Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should be reiterating the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should be calibrating all food thermometers at least once a week in the ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and cold water. The thermometer should be washed, rinsed and sanitized before and after each use.
3. Management should train staff to set up the 3-vat sink each morning. WASH in hot, soapy water, RINSE in hot, clean water and SANITIZE in cold water (65f-75f) with bleach at a concentration of 50-200ppm. The water should be changed at least every 2 hours.
4. Management should train staff to properly set up their work stations with ideally two buckets. One bucket with hot, soapy water and one bucket with the bleach water. The wet towels always remain in the buckets between uses and are used to wipe up spills. The water in the buckets should also be changed at least every 2 hours.
Management has been advised that uncorrected, repeat violations could result in increased frequency of inspections per year and/or further enforcement action. Please have all violations corrected as soon as possible but definitely before the next inspection. If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: Food employee(s) failed to wash his or her hands before putting on clean gloves and engaging in food preparation.
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. DISCUSSED WITH THE MANAGER. MANAGEMENT SHALL INSTRUCT ALL STAFF TO PROPERLY WASH THEIR HANDS AT HAND SINKS USING WARM WATER AND SOAP BEFORE DRYING WITH PAPER TOWELS AND PUTTING ON CLEAN GLOVES.
- Hair Restraint Effectiveness (repeated violation)
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROVIDE THE FOOD SERVICE EMPLOYEE(s) WITH PROPER HAIR RESTRAINTS.
- 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: 1. 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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL ENSURE THAT READY TO EAT FOODS ARE NEVER HANDLED USING BARE HANDS. ALL STAFF SHALL USE UTENSILS OR WEAR CLEAN GLOVES TO HANDLE READY TO EAT FOODS.
- 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: 1. Containers of sugar.
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. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT ALL STAFF MEMBERS TO PROPERLY LABEL ALL CONTAINERS AND BOTTLES OF FOOD CONTAINING WATER, OIL, SUGAR, SALT, FLOUR, CORN STARCH, SPICES, ETC. RELABEL AS NEEDED.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: 1. Ice scoop found lying in the ice at the bar.
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. DISCUSSED WITH THE MANAGER. STORE ALL IN-USE UTENSILS IN THE FOOD OR ICE WITH THE HANDLE SITTING UP, OUT OF THE PRODUCT TO ELIMINATE ANY HAND CONTACT WITH THE FOODS.
- Wiping Cloths/Use Limitation/Wet Towel Storage (repeated violation)
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL INSTRUCT STAFF TO SET UP BUCKETS AT EACH WORK STATION. ONE BUCKET WITH HOT, SOAPY WATER. ONE BUCKET WITH COLD WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM. THE WET TOWELS ARE KEPT IN THE BUCKETS UNTIL NEEDED TO WIPE UP SURFACES WHERE SPILLS HAVE OCCURED.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of storage drawers in the kitchen including door handles, 2. Shelving units in the kitchen for the storage of equipment, utensils, single service items, linens, food, packaged food, etc., 3. Interior of the Superior 2DR UPR freezer including the floor.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL BE INSTRUCTING ALL STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE DEBRIS AND RESIDUE. CLEAN AND SANITIZE OFTEN.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen 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. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL PROPERLY SLEEVE ANY EXPOSED LIGHT BULBS IN THE KITCHEN WITH PLASTIC SHIELDS TO PREVENT PHYSICAL CONTAMINATION TO FOOD IF THE BULBS WERE TO BREAK.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the rear entrance door. Observed the weather stripping in poor repair.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. DISCUSSED WITH THE MANAGER. THE MANAGER SHALL REPLACE THE REAR DOOR WEATHER STRIPPING TO PREVENT ANY INSECT/RODENT ENTRY.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen walls not maintained in good repair. Observed some holes in the walls where plumbing or electrical wiring is located.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH THE MANAGER. MANAGER SHALL REPAIR THE KITCHEN FLOORS AND/OR WALLS AS NEEDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen walls, floors and base boards in areas behind and under equipment 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 THE MANAGER. THE MANAGER SHALL PROPERLY TRAIN STAFF TO CLEAN EVERYTHING THEY SEE. MOVE EQUIPMENT AS NEEDED TO THOROUGHLY CLEAN AND SANITIZE ALL FLOORS, WALLS AND BASE BOARDS TO REMOVE VISIBLE DEBRIS AND SOIL.
|
01/20/2016 | Routine | |
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors contributing to foodborne illness with staff members frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should calibrate all food thermometers in an ice water bath to 32f to ensure accuracy at least once a week.
3. Management should instruct staff to properly set up the 3-vat sink each day to wash in hot, soapy water, rinse in hot, clean water and sanitize in 75f water with bleach at a concentration of 50-200ppm. Staff also use the 3-vat sink for food preparation. It is recommended that the only the sanitize basin and drain board be used for food preparation. Remember to wash, rinse and sanitize the areas used for food preparation before and after each use.
4. Management should ensure all hot foods are cooled down rapidly from 135f to 70f within 2hours using approved methods like ice wands, ice baths, shallow trays of food inside freezers, etc.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
- Hair Restraint Effectiveness
Observation: Employee(s) 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. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE HATS OR HAIR NETS FOR THE STAFF WORKING IN THE KITCHEN PREPARING FOOD.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
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. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE TWO BUCKETS FOR EACH WORK STATION. ONE HOT, SOAPY WATER BUCKET AND ONE WITH 75F WATER AND BLEACH AT A CONCENTRATION OF 50-200PPM SO STAFF ARE ENCOURAGED TO CLEAN AND SANITIZE AS THEY GO.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1. Exteriors of refrigerators and freezers including doors and door handles, 2. Exteriors of storage drawers including door handles, 3. Shelving units for packaged foods, equipment, etc, 4. Interior of refrigerators and freezers including shelves, floors and walls.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. DISCUSSED WITH MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THAT THEY SEE AND TOUCH TO REMOVE VISIBLE DEBRIS.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) in the kitchen fixtures 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. DISCUSSED WITH MANAGER. MANAGER SHALL PROVIDE LIGHT SHIELDS TO PREVENT POSSIBLE PHYSICAL CONTAMINATION TO FOOD BEING PREPARED IN THE KITCHEN.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the kitchen walls in some areas are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE ALL WALLS, FLOORS AND BASE BOARDS ARE MAINTAINED IN GOOD REPAIR TO PREVENT INSECT AND RODENT ENTRY, HARBORAGE AND TO MAINTAIN CLEANABILITY. REPAIR KITCHEN WALLS AS NEEDED.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the kitchen walls and baseboards especially areas behind equipment 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 MANAGER. MANAGER SHALL INSTRUCT STAFF TO CLEAN AND SANITIZE EVERYTHING THEY SEE AND TOUCH TO REMOVE VISIBLE FOOD DEBRIS.
|
11/30/2015 | Routine | |
- Food Storage / Preventing Contamination (corrected on site) (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off 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: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
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: 1) Various cooked dishes
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. MANAGER LABELED FOOD WITH PROPER DATES.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth:
1) Observed cardboard lining shelving (remove)
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.
- Equipment / Good Repair / Operation
Observation: Observed the following to be in disrepair:
1) Interior of the walkin cooler (rusted),
2) Shelving (rusted)
Correction: The above mentioned items shall be maintained in good repair.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris:
1) Interior of reachin/walkin units
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food prep area 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.
- Physical Facilities Good Repair
Observation: Observed that the following is not maintained in good repair:
1) Walls
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 is in need of cleaning:
1) Walls,
2) Floor/wall junctures underneath and behind equipment and shelving
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/29/2015 | Routine | |
| No violation noted during this evaluation. | 07/24/2014 | Routine | |
| No violation noted during this evaluation. | 02/07/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection.
Note to manager:
(1) Fax a copy of the ORS Certified Food Manager card to the Health Department at 703-385-9568 (Attn: Sion) by 2/7/14.
(2) Seal openings along the back screen door by 2/7/14.
(3)Clean the hood by 2/7/14.
(4) Repair the leak in the Walk-in-Cooler by 2/7/14.
- 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, SUGAR
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
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. OBSERVED FOOD STORED ON THE FLOOR IN THE WALK-IN AND THE DISHWASHING 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: YOGURT cooling OVERNIGHT in the WALK-IN-COOLER observed at 47°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. SPOKE WITH MANAGER ABOUT ALTERNATIVE COOLING METHODS.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: RICE IN RICE COOKER.
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. RICE WAS MOVED.
- 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: SAUCE, LAMB, OTHER READY-TO-EAT FOODS.
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.
- Microwave Ovens Meet Safety Standards of 21CFR
Observation: ONE OF the microwave oven was found in a state of disrepair and condition that may result in human exposure to radiation leakage.
Correction: Microwave ovens shall meet the safety standards specified in 21 CFR 1030.10 Microwave ovens.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: HOOD, SPICE CONTAINERS ON SHELF BY THE ICE MACHINE.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Equip/Utensils/Linens/Single-Service/Storage, Location
Observation: Observed that clean SINGLE USE ITEMS were stored in an manner that exposed the item(s) to contamination FROM SPLASH FROM THE HAND SINK.
Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
- 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.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections FOR THE FAN IN THE WALK-IN-COOLER IS leaking.
Correction: A plumbing system shall be maintained in good repair.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
Correction: 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.
- Handwashing Sink / Refuse Container Required
Observation: There is no refuse container at the area immediately adjacent to the 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.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Toilet Rooms, Enclosed / Self-Closing Door (repeated violation)
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.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the BACK SCREEN DOOR.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Ventilation Systems, Shall Be Clean
Observation: Intake and exhaust air ducts IN BOTH BATHROOMS are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact
Observation: The concentration of the CHLORINE solution was measured at ABOVE 200 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 CHLORINE solution BETWEEN 50-200ppm. Verify concentration using the appropriate test kit.
|
01/24/2014 | Routine | |
The purpose of today's visit was to conduct a routine inspection.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer container previously for sour cream was observed reused for the storage of powdered sugar.
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.
- Toilet Rooms, Enclosed / Self-Closing Door
Observation: The men and women restroom door is not provided with a self-closing door.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
|
08/14/2013 | Routine | |
Restaurant representatives - add corrected or new information about Panjshir Restaurant, 924 Broad St W, Falls Church, VA 22046 »