Today’s visit was to conduct a Risk Factor Assessment inspection.
Good Retail Practice(s) was observed and recorded today:
Section 43 - 4-903.12(A)(1)-(8) - Equip/Utensil/Linen/Single-Service/Storage Restriction
Observation: single service items (napkins) were found stored in the restroom (CORRECTED)
Correction: Cleaned and sanitized equipment, utensils, laundered linens, and single-service items may not be stored in: 1) locker rooms, 2) toilet rooms, 3) garbage rooms, 4) mechanical rooms, 5) under sewer lines that are not shielded to intercept potential drips, 6) under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed, 7) under open stairwells, or 8) under other sources of contamination. FOOD EMPLOYEE REMOVED NAPKINS FROM RESTROOM
Section 49 - 5-205.15(B) - Plumbing/Maintained in Good Repair
Observation: 3-vat sink has leaky faucet
Correction: A plumbing system shall be maintained in good repair
Do not leave out potentially hazardous food items out at room temperature!
EHS provided additional consultation, training, handouts, and/or written instructions on: time as public health control option, ice bath, cooling, reheating
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or in a mop sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: Food Protection from Contamination / Designated Storage of Damaged, Spoiled or Recalled Food (corrected on site)
Observation: Damaged, spoiled or recalled food stored in a location that does not segregate the product- observed rotten onion and green peppers in the walkin cooler
Correction: Damaged, spoiled, or recalled food shall be held in the food establishment as stated under 6-404.11. Do NOT store damaged, spoiled, or recalled food with food that is going to be used for the consumer. Rotten onion and green peppers were discarded
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site) (repeated violation)
Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours: cooked chicken 84F cooling for 2 hours at room temperature
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. Chicken was reheated to 165F and above
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: green beans 134F, beef 131F, curry 133F, lentils 124F at hot buffet
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. All items were reheated past 165F
- 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: cooked lentils 48F, cooked lamb 51F, cucumber sauce 56F all out room temp
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Lentils and lamb were discarded. Cucumber sauce was placed in ice bath to cool down
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized:food storage containers
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. CFM rewashed, rinse, sanitized food storage containers
- 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.
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10/09/2015 | Risk Factor | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashing procedures- employee was observed washing hands without soap
Correction: Food employees shall wash their hands and exposed portions of their arms by: 1) discarding used gloves
- Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours. 1) cooked rice cooling for 3hrs at room temperature at 90F, 2) cooked eggplant at 94F and cooked chicken at 98F both cooling at room temperature for 2hrs, 3) butter sauce at 97F cooling at room temperature for 2hrs
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. All items listed above were reheated up to 165F and over
- 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: milk and rice mix 66F in True 1dr glass cooler
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. milk and rice mix was placed back into walkin cooler
- Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: cooked spinach and cooked beans prepared on 5/6/15, hummus prepared on 5/4/15 (all items were in walkin cooler)
Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient. CFM date-marked items
- 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: True 1dr glass cooler
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: True 1dr glass cooler
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.
- Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label (corrected on site)
Observation: The temperature of the in-use wash water solution was observed at less than 110°F.
Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. CFM turned up water heater. water temp at 3-vat sink was over 110F
- Single Service for Customer Self-Service / Wrapped, Dispensed
Observation: Unwrapped single-service items were provided at the consumer self-service counter.
Correction: Single-service items that are intended for food or lip contact (such as straws or coffee stirrers) shall be furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser.
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: handles at the 3-vat sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
- Outer Openings, Protected / Screen Requirements
Observation: Openings to the exterior of the building are present along the back screen door
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the floor needs cleaning by freezer and dry storage area
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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05/07/2015 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess cold holding capability of cold potentially hazardous foods at buffet and compliance on air gap at the 3-vat sink.
All violations corrected, observed ice under kheer and yogurt.
No violation noted during this evaluation. | 03/11/2014 | Follow-up | |
The purpose of today's visit is to conduct a follow-up inspection.
Observed improvement in date marking, cooling and marking items for time as a public health control.
Monitor cold holding temperatures on buffet. Make sure there is enough ice under the pans and pre-chill kheer, sliced tomatoes and yogurt to 41F before you put it on buffet.
Furthermore, it was noted that cold holding violation was cited, this is now the third time this has been cited. If these violations are observed again, you will be subject to further enforcement action.
A FOLLOW-UP VISIT WILL BE CONDUCTED ON OR ABOUT 3/3/2014 TO VERIFY COMPLIANCE ON COLD HOLDING AND 3-VAT SINK AIR GAP.
- 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: Yogurt 50F, kheer (rice pudding) 50F, sliced tomato on salad 60F--on ice buffet. Note: Put back in walk-in.
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.
- 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. On 2/19/2014, observed that they ordered wrong kind of test strip. They have QAC test strip instead of bleach test strip.
Correction: Obtain a BLEACH test kit.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment (repeated violation)
Observation: A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: (REPEAT) Observed that the ceiling tiles and wall in the 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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02/19/2014 | Follow-up | |
- (4)-(16) (repeated violation)
Observation: y
Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated.
- (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.
- Handwashing / Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a 3-vat sink.
Correction: ALL food employees shall wash their hands in ONLY a designated handsink.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: A food employee was observed handling the following ready-to-eat food using their bare hands: Naan. Note: Discarded and used tongs for other naan.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall use suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods.
- 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 ready to eat food in prep 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: Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: (REPEAT) Unwrapped or uncovered food in the following location where the food is subject to contamination: uncovered pakora batter and other food items in prep refrigerator. (from previous night, not in use during inspection).
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: flour, salt and sugar.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
Observation: The following cooked potentially hazardous food are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours. Observed cooked spinachx2 at 67F and 80F in walk-in refrigerator. Per the owner it was cooked last night around 10 pm and left out and put back in refrigerator in the morning. Note: Spinach discarded and provided training on cooling during inspection.
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: (REPEAT) The following food item were found hot holding at improper temperatures using a calibrated food temperature measuring device: rice with meat 126F and 118F. Note: Reheated and discussed to use the thermometer when reheating foods to make sure it is reheated to 165F.
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.
- 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: raita 44F and rice pudding 55F--buffet without ice. Note: Put back in walk-in till they get ice.
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.
- 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: cooked chicken prepared on 2/2/14 not datemarked. Several other items in walk-in and prep refrigerator not datemarked.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: (REPEAT) The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed on buffet samosa and tandoori chicken not marked with time.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Observed shelf under one of the prep table is rusted.
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.
- 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 BLEACH test kit.
- Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: big pot. Note: Trained the CFM on how to set up 3-vat sink and use test strips.
Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
- Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
Observation: Observed disposable forks and spoons were arraned in a way that could result in contamination of food contact surface. Re-arrange the spoons and forks in same direction to prevent contamination.
Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
- Critical: Direct Connection Not Allowed / Backflow Prevention Required/ 3-Vat Sink & Food Equipment
Observation: A direct connection exists between the drain line of the sanitizing basin of the 3-compartment sink and the sewer line.
Correction: A direct connection may not exist between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (corrected on site)
Observation: Outside refuse container side door was left open.
Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
- Toilet Rooms, Enclosed / Self-Closing Door (corrected on site)
Observation: Self-closing door device for the women toilet room is broken.
Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
- Toilet Rooms, Enclosed / Self-Closing Door (corrected on site)
Observation: Wome toilet room door is not completely enclosed.
Correction: Make repairs or adjustments to the toilet room door so that it is self-closing and tight-fitting.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile in dining area above the handsink near cash register is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Removing Dead or Trapped Birds, Insects, Rodents, etc.
Observation: Observed 2 dead roaches near freezer.
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.
- Cleaning Frequency for Physical Facilities
Observation: (REPEAT) Observed that the ceiling tiles and wall in the 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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02/06/2014 | Routine | |
The purpose of today's visit is to conduct a follow-up inspection to assess the cold holding capability of the 2DR prep refrigerator. It is okay to use the refrigerator. Continue monitoring the temperatures.
No violation noted during this evaluation. | 09/18/2013 | Follow-up | |
The purpose of today's visit was to conduct a follow-up inspection to assess cold holding capability of the 2DR prep refrigerator.
Upon arrival, the owner informed that the unit is not holding temperatures and they had technician working on it yesterday. However, observed potentially hazardous foods stored in the unit.
DO NOT USE THE unit until it is capable of holding PHFs at 41F or below.
Also, during inspection observed that plumber was working on fixing a leak under 3-vat sink. They were working on it since 1 pm and the 3-vat sink or the handwashing sink in the kitchen was not accessible. The facility had no other means to wash rinse and sanitize the food contact surfaces.
ESTABLISHMENT VOLUNTARILY CLOSED. The technician fixed the leak and the 3-vat sink is usable. Facility can re-open for business.
- Duties / Train Employees in Food Safety
Observation: Employees are not properly trained in food safety as it relates to their assigned duties. Observed that potentially hazardous food is being stored in the prep refrigerator that is not holding temperatures at 41F or below.
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: 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: Lamb curry 51F, butter 64F, cooked okra 59F--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.
- 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: 2DR prep refg 61F
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.
- Critical: Certified Food Manager/Presence Required (corrected on site)
Observation: There is no Certified Food Manager present at the beginning of the inspection.
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.
- Handwashing Sink / Accessible at All Times (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, 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.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency. Upon arrival observed dirty water on the floor and the the 3-vat sink was not accessible. Observed that the only handwashing sink in the kitchen was clogged and unable to drain any water. Facility voluntarily closed for business after discussion because they have no means to wash, rinse and sanitize food contact surface.
Correction: Fix the 3-vat sink, hand washing sink, and make sure that there are means to wash, rinse and sanitize food contact surfaces.
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09/10/2013 | Follow-up | |
(During discussion (on the way to other inspection) with the owner outside the facility, the owner mentioned that he ordered new gaskets, however, the prep refrigerator was at 41F or below. Requested if I could conduct a follow-up inspection to verify that.
The purpose of today's visit is to assess cold holding capability of 2DR prep refg. The prep refrigerator was observed at 80F. The facility was using the refrigerator to store sliced cheese. Items discarded as soon as EHS arrived. Unable to get temperature.
DO NOT use 2DR prep refrigerator until it is capable of holding foods at 41F or below. A follow-up inspection will be conducted on or about 9/6/2013.
- 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: prep refg 80F.
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.
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08/27/2013 | Follow-up | |
- Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
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 in a red folder labeled "Employee Health Policy.
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: 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: Observed uncovered samosas in walk-in refrigertor.
Correction: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
- Food Storage Containers, Identified with Common Name of Food
Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Salt, flour
Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: tandoori chicken 99F, samosa 119F, chicken curry 130F, peas and potato 133F. Note: Samosa and chicken discarded. Reheated all the other items.
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.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Raita 67F, sliced tomatoeso n salad 72F, kheer 68F.--no ice buffet. chickpeas 52F, butter 52F, milk 58F, tomato puree 60F, paneer 54F, ginger garlic paste with oil 58F.--True 2DR prep refrigerator. Note: all items discarded. Samosa 50F and kheer 47F--in use--walk-in refrigerator.
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.
- Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site)
Observation: The following food items for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Observed cooked samosa and tandoori chicken not marked. Note: Discarded.
Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit.
- Equipment / Fixed / Space / Seal
Observation: The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning: Hand sink in kitchen and men restroom needs new caulking.
Correction: Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
- 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: True 2DR prep refrigerator at 61F
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 of the following unit is damaged:True 2DR prep refrigerator.
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.
- Sanitizing Solution Test Kit Accurate & Used (corrected on site)
Observation: The operator could not show what is the correct concentration color on the test strip.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
- Critical: Controlling Pests / Methods to Use When Pests Are Found
Observation: Methods are not being used to control pests. Observed live roaches inside the ice machine and in the kitchen.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence.
- Controlling Pests by Eliminating Harborage Conditions
Observation: Harborage conditions exist. Observed unused equipment and boxes. Note: Observe roaches inside the ice machine.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises.
- Cleaning Frequency for Physical Facilities
Observation: Observed grease on top of grease trap, ceiling wall and floors in the 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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07/11/2013 | Routine | |
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