Bangla Bazar, 5149 Lee Hwy, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 20, 2009 | Critical Procedures | 2 | 0 | Details / Comments |
|
October 15, 2008 | Routine | 5 | 8 | Details / Comments |
|
April 03, 2008 | Critical Procedures | 2 | 0 | Details / Comments |
|
August 06, 2007 | Routine | 1 | 8 | Details / Comments |
|
February 07, 2007 | Follow-up | 0 | 2 | Details / Comments |
May 20, 2009 (Critical Procedures)
Violations:
- 4-101.11A - Critical Repeat The food-contact surface of the brush metal banded is not safe.
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. - 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Northern Virginia certified food manager.Managers already took exam and passed they will go to ORS sometime this week to obtain the CFM card and a copy will be fax to my office.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
October 15, 2008 (Routine)
Violations:
- 3-305.11 - Repeat Food stored in a location where it is subject to splash, dust or other contamination. Cases of oil stored on the floor in back. Boxes of food stored on the floor in the basement walk in freezer.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination. - 3-305.12 - Food storage under sewer lines in basement.
Relocate food storage to an approved area or shield the sewer lines to intercept potential drips. - 3-501.16A2 - Critical Raw goat and raw beef at 46oF in walk in refrigerator.
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth. - 4-101.11A - Corrected During Inspection Critical The food-contact surface of the metal banded basting brush is not safe.
Materials that are used in the construction of utensils and food-contact surfaces of equipment may not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions shall be safe. Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. - 4-202.16 - The nonfood-contact surface of the inverted soda crates as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean. - 4-601.11 - The nonfood-contact surface of the shelving in the kitchen and in the store are not kept free of an accumulation of dust, dirt, food residue, and/or other debris.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. The objective of cleaning focuses on the need to remove soil from nonfood contact surfaces so that pathogenic microorganisms will not be allowed to accumulate and insects and rodents will not be attracted. - 4-601.11A - Critical The meat slicers and the knives in the rack are not clean to sight and touch.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur. - 5-205.11 - Repeat The handwashing sink located in the kitchen is filled with contaners and is not maintained so that it is accessible at all times for employee use.
A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces. - 6-501.111 - Repeat Insect, rodent, and/or other pest harborage conditions exist on the premises. A roach was observed crawling on the back counter.
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by eliminating harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. Effective measures must be taken to control their presence in food establishments. - 6-501.12 - The floor in the basement has accumulation of rice on the floor.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. - 6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas. - 7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. - 9.2-3.3 - Corrected During Inspection Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
April 03, 2008 (Critical Procedures)
Violations:
- 3-302.11 - Critical (CORRECTED DURING INSPECTION): Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.>>Both eggs and raw beef was observed stored over ready to eat foods (vegetables) in the True glass refrigerator and freezer, respectively.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food. - 3-302.11 - Critical (CORRECTED DURING INSPECTION): Raw animal foods are not separated from each other during storage, preparation, holding, and/or display.>>Raw chicken and fish was observed stored together in the Kenmore chest freezer (upstairs).
Food shall be protected from cross contamination by, except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (a) Using separate equipment for each type, or (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, and (c) Preparing each type of food at different times or in separate areas; - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Typed inspection mailed to establishment.
August 06, 2007 (Routine)
Violations:
- 3-305.11 - Repeat Food is stored on the floor in the walk in freezer upstairs, on the floor in the walk in freezer downstairs, on the floor in the basement, and on the floor in the main grocery store area.
Elevate food storage onto approved shelving with minimum 6" legs or casters. - 4-602.11 - Critical Food contact surfaces of the meat band saw used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
Clean food-contact surfaces of equipment no less than every 4 hours to prevent the growth microorganisms on those surfaces. - 5-205.11 - The handwashing facility located at the kitchen is blocked by a wire rack, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use. - 6-202.11 - Repeat The light bulbs in the upstairs walk in freezer were not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-301.11 - Corrected During Inspection Soap was not provided at the handwashing facility in the kitchen.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.12 - Repeat No disposable towels were provided at the hand washing facilities in the kitchen and in the employee toilet.
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. - 6-501.11 - Floor tiles at the front door jamb are damaged and missing.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111 - Harborage conditions exist. Many flies were observed in the establishment.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 6-501.16 - Mops are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
February 07, 2007 (Follow-up)
Violations:
- 6-202.11 - Repeat The light bulbs in the upstairs walkin freezer not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat Inadequate light was noted in the basement walkin freezer.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
C.O. approved.
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