- Eating, Drinking, or Using Tobacco/Food Contamination Prevention (corrected on site)
Observation: An open beverage container was not handled to prevent contamination of a food employee's hands, the container, exposed food, and/or clean equipment was observed.
Correction: A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands
- Food Storage Containers, Identified with Common Name of Food
Observation: Containers of flour in the kitchen were 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.
- In-Use Utensils, Between-Use Storage (corrected on site) (repeated violation)
Observation: Food preparation and dispensing utensils are improperly stored (plate found in the flour bin)
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
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: The cardboard lined shelves are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Fixed, Spacing or Sealing
Observation: The three part sink is no longer properly sealed to it's 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
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (corrected on site) (repeated violation)
Observation: Surfaces of scoops and tongs were 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 time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency (repeated violation)
Observation: The nonfood-contact surfaces of the the kitchen shelves, the kitchen ceiling air duct cover, the kitchen ceiling light fixtures, the insulated containers, the kitchen hand washing sink faucet fixture and towel dispenser, the bulk containers and the dunnage racks downstairs 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/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: Food sheet trays were not sanitized after cleaning
Correction: the three compartment sink was properly set-up to wash, rinse and sanitize.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: Some light bulbs in the ceiling downstairs and inside the larger of the two walk-in refrigerators are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Mechanical/Ventilation
Observation: The mechanical ventilation is not working in the women's rest-room.
Correction: If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes, mechanical ventilation of sufficient capacity shall be provided. When mechanical ventilation is necessary, it must have adequate capacity to ensure that soiling of walls, ceilings, and other equipment is minimized
- Physical Facilities/Repairing
Observation: There is a missing ceiling tile downstairs, there is hole in the wall above the back door, there are some missing wall tiles to the left of the hand washing sink downstairs and there is some wall damage downstairs behind the bags of coal.
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.
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03/17/2016 | Routine | |
| No violation noted during this evaluation. | 01/12/2016 | Follow-up | |
Eliminate fruit flies from the establishment.
- Cooling, Cooked Food (corrected on site) (repeated violation)
Observation: Cooked eggplant and vegetables and chicken stock were not cooled within 2 hours from 57ºC (135ºF) to 21ºC (70ºF)
Correction: and/or within a total of 6 hours from 57ºC (135ºF) to 5ºC (41ºF) or less
- Cooling, Ambient Ingredients (corrected on site)
Observation: Salads were improperly cooling in large, deep, plastic, covered containers in the walk-in refrigerator and upright kitchen refrigerator and in the top portion of the prep refrigerator. They shall be rearranged so they can cool within 4 hours to 5ºC (41ºF).
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Rice puddings and rus malais are cold holding at the improper temperature of 48-49 F inside the display case refrigerator. They shall be relocated. Hommus inside the "Superior" upright one door refrigerator cold holding at the improper temperature of 47 F
Correction: shall be relocated. Tomato and onion sauce cold holding at the improper temperature of 45 F inside the prep refrigerator shall be relocated. Milk inside the larger walk-in refrigerator cold holding at the marginal temperature of 43 F.
- Equipment, Food-Contact Surfaces, and Utensils
Observation: The food-contact surfaces of the blenders 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.
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11/06/2015 | Risk Factor | |
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency (repeated violation)
Observation: Surfaces of the blenders and inside the ice machine are 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 time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Aids and Devices, Use Restrictions (repeated violation)
Observation: Handwashing soap and papertowel dispensers are provided at the mop sink downstairs instead of at the hand washing sink located by the ice machine.
Correction: A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified under sections 6-301.11 and 6-301.12 and paragraph 5-501.16(C).
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07/31/2015 | Follow-up | |
- Time/Temperature Control for Safety Food, Cold Holding
Observation: Salad and yogurt sauce cold holding at the improper temperature of 46 F in the prep refrigerator across from the stove
Correction: repair/adjust this unit to keep foods at or below 41 F. Fax/email me a work order for this unit and the one door upright refrigerator within 10 days.
- Equipment Food-Contact Surfaces and Utensils/Time Temperature Control For Safety Food/Cleaning Frequency
Observation: Surfaces of the blenders and inside the ice machine are 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 time/temperature control for safety food shall be cleaned: (1) At any time when contamination may have occurred
- Handwashing Aids and Devices, Use Restrictions
Observation: Handwashing soap and papertowel dispensers are provided at the mop sink downstairs instead of at the hand washing sink located by the ice machine.
Correction: A sink used for food preparation or utensil washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices required for a handwashing sink as specified under sections 6-301.11 and 6-301.12 and paragraph 5-501.16(C).
- Pesticides/Restricted Use Pesticides, Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 (RAID ant & roach spray for household use).
Correction: Restricted use pesticides specified under paragraph 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I - Classification of Pesticides.
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07/23/2015 | Risk Factor | |
Northern VA Food Manager observed on duty during follow-up inspection.
No violation noted during this evaluation. | 11/25/2014 | Follow-up | |
Some light shields observed missing downstairs. The wall in the mop sink/dish area observed in need of cleaning. Front display in need of defrosting. Interior of reach in units in need of cleaning. A recheck for the food manager will be conducted on or about 11/25/2014.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: Raw kabobs observed stored above samosas in the front display unit.
Correction: 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.
- Equipment, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The cutting board along the salad prep unit was observed soiled. The cutting board was replaced by the person in charge during the time of inspection.
Correction: Properly clean and sanitized food contact equipment.
- Critical: Equipment/Food-Contact/Before Use After Cleaning/Sanitized (corrected on site) (repeated violation)
Observation: The chlorine sanitizer at the 3-compartment sink was observed below 50 ppm.
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.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: There was no Northern VA Food Manager present during the time of inspection.
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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11/19/2014 | Risk Factor | |
| No violation noted during this evaluation. | 09/09/2014 | Follow-up | |
- Cooling Methods (corrected on site) (repeated violation)
Observation: Methods used for cooling curry, yogurt sauce, and tomato sauce can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) (repeated violation)
Observation: Milk, mango juice cold holding at the improper temperatures of 48-50 F in the "Superior" one door upright refrigerator. Foods were relocated to the walk-in refrigerator. Rus Malai, cucumber sauce, and samosas cold holding at the improper temperatures of 49 F inside the "True" display case refrigerator. Technician on-site to fix. Salad improperly cold holding at 45 F inside the prep refrigerator. Chick peas and pocara cold holding at 43-46 F inside the larger walk-in refrigerator. Adjust/repair these refrigerators to hold foods at or below 41 F.
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.
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site) (repeated violation)
Observation: Cardboard is being used to line a shelf.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The refrigerators are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. They are not maintaining foods at or below 41 F.
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.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs over the steamtable and over the prep counter downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Controlling Pests (Critical) (repeated violation)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment (flies in the establishment).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
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09/02/2014 | Follow-up | |
The system has reached the maximum amount of violation data for this inspection. The following observations were also observed:
1. The prep refrigerator cutting board, blenders, and food processor are not maintained clean to sight and touch.
2. Beef was improperly thawing in the sink downstairs in 90 F standing water.
3. Do not store boxes and hood baffles on the floor downstairs.
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area.
Correction: Post no-smoking signs or international no-smoking signs in the non-smoking area.
These can be found online at www.vdh.virginia.gov/breatheasy
- Wiping Cloths, Use Limitation (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration of 50-100 ppm of chlorine.
Correction: Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114
- Critical: Cooling, Cooked Food (corrected on site)
Observation: Yogurt sauce was not cooling properly in a large, deep, plastic container found at 79 F inside the upright refrigerator. It was surrounded with ice. Samosas found at 90-100 F inside the top box of the larger walk-in refrigerator
Correction: placed on top of another box of samosas at 43 F. These boxes were unstacked.
- Critical: Cooling, Ambient Ingredients (corrected on site) (repeated violation)
Observation: Blended tomatoes in a deep, plastic container in the upright refrigerator were not cooling properly at 56 F. The container was surrounded with ice. Sliced tomatoes were found in the downstairs large walk-in refrigerator at 46 F stacked on top of another container. Unstack these containers.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Cooling Methods (repeated violation)
Observation: Methods used for cooling foods can not be accomplished with the time and temperature criteria.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Cold Holding (repeated violation)
Observation: Cucumber sauce and lamb cold holding at the improper temperature of 51 F inside the "Superior" one door prep refrigerator. Relocate all time/temperature control for safety foods to another refrigerator capable of holding them at 41 F or below. Rus Malai and milk cold holding at the improper temperatures of 47-51 F inside the "True" display case refrigerator. The facility added ice to the unit. Salad improperly cold holding at 43 F inside the "Superior" upright refrigerator. Chick peas, samosas, and spinach cold holding at 43 F inside the larger walk-in refrigerator. Adjust/repair these refrigerators to hold foods at or below 41 F.
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.
- RTE, TCS, Date Marking/Commercially Processed Food
Observation: Individually repackaged rus malai prepared by a food processing plant opened and held for more than 24 hours was not clearly marked at the time the original container was opened in the food establishment to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combination specified in paragraph (A) of this section and: (1) The day the original container is opened in the food establishment shall be counted as Day 1
- Nonfood-Contact Surfaces/Nonabsorbent (repeated violation)
Observation: Cardboard is being used to line shelves and the floors.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided.
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Equipment/Good Repair and Proper Adjustment (repeated violation)
Observation: The refrigerators are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design. They are not maintaining foods at or below 41 F. Some shelves inside the smaller walk-in refrigerator are rusty.
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, Nonfood-Contact Surfaces, and Utensils/Clean (repeated violation)
Observation: The shelves and door gaskets inside the refrigerators 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.
- 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. The facility was instructed to wash, rinse, and sanitize these items in their three compartment sink.
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.
- Light Bulbs, Protective Shielding (repeated violation)
Observation: The light bulbs over the steamtable and over the prep counter downstairs are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Outer Openings, Protected
Observation: The outer openings of the food establishment are not protected against the entry of insects and rodents (back door found propped open).
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
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink (downstairs).
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 20 foot candles inside the upright "Superior" one door refrigerator.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Controlling Pests (Critical)
Observation: Proper pest control methods are not used to minimize the presence of insects, rodents, and other pests found in the establishment (numerous flies in the establishment).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments.
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: The walls and floors are not cleaned as often as necessary to keep them clean.
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: 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.
- 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.
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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07/23/2014 | Routine | |
- Wiping Cloths, Use Limitation
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Cooling, Ambient Ingredients (corrected on site)
Observation: Tomato sauce prepared from ingredients at ambient temperature was not cooled within 4 hours to 5ºC (41ºF). Food discarded.
Correction: Time/temperature control for safety food shall be cooled within 4 hours to 5ºC (41ºF) or less, if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety foods has been consistently identified as one of the leading contributing factors to foodborne illness. During slow cooling, time/temperature control for safety foods are subject to growth of a variety of pathogenic microorganisms. If the food is not cooled in accordance with this Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
- Cooling Methods
Observation: Methods used for cooling sauces can not be accomplished with the time and temperature criteria using large covered containers.
Correction: Cooling shall be accomplished in accordance with the time and temperature criteria specified under section 3-501.14 by using one or more of the following methods based on the type of food being cooled: (1) Placing food in shallow pans
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Samosas hot holding at the improper temperature of 109 F. Food was 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 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.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Yogurt sauce and chopped tomato/onion cold holding at the improper temperature of 46 F in the display unit. Foods were placed on ice.
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.
- Nonfood-Contact Surfaces/Nonabsorbent
Observation: The nonfood-contact surfaces of the cardboard used to line shelving are not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Food-Contact Surfaces/Cleanability
Observation: The food-contact surfaces of the metal skewers are not smooth, free of breaks, open seams, cracks, chips, inclusions, pits, similar imperfections, finished to have smooth welds and joints, and/or accessible for cleaning and inspection by an approved method.
Correction: Multiuse food-contact surfaces shall be: (1) Smooth
- Equipment/Good Repair and Proper Adjustment
Observation: The gaskets on the door of the superior are not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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, Nonfood-Contact Surfaces, and Utensils/Clean
Observation: The nonfood-contact surfaces of the cambros units, shelving in walk-in cooler, and equipment in kitchen 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, Food-Contact Surfaces, and Utensils (corrected on site)
Observation: The blenders 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.
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the display unit are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: Ensure that all refrigeration unit lighting is operating properly.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Cleaning, Frequency and Restrictions
Observation: The walls are not cleaned as often as necessary to keep them clean.
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.
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03/26/2014 | Routine | |
Please fax me the owner's new CFM card by Friday. Aboul M. Ainoor, F-83104 exp. 2/17/13
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Yogurt at 54 F, discarded. Raw beef at 47 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, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. 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.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (repeated violation)
Observation: The prep table cutting board have too many stains.
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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11/04/2013 | Risk Factor | |
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Milk cold holding at the improper temperature of 55oF inside the "Superior" 1-door refrigerator. Samosas improperly cold holding at 48oF inside the display case refrigerator. Lamb and salad improperly cold holding at 50-51oF inside the prep refrigerator. Vegetable samosas improperly cold holding at 45oF inside larger walk-in refrigerator.
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 5ºC (41ºF) or less. 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.
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The prep refrigerator cutting board is 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.
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [downstairs.]
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
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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07/25/2013 | Risk Factor | |
- Wiping Cloths, Use Limitation (corrected on site) (repeated violation)
Observation: Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration
Correction: and/or not laundered daily.
- Critical: Potentially Hazardous Food, Cold Holding (corrected on site) (repeated violation)
Observation: Chicken karahi (51F) in "Superior" 1-dr line prep refrigerator, Da'al ghosht (56F), Tomato wedges (46F) and Spinach w/potatoes (46F) in walk-in refrigerator were observed at improper cold holding temperature.
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 5ºC (41ºF) or less. 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.
- Equipment/Good Repair and Proper Adjustment
Observation: The "Superior" 1-dr line prep refrigerator appears not maintained in a state of repair and condition that meets the requirements of materials for construction and repair and/or design.
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, Utensils, Linens, and Single-Service and Single-Use Articles/Storing (corrected on site) (repeated violation)
Observation: Single-service and/or single-use articles are improperly stored.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
- Light Bulbs, Protective Shielding
Observation: The light bulbs in the "True" display case refrigerator are not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in "Superior" 1-dr refrigerator, "Arctic Air" 1-dr freezer, "Pepsi" refrigerator and "Aquafina" 1-glass door refrigerators (basement).
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Cleaning, Frequency and Restrictions (repeated violation)
Observation: Some kitchen ceiling tiles are not cleaned as often as necessary to keep them clean.
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.
- Poisonous or Toxic Materials/Separation/Spacing or Partitioning (corrected on site)
Observation: Handwashing soap, window cleaner and bleach stored over clean and sanitized dishes in downstair storage area.
Correction: Poisonous or toxic materials shall be stored so they can not contaminate food, equipment, utensils, linens or single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Separation of poisonous and toxic materials in accordance with the requirements of this section ensures that food, equipment, utensils, linen, and single-service and single-use articles are properly protected from contamination. For example, the storage of these types of materials directly above or adjacent to food could result in contamination of the food from spillage.
- 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.
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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02/25/2013 | Routine | |
- Critical: Contamination from Hands/Preventing Contamination by Employees (corrected on site) (repeated violation)
Observation: Employees observed contacting ready-to-eat (RTE) food (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.
- Nonfood-Contact Surfaces/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the cardboard used as floor mat by back exit door is not corrosion-resistant, nonabsorbent, and/or smooth.
Correction: Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that requires frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Nonfood-contact surfaces of equipment routinely exposed to splash or food debris are required to be constructed of nonabsorbent materials to facilitate cleaning. Equipment that is easily cleaned minimizes the presence of pathogenic organisms, moisture, and debris and deters the attraction of rodents and insects.
- Equipment and Utensils, Air-Drying Required
Observation: After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried 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
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12/11/2012 | Follow-up | |
Restaurant representatives - add corrected or new information about Ravi Kabob House, 305 N Glebe Rd, Arlington, VA 22203 »