Maintain the corrected items as corrected. Correct the remaining items today. Discussed - obtain additional food thermometers and calibrate more frequently (dial type - daily AND every drop). Cooling - reviewed cooling methods with PIC.
- Critical: Cooling* (repeated violation)
Observation: Food cooked yesterday improperly cooled.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours OR from 135°F to 41°F within four hours.
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03/29/2016 | Follow-up | |
Correct the remaining items today, maintain the corrected items as corrected. Discusses increasing frequency of cleaning the ice machine.
Cooling - provided cooling methods handout - combing as many cooling methods as needed to meet time/temperature requirements.
- Critical: Hands - When to Wash*
Observation: A food service worker was observed failing to wash after touching dirty dishes prior to handling clean.
Correction: Instruct all staff to wash their hands after touching dirty dishes prior to handling clean.
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Bare hand contact with ready to eat food observed at bread station.
Correction: Instruct staff to use gloves or other suitable utensil to handle ready to eat food.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Raw shell eggs stored above produce.
Correction: Store raw animal food below ready to eat food.
- Critical: Cooling*
Observation: Food cooked yesterday improperly cooled.
Correction: Cool hot foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four more hours OR from 135°F to 41°F within four hours.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: All handsinks observed blocked or otherwise not available for handwashing.
Correction: Instruct staff not to store items, prepare food or rinse wiping cloths in the handsinks.
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03/22/2016 | Routine | |
Copy of CFM information provided for file.
Reminder to wash hands after touching dirty dishes and before touching clean.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) yogurt desserts (rasmalai and jeera lassi) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment and Utensils - Multiuse, Characteristics (corrected on site)
Observation: Strainer is frayed.
Correction: Repair or replace the strainer to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
- Equipment - Good Repair and Proper Adjustment
Observation: Walkin condenser is dripping water.
Correction: Repair the condenser to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the condenser, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Critical: Equipment - Food Contact Surfaces and Utensils
Observation: Ice machine deflector noted in need of cleaning.
Correction: Clean and sanitizer food-contact surfaces of ice machine.
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09/15/2015 | Routine | |
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) items in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following utensils were observed soiled to sight and touch: knives, cutting wheel and cutting board.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: naan pillow .
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the Interior and top shelf of LEFT prep cooler has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting board washed only.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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04/01/2015 | Routine | |
Drainage pipe has been reinstalled and insulated and heated to correct the dripping in walkin cooler. Thank you for correcting.
Please continue to clean facility.
- Hair Restraints - Effectiveness (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
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10/16/2014 | Follow-up | |
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (repeated violation)
Observation: Unwrapped or uncovered food in the walkin cooler stored under dripping condensation pipe.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Fix condensation dripping.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Facility, equipment, hood, floors all noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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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09/29/2014 | Routine | |
2 dead cockroaches found in facility. Keep up with pest control.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walkin cooler. Cndenser is dripping.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Move food. Fix unit to eliminate condensation from dripping.
- Critical: Food Contact with Equipment and Utensils*
Observation: Hood is dripping over food at cook line.
Correction: Prevent possible contamination of food. Clean hood and clean more frequently.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (RTE) desserts and sauces in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Left prep cooler door is broken.
Correction: Repair the cooler door to proper function.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: 0ppm chlorine in 3 basin sink
Correction: Clean and sanitize food contact surfaces with appropriate sanitizer. CORRECT TODAY
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06/23/2014 | Routine | |
- Critical: Hands and Arms Cleaning Procedure* (corrected on site)
Observation: Improper handwashing procedures observed. (washing gloves on hands)
Correction: Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water. (dispose of gloves, wash hands, new gloves)
- Critical: Cooling*
Observation: Cooling of many items noted not being adequately cooled to prevent the growth of harmful bacteria. Inadequate cooling methods.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Also use shallow pans, ice water bath, small portions.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: Knife and spatula wiped on dirty wiping cloth and returned to use.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Pans observed washed and rinsed only at 3 basins.
Correction: Must also sanitize (3rd basin) at 3 basin sink.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: 0ppm chlorine at dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
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02/28/2014 | Risk Factor | |
2 of 3 cutting boards have been replaced. replace/resurface 3rd board.
Right prep cooler setting #4 increased to #4.5
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Items in right prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
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10/28/2013 | Follow-up | |
Date labeling efforts noted. Continue efforts.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Items in right prep cooler are cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: Right prep cooler door is not closing properly, (broken hinge).
Correction: Repair or replace the prep cooler.
- Equipment - Cutting Surfaces
Observation: The cutting board(s) along the prep coolers are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knife blade, can opener and cutting boards.
Correction: Clean and sanitize these surfaces for food contact.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: Oppm chlorine at dishwasher.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Use 3 basins until repaired. CORRECTION INITIATED.
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10/15/2013 | Routine | |
spinach 146, potato 138
facility is putting effort into proper date labeling-thank you
be sure trained staff is available while open
time rules are posted for buffet-discard at 2:30 pm
employee health policy posted and discussed
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors around 3 basin sink area noted in need of cleaning.
Correction: All floors, walls, and ceilings must 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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06/19/2013 | Routine | |
ADDITIONAL STAFF TO BE TRAINED IN FOOD SAFETY. SCHEDULED MARCH 11-PLEASE FAX COPY TO HEALTH DEPT FOR FILE.
- Hands - Where to Wash (corrected on site) (repeated violation)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
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02/25/2013 | Follow-up | |
Dishwasher is using glove to cover bandaged finger-excellent
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the relationship between food safety and proper cooking temperatures and providing equipment that is properly cleaned and sanitized.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (eggs above fruit and raw chicken over eggplant)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Food is uncovered in walkin freezer - not in packages, covered containers, or wrapped.
Correction: Prevent ossible contamination by storing food in packages, covered containers, or wrappings.
- Cloths - Wiping Cloths - Use Limitation (corrected on site)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: The prepared ready-to-eat (food (lassi/dougha/yogurt drinks) in the refrigeration unit is not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Manufacturer containers were observed reused for the storage of food.
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: knioves, cutting surfaces and naan pillow towel.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: microwave interior
Correction: Clean and sanitize these surfaces for food contact.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for storing dirty dishes and is blocked from being used.
Correction: The handwash facility identified above is to be used for washing hands only. Do not block handsink.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the hand washing lavatory in the bar
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Medicines is stored on top shelf of display cooler with food.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles
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02/15/2013 | Routine | |
Restaurant representatives - add corrected or new information about Saffron Indian Cuisine, 43170 Southern Walk Plaza #106-108, Ashburn, VA 20148 »