Angeethi Authentic Indian Cuisine, 17 Catoctin Circle Se, Leesburg, VA - Restaurant inspection findings and violations

March 10, 2009 (Follow-up)

Violation: 1900 - Corrected During Inspection Critical A food service worker was observed failing to sanitize wares after washing and rinsing.
Ensure that wares are sanitized after washing and rinsing.
Comments:
Maintain the corrected violations as corrected. Dish machine pressure 26 psi - should be 15-25 psi.
Note: Facility permit on file expires today. If you have not yet submitted a permit renewal application please complete and submit to your local Health Department office. If you have already submitted your permit application please disregard this notice.

February 19, 2009 (Critical Procedures)

Violations:

• 0140 - Corrected During Inspection Critical Repeat A foodservice worker was observed washing gloved hands without the use of soap.
  Instruct employees to wash their hands with warm water and soap, lathering for 10 to 15 seconds, rinsing with clean warm running water and drying with a paper towel.
• 0450 - Corrected During Inspection Critical Repeat Bare hand contact with ready-to-eat foods observed.
  Instruct employees to use gloves or other suitable utensils when handling ready-to-eat foods.
• 0470 - Corrected During Inspection Critical Repeat Raw fish stored above cooked chicken in the prep cooler.
  Store raw animal foods below ready-to-eat foods.
• 0820 A 2 - Critical Vegetable patties and cooked potato cold holding at improper temperatures.
  Discard foods above 45F, cold hold potentially hazardous food at temperatures of 41F or below.
• 0830 - Critical No date marking observed in the facility.
  Mark the discard date on foods prepared in greater than 24 hours portions to reflect a maximum seven day holding period.
• 1770 A - Corrected During Inspection Critical The can opener blade is soiled to the sight and touch.
  Clean and sanitize this surface for food contact.
• 1890 - Critical The wares cycled through the dish machine are not sanitized.
  Discontinue use of the dish machine and sanitize wares in the three compartment sink until the dish machine is repaired to provide a rack level rinse temperature of 160F at a pressure of 15-25 psi.
• 3330 - Corrected During Inspection Critical A working container of bleach is not labeled.
  Mark the common name on working supplies of chemicals.

Comments:
Correct the remaining violations within 24 hours, maintain the corrected violations as corrected. Chlorine sanitizer in the three compartment sink correct at 100 ppm.

May 05, 2008 (Follow-up)

Violations:

• 0140 - Corrected During Inspection Critical Repeat A warewashing employee was observed "washing" their hands by rinsing them with a pre wash sprayer.
  Review where and how to properly wash hands with all employees. Wash hands in a handwashing sink only. Wash hands with soap by rubbing hands for at least 10-15 seconds, rinse with clean water and dry with a paper towel.
• 0170 - Corrected During Inspection Repeat A food employee was observed cleaning their hands with a pre wash sprayer.
  Wash hands at a handwashing sink only.
• 0450 - Corrected During Inspection Critical Repeat Employees observed handling ready-to-eat food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Repeat Raw ground chicken stored above raw ground lamb.
  Store raw ground chicken below raw ground lamb.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Store wet wiping cloths are stored in a labeled container chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Corrected During Inspection Critical Repeat Milk pudding balls at 82F hot holding at improper temperatures.
  Reheat the food to 165F and hot hold at 135F or above.
• 1690 - Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI. The rinse cycle pressures observed included 35 psi and 30 psi.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI.
• 1890 - Corrected During Inspection Critical Repeat A warewashing employee washed and rinsed utensils without sanitizing them.
  Wash, rinse and sanitize all food contact surfaces.
• 3030 - Corrected During Inspection Repeat No paper towels available at the wait station.
  Provide paper towels at each handsink at all times.

Comments:
Maintain all corrected violations as corrected. Correct the remaining violations within two weeks. Contact your EHS when the dish machine has been repaired for a follow-up inspection. Cooling logs filled out by Chef on a regular basis. According to the logs it is now routine to cool from 135°F to 70°F in less than 2 hours and to cool from 70°F to 41°F in about two additional hours. Cooling procedures have improved greatly since the previous inspection.

April 21, 2008 (Routine)

Violations:

• 0140 - Corrected During Inspection Critical A warewashing employee was observed "washing" their hands by rinsing them with a pre -wash sprayer.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0170 - Corrected During Inspection A food employee was observed cleaning their hands using a pre-wash sprayer.
  Wash hands at a handwashing lavatory only.
• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Corrected During Inspection Critical Raw chicken stored above raw fish and raw ground lamb. Raw ground lamb stored above raw fish. Raw fish and raw shrimp stored above ready-to-eat paneer and lentils.
  Store ready-to-eat foods above raw animal foods. Store raw animal foods be cook temperature such as top: raw fish and lamb; middle; raw ground lamb; bottom: raw chicken and raw ground chicken.
• 0540 - Critical A foodservice employee is using sink basins that have been washed and rinsed but not sanitized as a bin for ice to be used as food.
  Only use surfaces that have been sanitized as food contact surfaces.
• 0550 - Corrected During Inspection A scoop without a handle is stored in the food. Ice scoop handle is touching the food.
  Store scoops in non-potentially hazardous food with the handle not touching the food.
• 0570 - Wiping cloths improperly stored between use.
  Store wiping cloths in a labeled container of chemical sanitizer at the proper concentration between use.
• 0610 - Corrected During Inspection A bag of cabbage stored on the floor in the walk-in cooler.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Critical Onion sauce 59F, 60F at center of containers noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. Sauce discarded during inspection.
• 0800 - Critical Yogurt, made approximately 12.5 hours ago 80F at the center of the container noted not being adequately cooled to prevent the growth of harmful bacteria. . Discard the yogurt.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours.
• 0820 A 1 - Critical Carrot halwa at 123F and chicken at 119F hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Chickpea and tomato salad at 58F, bread pudding at 73F cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. Discard all foods above 45F.
• 0960 2 - Food stored in containers not made from food grade plastics.
  Store food in food-grade containers.
• 1690 - Corrected During Inspection Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. A service contractor arrived on-site and replaced a gauge and adjusted the pressure during the inspection.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade and food slicer.
  Clean and sanitize these surfaces for food contact.
• 1890 - Corrected During Inspection Critical A food employee washed and rinsed metal bowls without sanitizing them.
  Wash, rinse and sanitize all food-contact surfaces.
• 1960 - Corrected During Inspection Bowls were observed cloth-dried rather than air-dried after cleaning.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2310 - Corrected During Inspection Critical The handwashing facility located at the warewashing station is blocked.
  Provide access to all handwashing lavatories at all hours of operation and food preparation.
• 3030 - Corrected During Inspection No paper towels available at the wait station handsink.
  Provide paper towels at each handsink at all times.
• 3045 - Repeat No handwashing sign visible at the prep line handsink.
  Post a handwashing sign at this handsink.
• 3340 - Critical Chemicals are stored above food.
  Store chemicals below and away from food.

Comments:
Correct all remaining critical violations today, all others before the follow-up inspection is conducted. EHS had to teach staff how to calibrate a food thermometer. Complete and submit cooling logs.

March 14, 2008 (Follow-up)

Violations:

• 1560 - Corrected During Inspection Repeat There are gaps in the sealing at the buffet table.
  Seal the gaps.
• 1570 - Corrected During Inspection Repeat The storage racks in the walk-in cooler are rusty.
  Clean and seal or replace the racks.
• 1690 - Corrected During Inspection Repeat The pressure gauge for the high temperature warewash machine was above 25 PSI.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
• 2650 - Corrected During Inspection Repeat There is no refuse container at the area immediately adjacent to the hand sinks.
  Provide a refuse container for the disposal of paper towels at the hand sinks.
• 2830 - Corrected During Inspection Repeat There is a missing caulk at the floor and wall juncture under the bar.
  Seal floor and wall juncture.
• 2890 - Repeat Light bulbs on the heat lamps do not appear to be shatterproof.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the bar handsink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Approved for permit. Wash, rinse and sanitize all food contact surfaces before starting operation. Discard all ice in ice maker. Provide written procedures of yogurt making to your EHS within 7 days. Fill out cooling log for 7 batches. Reviewed Employee Health with operators. Provided logs and Report/Release/Restrict forms.