Today a ROUTINE INSPECTION of your facility was conducted. Thank you for accompanying me during this visit and answering my questions as your participation allows me to clarify processes at your facility that may require further assessment.
NOTE: At this inspection further time was taken to discuss with the CFM, Employee Health Policy review with staff and labeling of containers with common names of food. If containers are for personal use they should be marked as such.
QUESTIONS: Please call 703-246-2444
- Food Storage Containers, Identified with Common Name of Food (corrected on site) (repeated violation)
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: OBSERVED PLASTIC CONTAINERS OF CHILLI POWDER, TURNERIC, OIL AND MUSTARD SEEDS WITHOUT ANY LABELING.
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled. DISCUSSED WITH CFM, CONATINERS ARE LABELED FOR PERSONAL USE EXCEPT FOR OIL.
- Sanitizer Test Kit Required (corrected on site) (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.FACILITY IS USING QUARTERNARY AMMONIUM AS SANITIZER IN THE 3 COMPARTMENT SINK BUT HAS NO TEST STRIPS TO TEST IT.
Correction: Obtain a, QUATERNARY AMMONIA test kit. PROVIDED A FEW STRIPS OF TEST KIT TO THE CFM WHO WILL OBTAIN A TEST KIT IN 10 DAYS.
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08/04/2015 | Routine | |
Fax a copy of invoice, within 10 days, for fixing the dishmachine and automated sanitizer dispenser at 3-vat sink to make sure it is capable of sanitizing at correct concentration.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F (repeated violation)
Observation: The ambient air temperature measuring device located in the following unit is not accurate in 7°F. Observed internal temperature for True 2DR upright refrigerator at 36F, however the thermometer outside was showing 43F
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Please put another ambient air thermometer inside the 2DR upright refrigerator.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required (repeated violation)
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/Chlorine test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: The sanitizer container was empty. The manager replaced the container however that did not fix the problem. They will manually sanitize the food contact surfaces in 3-vat sink and wash and rinse in the machine until it is fixed.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. The employee showed that the sanitizer is dispensing through the visual monitor tube, however, it is not reaching the required concentration. They will call the company to send a techinician and fix it.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: Manually sanitize the food contact surfaces and send an invoice for fixing the machine within 10 days.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quateranary ammonia solution was measured at more than 400 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 quateranary ammonia solution at 200 ppm. Verify concentration using the appropriate test kit. Note: The employee added more water to the solution.
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12/05/2014 | Follow-up | |
- Jewelry Prohibition
Observation: Employee observed wearing bangles.
Correction: Food employees shall limit their jewelry to a plain wedding ring while preparing food. Food employees may not wear bracelets, watches, etc. because they can inhibit proper hand washing.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: sugar and flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Ambient Air & Water Temp Meas Devices, F Scale, Accurate within 3°F
Observation: The ambient air temperature measuring device located in the following unit is not accurate in 7°F. Observed internal temperature for True 2DR upright refrigerator at 36F, however the thermometer outside was showing 43F
Correction: Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/-3°F in the intended range of use. Please put another ambient air thermometer inside the 2DR upright refrigerator.
- Food Temperature Measuring Device Required & Readily Accessible
Observation: The certified food manager could not provide a food temperature measuring device.
Correction: A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a BLEACH/Chlorine test kit.
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Note: The sanitizer container was empty. The manager replaced the container however that did not fix the problem. They will manually sanitize the food contact surfaces in 3-vat sink and wash and rinse in the machine until it is fixed.
- Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
Observation: Water from the handwashing sink at kitchen was measured at a temperature less than 100°F. Observed water at both handsinks at 96F and 90F. Also observed that hot water at 3-vat sink is at 89F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. Water temperature at 3-vat sink should be minimum at 110F. Per the manager the pilot turns off automatically.
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12/03/2014 | Routine | |
This was a first inspection after a pre-opening inspection. There are no potentially hazardous foods, other than milk, being used or prepared in this establishment. There is no cooling, reheating or hot/cold holding being done. The food products are candies/sweets which primarily use butter, milk and flour for production.
Information on the Employee Health Policy was given to the person in charge - signed Employee Agreement forms are to be submitted to the Health Department within 14 days. At the time of the inspection, processes for proper 3-vat sink use were discussed with the person in charge and an employee.
The next inspection will be in approximately six months.
- 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)
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11/20/2013 | Risk Factor | |
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: Toilet room door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the the doors to the toilet room and rear exterior door arein need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. Or repaint doors.
- Mops in Air-dry Position
Observation: Observed that mops are improperly stored between use.
Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies. Provide a mop rack at the mop sink
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10/10/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Jayasri Sweets, 313 Sunset Park Drive, Herndon, VA 20170 »