The purpose of this visit was to perform a risk factor assessment.
Please email the procedures used for making yoghurt within 2 weeks.
- 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 "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: 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:Pudding, cooked turnips
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.
- 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.
|
03/30/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
- 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:Cooked pumpkin at 44F, 43F, cooked carrots at 43F in the Beverage Air 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.DISCUSSED WITH CFM TO USE DEEPER PANS TO HOLD THE PHF/TCS FOOD OUT OF THE AMBIENTS AIR OF THE KITCHEN AND CLOSER TO THE COLD AIR OF THE UNIT. THE FOOD WAS MOVED TO THE TRUE 2 DOOR REFRIGERATOR TO COOL TO 41F OR BELOW.
- 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:Cooked rice, cooked lentils, cooked lamb, beef dumplings
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 (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch:Knives, spatula, tongs, spoons in a non-working steam well exhibited dried food residue, dough hook with dough dried to the surface, used 3 days ago
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. UTENSILS PUT IN DISHMACHINE, DOUGH HOOK CLEANED AND SANITIZED IN PLACE
- 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:Interior of prep refrigerator, shelving on cookline, gaskets on prep refrigerator and walk in
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.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor/wall juncture in the entire kitchen, under the refrigeration and dry storage shelving is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
09/24/2015 | Routine | |
The purpose of this visit was to conduct a risk factor assessment.
- 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: 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.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed firnee at 44F in the United 2 glass sliding door refrigerator
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.DISCARDED
|
02/20/2015 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email to me, within 10 days, the invoice for the repair of the Beverage Air prep refrigerator.
If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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:Observed raw lamb stored over ready to eat spinach, raw eggs stored over garlic, apples in the walk in
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.GAVE CFM FOOD STORAGE CHART
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed pudding at 48F, 49F in the Beverage Air glass door prep refrigerator
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) (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:Rice, spinach, pudding
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.ALL ITEMS DATEMARKED EXCEPT PUDDING WHICH WAS DISCARDED
- 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: Beverage Air glass door prep refrigerator
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.
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed one thermometer 10 degrees below 32F and one thermometer 110 degrees above 32F when put in ice at water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CALIBRATED ONE THERMOMETER, DISCARDED ONE THERMOMETER
- Cleaning Frequency for Physical Facilities
Observation: Observed that the wall in back of the prep table adjacent to the fryers, underneath 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.
|
09/25/2014 | Routine | |
The purpose of this visit was to respond to a complaint received August 28, 2014. The complainant alleged there were flies inside the establishment. Upon investigation no flies in the seating area or kitchen were noted.
The complaint is not confirmed.
No violation noted during this evaluation. | 09/02/2014 | Complaint | |
Today’s inspection was to conduct a Risk Factor Assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Please email the certified food manager food id within 2 weeks. Information on ORS given to PIC.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- 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.
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 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:Observed raw shell eggs stored over rice, tomato sauce - STORAGE CHART GIVEN TO PIC
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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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:Rice pudding, lamb
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.
- Certified Food Manager/Certificate Process
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. Failure to provide a copy of the photo identification card will result in further enforcement action.
|
03/13/2014 | Risk Factor | |
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days (unless otherwise specified) but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
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.
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.
NEEDED: Connect the mechanical warewashing machine to the grease trap so that grease is properly filtered before wastewater reaches the public sewer. The appointment for re-connection has been scheduled for tomorrow. Take pictures of the next connections and fax to my attention or email me within 7 days (no later than 2/17/14).
- Critical: Plumbing System / Design, Construct, & Install / Per Law (repeated violation)
Observation: Observed the mechanical warewashing machine not hooked up for its waste water to go through the grease trap.
Correction: Hook the mechanical warewashing machine up to the grease trap so that grease does not go into the public sewer lines. Send me a picture of the new plumbing connections within 7 days.
- Floor / Wall / Ceiling / Cleanability (repeated violation)
Observation: Observed absorbent ceiling tiles in the men's and women's restrooms.
Correction: Replace the ceiling tiles with tiles that are smooth, easily cleanable and non-absorbent.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed the vent in the kitchen ceiling in need of cleaning.
Correction: Clean the vent in the kitchen ceiling.
|
02/10/2014 | Pre-Opening | |
Approval for a Health Department Permit to Operate is denied at this time. Review the violations above. All violations must be corrected at the time of the final change of ownership inspection. Contact the Health Department when all violations have been corrected in order to schedule a re-inspection.
A CFM is needed at all establishments. Obtain a CFM card before you may be issued a permit.
Email me a copy of the menu to shannon.mckeon@fairfaxcounty.gov.
Do not use the bar 3-compartment sink for warewashing as the plumbing is not correct for this purpose.
The handsink in the kitchen is to be used for handwashing by bartenders as well. Ensure adequate handwashing is occurring.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed the shelving in the walk-in refrigerator rusting and therefore not easily cleanable.
Correction: Paint the shelving so that it is easily cleanable or replace the shelving.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: Observed a fry cutter on the wall with an absorbent wood base which is not easily cleanable.
Correction: Paint the base so that it is easily cleanable or remove it from the wall.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in Beverage Air reach-in refrigerator at the bar.
Correction: Place a thermometer in the unit.
- Sanitizer Test Kit Required
Observation: The test strips to measure bleach in the facility are old and not properly functioning.
Correction: Obtain bleach test strips.
- Equipment / Fixed / Space / Seal
Observation: Observed the three-compartment sink in need of re-caulking to the wall to provide a cleanable surface.
Correction: Caulk the 3-compartment sink to the wall.
- Equipment / Good Repair / Operation
Observation: Observed the 3-door upright refrigerator in poor repair.
Correction: Repair the refrigerator so that it is able to maintain foods frozen.
- Equipment / Non-food Contact / Visibly Clean
Observation: Observed the gaskets and the inside of the refrigeration unit in need of cleaning for the Beverage Air 3-door reahc-in refrigerator (broken) and the 3-door upright freezer.
Correction: Clean non-food contact surfaces to preclude accumulations of grime or debris which may attract pests.
- Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
Observation: Observed coffee machines, microwave, food bins and drawers and a chest freezer that are not commercial pieces of equipment.
Correction: All equipment in a food service operation must be commercial.
- Critical: Plumbing System / Design, Construct, & Install / Per Law
Observation: The dishmachine is not hooked up to the grease trap.
Correction: Hook the dishmachine up to the grease trap so that grease does not go into the sewer system.
- Plumbing / Maintained in Good Repair
Observation: Observed the faucet at the three-compartment sink at the bar leaking.
Correction: Repair the faucet.
- Handwashing Sink / Refuse Container Required
Observation: There is no trash can near the handsink in the kitchen by the bar.
Correction: Place a trash can near the handsink.
- Floor / Wall / Ceiling / Cleanability
Observation: Observed three absorbent ceiling tiles in the kitchen and in both restrooms.
Correction: Replace the tiles with ones that are smooth,e asily cleanable and non-absorbent.
- Lighting Intensity/ Food Prep Area / 50 foot candles
Observation: Observed a light burned out in the hood.
Correction: Replace the light bulb.
- Physical Facilities Good Repair
Observation: Observed a coving tile missing under the bar 3-compartment sink.
Correction: Replace the coving tile.
- Cleaning Frequency for Physical Facilities
Observation: Observed the walls and vents in the kitchen in need of cleaning.
Correction: Clean the physical facilities.
|
11/27/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Zamarod Afghan Cusine, 10123 Colvin Run Road, Great Falls, VA 22066 »