Conducted Followup to verify Correction and Compliance with violations noted on Routine Inspection conducted 3/10/16.
Observed interior of Units and shelving cleaned along with walls along cookline.
Observed Superior 2DR UCR and 3DR UCR (below Cold Well buffet) empty with no food items stored inside as units are still waiting to be repaired. EHS reminded Food Employees not to store any food items in units until repaired. **PLEASE REMEMBER TO SEND COPY OF INVOICE WHEN REPAIRED.
Observed all cooked Food Items properly cold holding in WIC. Observed food items placed in smaller containers to cool efficiently. PLEASE REMEMBER TO COOL ALL FOOD ITEMS IN SHALLOW CONTAINERS TO COOL FOODS FROM 135F - 70F in 2 HOURS AND 70F to 41F WITHIN 4 HOURS FOR A TOTAL OF 6 HOURS.
Observed Yogurt in Walk In Cooler placed in large plastic container. EHS instructed Food Employees to divide yogurt into smaller containers to cool efficiently. Please remember to DATEMARK all Yogurt kept for more than 24 hours.
NOTE: Facility makes own Yogurt at establishment. **PLEASE PROVIDE A STEP BY STEP WRITTEN PROCESS OF HOW YOGURT IS CREATED AND MADE AT FACILITY INCLUDING PREPARATION TIMES, TEMPERATURES, INGREDIENTS, SOURCE OF SPECIFIC CULTURES, ETC.
EHS will review Recipe process and provide further information on HACCP and Variance requirements. Thank you.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SUPERIOR 2DR UCR 50F, 3DR UCR (UNDER COLD WELL BUFFET) 54F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILES BY 3VAT AND COOKLINE, CEILING TILES THROUGHOUT KITCHEN, FLOOR TO WALL JUNCTURES UNATTACHED AND is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/15/2016 | Follow-up | |
PLEASE DO NOT USE SUPERIOR 2DR UCR COOLER OR 3DR UCR (UNDER COLDWELL) UNTIL REPAIRED. PLEASE FAX OR EMAIL COPY OF SERVICE INVOICE TO HEALTH DEPARTMENT ONCE REPAIRED. A FOLLOWUP WILL BE CONDUCTED TO VERIFY COMPLIANCE.
NOTE: Facility makes own Yogurt at establishment. **PLEASE PROVIDE A STEP BY STEP WRITTEN PROCESS OF HOW YOGURT IS CREATED AND MADE AT FACILITY INCLUDING PREPARATION TIMES, TEMPERATURES, INGREDIENTS, SOURCE OF SPECIFIC CULTURES, ETC.
EHS will review Recipe process and provide further information on HACCP and Variance requirements. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES RETURN TO KITCHEN FROM OUTSIDE AND PROCEED TO PUT ON NEW GLOVES.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, FOOD EMPLOYEES WASHED HANDS BEFORE PUTTING ON NEW GLOVES.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW CHICKEN AND RAW FISH STORED ABOVE BOX OF CILANTRO AND POTATOES IN WIC.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. FOOD ITEMS REARRANGED.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: CHICKPEAS, COOKED CHICKEN, COOKED VEGETABLES - IN WIC
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CFM COVERED ALL ITEMS.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED MULTIPLE CONTAINERS OF SWEETS ON FLOOR BY COOKLINE, OBSERVED COVERED CONTAINER OF UNCOOKED POTATOES ON FLOOR UNDER SHELVING BY BACK DOOR. OBSERVED RAW BEEF AND VEGETABLES ON FLOOR OF WIC.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. ALL ITEMS REMOVED FROM FLOOR AND ONTO SHELVING UNITS.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: COOKED CHICKEN cooling for OVERNIGHT in the WIC observed at 48°F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria. DISCARDED. EHS EXPLAINED PROPER COOLING PROCEDURES.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: OBSERVED LARGE CONTAINER OF YOGURT 66F COOLING IN WIC FOR 2 HRS, OBSERVED COOKED CHICKEN COOLED OVERNIGHT IN WIC AT 47F.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: COOKED BEEF 50F, RAW CHICKEN 49F, RAW GROUND BEEF 47F - SUPERIOR 2DR UCR
Correction: CUT TOMATOES 54F, YOGURT 50F - 3DR UCR (UNDER COLDWELL BUFFET)
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: SUPERIOR 2DR UCR 50F, 3DR UCR (UNDER COLD WELL BUFFET) 54F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: INTERIOR OF REFRIGERATION UNITS AND FREEZERS, ALL SHELVING UNITS
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
- Window & Doors Screened if Kept Open for Ventilation (corrected on site)
Observation: OBSERVED BACK SCREEN DOOR OPEN UPON ARRIVAL. FOOD ITEMS OBSERVED BY BACK DOOR UNCOVERED.
Correction: PLEASE REMEMBER TO KEEP BACK SCREEN DOOR CLOSED AT ALL TIMES. DOOR CLOSED.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the FLOOR TILES BY 3VAT AND COOKLINE, CEILING TILES THROUGHOUT KITCHEN, FLOOR TO WALL JUNCTURES UNATTACHED AND is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the FLOORS BY TANDOORI OVEN AND COOKLINE AND WALLS in the COOKLINE is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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03/10/2016 | Routine | |
Visited site, discussed Complaint alleging roach attached to Jabeli (orange crispy funnel cake), CFM unaware of Complaint.
Discussed pest control procedures with CFM. Pest Control company has changed 2 months ago, no Pest Control Invoices observed on site, however CFM will email previous month's invoices to EHS. Pest Control services are conducted twice a month. Observed Jabeli food item in open metal containers along front Buffet countertops. Food items cooling and thus no cover is currently placed on top of container. EHS advised placing plastic wrap loosely covered until fully cooled.
Risk Factor Assessment conducted 2 weeks ago 9/11/15 and discussed GRP violations noted during inspection including cleaning of floors and shelving units, and keeping back door closed at all times. Observed back door closed today during visit. Per CFM, cleaning is performed and worked on during week.
*Please send invoices of Pest Control Company to Health Department by 10/2/15. Thank you.
No violation noted during this evaluation. | 09/23/2015 | Complaint | |
Please remember to store food items in smaller shallow containers (i.e. yogurt) to ensure food items are properly Cold Holding at 41F or below.
NOTE: Time as a Public Health Control will now be used for Cold Holding food items on open ColdWell: yogurt, chickpeas, tomatoes
Please ensure that all cookline equipment and walls, shelving units, and storage container bins are cleaned regularly - in need of cleaning.
ADDITIONAL VIOLATIONS FOUND:
6-202.11A LIGHT BULBS/SHIELDING REQUIRED:
Observation: Light bulb(s) in the HOOD DIRECTLY ABOVE FOOD ITEMS COOKING AT COOKLINE are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
**PLEASE CORRECT AND PREVENT ALL REPEAT VIOLATIONS OR RISK FURTHER ENFORCEMENT.
EHS provided additional Handwashing Sign, Cross Contamination Sign, and Employee Health Policy.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES ENGAGE IN MULTIPLE TASKS WITHOUT WASHING HANDS. OBSERVED NO HANDWASHING DURING DURATION OF INSPECTION.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES, CFM EXPLAINED TO FOOD EMPLOYEES IMPORTANCE OF HANDWASHING.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNCOVERED POTATOES ON FLOOR UNDERNEATH AND IN CONTACT WITH SOILED SHELVING UNIT, OBSERVED MULITPLE FOOD CONTAINERS INCLUDING RAW CHICKEN AND RAW FISH UNCOVERED IN WIC
Correction: OBSERVED UNCOVERED CONTAINERS OF SWEET DESSERTS STACKED ON SHELVING UNIT
- Critical: Food Contact with Equipment & Utensils That Are Cleaned & Sanitized or with Single-Service/Single-Use Articles (corrected on site)
Observation: The following food item(s) were found stored in contact with soiled equipment or utensils: OBSERVED WATER BOTTLES STORED IN CONTACT WITH ICE USED FOR DRINKS IN ICE MACHINE.
Correction: Food shall only contact surfaces of equipment and utensils that are cleaned and sanitized or the food shall be in contact with only single-service items. WATER BOTTLES REMOVED FROM ICE MACHINE.
- Gloves/Use Limitation/No Re-Use/Use For Only One Task
Observation: Single-use gloves worn during multi-tasked food preparation.
Correction: If used, single-use gloves shall be used for only ONE task and used for no other purposes. The single-use gloves shall be discarded when damaged or soiled or when interruptions occur in the operation.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: YOGURT 44F - WIC
Correction: CHICK PEAS 50F, YOGURT 46F - OPEN COLDWELL
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: CHICKPEAS, RICE W/ CHICKEN, LENTILS, YOGURT - WIC
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
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09/11/2015 | Risk Factor | |
**Please monitor and adjust the Walk In Cooler to a lower temperature when expecting large deliveries at night/morning so that food remains at 41F or below. Always remember to monitor temperatures at the start of every morning to ensure that food that has cooled within maximum of 6 hours is at least 41F or below.
**In addition, please turn on Buffet Cooler early to ensure the unit has reached at least 41F before placing foods inside.
NOTE: Yogurt dessert on cold well buffet observed at 51F. Per Manager, yogurt is changed every 3 hours. CFM added Yogurt dish to TIME LOG for lunch buffet items which also include Vegetable Samosa and Fried Vegetable fritters. Please remember that all foods must be discarded within 4 hours maximum.
REMINDER: *COOLING CLOCK BEGINS AT 135F. ONCE THE FOOD ITEMS REACHED 135F, YOU HAVE 2 HOURS TO GET THE FOOD ITEM TO 70F. YOU THEN HAVE 4 HOURS TO GET THE FOOD ITEM TO 41F. COOLING CAN BE DONE BY PLACING THE FOOD ITEM IN SHORT SHALLOW PANS AND THEN PLACING ON AN ICE BATH. USE THERMOMETER TO MEASURE TEMPERATURE THROUGHOUT THE COOLING PROCESS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: BROWN RICE 47F, WHITE RICE 45F, PEAS & POTATO DISH 44F - WIC, YOGURT DESSERT 51F - BUFFET COLDWELL
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. FOOD ITEMS DISCARDED. TIME AS PUBLIC HEALTH CONTROL USED FOR YOGURT AND ADDED TO TIME LOG.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): SUPERIOR 2DR COOLER
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: SUPERIOR 2DR COOLER DOOR IN NEED OF CLEANING.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Clean SINGLE SERVICE UTENSILS FOR CUSTOMER USE were observed stored with the food-contact surface facing upward. OBSERVED UTENSILS IN CONTAINER FACING IN MULTIPLE DIRECTIONS.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted. CFM INVERTED UTENSILS SO THAT ALL HANDLES ARE FACING IN SAME DIRECTION.
- Physical Facilities Good Repair
Observation: Observed that the FLOOR TILES BY COOKLINE is not maintained in good repair. OBSERVED DAMAGED TILES WITH STANDING WATER ACCUMULATIONS UNDERNEATH COOKLINE.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/17/2015 | Routine | |
The purpose of today's visit is to conduct a risk factor inspection in conjunction to a complaint.
-A service technician is schedule to arrive in the next hour to fix the walk-in cooler. Please fax or email the repair invoice to the EHS after the job is complete or a follow-up visit will be conducted the next day.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: Walk-in cooler: open container bamboo and sauce under fan pipe with condensation.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.---CFM discarded
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cook rice, chick peas, cook eggplant, chicken curry, sweet rice
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---cook rice, chickpeas, sweet rice was moved to the freezer
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10/09/2014 | Risk Factor | |
The purpose of today's visit is to conduct a complaint investigation that was received on September 16, 2014 to the Fairfax County Health Department. The complainant alleged "When people are getting food, it drops to buffet containers, and employees put spoon back to the container without washing. This facility is not well kept. The complainant visited on Sunday (9/14/14) and found has found hair on the food, The employees do not wear gloves." Talk to the manager about the complaint. Observe no hair in the food at the buffet area and food employees wearing hair nets. All buffet utensils are properly stored in the buffet items. The manager indicated they have extra clean utensil to replace for any buffet utensil was to be contaminated and return to dish area. The complaint is not confirm at this time of the visit.
No violation noted during this evaluation. | 10/09/2014 | Complaint | |
The purpose of today's visit is to conduct a follow-up inspection for
corrective action on critical or non-critical violation that was not corrected
on April 14, 2014. The 2dr cooler cold well was tested at 41F and the drain at the mop sink is unclogged, both service report invoice was observed. The screen at the back door is observed closed and adjusted to stay shut. The dry storage area was organized and clean. The unisex rest-room was clean and no mice droppings observed. However mice droppings was observed at the shelf holding the covered pastries located in the kitchen. The CFM immediately removed the mice droppings and schedule a pest control service for today. Please fax the pest control service report to the Fairfax County Health department within 10 days. Fax: 703-653-9448
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.---Mice droppings observed in unisex rest-room, kitchen bottom shelving of the large pots and dry storage area.
Correction: Clean the mice droppings. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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04/28/2014 | Follow-up | |
The purpose of today's visit is to conduct a complaint investigation that was received on April 10, 2014 to the Fairfax County Health Department. The complainant alleged observed a lot of grease build up around the stove and floor as well as the back wall. CFM was aware of the complaint and has already corrected the issue. EHS observed the stove, floor and back wall clean with no grease build up. The complaint could not be confirmed at the time of the visit.
No violation noted during this evaluation. | 04/14/2014 | Complaint | |
The purpose of today's visit is to conduct a routine inspection in conjunction of a complaint received to the Fairfax County Health Department on April 10, 2014. EHS will conduct a follow-up inspection on or about April 25, 2014 to observed critical or non-critical violation not corrected today.
EHS provided manager with employee health policy, date marking, and bare hand contact handouts.
Dish machine: n/a
Pest control service: 4/13/14
Note Manager:
-Fax the service report that the 2dr cooler cold well is repaired to the Fairfax County Health Department within 10 days. Fax 703-653-9448
-Fax the service report that the floor drain at the mop sink is no longer backed up.
-Use tongs or disposable gloves for handling tandoor bread.
-Keep the back door or screen back door closed at the all time to prevent pest access from the outside.
-Clean the mice droppings observed and monitor for new mice activity.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: No Bare Hand Contact with RTE Foods (corrected on site) (repeated violation)
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: tandoor bread
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.---Tong used to grab bread, CFM talked to the food employee
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 2dr cooler coldwell at buffet: dice tomatoes 48F, chickpeas 50F, yogurt 47F, dice potatoes 49F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---Put on ice
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: all cooked food in the Walk-in cooler prepared 4/13/14
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard being used for lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.--All cardboards used as lining was removed.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2dr cooler coldwell at buffet 50F, service technician arrive during the inspection for repair.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit are damaged: 2dr cooler
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: containers of knives
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---All knives was properly cleaned.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: shelving for the large pots and dry storage.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Plumbing / Maintained in Good Repair
Observation: Floor drain at the mop sink is backed up.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Both the back door and screen back door was observed open.
Correction: The screen door is not completely installed. Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests.---Mice droppings observed in unisex rest-room, kitchen bottom shelving of the large pots and dry storage area.
Correction: Clean the mice droppings. Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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04/14/2014 | Routine | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy." Observed 3 employee agreements. However, there were 4 other employees handling foods in the kitchen.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures. Employee did not use soap when washing hands.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation and before putting on new gloves.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: dessert, cooked tandoori bread.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Discard.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw shell eggs over tomato and salad items, raw chicken over cooked potato in walk-in cooler.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw lamb in 2dr prep cooler.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt (54F), chicken peas (59F), diced tomato (55F), cooked potato (75F), cut tomato (59F), yogurt sauce (59F) on prep top at buffet. Yogurt (49-51F) in 2 feet container, Chili yogurt sauce (45F) in 2 feet deep container in walk-in cooler. Yogurt (56F) in 2dr prep cooler at buffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. 2dr prep cooler at customer serving is not holding temperature at or below 41F. Prep top and 2dr prep cooler at buffet was emptied of all potentially hazardous foods. Both yogurt items in walk-in cooler were discarded.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is prepared on site is not used or discarded within 24 hours of preparation and was not observed to be date marked: bus tubs of tomato gravy, beef gravy, chicken curry, cooked sweet rice, creamed spinach in walk-in cooler.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of preparation. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): Pakora and samosa at buffet.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of over 200 ppm total chlorine.
Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit.
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wet wiping bucket with a concentration of 500 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: cutting boards.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen used to hold a container of thawing food.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name: cleaning spray bottles.
Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed vitamins and personal medicine in same container with packages of spices on dry shelving.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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10/02/2013 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection.
Dishmachine: n/a
- Food Storage Containers, Identified with Common Name of Food (corrected on site)
Observation: The following food items that are not easily identified by appearance were observed without a label: Bins of flour, sugar, salt, spices are not labeled.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc. MANAGER LABELED BINS WITH PRODUCT NAME.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site) (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Using cardboard as a liner for the floor.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. MANAGER REMOVED CARDBOARD AND DISCARDED.
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08/05/2013 | Routine | |
The purpose of this visit is to conduct a risk factor assessment in conjunction with an alleged food borne illness complaint.
The cfm setup a time agreement for samosa and pokora at the buffet.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Employees covered beverages.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Samosa, pokora at buffet.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CFM REMOVED SAMOSA AND POKORA DISCARDED AND REPLACED WITH FRESH SAMOSAS AND POKORA. ESTABLISHED A TIME AGREEMENT.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Samosa in walk in cooler is not labeled.
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM LABELED SAMOSA
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01/09/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
W
ater heater: Rheem ES85-18-4
Dish machine: n/a
EHS provided manager with employee health policy.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
Correction: A complete employee health policy must have the following elements:
1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: beef thawed in standing water
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:Buffet 2dr cooler: yogurt dressing, cilantro dressing, chick peas, Walk-in cooler: Raw chicken, chick peas, cook chicken, milk
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.---CFM moved the items at the Buffet 2dr cooler to the freezer to chill and the Walk-in cooler thermostat was adjusted.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: somasa, pokarka
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
- Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site) (repeated violation)
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): samosa, pakora
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.---CFM label the items above the appropriate discard time that is within fours.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (corrected on site)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: cardboard used as lining
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.---Discarded
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Walk-in cooler, buffet 2dr cooler
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.---The service technician was at the facility early in the day cleaning the evaporator coil and forgot to adjust the thermostat, during the inspection the thermostat was adjusted. The service technician return during the inspection and cleaned the condenser coil at the buffet 2dr cooler.
- Cutting Boards / Resurface / Discard
Observation: The cutting board in the kitchen are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: slicers
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.---Discarded
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: gaskets at the walk-in cooler and 2dr cooling unit, shelving.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the walls at the cook line, floors in the kitchen and ceiling is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/12/2012 | Routine | |
Restaurant representatives - add corrected or new information about Shiney's Sweets And Restaurant, 4231-D Markham Street, Annandale, VA 22003 »