- Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Somosas at room temperature, 55 F, discarded.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
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12/02/2015 | Risk Factor | |
- Equipment, Food-Contact Surfaces, and Utensils (repeated violation)
Observation: The prep table cutting board was cleaned using a cloth without sanitizer.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
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08/20/2015 | Risk Factor | |
- Person in Charge/Duties/Employees Sanitizing Equipment
Observation: Three compartment sink observed being set up incorrectly (sanitizer in rinse basin). Corrected by instruction.
Correction: Be sure to train your employees to wash, rinse and sanitize your equipment and utensils.
- Temperature Measuring Devices
Observation: Thermometers observed missing from Edesa 1dr. counter ref. and Bev. Air 1dr. upright ref.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
- Equipment/Fixed, Spacing or Sealing (repeated violation)
Observation: Mop sink and hand sink observed not properly sealed to wall.
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
- Equipment/Good Repair and Proper Adjustment
Observation: Handles of both Max Cool 1dr. upright refrigerators observed in poor repair.
Stoppers in three comp. sink observed not working properly (cling wrap being used to help keep water in sink).
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Pan, cutting board, knife and blender observed cleaned only by rinsing. Corrected by cleaning and sanitizing.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site) (repeated violation)
Observation: Hand sink observed being used to fill bucket. Corrected by instruction.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Cleaning, Frequency and Restrictions
Observation: Area behind grill observed with an accumulation of grease/oil.
Correction: Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Drying Mops
Observation: Mops observed stored in standing water.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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04/28/2015 | Routine | |
Joint inspection- KB leading
- Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw beef observed over yogurt tea in Max Cold (L) refrigerator.
Correction: Corrected by relocating.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Cooling, Cooked Food
Observation: Lamb prepared at 8am observed at 47F in Bev. Air upright (improperly cooled).
Correction: Corrected by discarding.
Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
- Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Rice observed hot holding at 130F.
Correction: Corrected by reheating.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: Knives on knife rack observed not clean.
Correction: Corrected by cleaning at the three comp. sink.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Employee was not sanitizing equipment and utensils at the three comp. sink.
Correction: Corrected by instruction.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Food Manager Certificate and Responsibility (corrected on site)
Observation: No certified food manager on duty (expired card).
Correction: CORRECTED. Certified food manager arrived within 5 min. of inspection start.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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12/17/2014 | Risk Factor | |
Re-hang the mop rack.
Wash, rinse, then Sanitize sticker given to the CFM.
The refuse removal company is behind schedule due to the snow. A request for trash pick up was called in before the inspection.
New ceiling tiles were ordered.
- Food Storage/Preventing Contamination from the Premises (corrected on site) (repeated violation)
Observation: Stored food is not protected from contamination. Containers of oil and cambros of cooked food were observed stored on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Nonfood-Contact Surfaces (repeated violation)
Observation: The nonfood-contact surface(s) of the soda crates used as shelving is(are) not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Fixed, Spacing or Sealing
Observation: The mop sink is not sealed to the adjoining wall.
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
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site)
Observation: Utensils and food-contact surfaces of equipment were not sanitized after cleaning. Bleach was observed added to the wash basin. The 3 compartment sink was setup properly during the inspection.
Correction: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Sanitization is accomplished after the warewashing steps of cleaning and rinsing so that utensils and food-contact surfaces are sanitized before coming in contact with food and before use.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink in the kitchen is used for purposes other than handwashing. The hand sink is being used to fill the 3 compartment sink.
Correction: A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
- Plumbing System/Maintained in Good Repair
Observation: (REPEAT) The three compartment sink has no faucet to fill all three sink basins (just a spray hose is attached to the three compartment sink).
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. An air gap was observed at the threshold of the back door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing
Observation: The kitchen walls and a few missing floor tiles under the 3 compartment sink are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Dressing Rooms and Lockers/Using
Observation: Lockers or other suitable facilities are not used for the orderly storage of employee clothing and other possessions..
Correction: Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Street clothing and personal belongings can contaminate food, food equipment, and food preparation surfaces and consequently must be stored in properly designated areas or rooms.
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03/05/2014 | Routine | |
- In-Use Utensils, Between-Use Storage
Observation: Food preparation and dispensing utensils are improperly stored. A bowl found in the rice container.
Correction: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container
- Food Storage/Preventing Contamination from the Premises
Observation: Food (bag of onions) stored in a location where it is subject to splash, dust or other contamination (on the floor).
Correction: Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the soda and milk crates are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surface of the bamboo baskets on the kitchen shelving and the women's ceiling exhaust fan cover are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, the blender is not air-dried or adequately drained before contact with food.
Correction: After cleaning and sanitizing, equipment and utensils: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions), before contact with food
- Plumbing System/Maintained in Good Repair
Observation: The kitchen handsink faucet drips, the three compartment sink has no faucet handle to fill all three sink basins (just a spray hose attachment), and the water heater is dripping water onto the floor instead of into the floor drain.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Refuse/Covering Receptacles
Observation: Receptacles and/or waste handling units for refuse, recyclables, and/or returnables kept outside the food establishment are not kept covered with tight-fitting lids or doors (green dumpster lids are open).
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Outside receptacles must be constructed with tight-fitting lids or covers to prevent the scattering of the garbage or refuse by birds, the breeding of flies, or then entry of rodents.
- Exterior Walls and Roofs, Protective Barrier
Observation: The perimeter walls and/or roof of the food establishment do not effectively protect the establishment from the weather and/or the entry of insects, rodents, and/or other animals. Water stained ceiling tiles were observed in the back hallway, in the storage/water heater room, and women's rest-room. Water wall damaged observed in the hallway by the rest-rooms.
Correction: Perimeter walls and roofs of a food establishment shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals. Walls and roofs provide a barrier to protect the interior and foods from the weather, windblown dirt and debris, and flying insects.
- Handwashing Signage (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the kitchen handwashing lavatory
Correction: a handwashing sticker was left with the manager.
- Physical Facilities/Repairing
Observation: There are holes in the walls above the mop sink. The wall and floor juncture are not sealed behind the water heater. There is wall damage by the electrical panel box in the storage/water heater room.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Controlling Pests
Observation: Insect, rodent, and/or other pest harborage conditions exist on the premises. German cockroaches and their droppings were observed on the walls of the back hallway
Correction: especially by the mop sink. A dead American cockroach was observed on the floor by the water heater and in the ceiling light fixture by the mop sink.
- Critical: Food Manager Certificate and Responsibility (corrected on site)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. Manager, Muhammad Ramzan F-84993 food manager card expired 3/23/13. The owner showed up during my inspection and showed me his current food manager card.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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09/27/2013 | Routine | |
Samosas are prepared at location across the street. CFM was left with information on how to use to use TPHC w/method for recording temperatures. CFM notes that there is not much demand for fish item on menu, and that if ordered, it can be brought for cooking from other establishment.
- Critical: Potentially Hazardous Food, Hot Holding
Observation: Samosas hot holding at the improper temperature of 76oF.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing station at the kitchen is being used to clean equipment and utensils.
Correction: The handwashing facility identified above is to be used for washing hands only.
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12/13/2012 | Risk Factor | |
Cooking temperature placard given to the CFM.
- Critical: Demonstration/Knowledge/Responding Correctly to the Inspector's Questions
Observation: The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Correction: Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
- Person in Charge/Duties/Employees Cooling Methods (corrected on site)
Observation: Employees are not using proper methods to rapidly cool potentially hazardous foods. The CFM could not explain how to cool the boiled lamb.
Correction: The person in charge shall ensure that employees are using proper methods to rapidly cool potentially hazardous foods (time/temperature control for safety foods) that are not held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling.
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site)
Observation: Employees observed contacting tandora bread with their bare hands.
Correction: Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site) (repeated violation)
Observation: Raw animal foods are not separated from each other during storage, preparation, holding, and/or display. Raw chicken over raw lamb in the Maxx cold 1-door refrigerator.
Correction: Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of salt and sugar are not identified with the common name of the food.
Correction: Except for containers holding food that can be readily and unmistakably recognized such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the food. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient, when the consumer has specifically requested that it not be used, may result in severe medical consequences. The mistaken use of food from unlabeled containers could result in chemical poisoning.
- Food Storage/Preventing Contamination from the Premises (repeated violation)
Observation: Stored food is not protected from contamination. Onions and rice observed on the floor.
Correction: Food shall be protected from contamination by storing the food: (1) In a clean, dry location
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The Oster blender is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Nonfood-Contact Surfaces
Observation: The nonfood-contact surface of the soda crates, milk crates and turned over containers used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
- Equipment/Fixed, Spacing or Sealing
Observation: The Men's toilet room handwashing sink and handwashing sink in the kitchen are not easily movable is not sealed to adjoining equipment or walls and is exposed to spillage or seepage.
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
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
- The Turbo air prep refrigerator does not hold foods at 41F or below
- Missing a stopper in the 3 compartment sink.
-Missing a knob on the oven.
-The cold water knob on the handwashing sink in the kitchen does not turn off.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Single-Serve and Single-Use Articles, Use Limitation
Observation: Manufacturer spice containers and tomato cans were observed reused for the storage of yogurt in the Maxx cold 1-door refrigerator and oil on the counter.
Correction: Discontinue the reuse of single-use containers for all food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical)
Observation: The mixer and piler are not clean to sight and touch.
Correction: Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
- Equipment Food-Contact Surfaces and Utensils/Not Potentially Hazardous/Cleaning Frequency
Observation: Surfaces of the can opener blade is not clean.
Correction: Except when dry cleaning methods are used as specified under section 4-603.11, surfaces of utensils and equipment contacting food that is not potentially hazardous (time/temperature control for safety food) shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The nonfood-contact surface of the exterior of the food containers, exterior of refrigerators, and shelving are not cleaned at a frequency necessary to preclude the accumulation of soil residues.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Cleaned equipment and utensils, laundered linens, and single-service and/or single-use articles are improperly stored. Clean food bowls on the floor near the 3 compartment sink. Kabob skewers observed on the HVAC unit.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Critical: Backflow Prevention Device, When Required
Observation: Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Correction: Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink located in the kitchen is not maintained so that it is accessible at all times for employee use. A pot observed in the basin of the handwashing sink.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents. The back door has an air gap in the bottom of the door.
Correction: Outer openings of a food establishment shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
- Physical Facilities/Repairing (repeated violation)
Observation: A few damaged ceiling tiles and the damaged wall in the storage room are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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08/31/2011 | Routine | |
Restaurant representatives - add corrected or new information about Ravi Kabob Family Restaurant, 250 N Glebe Rd, Arlington, VA 22203 »