The purpose of this visit was to conduct a risk factor assessment. Reviewed cooling and re-heating with staff. All temperatures observed in compliance during inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation. | 03/03/2016 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
The walk-in cooler was observed at an acceptable temperature (41F) during today's visit. EHS noticed that the walk-in cooler was cooling slowly after extended periods where the door had remained open. Ensure the door is open only when necessary. EHS recommends having the walk-in cooler checked/serviced to ensure cooling times are at ideal rates.
Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: marinated chicken at 45F near front of door in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ICE WAS ADDED TO CHICKEN TO COOL TO 41F OR BELOW.
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08/26/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Thank you for your time today.
Certified Food Manager: Qasima Shoja
Expiration Date: 6/28/17
CFM#: F-103764
Ensure a certified food manager is present at all times during operation. Monitor temperatures in walk-in refrigerator to ensure they adequately cool to 41F or below. If you have any questions, please call (703) 246-2444.
- 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.
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02/10/2015 | Routine | |
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers and cookies stored in a manner that may contaminate food, food contact surfaces or utensils. Observed that tea and cookies near the stove top prep table.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. Note: The employee packed the cookies and took tea outside the kitchen.
- 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: chickpeas and lentil --walk-in refrigerator. Per the owner the employee changed containers this morning and failed to put dates on it.
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: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: metal pan washed at the 3-vat sink. Also, the employee was dipping her hands in the sanitizing solution to rinse the container and failed to immerse it. Observed that the water splashes from the rinse sink was soiling the sanitizing water.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Note: The employee sanitized the metal pan and will change the water after busy lunch rush. The water was freshly made upon EHS arrival.
- 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: The manager arrived 5 minutes after the inspection started.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at handwashing sink in the 3-vat sink area.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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12/08/2014 | Complaint | |
Today a site visit was made following a complaint of possible food borne illness for food consumed at this facility on 10/1 or 10/2. Food items listed were chicken kabob, rice, bread and green dressing.
At the inspection EHS discussed Employee Health Policy with CFM and staff, CFM was able to provide EHP documentation and when questioned staff were able to tell EHS about the illnesses when they should not come in to work. On questioning none of the staff were ill in the recent few months and no one recalled a family member having been recently sick . Observed staff washing their hands in between tasks and also washing, rinsing and sanitizing utensils before air drying.
Cook temperatures of chicken and beef kabobs were taken, are within range and have been noted above.
Cold hold temperatures of the chicken , beef and lamb on skewers were taken and are also listed above.
Rice is hot held in cookers and temperatures of white and brown rice wqere taken and are listed above.
Bread is made fresh in the tandoor oven when customer places an order.
Food and supplies are obtained from Restaurant Depot, Dulles whole foods and Sams Club. Dulles whole foods comes in as delivery and CFM is at site to check temperatures and condition of packaging.
Green sauce is a mix of coriander mixed with vinegar .
Discussed with Manager to continue ensuring that food temperatures are within range, hand washing is followed by all employees , no bare hand contact with ready to eat food like salads and employee health policy is kept current and reinforced with regular training
Complaint could not be validated at this inspection
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED THE DOUGH MIXER HAD VISIBLE SEDIMENTS,GRIME AND FOOD DEBRIS.
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 CFM , STAFF WILL REMOVE COMPONENT PARS OF THE MACHINE AND WASH, RINSE AND SANITIZE IT ON A REGULAR BASIS.
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10/21/2014 | Complaint | |
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: OBSERVED DOUGH MIXER HAD VISIBLE SEDIMENTS, GRIME AND FOOD DEBRIS.
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 CFM , STAFF WILL REMOVE COMPONENT PARTS AND WASH, RINSE AND SANITIZE THE EQUIPMENT.
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10/21/2014 | Risk Factor | |
Facility Data:
Pest Control: Monthly
Hood: Every 6 months and filters every week.
Grease Trap: Weekly or twice a week.
Observed very good efforts on date marking. Keep up the good work. Facility nice and clean.
(Time reflects inspection time only)
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: raw lamb above canned drinks in walk-in refg.
Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Rice scoop sitting in a container adjacent to the rice warmer. Note: Leave the scoop in rice with handle up.
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.
- 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 soaked uncooked rice stored on the floor in walk-in refg.
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.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers of butter were observed reused for the storage of various items. Observed employee washing those containers.
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 Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: Utensils being washed upon arrival. Sanitizing sink was not set up.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. The employee set up the sanitizing sink and put all the washed utensils in it for sanitizing.
- Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
Observation: Pans and plastic containers were found stacked while wet after cleaning.
Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
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05/28/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection. All violations from previous inspection corrected. Verified installation of faucet for the 3-vat sink.
No violation noted during this evaluation. | 12/03/2013 | Follow-up | |
- Duties / Monitor Sanitizing Practices and Procedures (corrected on site)
Observation: Employees are not properly sanitizing cleaned multiuse equipment and utensils. The employee and manager did not know correct sanitizing procedures. Note: Set up the sanitizing sink and trained employees.
Correction: The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer at the adequate concentration or heat sanitization at the proper temperature to destroy pathogenic bacteria.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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: Exclusions & Restrictions (corrected on site)
Observation: Observed employee with and opened wound, without bandaid or gloves.
Correction: The person in charge shall restrict a food employee if the employee is infected with a skin lesion containing pus such as a boil or infected wound that is open or draining and not properly covered.
- Jewelry Prohibition (repeated violation)
Observation: Employees observed wearing jewelry on their arms and hands while preparing food.
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.
- 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: hummus, cooked green beans, cooked chicken.
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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present
Observation: There was no temperature measuring device located in the following cold or hot holding equipment: prep refg
Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
- 3-Compartment Warewashing Sink Requirements
Observation: There is no faucet at 3-compartment sink located in the establishment. They have a spray hose. The facility is using spray hose to fill the water.
Correction: A sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils.
- Food Temperature Measuring Device Required & Readily Accessible (repeated violation)
Observation: The certified food manager could not provide a functioning 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 test kit.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the 3- vat sink being used to hold utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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11/27/2013 | Routine | |
Note: Per the manager other employee went and took the test but has not received her certificate yet.
Please fax following items to my attention within 10 days:
1) Invoice for fixing the 3-vat sink drain.
2) Signed employee health policy agreements for each employee.
3) CFM card for the female employee who passed the test this week.
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (repeated violation)
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." During follow-up inspection the employee did not know where the signed employee health policy was located.
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) (repeated violation)
Observation: The raw animal food on display is stored in a manner that may cause cross contamination of ready-to-eat food as follows: On 6/28/2013, raw chicken above raw beef.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be displayed to prevent cross contamination. Display all raw foods together and all cooked foods or ready-to-eat foods together. Maintain separation.
- 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: Sliced tomatoes 50F--on ice, yogurt dressing in bus pan without ice 83F. Note: Discarded. On 6/28/2013, observed yogurt dressing at 46F on ice front.
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: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The sink basin at the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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06/28/2013 | Follow-up | |
- Jewelry Prohibition
Observation: Employees observed wearing jewelry on their arms and hands while preparing food. OBSERVED EMPLOYEE WEARING BRACELET.
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.
- 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: Raw chicken stored above samosa, spinach and gyro meat.--Upright freezer
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.
- Utensils That are In-Use / Between-Use Storage
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Observed rice scoop sitting in standing water. Also observed bowls used to dispense chickpeas and cooked onion in walk-in refrigerator containers.
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.
- 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: Potato curry cooling for over 10 hours in the walk-in observed at 46°F. Note: Discarded.
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.
- 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: Sliced tomatoes 50F--on ice, yogurt dressing in bus pan without ice 83F. Note: Discarded.
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: 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: Chickpeas and cooked onion
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.
- 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 test kit.
- Critical: Certified Food Manager/Presence Required (corrected on site) (repeated violation)
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.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the FRONT being used to dump ice.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
- Plumbing / Maintained in Good Repair
Observation: The sink basin at the 3-vat sink is slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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06/17/2013 | Routine | |
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