The purpose of this visit was to conduct a routine inspection. Ensure all hand sinks have paper towels and soap available. Ready-to-eat foods must not be handled with bare hands as discussed during today's visit. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Critical: No Bare Hand Contact with RTE Foods
Observation: Food employee was observed handling the following ready-to-eat foods using their bare hands: cilantro
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. Person in charge provided paper towels at hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
|
02/24/2016 | Risk Factor | |
| No violation noted during this evaluation. | 10/22/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Submit invoice or service report for repair of 1DR prep cooler within ten days. Thank you for your time today. If you have any questions, please call (703) 246-2444.
- Wiping Cloths / Use Limitation /Dry
Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent sliding.
Correction: 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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: chicken stored in 3DR prep top cooler was stored deeply. Person in charge removed chicken and placed in shallow pan in walk-in cooler to allow for rapid cooling.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: chicken in 1DR prep top cooler at 58F. According to CFM chicken had been removed from walk-in cooler approximately two hours prior to temperature check. Chicken was moved back into the walk-in cooler to cool to 41F or below.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR prep top cooler at 55F. Use of this unit for potentially hazardous food items was discontinued during inspection.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets on the 1DR upright cooler are in need of replacement.
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: Cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the microwave were observed in need of cleaning.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Area by the dish machine, 3-vat sink, and hot water heater is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
06/22/2015 | Routine | |
- (4)-(16) (corrected on site) (repeated violation)
Observation: y
Correction: The person in charge (PIC) failed to locate sanitizer. Also, they did not know how to make sanitzing solution. The automated sanitizer dispenser at 3-vat was not working per the PIC. They did not have any other sanitizer at the facility.
- Duties / Monitor Cooling Procedures of PHF(TCS) (repeated violation)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Observed that the True 1DR upright refrigerator was used to store cooked chicken. The employees were aware that the refrigerator is not working.
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.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed fried paneer in deep container with water cooling in prep refrigerator. Observed fried chicken cooling in deep metal pan cooling on prep top that is open.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:chickpeas 60F, curry 59F, cooked chicken 60F--1DR prep refrigertor. Egg w/o shell 50F, butter masala curry 52F--3Dr prep top right
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: All potentially hazardous foods from the 1DR prep refrigerator was discarded. Note: Removed double pan for eggs and put all items inside the refrigerator for cooling.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: Prep refrigerator left and inside the walk-in refrigerator.
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.
- 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 CHLORINE (for dishmachine) and QUATERNARY AMMONIA (for buckets and 3-vat sink) test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR prep refrigerator is at 61F. It was used to store cooked chicken on the prep top.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Note: Moved chicken inside the 3DR prep refg.
- Cutting Boards / Resurface / Discard (repeated violation)
Observation: The cutting boards (red and white) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- 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: dry storage rack for cans and condiments is not visibly clean.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection. Two employee presented CFM card that expired in 2013.
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: Another manager with a valid CFM card came during inspection.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the tiles on the all under the dish machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/23/2014 | Follow-up | |
**Focus on CRITICAL and REPEAT violations to avoid future enforcement actions. Some violations may require TRAINING and MONITORING of employees to ensure that they remain corrected.
Furthermore, it was observed during standardization training inspection and past inspections that cold holding, date marking and cooling was out of control and cited. Staff should be trained and monitored for hand washing.
Recommend line checks to monitor holding and cooling and cooking temperatures at least 3-4 times a day.
**Although, the 1DR prep top has been repaired multiple times, a permanent solution is necessary, if these violations are observed again, you will be subject to further enforcement action.
Note: A risk control plan for cooling was provided after the standardization training inspection and the manager had volunteered to use the plan. Cooling wands were also provided by the management. Training for cooling was provided during December 2013 inspection.
A follow-up inspection will be conducted on or about December 23, 2014 to verify compliance on cold holding, date marking and cooling.
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge was unable to describe the relationship between the prevention of foodborne disease and the oversight of the following: (1) Cross contamination, (2) Hand contact with ready-to-eat foods, (3) Handwashing, and (4) Maintaining a clean food establishment
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
- Duties / Monitor Cooling Procedures of PHF(TCS)
Observation: Employees are not aware of or are not practicing proper methods to rapidly cool potentially hazardous food (PHF).
Correction: The Person in Charge or certified food manager shall be monitoring the methods used to cool down large batches of hot foods. The foods shall be cooled rapidly using adequate methods and approved temperatures and times to prevent growth of vegetative bacteria, toxin formation, and/or germination of spores.
- Duties / Train Employees in Food Safety (repeated violation)
Observation: Observed that the True 1DR upright refrigerator was used to store cooked chicken. The employees were aware that the refrigerator is not working.
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.
- Critical: Handwashing / When to wash hands (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after eating, arranging trash cans and before putting on gloves to start preparing food.
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.
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking container with straw on prep table adjacent to the walk-in refrigerator.
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.
- 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 above cooked chicken and onion--walk-in refrigerator.
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.
- 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: butter masala sauce and chicken karai sauce cooling for more than 18 hours in the walk-in refrigerator observed at 50°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. Note: Discarded both items. Discussed with the chef and manager about using correct cooling methods, monitoring temperatures for cooling.
- Cooling Methods (corrected on site) (repeated violation)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: observed cooked chicken cooling in deep container on the prep top.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: cooked chicken 56F --1DR prep refrigerator. Butter masala sauce 48F--prep refrigerator right.
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Note: both items moved inside the 2Dr prep refrigerator.
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
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: kofta, cooked lamb, cooked chicken--walk-in refrigerator was prepared on 12/9/14 and was not 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.
- Temp Meas Devices for Cold & Hot Hold Equipment, Present (repeated violation)
Observation: There was no temperature measuring device located in the following cold holding equipment: Prep refrigerator left and inside the walk-in refrigerator.
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.
- Food Temperature Measuring Device Required & Readily Accessible
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
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a CHLORINE (for dishmachine) and QUATERNARY AMMONIA (for buckets and 3-vat sink) test kit.
- Equipment / Good Repair / Operation (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: True 1DR prep refrigerator is at 61F. It was used to store cooked chicken on the prep top.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly. Note: Moved chicken inside the 3DR prep refg.
- Cutting Boards / Resurface / Discard
Observation: The cutting boards (red and white) are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: can opener and lid for the rice warmer/holding container. Note: The inner side of the lid touches rice when it is filled completely.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Clean the inner side of the rice warmer and can opener.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: dry storage rack for cans and condiments is not visibly clean.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Physical Facilities Good Repair
Observation: Observed that the tiles on the all under the dish machine is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
|
12/11/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection.
The hand washing sinks are attached to wall and is provided with soap, paper towel and hot water. Also, a splash guard is installed at the front handsink.
Observed improvement in cooling methods and facility is cleaner. Keep up the good work.
Note: The manager will work and make sure that dirty water does not go out. It seems like there is grading problem at the facility and the water leaks out of the door. The chlorine test strip is ordered and will be delivered soon. The owner will also make sure that they fix the tiles (grout) in the kitchen.
Please fax an invoice for fixing the 1DR refrigerator within 10 days.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBserved rusted shelves in True 2DR upright refrigerator.
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 (repeated violation)
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR prep refrigerator 51F. Note: Per the manager the refrigerator was working okay in the morning. On 12/16/2013, During inspection observed the unit and the food inside at more than 41F. Call technician to fix it and fax invoice within 10 days.
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Sanitizing Solution Test Kit Accurate & Used (repeated violation)
Observation: The chlorine test kit provided by the CFM is not accurate.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: The faucet at 3-vat sink is leaking. The drain under 3-vat sink is slow could result in sewage backup problem.
Correction: A plumbing system shall be maintained in good repair.
|
12/16/2013 | Follow-up | |
The purpose of today's visit is to conduct a routine inspection.
A follow-up inspection will be conducted on or about 12/16/2013 to verify correction for violations noted above. Note: Some of the violations noted above were pointed out during standardization inspection.
Observed paneer 103F under rice warmer table, cooked chicken 100F under rice warmer table in deep plastic containers. Note: Per manager they leave it out after cooking only during lunch rush. Recommend putting those items on ice, so it can start cooling and then after lunch rush they can put it in walk-in refrigerator. USE SHALLOW CONTAINERS.
Pre-chill potentially hazardous foods to 41F before putting it on prep top. Observed a lot of items on prep top that was cooked this morning and above 48F. There is lot of room inside the prep refrigerators, the facility shall put the food that needs cooling in walk-in or for in use items inside the prep refrigerators.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
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.
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his hands in between glove changes. Also person doing dishes failed to wash hands before touching clean dishes after handling dirty dishes.
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.
- 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: drawers for spices in dry storage area open and uncovered.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed cooked noodles at 80F being transfered in big plastic bus tub to move in walk-in. Trained the manager to use shallow trays.
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- 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: Fried chicken 76F, 77F--3DR prep top left. Rice noodles 44F--3DR prep refg left. cooked chicken 58F, cooked lamb 45F--3DR prep refg right. Note: All items put back in refrigerator. Tikka sauce mix 47F, cooked chicken 57F, peas sauce 50F--1DR prep refrigerator. Note: All items 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.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: OBserved rusted shelves in True 2DR upright refrigerator.
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.
- 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 refrigerators
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.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1DR prep refrigerator 51F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Sanitizing Solution Test Kit Accurate & Used
Observation: The chlorine test kit provided by the CFM is not accurate.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Observed mold accumulation on the inner surfaces of ice bin.
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.
- Plumbing / Maintained in Good Repair
Observation: The faucet at 3-vat sink is leaking. The drain under 3-vat sink is slow could result in sewage backup problem.
Correction: A plumbing system shall be maintained in good repair.
- Critical: Sewage System / Operation and Maintenance
Observation: Sewage is being dumped on the ground surface. Observed that all the waste water after washing the floors from the kitchen runs through the back door in the ground. Big patch of grass missing in the area behind the back door.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
- Outer Openings, Protected / Screen Requirements
Observation: Back door is kept open for ventilation and opening is not protected by a screen or other effective means. Also the back door needs weather stripping.
Correction: Provide screens (16 mesh to 1 inch), air curtains, or other effective means to protect against the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Hand Drying Provision / Continuous Towel System (corrected on site) (repeated violation)
Observation: Observed that the continuous towel system used at the handwashing sink is not providing clean towels and/or is not operational.
Correction: Repair the continuous towel system. Continuous towel systems shall supply the user with a clean towel to allow employees to properly dry their hands after handwashing.
- Physical Facilities Good Repair
Observation: Observed that both handsinks are falling apart and is not fixed/sealed to the wall. Also, observed that the flooring in the entire kitchen needs new grout, water accumulating in between tiles, which could result in critical violation. The prep table adjacent to walk-in has no legs, it is being help by big cans.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Cleaning Frequency for Physical Facilities
Observation: Observed grease accumulation in between and under equipment. Area under the wok line and floor should be kept clean to prevent back-up problem. Observed water in the cookline area, per the manager it was becuse of busy lunch rush.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
|
12/03/2013 | Routine | |
The purpose of today's visit is to conduct a standardization training inspection.
No violation noted during this evaluation. | 04/11/2013 | Routine | |
Restaurant representatives - add corrected or new information about Masala Wok, 905 Herndon Parkway Suite A, Herndon, VA 20170 »