The purpose of this visit was to conduct a risk factor assessment in addition to a complaint investigation. The following good retail practices were discussed during the inspection: 1) Wet wiping cloth stored in handsink rather than bucket of sanitizer solution. 2) Damage gaskets on 2 dr UR cooler. 3) Clean non-food contact surfaces of bread mixer.
- Critical: Fairfax City Code/Certified Food Manager/Presence Required
Observation: There is no Certified Food Manager present in the establishment.
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. NOTE: CFM wiht requried credentials arrived during the inspection.
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11/10/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitzer 3 vat sink: 150 ppm. Facility voluntarily closed and ceased all food service operations due to no Certified Food Manager (CFM) on the premises until a CFM with required credentials arrived at facility.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Raw chicken stored over cooked samosas in 3 dr UR 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. NOTE: PIC corrected storage order.
- Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site)
Observation: Wet wiping cloths used for wiping counters were stored in water with no chemical sanitizer solution and draped on handsink.
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.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Lamb and sauce in countertop oven: 88 degrees F. Samosas in hot hold display cabinet (2x): 111,111 degrees F.
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: PIC voluntarily disposed of the samosas.
- 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. NOTE: CFM with required credentials arrived at the end of the inspection.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the kitchen being used to store a utensil and wiping cloth.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. NOTE: PIC restored access to the handsink.
- Hand Drying Provision / Individual, Disposable Towels
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels
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08/21/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Chlorine sanitizer 3 vat sink/wiping cloth bucket: 100/100 ppm. Copy of date marking fact sheet provided to PIC. The following good retail practices were discussed during the inspection: 1) Using shallow, stainless steel pans with shallow product depth to facilitate cooling, 2) Wet wiping cloths always to be stored in wiping cloth bucket containing sanitizer of required strength. 3) Use of batch prep technique: take only as much chicken (for example) out of cooler as can prep in short time, then return prepped chicken to cooler (in shallow stainless steel pans) as soon as possible. 4) 2 dr self serve display cooler is not to be used for cold holding of TCS foods.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands after working with raw chickn and prior to donning 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. NOTE: Discussed wiht PIC.
- 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 drinks in 3 dr display cooler: 52/53 degrees F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. NOTE: Drinks were relocated to another cooler. Other drinks in dispaly cooler were non-TCS. PIC advised cooler would not be used to store TCS foods.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: juice from raw chicken left on prep table after completion
Correction: mixer used to mix bread.
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03/06/2015 | Risk Factor | |
The purpose of this visit is to conduct a complaint inspection. The manager is aware of the complaint. He stated a mouse entered the restaurant because the air conditioning was being repaired and the back door was left open. He provided a receipt as evidence of the air condition repair. Manager also provided copies of the service report from the monthly commercial pesticide treatment company. Manager stated that the area by the beverages was cleaned off the day the incident with the mouse occurred. There is no evidence of mouse droppings in the restaurant. All areas are free of mouse droppings. The violation noted in the report is due to the condition the outside receptacle was found in. The outside waste receptacle lid is missing and the unit is in disrepair. REPAIR THE OUTSIDE WASTE RECEPTACLE OR REQUEST A NEW ONE FROM THE TRASH COMPANY. COMPLAINT IS NOT CONFIRMED AT THIS TIME..
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered. OUTSIDE DUMPSTER DOES NOT HAVE A LID AND IS IN DISREPAIR.
Correction: REPLACE DUMPSTER. OBTAIN A DUMPSTER WITH A LID. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
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06/12/2014 | Complaint | |
NOTES:
* The purpose of today's visit was to conduct a follow-up inspection for the Risk Control Plan issued on 2-5-14 for cooling.
* Observed all hot holding foods from night prior at proper cold-holding temperatures at time of inspection.
* Discussed with certified food manager at time of inspection the potential of cross-contamination from disease carrying insects & pests on foods left out at room temperature unprotected overnight.
* Foods shall be stored properly to ensure safe condition and temperatures.
* Continue to monitor cooling procedures by using cooling logs as well as active managerial control.
* No violations observed at the time of inspection.
No violation noted during this evaluation. | 03/05/2014 | Other | |
MAINTENANCE:
* Hot Water Heater: AO Smith BT 80 110
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
* Cooling information (Spanish version) given to CFM at time of inspection.
* All critical violations have been corrected at time of inspection.
* All non-critical violations must be corrected within 30 days and no later than the time of the next inspection.
* Please email or fax the invoice from the next scheduled pest controller service to: Brian.Flaherty@fairfaxcounty.gov or (703)385-9568.
* Risk control plan will be implemented with facility owner on or around 2-5-14.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (lamb, chicken, white rice, chickpeas, & spinach.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. Discussed with CFM and PIC at time of inspection. Spanish cooling information given to PIC at time of inspeciton.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal (tilapia) food stored over ready-to-eat (lettuce) food in the True 2DR UR RIC.
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. Raw tilapia relocated at the time of inspection by CFM.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
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: Lamb, chicken, spinach, chickpeas, and white rice cooling for greater than 12 hours at room temperature observed at 70-75 degrees 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 at the time of inspection by CFM.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: leaving foods in cooked/hot holding containers at room temperature.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site) (repeated violation)
Observation: The following equipment/utensils were observed soiled to sight and touch: interior of True 2DR UR RIC storage racks in which RTE(beef kabob) is being stored, knives, and peelers.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Beef kabob relocated at the time of inspection. Knives & peeler washed, rinsed, and sanitized at time of inspection.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed a mouse run underneath the True 2DR UR RIC at time of inspection. Observed mouse dropping in dry storage area, and on top of the prep table where food was being cooled overnight.
Correction: 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. Discussed with CFM at time of inspection.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors and walls behind equipment in the kitchen areas are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Discussed with CFM at time of inspection.
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02/03/2014 | Routine | |
The purpose of today's visit was to conduct a follow-up to the risk factor assessment inspection conducted on July 16, 2013 to verify that all critical violations remained corrected.
**Focus on CRITICAL and REPEAT violations. Enforcement actions will now be considered with the management team. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected. Manager agreed to use cooling log every day to verify that cooked foods are cooled down properly and agreed to fax cooling log to EHS on July 31, 2013 and August 7, 2013.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) sitting out at room temperature overnight over ten hours are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked rice in large deep plastic container uncovered observed at 48F after cooling overnight in True 3DR Display Cooler..
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
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07/24/2013 | Follow-up | |
The purpose of today was to conduct a risk factor assessment inspection. EHS provided cooling methods in English and Spanish. A follow-up inspection will be conducted during the week of July 22-26 to verify that all critical violations are corrected and/or remain corrected.
- Duties / Monitor Cooling Procedures of PHF(TCS) (corrected on site)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).-----Observed several pots of cooked food from previous night cooling overnight at room temperature.
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores. DISCUSSED WITH OWNER AND MANAGER.
- 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:
1) Observed cooked chickpeas in True 3DR Display Cooler uncovered,
2) Observed cooked rice uncovered under the raw beef in True 2DR Upright Cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) sitting out at room temperature overnight over ten hours are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Cooked beef at 67F,
2) Cooked chickpeas at 72F,
3) Cooked vegetables at 66F,
4) Cooked butter chicken at 66F,
5) Cooked beef at 68F.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- 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:-------
Several packages of raw lamb observed thawing overnight at room temperature at 55-60F.
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. DISCARDED.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food)
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:--------several cooked foods in the True 3DR Display Cooler cooked two days prior.
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: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch:
1) Knives in storage,
2) Food processor and blade,
3) Mixer,
4) Blender.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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07/16/2013 | Risk Factor | |
Today's visit is a follow-up to the routine inspection conducted on March 13, 2013. Enforcement action is now warranted due to repeat observations. Discussed proper cooling methods and temperature requirements with owner. EHS requested that food employees use the cooling log to verify that cooked foods are cooling properly.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed cooked mixed vegetables in large deep plastic container at 66F in True 3DR display cooler after cooling overnight (over 12 hours).
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------Observed cooked foods cooling overnight in large deep plastic containers. Per food employee all cooked items were placed in True 3DR display cooler soon after cooked.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
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03/22/2013 | Follow-up | |
The purpose of today’s visit was to conduct a routine inspection.
MAINTENANCE:
*Water Heater: AO Smith BT 80 110 (unable to read data plate)
*Dish Machine: N/A
A follow-up inspection will be conducted on or about Friday, March 22, 2013 to verify that the critical violations observed today remain corrected and to verify that proper cooling methods are being used.
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
EHS provided manager with the following handouts: Employee Health in Spanish and cooling log/sign in Spanish & English..
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: The Person in Charge or certified food manager shall train all his/her employees in food safety as it relates to their assigned duties.
- Critical: Gloves/Use Limitation/No Re-Use/Use For Only One Task (corrected on site)
Observation: Single-use gloves worn during multi-tasked food preparation.----------Observed food employee handle raw lamb while wearing single use gloves and then proceed to prepare naan bread.
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. EHS DISCUSSED WITH FOOD EMPLOYEES AND EMPLOYEE REMOVED GLOVES, WASHED HANDS AND PUT ON A NEW PAIR OF GLOVES.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:
1) Observed large deep plastic container of cooked rice cooling overnight at 71F in True 3DR display cooler,
2) Observed small plastic container covered with plastic wrap cooling overnight at 51F in True 3DR display cooler,
3) Observed cooked chickpeas in large deep plastic container covered with plastic wrap at 66F in True 3DR display cooler,
4) Observed cooked mixed vegetables in large deep plastic container at 66F in True 3DR display cooler.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED.
- Cooling Methods
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:-----------Observed cooked foods cooling overnight in large deep plastic containers. Per food employee all cooked items were placed in True 3DR display cooler soon after cooked.
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)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:----Milk at 44F and cooked ground beef at 45F in True 3DR display cooler.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: -------Observed food employee wash dishes without sanitizing.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. EHS SHOWED FOOD EMPLOYEE HOW TO PROPERLY SET UP THREE COMPARTMENT SINK AND DISHES WERE RE-WASHED AND SANITIZED.
- Critical: Sanitize/Chemical/Manual & Mechanical/Concentration & Exposure Time (corrected on site)
Observation: Chemical sanitizer immersion time was not adequate for chlorine sanitizing solution-----Observed food employee wash, then rinse and then immerse a small pan in chlorine sanitze basin at the three compartment sink for 1-3 seconds.
Correction: Chemical sanitization (manual or mechanical operations) including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods using a solution by providing: 1) an exposure time of at least 10 seconds for a chlorine solution, 2) an exposure time of at least 7 seconds for a chlorine solution of 50mg/L that has a pH of 10 or less and a water temperature of 100°F or a pH of 8 or less and a water temperature of 75°F, 3) an exposure time of at least 30 seconds for other chemical sanitizing solutions, or 4) an exposure time used in relationship with a combination of temperature, concentration, and pH that when evaluated for efficacy yields sanitization.
- Plumbing / Maintained in Good Repair
Observation: The kitchen handsink basin is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the following is in need of cleaning:
1) Floors,
2) Walls,
3) Inside equipment.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility------Observed two spray cans of Raid in kitchen.
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination. DISCARDED.
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03/13/2013 | Routine | |
- 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.
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: 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 beef and raw chicken over raw beef in 2dr True reach-in 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: 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: raw chicken in 2dr reach-in freezer and raw chicken in 2dr undercounter prep cooler.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor: soaking rice and soaking chickpeas on the floor.
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: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: No consumer advisory was provided for cooked to order kabob and lamb chop.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: piping is lined with aluminum and wooden swinging door is rubbed off of paint. Both are not easily cleanable.
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.
- 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 wet wiping cloth bucket with a concentration of 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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink in the kitchen being used to hold bowl.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- 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: in two bathrooms.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
- Physical Facilities Good Repair
Observation: Observed that following is not maintained in good repair: missing door handles for 2dr undercounter prep cooler.
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 following are in need of cleaning: walls and inside of equipments.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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12/17/2012 | Routine | |
Restaurant representatives - add corrected or new information about Z Kabob, 3531 S Jefferson St, Falls Church, VA 22041 »