Today a RISK FACTOR inspection was conducted. Thank you for accompanying me during this visit as your participation allows me to assess areas at your facility where further clarification may be required.
NOTE: Discussed with manager to increase cleaning and sanitizing frequency of the food contact and non-food contact surfaces. Have your walk in refrigerator serviced and send me an invoice of this service as well as cold hold temperature logs of food inside refrigerator on or before October 13,2015.
Discussed the following items to be rectified prior to the next inspection (2016): Replace the screen door at the back door.
QUESTIONS : Please call 703-246-2444
- 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: OBSERVED GOAT BIRYANI AT 46F, COOKED CHICKEN AT 45F AND BUTTER CHICKEN AT 46F IN THE WALK IN REFRIGERATOR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCUSSED WITH MANAGER TO REDUCED THE AMBIENT TEMPERATURE IN THE UNIT (CURRENTLY AT 41 F) IN ORDER TO ENSURE THAT FOOD IS AT 41 F OR BELOW AT ALL TIMES EVEN WHEN UNIT IS OPENED ON A MORE FREQUENT BASIS AS IN THE MORNINGS. FAX INVOICE OF THIS AS WELL AS TEMPERATURE LOGS OF FOODS ON OR BEFORE OCTOBER 13,2015.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED SHELVING AND PREP TABLES USED TO STORE FOOD AND UTENSILS/PLATES HAD DIRT AND GREASE SEDIMENTS .
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 MANAGER TO CLEAN SHELVING AND PREP TABLES ON A MORE REGULAR BASIS.
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled. OBSERVED THE INSIDE SURFACE AND DOORS OF THE MICROWAVE OVENS ARE SOILED WITH FOOD REMANANTS AND OTHER DEBRIS.
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. DISCUSSED WITH MANAGER TO CLEAN THE EQUIPMENTS ON A MORE REGULAR BASIS.
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10/07/2015 | Risk Factor | |
A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during the inspection and answering my questions that help to clarify your processes that may require further assessment or review.
At this inspection EHS covered the following topics with the Certified Food Manager, Cold holding temperatures and refrigerating potentially hazardous food once portions required for cooking have been taken by the chefs. Also discussed training/re-training of employees on uses of hand wash sink and mop sink, correct wash, rinse and sanitize steps for utensils and equipment and regular review of Employee Health Policy guidelines.
Facility has a buffet system that runs from 11-3pm. As per CFM all items in the buffet line are discarded at 3pm and not stored back in the refrigerators. Facility is not using time at this point in the buffet.
Questions: Call 703-246-2444
- Duties / Train Employees in Food Safety (corrected on site)
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. OBSERVED STAFF WASHING HANDS IN THE MOP SINK, USING HANDSINK TO FILL WATER JUGS AND WASHING UTENSILS IN THE MOP SINK FOR USE.
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. DISCUSSED WITH MANAGER ACTIVE MANAGERIAL CONTROLS AND TRAINING EMPLOYEES ON PROPER FOOD SAFETY METHODS.MANAGER AND EHS DISCUSSED SOME OF THE ABOVE TOPICS WITH STAFF DURING THE INSPECTION.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink. OBSERVED STAFF WASHING HANDS IN THE MOP SINK
Correction: ALL food employees shall wash their hands in ONLY a designated handsink. DISCUSSED CORRECT HAND WASHING PROCEDURES WITH CFM AND STAFF MEMBER.
- 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 PLACED ON TOP OF MACHINE WITH ICE CONTACT SURFACE EXPOSED TO CONTAMINATION.
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. CFM REMOVED THE SCOOP AND IT WAS PLACED IN A CONTAINER AFTER WASH, RINSE AND SANITIZING.
- 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:OBSERVED CLARIFIED BUTTER AT 59F AND MARINATED TANDOORI CHICKEN AT 57F ON THE PREP TABLES.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ITEMS MOVED TO WALK IN FREEZER. STAFF HAVE BEEN INSTRUCTED TO TAKE ASIDE THE QUANTITY REQUIRED IN COOKING OR REHEATING AND KEEP THE MAIN CONTAINER BACK IMMEDIATELY IN THE WALK IN REFRIGERATORS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED SEVERAL BLACK MOLDY SPOTS ON THE INSIDE OF THE ICE BINS.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CFM AND STAFF STARTED CLEANING PROCESS AT THE TIME OF INSPECTION
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen door being used FOR FILLING OF THE WATER JUGS.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. DISCUSSED WITH STAFF AND CFM, WATER DISCARDED, JUGS KEPT ASIDE FOR WASHING AND SANITIZING AND NEW JUGS FILLED WITH WATER FROM COOLER.
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03/02/2015 | Routine | |
- 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. OBSERVED TANDOORI CHICKEN AT 46F AND CHICKEN TIKKA AT 47F . BOTH ITEMS HAD BEEN COOKED 24 HOURS BEFORE AND PLACED IN WALK IN FOR COOLING..
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..FOOD WAS DISCARDED. DISCUSSED WITH CFM THE PUBLIC HEALTH REASONS FOR COOLING TO 41F IN 6 HOURS AND CORRECT COOLING METHODS TO BE USED .
- Microwave Oven Interior & Door Seals Cleaned Every 24 Hours (corrected on site)
Observation: The (cavity, door seal) of the microwave oven is observed soiled. OBSERVED VISIBLE DIRT AND GRIME ON THE INSIDE AND DOORS OF THE MICROWAVE OVENS
Correction: The interiors of all microwave ovens including cavities, door seals, floors, walls, and ceilings shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. ASKED MANAGER TO CLEAN THE EQUIPMENT REGULARLY.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the dishes and utensils are not observed sanitized: FACILITY IS USING MECHANICAL DISH MACHINE BUT OBSERVED THAT THE FOOD CONTACT SURFACES OF DISHES, UTENSILS AND PANS/POTS ARE NOT BEING SANITIZED AS THE DISH MACHINE IS NOT WORKING AND CHLORINE LEVEL WHEN TESTED WITH THE BLEACH TEST STRIP IS AT 0PPM.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.FACILITY IS TO USE THE 3 VAT SINK FOR WASH , RINSE AND SANITIZING ALL DISHES AND UTENSILS TILL DISH MACHINE IS REPAIRED . EMAIL OR FAX A COPY OF THE REPAIR INVOICE TO MY ATTENTION AT 703-653-9448 IN 3 DAYS.
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10/15/2014 | Risk Factor | |
- 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 SEVERAL BOXES AND CARTONS OF FOOD ON THE FLOOR IN THE WALK IN REFRIGERATOR.
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.MANAGER INSTRUCTED STAFF TO MOVE THE ITEMS AWAY FROM FLOOR ON TO SHELVES IN THE WALK IN DURING THE 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:OBSERVED DHAL MAKHANI AT 48F, MALAI KOFTA AT 44F AND CHANNA CURRY AT 45F IN THE TRUE 3 DR PREP REFRIGERATOR (BOTTOM)
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 MOVED ALL ITEMS TO WALK IN REFRIGERATOR.
- Critical: Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED VISIBLE GRIME AND GREASE DEPOSITS ON THE INSIDE OF THE OVEN RANGE.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.ASKED CFM TO CLEAN THE INSIDES OF THE OVEN ON A MORE REGULAR BASIS.
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05/19/2014 | Routine | |
- Critical: Food Protection from Contamination / Using Clean Equipment & Utensils (corrected on site)
Observation: The following improperly cleaned equipment or utensils were observed being used during food preparation:OBSERVED EMPLOYEE ARRANGING UTENSILS SUCH AS SPOONS AND FORKS TOUCHING THE FOOD CONTACT SURFACE WITH BARE HANDS.
Correction: Foods shall be prepared and dispensed using only cleaned and sanitized equipment and utensils to prevent contamination to the foods being prepared. CORRECTED: CFM INSTRUCTED THE EMPLOYEE TO PLACE ALL UTENSILS FOR A WASH CYCLE IN THE DISH WASHER.
- 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 CHANNA, GOAT CURRY, SPINACH IN THE TRUE 3 DR PREP REFRIGERATOR WITHOUT COVER/WRAP. ALSO OBSERVED SEVERAL CONTAINERS OF COOKED RICE, GOAT BIRYANI, TANDOORI CHICKEN, GOAT MASALA IN THE WALK IN REFRIGERATOR WITHOUT COVER OR WRAP.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.DISCUSSED WITH CFM WHO INSTRUCTED STAFF TO COVER ALL CONTAINERS.
- 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:OBSERVED COOKED RICE IN THE TRUE 2 DR PREP TOP REFRIGERAT AT 57F AND TANDOORI CHICKEN IN CONTAINER UNDER THE PREP TABLE AT 60 F
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.CORRECTED: FOOD ITEMS WERE DISCARDED.
- 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 SEVERAL CONTAINERS OF PREPARED FOOD IN THE WALK IN REFRIGERATOR WITHOUT DATE MARKING, THESE INCLUDE, GOAT MASALA MIZ, TABDOORI CHICKEN, RICE, BIRYANI MIX, GOAT CURRY , CHICKEN TIKKA.
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.CORRECTED: CFM HAD STAFF DATE MARK THE CONTAINERS DURING THE INSPECTION.
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12/06/2013 | Risk Factor | |
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.OBSERVED COOK WAS NOT WEARING HAIR RESTRAINT.
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.
- 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 UNPACKAGED FOOD SUCH AS DHAL MAKHANI, CHICKEN TIKKA, TOMATO SAUCE IN THE WALK IN REFRIGERATOR AND COOKED CHICKEN, COOKED PEAS IN THE TRUE 3 DR PREP REFRIGERATOR.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.CORRECTED: DISCUSSED WITH CFM.
- 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: Observed Vegetable Biryani x 2 at 44F and 43F, Plain cooked rice at 44F, Cooked chicken at 46F, Raw marinated chicken at 46F and Raw fish at 44F
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.CORRECTED: ALL ITEMS MOVED TO THE WALK IN FREEZER.
- 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 dhal makhani in the True 3 DR prep refrigerator, Vegetable Biryani , Plain cooked rice, Cooked chicken, Spinach curry in the walk in refrigerator 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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE ITEMS.
- 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 test kit.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food. Observed cloverland milk containers being reused for Mango lassi..
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- 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 THERE WAS NO SANITIZING SOLUTION ON THE PREMISES.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred. CORRECTED: CFM SENT STAFF TO PURCHASE BLEACH DURING THE INSPECTION.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs in the kitchen area over the stove are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the shelves in the kitchen area, the ceiling tiles and the area behind the stove range has visible grime, dirt and is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/25/2013 | Routine | |
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