Written Time policy for buffet. Employee health policy posted.
Receiving temperatures: milk 41, egg 40.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use. (knife stoed in between prep cooler and cabinet)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap and paper towels are not provided at the hand washing lavatory in the bar.
Correction: Hand soap and paper towels 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.
- Personal Care Items - Storage (corrected on site)
Observation: Personal medicines and vitamins are stored in such a way that they could contaminate food in the kitchen.
Correction: All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
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03/10/2015 | Routine | |
Please store wiping cloths in sanitizer (corrected to 200ppm chlorine)
Please wear hats/hair restraints
Good Job keeping up with cleaning.
- 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: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Please use tongs to handle naan for cutting.
- 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 stored over cooked eggplant in walkin cooler)
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.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) yogurt rice 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.
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10/27/2014 | Risk Factor | |
facility is much cleaner. thank you.
recommend small quantities of cooked food for cooling (item in freezer cooled to 37 in same amount of time)
- Critical: Cooling* (corrected on site) (repeated violation)
Observation: Goat and chicken noted not being adequately cooled to prevent the growth of harmful bacteria.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Working containers of cleaner are not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/02/2014 | Risk Factor | |
3 basin sink set up and used properly
PIC requested printed copy of employee health policy and TIME rules for buffet. Items observed discarded at end of TIME control. good.
- Plumbing System Maintained in Good Repair
Observation: Hot water faucet at line handsink in poor repair.
Correction: Repair and maintain all plumbing components and fixtures.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Spray bottles of cleaners/sanitizers are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Spray bottles of cleaners/sanitizers must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/11/2014 | Routine | |
Upon entry for routine inspection
- Critical: Cooling* (corrected on site)
Observation: Goat noted not being adequately cooled to prevent the growth of harmful bacteria.
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.(correction initiated)
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Items in 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. (items relocated during inspection)
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain both a QUAT and a CHLORINE test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
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11/19/2013 | Routine | |
Persis and facility formerly known as Let's Dish are combining as Sitara.
Site visit to evaluate operations before issuing change of owner.
At this time Sitara plans to cook from Persis kitchen, menu is to remain unchanged
No violation noted during this evaluation. | 10/02/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Sitara Indian Cuisine, 44260 Ice Rink Plaza #120, Ashburn, VA 20147 »