- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. 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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: knives in between refrigerator and prep table. Also, metal bowls being used to dispense dosa and dumpling batter.
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.
- Food Storage / Exposed to Splash, Dust, etc. (corrected on site)
Observation: Yogurt, chutney, puri, salad etc at cold buffet without sneeze guard. (customer self service area).
Correction: Food shall be protected from contamination by storing the food where it is not exposed to splash, dust or other contamination. Note: Per the manager the sneeze guard was broken accidently by one of the customers. They will get a new sneeze guard and meanwhile they have the manager watching the buffet station to make sure there is not accidental contamination.
- 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: yogurt 48F, sliced tomatoes on salad 51F. diced tomatoes 44F--2DR prep top.
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. Note: Put more ice. Discussed about pre-chilling the tomatoes before puting out on cold buffet. Discard tomatoes.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener had food debris dried up on it. Also, the employee who washes the dishes was not aware of the sanitizing procedure for big pots and pans that do not fit in the machine.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Trained employees on sanitizing practice. Took the can opener to wash, rinse and sanitize.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Outer Openings, Protected / Screen Requirements (repeated violation)
Observation: Openings to the exterior of the building are present along the back door. Holes in dry storage area.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Note: New weather strip is required to prevent pest entry (mice).
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at kitchen handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests.
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.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the dry storage area, dough making area is in need of cleaning. (mice droppings, flour, ans dried grains on the floor).
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Also, the ice bin should be cleaned at regular intervals to prevent mold accumulation.
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02/09/2016 | Routine | |
This inspection is to conduct a standardization training excercise.
No violation noted during this evaluation. | 09/03/2015 | Training | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to identify Critical Control Points (CCP) in the operation from purchasing through sale or service. The PIC is not aware of the relationship between controlling CCPs and the transmission of foodborne illness. Observed that the walk-in cooler on left is not functioning properly, the PIC is aware of it and had potentially hazardous foods inside this walk-in. Also, observed that he had no clue about CCPs for cooling.
- Duties / Inform Employees about Responsibility to Report GI Symptoms, Disease, Medical Condition or Exposure to PIC
Observation: Employees are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food.
Correction: The Person in Charge or certified food manager shall inform all food employees and conditional employees of their responsibility to report any information about their health and activities as they relate to diseases that are transmissable through food as specified under 2-201.11(A).
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands before wearing new pair of gloves and engaging in food preparation, after taking trash out.
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.
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: 2 cans of tomato sauce
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Note: Separated for return.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, salt
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.
- 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 boondi in trays sitting on floor under the shelves near dry storage area.
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.
- 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: boiled whole potatoes cooling for 14 hours in the walk-in refrigerator left observed at 52°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. Note: Discarded.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice in warmer 117F, 127F. Idli 96F--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. Note: Discarded when they close after lunch.
- 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 46F, tomato chutney 50F--on ice buffet. Rasam 45F, milk 45F--walk-in refrigerator left.
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.
- 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: butter paneer sauce, mango kheer-- prep refg.
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.
- 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: walk-in refrigerator left 50F.
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. Technician will come this evening.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 sink with a concentration of less than 50 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: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: hand-held blender, can opener and cutting board near rice warmer.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- 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: shelves inside the walk-in refrigerator, storage shelves in kitchen, microwave
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: To-go boxes were observed stored with the food-contact surface facing upward.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- 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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back door. weather stripping damaged on the left side.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- 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.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed that inadequate lighting was provided in the food preparation areas. Observed light at cookline near grill is less than 50 foot candles.
Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
- Physical Facilities Good Repair
Observation: Observed that the grout for kitchen floor near warewashing area is not maintained in good repair, it has gaps in between that holds water.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Note: Re-caulk all the gaps on floor tiles.
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03/30/2015 | Routine | |
As discussed in addition to the cited violations, corrective actions must be done in accordance with Code Section 4.501.11A, Whereby equipment must be in good working order.
Adjust the ambient temperature of the refrigerators to between 33-39F (33-37 best) to have food temperatures below 42F, or with-in 10 days have the refrigeration unit repaired and fax the repair record to our office at phone # 703- 653-9448 (LABEL FAX WITH NAME OF RESTAURANT, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES.
- 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: CREAM & GOBIMINCHOU @ #2.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL POTENTIALLY HAZARDOUS FOODS.
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11/03/2014 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures.2 WORKERS QUICKY RINSED HANDS IN 3 COMP. SINK.
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site) (repeated violation)
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 COMP. SINK AND WASH CLOTHS with a concentration of 0.0 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. LITERATURE AND TRAINING PROVIDED.
- Critical: Food-Contact Surfaces Cleaned between Raw Fruits & Vegetables & PHF(TCS) (repeated violation)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw fruits and vegetables and PHF(TCS) foods. CUTTING BOARDS UNCLEAN.
Correction: Equipment food-contact surfaces and utensils shall be cleaned between uses with raw fruits and vegetables and with potentially hazardous foods (time/temperature control for safe food). LITERATURE AND TRAINING PROVIDED.
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04/07/2014 | Routine | |
3 Vat sink sanitizer = 100ppm Cl, Dishwasher residual chlorine =50ppm.
- Handwashing / Where to Wash
Observation: A food employee was observed cleaning/rinsing their gloved hands in a food preparation sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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: Lentil mix, veg. curry and many other items not date marked.
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. Once again literature is provided.
- 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 wash cloth bucket with a concentration of 0.0 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: Food-Contact Surfaces Cleaned between Raw Fruits & Vegetables & PHF(TCS) (corrected on site)
Observation: Equipment food contact surfaces/utensils were not observed cleaned between working with raw fruits and vegetables and PHF(TCS) foods. Both cutting boards.
Correction: Equipment food-contact surfaces and utensils shall be cleaned between uses with raw fruits and vegetables and with potentially hazardous foods (time/temperature control for safe food).
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11/21/2013 | Risk Factor | |
CFM Certified Food Manager (CFM) Anandu Poojay, produced the necessary documents and verbal knowledge to remove the critical violation (Employee Health Management Awareness
No violation noted during this evaluation. | 05/06/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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." Has paperwork to complete training and now after my explanation, PIC will complete process.
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: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogert @ 1 was 46F
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.
- Equipment / Good Repair / Components / Gaskets
Observation: The BOTTOM door gaskets of the following unit(s) are (missing, damaged): BOTH AMERIKOOL WALK-IN COOLERS AND ALSO THE CLOSER ON THE ONE TO THE RIGHT IS NOT WORKING TO PULL THE DOOR TIGHT.
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.
- Mop Sink / Numbers and Capacities
Observation: There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. BLOCKED ACCESS.
Correction: At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. WITHIN 1 DAY.
- Handwashing Sink / Refuse Container Required (corrected on site)
Observation: There is no refuse container at the area immediately adjacent to the KITCHEN hand sink.
Correction: If disposable paper towels are used at handwashing sinks, a trash can shall be located at each sink or group of adjacent sinks (AND PLACE HAND WASH SIGNAGE NEAR SINK.PROVIDED EXAMPLE SIGN)
- Physical Facilities Good Repair
Observation: Observed that the MENS ROOM EXHAUST FAN is not maintained in good repair AND SINK IS UNCLEAN AROUND FAUCET AND WALL APPEARS UNCLEAN AROUND SOAP DISPENSER.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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04/23/2013 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on December 31, 2012. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Ron Campbell, Environmental Health Specialist III, at 703-246-8427. A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. All outstanding violations from this pre-opening inspection must be corrected by the time of the first routine inspection.
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in December 2012.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: State SBF80199NE
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The automatic door closer on the left side walkin refrigerator does not work. The door does not close tightly without the closer.
Correction: Replace the closer. The closer has been ordered. Install upon receipt.
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12/11/2012 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. A permit to operate will not be issued unless the walkin refrigerator is working properly - temperature and closer replace. When ALL items above have been corrected, contact the Health Department to conduct another inspection.
- Equipment / Good Repair / Operation
Observation: The right-side walkin refrigerator is not maintaining 41F or less ambient air temperature. It was observed that there was a buildup of frost on the rear of the fan unit in the refrigerator.
Correction: Service the refrigerator. All refrigerators must maintain 41f or less ambient air temperature.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The automatic door closer on the left-side walkin refrigerator does not work. The door does not close tightly without the closer.
Correction: Replace the closer.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting board at the prep refrigerator in front of the cookline is cut and scored to a point that it is no longer easily cleanable.
Correction: Turn the cutting board over or replace the cutting board.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There are not covered trash cans in the restrooms
Correction: Provide covered trash cans in both restrooms.
- Outer Openings, Protected / Screen Requirements
Observation: 1) The screen door does not seal tightly in the door frame.
2) The solid door at the back entrance does not seal tightly in the frame when closed.
Correction: 1) Finish installing the weatherstripping at the left edge of the screen door frame.
2) Install weather stripping along the bottom edge of the back door. There should be no light visible along the bottom of the door.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: There is not soap in the men's restroom
Correction: Provide soap at all handsinks.
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12/05/2012 | Pre-Opening | |
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