- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution was measured at > 200 ppm. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of CHLORINE SANITIZER solution at 50- 150 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH STAFF TO ADJUST THE CONCENTRATION TO 100 PPM WHEN TESTED WITH BLEACH TEST STRIP.
|
11/02/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me as your participation allows me to clarify processes at your establishment that may need further review or assessment.
NOTE: At this inspection EHS took further time to discuss with the CFM the importance of regular cleaning and sanitizing of food and non food contact surfaces including the equipments. Also discussed cooking and hot holding temperatures .
***THERE ARE REPEAT VIOLATIONS AT THIS INSPECTION. FAILURE TO CORRECT REPEAT VIOLATIONS CAN RESULT IN FURTHER ENFORCEMENT ACTIONS.***
Questions: Call 703-246-2444
- 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:OBSERVED EVERAL ITEMS IN THE TRUE 2 DR UPRIGHT REFRIGERATOR THAT WERE NOT DATE MARKED: SPINACH CURRY, CHICKEN CURRY, SAMOSAS, DHAL AND CHANNA CURRY.
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.DISCUSSED WITH CFM THE PUBLIC HEALTH REASON FOR DATE MARKING AND CFM WILL DATE MARK ALL ITEMS PLACED IN THE 2 DR UPRIGHT REFRIGERATOR.
- Equipment / Good Repair / Components / Gaskets
Observation: The sink stoppers for the 3 VAT sink are missing.
Correction: Equipment components such as doors, sink stoppers, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. MANAGER HAS BEEN ASLED TO OBTAIN SINK STOPPERS IN 1 WEEK. THIS WILL BE VERIFIED AT NEXT INSPECTION.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THAT THE STOVE, INSIDE OF THE REACH INs AND UTENSILS STORED ON THE SHELVES HAD VISIBLE DIRT, RESIDUE ON THEIR SURFACES.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. DISCUSSED WITH CFM WHO WILL WASH, RINSE AND SANITIZE ALL UTENSILS AND CLEAN EQUIPMENTS.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The ONLY handwashing facility located at the kitchen is blocked by containers and other items preventing access by employees for easy handwashing.
Correction: A hand washing sink shall be maintained so that it is accessible at all times for employee use. DISCUSSED WITH CFM TO REMOVE THE ITEMS AND PROVIDE EASY ACCESS TO THE SINK.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections AT THE 3 VAT SINK PIPE FAUCETS AND HOSE piping are leaking.
Correction: A plumbing system shall be maintained in good repair. MANAGER HAS BEEN ASKED TO REPAIR LEAKING PIPES.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the inside kitchen area floor, walls and the area near the 3 VAT sink are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. MANAGER HAS BEEN ASKED TO INCREASE THE CLEANING FREQUENCY OF THE FACILITY.
|
03/24/2015 | Routine | |
Site visit made following complaint received that there were cockroaches in the facility. No obvious evidence of cockroaches observed during the inspection. Facility staff has observed activity and have engaged professional pest control . They are currently on bi-weekly treatments of fogging,bait and gel treatment. Date of last service is 9/20. Receipts were available for review by the Health Department. Dining room, buffet and kitchen areas are being regularly treated. Facility was observed to be relatively clean and clutter free during this inspection. Complaint closed.
No violation noted during this evaluation. | 09/22/2014 | Complaint | |
- 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:OBSERVED COOK MOVING ALOO PAKORAS INTO A PLATE FOR BUFFET LINE USING HIS BARE HANDS
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.ALOO PAKORAS WERE DISCARDED AND A FRESH BATCH WAS MADE. EHS DISCUSSED WITH STAFF PUBLIC HEALTH REASONS FOR NOT TOUCHING READY TO EAT FOOD WITH BARE HANDS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED ALOO PAKORA AT 119F AND TANDOORI MURG AT 98 F IN THE CLASSIC HOT HOLD@BUFFET LINE.
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. ALOO PAKORA WAS DISCARDED AND TANDOORI MURG REHEATED TO 169F .
|
09/22/2014 | Risk Factor | |
Follow up visit to assess the compliance of facility with regards to pest control and cleaning kitchen and stove areas to remove food sources and harborage for pests. Facility has provided proof of pest control for treatment of cockroaches and has cleaned the kitchen and stove areas.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The ICE MACHINE is not operating properly and is unable to produce ice.
Correction: Repair/adjust the unit . Do not use the unit while it is not operating properly.ASKED MANAGER TO REPAIR THE ICE MACHINE.
|
05/16/2014 | Follow-up | |
- Responsibilities of Owner or Proprietor
Observation: Absence of no-smoking signs or international no-smoking signs in non-smoking area. DID NOT OBSERVE A NO SMOKING SIGN AT THE FACILITY.
Correction: Post of no-smoking signs or international no-smoking signs in non-smoking area. These can be found online at www.vdh.virginia.gov/breatheeasy. ASKED CFM TO POST A NO SMOKING SIGN AT A VISIBLE LOCATION.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:OBSERVED ICE SCOOP INSIDE THE ICE CONTAINER WITH HANDLE TOUCHING THE ICE.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. MANAGER REMOVED THE SCOOP FROM THE CONTAINER.
- Miscellaneous Sources of Contamination / Other Sources
Observation: Food items at the prep table were found subject to contamination during storage and preparation due to the visible dust and grime seen on the tube that is a conduit for the electrical wire and located adjacent and above the prep area.
Correction: Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. ASKED CFM TO CLEAN THE TUBE AND OTHER AREAS ON A MORE FREQUENT BASIS.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED RAITHA AT 46F, CORN AND PEAS SALAD AT 55F, RICE AND KHEER AT 48F AND MINT CHUTNEY AT 44F IN THE COLD HOLD@ BUFFET LINE.
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.MANAGER REMOVED ITEMS TO FREEZER.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: OBSERVED SAMOSAS AND CHANNA IN THE 2 DR UPRIGHT REFRIGERATOR AND RAITA AND MANGO CHUTNEY INT HE 2 DR SLIDING GLASS FRONT REFRIGERATOR THAT WAS NOT DATE MARKED
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.MANAGER DATE MARKED THE ITEMS DURING THE INSPECTION.
- Equipment / Good Repair / Operation
Observation: The ICE MACHINE is not operating properly and is unable to produce ice.
Correction: Repair/adjust the unit . Do not use the unit while it is not operating properly.ASKED MANAGER TO REPAIR THE ICE MACHINE.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Adequate methods are not being used to control pests. OBSERVED TWO LIVE COCKROACHES AND 1 DEAD COCKROACH ON THE FLOOR BETWEEN THE STOVE AND THE 2 DR PREP REFRIGERATOR.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.MANAGER HAS BEEN ASKED TO CALL PEST CONTROL SERVICE AND CLEAN THE KITCHEN AND AREA AROUND THE STOVE THOROUGHLY TO ELIMINATE FOOD SOURCE.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the stove range, kitchen area near the stove, and the area around the 3 VAT sink are in need of more frequent cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.ASKED MANAGER TO CLEAN THE AREAS ON A MORE REGULAR BASIS.
|
05/13/2014 | Routine | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination:OBSERVED CONTAINERS OF PAKORAS AND SAMOSAS THAT WERE UNCOVERED IN THE TRUE 2 DR UPRIGHT REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled. CORRECTED: CFM COVERED THE CONTAINERS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:OBSERVED TANDOOR CHICKEN AT 117F AND POTATO BONDA AT 96 F IN THE CHAFING DISHES AT THE BUFFET TABLE.
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.CORRECTED: CFM DISCARDED THE ITEMS.
- Certified Food Manager/Certificate Process (corrected on site)
Observation: The person in charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568 ATTN: SUJA. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.OBSERVED NO HAND WASH SIGN AT SINK IN THE KITCHEN AREA.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: HAND WASH SINK WAS PROVIDED TO THE MANAGER BY HEALTH INSPECTOR.
|
11/26/2013 | Risk Factor | |
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site) (repeated violation)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED UNWRAPPED BHAJI, SAMOSAS UNCOIVERED IN THE TRUE 2 DR UPRIGHT REFRIGERATOR AND UNCOVERED DHAL IN THE TRUE 2 DR FREEZER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: CFM INSTRUCTED THE EMPLOYEE TO COVER ALL ITEMS.
- Equipment / Good Repair / Components / Gaskets
Observation: The door and gaskets of the True 2 DR Upright refrigerator are damaged.
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.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards along the cookline 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: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination. OBSERVED THAT NO SANITIZING SOLUTIONS WERE SET UP AT THE FACILITY TO CLEAN SURFACES AND UTENSILS.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: CFM WORKED WITH EMPLOYEE TO MIX SANITIZING SOLUTION IN BUCKET.
- Equipment & Utensils / Air-Drying or Adequate Draining Required
Observation: Red bowls were found stacked while wet after cleaning and chemical sanitization.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
- Preset Tableware / Protected by Wrapping, Covering, or Inverting (corrected on site) (repeated violation)
Observation: Preset tableware was observed unprotected from contamination. OBSERVED GLASSES FACING UP WITH NO COVER TO PREOTECT THEM AT THE TABLES.
Correction: Tableware that is preset shall be protected from contamination by being wrapped, covered, or inverted. CORRECTED: DISCUSSED WITH CFM.
- Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation)
Observation: The handwashing facility located at the kitchen area is blocked by a cart and the handwash sink in the bar area is blocked by oxygen tanks and a shelf to store drinks, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.CORRECTED:EMPLOYEE REMOVED THE CART FROM THE KITCHEN SINK, DISCUSSED WITH CFM TO REMOVE THE ITEMS BLOCKING ACCESS TO HAND WASH SINK IN THE BAR AREA.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED NO SOAP AT THE SINK IN THE KITCHEN AREA.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.CORRECTED: EMPLOYEE PROVIDED SOAP.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. OBSERVED NO HAND WASH SIGN AT THE KITCHEN SINK.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.CORRECTED: EHS PROVIDED CFM WITH HADN WASH SIGN.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the inside of the refrigerator/ freezer and the outside of the hood and stove top is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/06/2013 | Routine | |
Restaurant representatives - add corrected or new information about Supper Club Of India, 364 Elden Street, Herndon, VA 20170 »