The purpose of this visit was a follow up to assess the cooling methodology efficacy. A Risk Control Plan was implemented March 1, 2016 on cooling methods. At todays visit all PHF/TCS food inspected was at the 41F or below and the cooling methods utilized were effective. According to the CFM Employee Health Policy training had occurred, however please email me the signed copies of the EHP. Please remember to reiterate this important information to staff.
No violation noted during this evaluation. | 03/17/2016 | Follow-up | |
The purpose of the visit was to perform a routine inspection.
Information on starting and the maintenance of a Employee Health Policy in English, Hindi and Spanish, cooling methodology information and cooling logs in English and Spanish and a proper food storage chart in English, Hindi and Spanish and information on Active Managerial Control was given to the CFM.
A follow up to assess the cooling methods utilized and the cooling of PHF/TCS foods and to ascertain if the employees have been trained on Employee Health Policy will occur on or about March 17, 2016.
- 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.
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: Handwashing / When to wash hands (corrected on site)
Observation: Observed no hand washing take place during food preparation, between going outside and coming back into the kitchen.
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. REITERATED WITH CFM AND PIC THAT HANDWASHING WHENEVER HANDS BECOME CONTAMINATED SHOULD OCCUR
- Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: A food employee was observed drinking in the food prep area where they may contaminate food, clean equipment, utensils or other items needing protection.
Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat or drink in the kitchen areas, warewashing areas, or storage areas where items may become contaminated.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit.Observed cardboard flats of eggs stored over ready to eat cooked vegetables
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc. A FOOD STORAGE CHART WAS POSTED ON THE BEVERAGE AIR 3 DOOR REFRIGERATOR, GAVE THE CFM A SECOND CHART
- 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: Observed cooked spinach at 47f, 48F, cooked chicken at 46F, cooked eggplant at 47F, tomato gravy at 47F cooling for approximately 12 hours in the walk in.
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.PUT ON THE COOKTOP TO REHEAT TO 165F OR ABOVE, EGGPLANT HEATED TO 178F
- Cooling Methods (corrected on site)
Observation: The following methods used for cooling were not adequate to facilitate proper cooling:Observed cooked spinach, chicken, eggplant, and tomato gravy in the walk in approximately 12 hours at not cooled to 41F
Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item was observed hot holding at improper temperatures using a calibrated food temperature measuring device:Rice at 120F in an unused oven
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19.DISCARDED
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed dahi bhalla at 46F at the service line of the buffet
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.PUT IN THE WALK IN TO COOL
- Food Temp Meas Device, Calibrated (corrected on site)
Observation: The food temperature measuring device was found out of calibration in the range of use.Observed thermometer that CFM provided was 8 degrees above 32F when placed in ice and water
Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. CFM PROVIDED A SECOND THERMOMETER THAT WAS IN CALIBRATION
- Critical: Food-Contact Surfaces Cleaned Any Time after Contamination (corrected on site)
Observation: Equipment food-contact surfaces/utensils were not observed cleaned before any possible contamination.Observed ice scoop utilized and then placed on top of the machine which is covered in dust and residual debris.
Correction: Equipment food-contact surfaces and utensils shall be cleaned at any time during the operation when contamination may have occurred.ICE SCOOP REMOVED AND A CONTAINER WAS BROUGHT TO PUT A CLEANED ICE SCOOP IN
- Refuse / Outdoor Storage Surface / Nonabsorbent / Sloped to Drain
Observation: The waste oil container is stored on dirt against the shrubs.
Correction: An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material such as concrete or asphalt and shall be smooth, durable, and sloped to drain.
- Removing Dead or Trapped Birds, Insects, Rodents, etc. (corrected on site)
Observation: Dead roaches on top of the soda dispensers.
Correction: Remove dead rodents, birds, and insects from the premises to ensure that the establishment is clean and sanitary and to prevent carcasses from attracting other pests.AREA CLEANED
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the walls and caulking above the 3-vat and 2-vat prep sink, the floor/wall juncture in the entire kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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02/25/2016 | Routine | |
A site visit was made today following complaint received that there were cockroaches in many areas of the establishment. Complainant alleges that he found cockroach on his plate. On site visit EHS could not observe any obvious evidence of cockroaches in the areas of the main dining room surveyed . Kitchen appeared to be satisfactorily clean and no obvious evidence of cockroaches were observed in the back kitchen area. Facility has contract with Ecolab and regular pest control. Technician reports state that he has noted evidence of cockroach on previous visit. Treatment is being conducted every 10 days. Spoke to CFM and owners on keeping area clean and dry and free from food debris , grime and grease to remove all potential food source for cockroaches. Unable to verify complaint. Complainant phone number goes to recording stating number is not valid.
No violation noted during this evaluation. | 11/07/2014 | Complaint | |
A site visit was made to conduct a training inspection in conjunction with a complaint investigation. At the training were present all owners and CFM. EHS went over no bare hand contact with ready to eat food and hand washing. Also discussed were Employee Health Policy and the importance of having regular training with staff to discuss illnesses which require manager notification and not coming in to work. Temperature ranges for food safety were discussed and hand wash signs, Employee Health Policy documents and thermometers were handed out to the owners and CFM.
No violation noted during this evaluation. | 11/07/2014 | Training | |
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
Observation: Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows: OBSERVED RAW CHICKEN OVER COOKED CHICKEN AND PRODUCE IN THE 3 DR UPRIGHT BEVERAGE AIR REFRIGERATOR AND IN THE WALK IN REFRIGERATOR.
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. SPOKE TO STAFF ABOUT CROSS CONTAIMINATION AND POINTED OUT THE CROSS CONTAMINATION NOTICE THAT WAS STUCK OVER THE 3 DR BEVERAGE AIR. STAFF REMOVED AND REARRANGED THE ITEMS.
- Critical: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: OBSERVED CHILLI PAKORAS IN THE 2 DR FLAT TOP REFRIGERATOR AND POTATO CAULIFLOWER AND DHAL IN THE 2 DR PREP TOP WITHOUT WRAP OR COVER.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.STAFF COVERED THE ITEMS DURING THE INSPECTION.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (repeated violation)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: OBSERVED RAW CHICKEN AT 47F, CHICKEN TIKKA AT 48F AND TANDOORI CHICKEN AT 46F IN THE WALK IN REFRIGERATOR. HINGE IN THE WALK IN REFRIGERATOR IS BROKEN PREVENTING COMPLETE SEAL WHEN CLOSED.
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. ASKED STAFF TO MOVE ITEMS IN INTO THE WALK IN FREEZER. MANAGER HAS BEEN ASKED TO SEND INVOICE OF DOOR REPAIR TO 703-653-9448 ATTN A1 WITHIN 3 BUSINESS DAYS.
- 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: OBSERVED CHICKEN TIKKA, KOFTA AND BHAJI IN THE WALK IN REFRIGERATOR THAT WERE NOT DATE 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. ASKED CFM TO START DATE MARKING ALL FOOD ITEMS NOT USED WITHIN 24 HOURS. STAFF HAVE STICKERS.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. OBSERVED MOLDY RESIDUE ON THE INSIDE SURFACE OF THE 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. SHOWED MANAGER AND ASKED THAT THE ICE BIN BE CLEANED WITHIN 24 HOURS.
- Food-Contact Surface of Cooking & Baking Equipment Cleaned Every 24 Hours (corrected on site)
Observation: The food-contact equipment surface of BOTH THE OVEN RANGES WAS observed soiled with accumulations of grime and debris . THERE WAS ALSO RESIDUES ON THE TOP AND SIDES.
Correction: The food-contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. ASKED MANAGER TO INCREASE THE CLEANING FREQUENCY OF THE EQUIPMENTS.
- 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) 653-9448 ATTN: A1. Failure to provide a copy of the photo identification card will result in further enforcement action.
- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink.OBSERVED NO SOAP AT HAND WASH SINKS IN THE KITCHEN.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.MANAGER OBTAINED SOAP AND PLACED IT AT SINK
- Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food. OBSERVED SPRAY BOTTLES OF CLEANER STORED ON SHELF WHERE CONTAINERS OF DRY FOOD SUCH AS FLOUR, LENTILS ETC ARE STORED.
Correction: All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.ASKED STAFF TO MOVE THE SPRAY BOTTLES TO ANOTHER AREA.
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08/05/2014 | Risk Factor | |
- 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:OBSERVED SAMOSAS AT 53F AND CHILLI PAKORAS AT 52F IN THE 2 DR PREP TOP REFRIGERATOR ( LEFT)
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.CORRECTED: CFM REMOVED ITEMS TO THE WALK IN REFRIGERATOR.
- 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: OBSERVED CONTAINERS OF CHICKEN CURRY, LAMB CURRY, KORI PAKORAA, CHUTNEY IN THE WALK IN REFRIGERATOR THAT HAD NO DATE MARKING. OBSERVED SAMOSAS AND CHILLI PAKORAS IN THE 2 DR PREP TOP REFRIGERATOR ( LEFT ) WITH NO DATE MARKING.
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.CORRECTED: DISCUSSED WITH CFM TO DATE MARK ALL ITEMS STORED THAT WERE MADE 24 HRS AGO..
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink at the kitchen has strainers and other utensils in it preventing it from being used for handwashing..
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED: EMPLOYEE REMOVED THE ITEMS FROM THE SINK.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. OBSERVED NO PAPER TOWELS AT HAND SINK IN THE BAR AREA.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. CORRECTED: EMPLOYEE PROVIDED TOWELS.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the CHLORINE SANITIZER solution prepared in individual containers was measured at > 200 ppm using bleach test strip kit. 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 sanitizing solution at 50-100ppm. Verify concentration using the appropriate test kit.CORRECTED: EHS WORKED WITH EMPLOYEE TO PREPARE SOLUTIONS OF CHLORINE SANITIZER WHICH MEASURES AT 100PPM WHEN MEASURED WITH CHLORINE TEST STRIP.
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09/16/2013 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving
Observation: The following food item fom damaged packaging were found offered for sale or service:Dented cans were observed stored on shelves in the dry storage shelf with other cans.
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor less than 6 inches off the floor.Observed containers of tamarind sauce stored on the ground in the walk in refrigerator.
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: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: At the buffet line-Observed Aloo Tikka at 110 F,Uthapam at 100F, Vegetable Pakoras at 100 F
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 CORRECTED BY REMOVING THE ITEMS FROM THE BUFFET.
- 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:Fruit custard at Buffet line- Observed at 51F, salad at Buffet Line observed at 52F
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.CORRECTED BY CFM REMOVING THE ITEMS FROM THE BUFFET LINE.
- 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:GE Freezer, Kenmore Freezer, Vollrath walk in refrigerator,Beverage Air 3DR refrigerator, 2 DR Flat Top Eurerest,2 DR Flat top Beverage Air
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located near the tandoor oven is blocked by a cart, preventing access by employees for easy handwashing.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. CORRECTED BY CFM REMOVING THE CART FROM THE AREA.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: Observed the handsink near the ice machine was being used to store or wash utensils.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.CORRECTED BY EMPLOYEE REMOVING ALL ITEMS FROM THE HAND WASH SINK.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that there was no working light bulb in the dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed a plastic tube of caulking stored next to containers of food..
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning. CORRECTED BY CFM REMOVING THE TUBE OF CAULKING FROM THE AREA
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02/19/2013 | Routine | |
Restaurant representatives - add corrected or new information about Angeethi Indian Cuisine, 645 Elden Street, Herndon, VA 20170 »