Discussed active managerial control. Please email a copy of the corrected menu to the Health Department within 10 days.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: OBSERVED RAW CHICKEN STORED OVER RAW GROUND BEEF IN THE 2DR BEVERAGE AIR COOLER.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). REARRANGED FOOD AND TRAINED STAFF.
- 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: CUCUMBER TOMATO SALAD AT 45F, YOGURT SAUCE AT 45F IN COOLER AT BAR.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. MOVED FOOD TO ANOTHER COOLER. REPLACEMENT COOLER IS ON ORDER AND SHOULD BE INSTALLED WITHIN THE NEXT MONTH.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (repeated violation)
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: KOOBIDEH
Correction: KOOBIBEH IN TANDOORI CHICKEN SOLTANI, JOOJEH SOLTANI, CHICKEN SOLTANI
- 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). A copy of the photo identification card can be faxed to the food safety section at (703) 653-9448. Failure to provide a copy of the photo identification card may result in further enforcement action. PLEASE OBTAIN A CFM CARD WITHIN 10 DAYS.
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11/30/2015 | Risk Factor | |
Note to Manager:
1) Please email a copy of the corrected menu to the Health Department by June 5, 2015.
2) Adjust the quarternary ammonia concentration and email a copy of the service report to the Health Department by June 5, 2015.
3) Train staff on proper food storage in the coolers for cross-contamination prevention. Use active managerial control to check the coolers for proper food storage.
- 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 OVER GROUND BEEF IN 2DR BEVERAGE AIR COOLER.
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. REARRANGED FOOD.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food items that may be served raw and/or undercooked: LAMB IN AMOO'S SPECIAL 1 & 2, FILET MIGNON IN AMOO'S SPECIAL 3 & 4, LAMB KABOB IN ZERESHK POLO, BUGHALI POLO, SHIRIN POLO, ALABALOO POLO.
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. PLEASE EMAIL A COPY OF THE CORRECTED MENU TO THE HEALTH DEPARTMENT BY JUNE 5, 2015.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulbs ABOVE the 2DR BEVERAGE AIR COOLER 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. COVER THE LIGHTBULBS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (repeated violation)
Observation: The concentration of the QUATERNARY AMMONIA solution was measured at >500 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 QUATERNARY AMMONIA solution at 150-400 ppm. Verify concentration using the appropriate test kit. ADJUST THE CONCENTRATION AND EMAIL A COPY OF THE SERVICE REPORT TO THE HEALTH DEPARTMENT BY JUNE 5, 2015.
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05/17/2015 | Routine | |
The purpose of this visit was to conduct a follow-up inspection to verify that the BA sliding door refrigerator previously holding at 65F is holding at 41F or below.
The unit has been replaced with another 2DR refrigerator and was observed holding at 40F during today's visit. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation. | 12/31/2014 | Other | |
The purpose of this visit was to conduct a risk factor assessment. Thank you for your time today. If you have any questions, please call (703) 246-2444.
Salmon is farm-raised, sea bass is wild-caught, provided by JJ McDonnell.
4-501.11(A) Observed
BA sliding door refrigerator in disrepair, holding at 65F. Use was discontinued. A follow-up will be conducted to verify proper working order within one week.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Yogurt in BA sliding door refrigerator at 65F.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED.
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12/18/2014 | Risk Factor | |
- 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. The Health Department provided handouts and resource information during today's visit.
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)
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: a plate is being used to scoop out rice in walk-in refrigerator. (No scoop).
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. PLATE REMOVED, SCOOP WITH HANDLE PROVIDED.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths were observed improperly used by being in contact with lettucs.
Correction: Wiping cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use.
- Food Storage / Preventing Contamination (corrected on site)
Observation: Container of rice 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. RICE ELEVATED TO SHELVING.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier (repeated violation)
Observation: The following farm-raised fish served or sold in a ready-to-eat form without freezing for parasite destruction is not properly identified as such: salmon.
Correction: If raw or partially cooked fish are served or sold in ready-to-eat form and the fish is raised and fed as specified by Law, a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed shall be obtained by the person in charge and retained in the records for 90 calendar days beyond the time of service or sale to a consumer.
- Sanitizer Test Kit Required
Observation: A chemical vegetable wash solution is used in the establishment. No test kit is provided to measure the concentration of the chemical in the solution. Additionally, facility is not able to provide a sanitizer test strip for the quaternary ammonia.
Correction: A chemical vegetable wash is considered a food additive and must be maintained at the concentration recommended by the manufacturer in order to be safe. Provide the approved test kit for vegetable wash and sanitizer.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the quaternary ammonia solution was measured in excess of 500 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 quaternary ammonia solution between 150-400 ppm. Verify concentration using the appropriate test kit. QUATERNARY AMMONIA WAS DILUTED TO 200 PPM.
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06/27/2014 | Routine | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send a copy of the parasite destruction letter for salmon and employee health policies by December 20, 2013
Note:
Facility has started to offer daily specials (seafood-mussels) and shellstock tags now must be kept and maintained.
Facility primarily uses the dish machine to wash, rinse, and sanitize food-contact surfaces. If the 3-vat sink is used, make sure to use the quatenery ammonia test strips to test the sanitizer solution.
PIC informed EHS that one of the handsinks was in repair during time of inspection.
All potentially hazardous foods are made daily and discarded at the end of the night, so date-marking is no longer applicable to the facility.
If you have any questions or concerns, please 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) (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: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over raw beef
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). food employee rearranged chicken to the bottom shelf
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3)- salmon
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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12/10/2013 | Risk Factor | |
The purpose of today's visit is to conduct a routine inspection.
Water heater: AO Smith AT150
Dish machine: Jackson ES2000
EHS provided manager with employee health policy.
- 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)
- Critical: Conditions of Use/Presence & Use of Toxics Per Law (corrected on site)
Observation: Pesticides labeled for residential use were observed in the facility and are being applied by the operator to control pests.--Ortho defense
Correction: Remove residential use pesticides from the facility. When necessary for pest control, chemical pesticides must be applied by a certified pesticide applicator to prevent injury and contamination.--Removed from the facility.
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07/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Amoo's House Of Kabob, 6271-A Old Dominion Drive, Mclean, VA 22101 »