Very good operation, all food temperatures are in the acceptable range, Quat sanitizer good at 300 ppm, Dish machine is on the high side of 200 ppm (adjust to lessen the concentration), Facility uses time instead of temperature for the lunch buffet
- Critical: Hands - Preventing Contamination from Hands* (corrected on site)
Observation: Employees observed handling ready-to-eat (RTE) food (flat bread) with their bare hands.
Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the walk in refrigeration unit.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Food Display
Observation: The food on display (salad bar) is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
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01/28/2016 | Routine | |
The owner of this Indian restaurant called in for help and consultation. He had to voluntarily close his restaurant because of unusual heavy rain and flooding into his restaurant. The dining room floor had to be ripped out and replaced. I contacted the B&D , Plumbing 703 771 5756 to evaluate the building plumbing issues, which there were several . Gary Gillespe responded and will fax over a report with his findings and recommendations.The restaurant will remain voluntarily closed until a new floor is installed. " My Plumber" was contracted to advise on corrective action to correct plumbing deficiencies.
No violation noted during this evaluation. | 06/04/2015 | Other | |
Excellent restaurant and cooperation. Time not temperature is used on the buffet line to regulate PHF's.
- Warewashing Equipment, Cleaning Frequency
Correction:
- Warewashing Equipment, Cleaning Frequency (corrected on site)
Observation: The dishwasher was heavily soiled with lime.
Correction: Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at least every 24 hours.
- Floors, Walls, and Ceilings - Cleanability
Observation: Ceiling in the dining area not smooth and easily cleanable.
Correction: Repair or replace ceiling to make it smooth and easily cleanable.
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05/08/2015 | Routine | |
Time is used on the buffet line.Food is put out at 11 AM and discarded at 3 PM. Submit application and pay the $40 permit fee. Excellent operation .
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
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08/26/2014 | Risk Factor | |
Outstanding operation. No deficiencies.
No violation noted during this evaluation. | 03/10/2014 | Risk Factor | |
Submit application and pay the $ 40 fee. Needs improvements.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Chicken tandori at improper hot holding temperatures.
Correction: Ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Rice pudding at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The dishwsaher was observed in a state of disrepair .
Correction: Repair the pump on the "Wareforce" dishwasher.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice deflector in the ice machine.
Correction: Clean and sanitize these surfaces for ice contact.
- Wall and Ceiling Coverings and Coatings
Observation: Dry wall behind the dishwasher is not finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
Correction: Cover the drywall with FRP to provide a smooth, nonabsorbent, easily cleanable surface.
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10/18/2013 | Routine | |
Permit expired. Submit application and pay $ 40 fee. Very nice operation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Rice pudding at improper cold temperatures
Correction: Ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: The prepared ready-to-eat (RTE) foods in the walkin unit were not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
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04/08/2013 | Risk Factor | |
VERY NICE OPERATION
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: A prepared ready-to-eat (RTE) food in the walkin unit was not properly dated for disposition.
Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site)
Observation: The chemical sanitizer was only 10 ppm. Increase the chlorine level to 50 ppm.
Correction: Use a Chlorine chemical test kit to ensure the sanitizing solution is maintained at the proper solution.
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12/14/2012 | Routine | |
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