The purpose of this visit is to conduct a risk factor assessment.
Ensure that cooling requirements are met. Be pro active about cooling by using a cooling log for some products to determine how long it takes and if that process can be done faster by incorporating methods such as ice bath, ice wand or shallow pans. Discussed monitoring foods and cooling with the operator.
- 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: Food in the walk in cooler was left uncovered: Spaghetti, Rice, Goat, Gravy
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. MANAGER COVERED FOOD IN THE WALK IN COOLER.
|
10/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Increase cleaning frequency and include decorative items surrounding buffet.
Thank you.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: CHICKEN THAWING IN CONTAINERS ON THE COUNTER TOP.
Correction: USE RUNNING WATER TO THAW CHICKEN. 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. MANAGER PLACED CHICKEN IN THE PREP SINK UNDER WATER.
- 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: Observed Goat Curry, Chicken Curry, Fried Okra, Yogurt, Chicken Masala in the Walk in cooler without a date label.
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. MANAGER PLACED DATE LABELS ON THE FOOD THAT IS KEPT FOR MORE THAN 24 HOURS.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: DOOR HANDLES ON REFRIGERATION EQUIPMENT AND SHELVES ON SHELF RACKS HAVE ACCULATIONS OF GRIME AND DEBRIS.
Correction: CLEAN DOOR HANDLES AND SHELVES. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Floor and Wall Junctures/Coved/Sealed/No Water Flush Cleaning
Observation: Floor and wall junctures are not coved BY THE THREE COMPARTMENT SINK.
Correction: If cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no more than 1 millimeter.
- Wall / Ceiling Attachment / Decorations Items Kept Clean
Observation: OBSERVED DECORATIVE ITEMS ABOVE BUFFET BAR IN NEED OF CLEANING SINCE THEY ARE STORED WITH THE SINGLE SERVICE ITEMS FOR CARRYOUT.
Correction: INCREASE CLEANING FREQUENCY OF DECORATIVE ITEMS AT THE BUFFET.
|
05/01/2015 | Routine | |
The purpose of this visit was to respond to a complaint of a roach on the buffet line. The operator acknowledged the complaint. The establishment does have a monthly pest treatment. There was a treatment on November 24. Records were reviewed. There was no evidence of roaches at the time of this inspection. The complaint is not confirmed. Continue to clean under prep tables, 3 vat sink adn storage shelves.
No violation noted during this evaluation. | 11/25/2014 | Complaint | |
This was a routine inspection. Discussion was held with certified food manager regarding proper cooling methods. Demonstrated the use of shallow pan and freezer to promote rapid cooling. Hot food must be cooled from 135F to 70F in 2 hours or less. The shallow pans and freezer can help with that process. There was improvement with cold holding temperatures at the cold table since the last inspection - thank you.
The next inspection will be in approximately six months.
- 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: 3DR prep refrigerator.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. Food container was covered.
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: chicken cooling in walkin refrigerator - 75F after 2.5 hours.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chicken moved to freezer for rapid cooling.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: cooked chicken stored in container in walkin refrigerator.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: Observed knives at the prep line adjacent to buffet that 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. Knives were washed and sanitized during inspection.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed inadequate lighting in the back food prep area. Two flourescent light fixtures in ceiling did not work.
Correction: Replace burned out light bulbs in both fixtures. One fixture was made functional during the inspection.
|
09/12/2014 | Routine | |
This was a risk factor inspection which focused on those items which could lead to foodborne illness if gotten out of control.
ALL handsinks must be kept usable - soap, paper towels and clean. Do not use the front handsink as a dump/prep sink. The sinks must be cleaned periodically throughout the day.
It was noted that the large cutting board at the 3DR prep refrigerator is due for replacement or re-surfacing. Take care of that before the next inspection in approximately six months, please.
The yogurt that is made on site may not be used for longer than four hours at the salad bar, unless it is kept at 41F or less temperature. It is recommended that a batch be made for lunch and a second batch be made for the evening.
The next inspection will be in approximately six months.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Numerous spice containers were not covered as they were stored on the shelves. Papusa filling was stored in an open container on the floor.
Correction: Food must be protected from contamination at all times. Do not store any food on the floor during food preparation. Foods were moved to table top.
- 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: yogurt(49F).
Correction: Yogurt was discarded and replaced with fresh batch from walkin refrigerator. 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the cookline being used as a dump sink. Sink was dirty had wash clothes and sponges in it.
Correction: Do not use the handsink for anything else other than handwashing. Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Handsink was cleaned during inspection.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at the front handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands. Soap was provided.
|
03/20/2014 | Risk Factor | |
It was good to see datemarking being properly used in the storage of the walkin refrigerator.
Within 7 days, fax or email to the Fairfax County Health Department a copy of the service order for the plumbing repair at the front handsink and the 3 vat sink. It is important that the front handsink work properly. It was observed that an employee attempted to use the front handsink, but had to use the back handsink because the front was not working.
Train employees to sanitize after preparing chicken on a cutting board, prep sink or other prep areas. Cleaning was observed
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Two containers of food in the 3DR prep refrigerator were not covered during storage.
Correction: All food being stored in refrigeration should be protected from contamination by covering the containers. Cellophane used to cover the containers.
- Food Storage / Prohibited Areas / Other Sources (corrected on site)
Observation: A food preparation cart at the tandoor oven was stationed adjacent to the front handsink. There is opportunity for food contamination from handwashing splash.
Correction: Food may not be stored in an area subject to contamination. The prep cart was moved away from the handsink.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Cutting board at the tandoor oven is scratched and scored on both sides. It is no longer easily cleanable.
Correction: Replace the cutting board.
- Critical: Food-Contact Surface in Contact with PHF(TCS) Cleaned Every 4 Hours (corrected on site)
Observation: 1) By observation and discussion with the operator, it was noted that the cutting board at the 3DR prep unit is not being cleaned at least once over 4 hours. The work station is used continuously through the day.
2) A prep sink was being used for the preparation of raw chicken. The sink was washed out, but there was no indication that the sink and drain board were going to be sanitized.
Correction: 1) Food contact surfaces of equipment and utensils must be cleaned and sanitized at least every 4 hours to prevent contamination by bacterial growth. Cutting board was removed and cleaned.
2) After using the prep sink for chicken prep, the sink and drainboard must be washed, rinsed and SANITIZED before being used for anything else. The sink was sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The following is in need of cleaning:
1) Door edges of all doors on True 3DR prep unit
2) Bottom shelf of True 3DR unit
3) Top cavity area of True 3DR unit.
Correction: Clean the listed areas. Clean regularly.
- Critical: Plumbing / Maintained in Good Repair
Observation: 1) The faucet handles at the front handsink do not turn water on and off easily. The handles spun on the sprocket.
2) It was observed that the open drain lines at the wash and rinse sinks were completely full with water. The operator has taken steps to divert overflow water into the floor drain.
Correction: 1) Repair the faucet handles at the front handsink.
2) Address the drainage problem at the wash and rinse sinks. A snake may be required. Removal of the P-trap from both lines may be necessary.
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc.
Observation: (CORRECTED DURING INSPECTION): 1) Observed caulk gun and window squeegee hanging above sanitize sink.
2) Observed cleaning spray bottles adjacent to area of soda dispenser.
Correction: Do not store chemicals or other toxic items above or in the proximity of food contact surfaces. All items were removed and stored elsewhere.
|
10/22/2013 | Routine | |
The purpose of this visit was to conduct a routine inspection. The majority of violations were corrected during the inspection. Thank you.
The next inspection will be in approximately 6 months.
Do not thaw at room temperature. Either take the chicken out the night before and thaw in the walkin refrigerator or put the bag of chicken under running water for on the day of use.
There is heavy manual warewashing being done at the 3 vat sink. Change the wash and sanitize water when necessary - today it was changed after 2 hours.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Covers were missing from numberous spice containers.
Correction: All food must be protected from possible contamination. keep spice containers covered.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: 1) frozen chicken thawing at room temperature.
Correction: Chicken was placed under running water. 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.
- Cutting Boards / Resurface / Discard
Observation: Cutting board at tandoor oven is cut and scored and no longer easily cleanable.
Correction: Replace the damaged cutting board.
- Warewash Equipment, Solutions Clean (corrected on site)
Observation: The in-use sanitize water in the warewashing sink was observed to be heavily soiled or contaminated.
Correction: Change the sanitizer solution when the water becomes dirty and/or greasy.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: (CORRECTED DURING INSPECTION)The following were in need of cleaning:
1) door edges of Victory freezer
2) plastic shelving unit near 3 vat sink.
Correction: Clean regularly.
|
05/30/2013 | Routine | |
Restaurant representatives - add corrected or new information about Rasoi Of India, 14215-S Centreville Sq, Centreville, VA 20121 »