations have been corrected.
No violation noted during this evaluation. | 04/05/2013 | Follow-up | |
Also observed: 1. "Home Depot" bucket being used. 2. Dirty wiping cloth being hung on apron string on the employee. 3. Light shield broken. 4. No light in walk-in freezer.
- Critical: Hands - When to Wash*
Observation: Observed employee handling raw chicken with gloved hands then remove gloves but did not wash hands.
Correction: Wash hands when changing from raw to ready to eat foods.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Observed employee drinking out of an open cup.
Correction: Drinks must have lids and straw. Corrected by discarding.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Observed chicken biryani being put on buffet line at 109-114 degrees. This was leftover biryani.
Correction: Discarded by management due to cooling violation.
- Critical: Cooling* (corrected on site)
Observation: Observed the chicken, goat and vegetable biryani at 64, 64, and 66 degrees after being in walk-in cooler overnight. Product was several inches deep in the pots, pots were covered and then stacked.
Correction: Product was discarded by management.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The TCS foods such as onion sauce, tomato sauce and cooked chicken were not date labeled.
Correction: Label with date.
- Critical: Equipment and Utensils - Before Use After Cleaning*
Observation: No sanitizer in 3 compartment sink while washing. Also employee says that he rinses after sanitizing.
Correction: Do not rinse sanitizer off. Hose not attached on dispenser and no test strip (employee didn't know what/where they were)
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Observed a bottle of lemon juice with a spray nozzle containing a chemical and not the juice.
Correction: Label the proper contents.
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03/21/2013 | Risk Factor | |
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: Observed the chlorine sanitizer in 3 compartment sink at +200 ppm.
Correction: Water was dumped and the Quat sanitizer from dispenser was used.
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12/11/2012 | Risk Factor | |
Restaurant representatives - add corrected or new information about Paradise Biryani Pointe, 3621 Cox Road Ste C, Richmond, VA 23233 »