Asanka Delight, 5801 Duke Street, G340, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
September 10, 2009 | Routine | 1 | 5 | Details / Comments |
|
June 09, 2009 | Routine | 5 | 6 | Details / Comments |
September 10, 2009 (Routine)
Violations:
- 6-301.12(A) - Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. - 6-301.14 - Repeat Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. - 3-501.16(A)(1) - Critical The following food item(s) were measured at improper temperatures: fish 128F
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above. - 4-903.11(A) - Single service items were found stored on the floor.
Cleaned equipment and utensils, laundered linens, and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks. - 4-402.12(A) - Observed the floor-mounted shelf with no clearance space between the floor and equipment.
Floor-mounted equipment that is not easily movable shall be sealed to the floor or elevated on legs that provide at least a 6 inch clearance between the floor and the equipment. - 6-501.16 - Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
June 09, 2009 (Routine)
Violations:
- 11-2-24A - Critical There is no certified food manager on duty (manager has attended class and received a certificate, but has not obtained northern virginia CFM card).
Obtain NOVA CFM card withing 2 weeks. Fax a copy to the Health Dept within 2 weeks to avoid a ticket ($50.00). It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. - 2-401.11A - Corrected During Inspection Critical Cook is eating/drinking in areas where they may contaminate food, clean equipment, utensils or other items needing protection.
Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, unwrapped single-service and single-use articles, or other items needing protection. - 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (rice)
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 3-501.15A - The methods used for cooling were not adequate.
Cool foods by the following methods: a. Placing food in shallow pans with a product depth of 4 inches or less. b. Separating food into smaller thinner portions, cut meats down to 2-4 pound pieces. c Using rapid chill cooling equipment (blast freezing) - 3-501.16A1 - Corrected During Inspection Critical Food hot holding at temperatures under 135F: beef/125F; fish/86F; spaghetti/85F; white rice/92F.
Discard items. Hot hold potentially hazardous food at 140°F or above to inhibit the growth of harmful bacteria. - 3-501.16A2 - Corrected During Inspection Critical Salsa cold holding at 78F.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 4-203.11B - Food thermometer provided by PIC was not accurate.
Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-702.11 - Corrected During Inspection Critical No bleach or other sanitizer present in facility. As a result, reusable items in facility are being properly sanitized.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use (bleach provided). - 6-301.12 - Corrected During Inspection No disposable towels were provided at the hand washing facility in the front kitchen area.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (front handwashing station and rear handwashing station).
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
This visit was made to conduct a routine inspection. Please note the following items:
1) Correct all non-critical items prior to the next routine inspection.
2) EHS will provide additional info regarding time as a public health control via fax.
If you have any questions, please call me at 703 838 4400 x 250.
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