Advice the manager not allow smoking hookah inside. She must obtain a permit first for indoor smoking.
- Handwashing Cleanser, Availability (corrected on site)
Observation: Hand sink without soap.
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: Hand sink without paper towels.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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10/20/2015 | Risk Factor | |
- Smoking in Non-Smoking Areas
Observation: Found smoking hookah in the dining room without a permit, please go to the building office and obtain the smoking permit for hookah.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- RTE, TCS, Date Marking/On-Premises Preparation (repeated violation)
Observation: Some ready to eat food containers are not dated.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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06/29/2015 | Risk Factor | |
- RTE, TCS, Date Marking/On-Premises Preparation
Observation: Some ready to eat food containers are not dated.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat time/temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
- Equipment/Good Repair and Proper Adjustment
Observation: The door gaskets of the up-right cooling unit are damaged. The kitchen cabinet is in poor repair.
Correction: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.
- Cutting Surfaces
Observation: The pep table cutting board has too many cuts.
Correction: Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces.
- Equipment/Nonfood-Contact Surfaces/Cleaning Frequency
Observation: The hood filters need cleaning.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
- Intensity/Lighting (repeated violation)
Observation: One light is out under the kitchen hood.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Controlling Pests (Critical)
Observation: Mouse dropping observed in the basement.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods, if pests are found, such as trapping devices or other means of pest control as specified under sections 7-202.12, 7-206.12, and 7-206.13. 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.
- Drying Mops
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: 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.
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02/24/2015 | Routine | |
1. Wash hands frequently.
2. Do not store any equipment (microwave) on the floor.
3. Paint the ceiling where paint is chipping off.
4. Keep Enjera bread in refrigerator(s) or use 4 hours TPHC.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: White rice cold holding at the improper temperature of 52F in "True" 2-dr refrigerator.
Correction: (discarded) - 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, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) 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.
- Intensity/Lighting
Observation: The light bulb in "True" 2-dr refrigerator is burnt out.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles in kitchen where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Maintaining Premises, Unnecessary Items and Litter (corrected on site)
Observation: The premises is not free of items that are unnecessary to the operation or maintenance of the establishment. Lots of unused items are stored in the basement.
Correction: The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager. The CFM card expired on 05/20/2014.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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07/10/2014 | Routine | |
1. Eliminate fruit fly harborage downstairs.
2. Ensure foods cool from 135 F to 70 F within 2 hours and or within a total of 6 hours from 135 F to 41 F or less
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- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The bar and kitchen cutting boards are not clean to sight and touch. The manager was instructed to eliminate stains on the boards. The boards were cleaned on-site.
Correction: 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.
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11/12/2013 | Risk Factor | |
1. Replace the cracked container to the food processor.
2. Container of purified butter (butter boiled on site with spices) kept at room temperature for up to 2 weeks on-site will check with State to see if refrigeration is required.
- Handwashing Cleanser, Availability (corrected on site) (repeated violation)
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [basement].
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: Papertowels not individually dispensed at all the handsinks.
Correction: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual, disposable towels
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07/25/2013 | Risk Factor | |
1. Remove unused equipment from the basement.
2. Clean the grease dripping down from the hood ventilation system center baffled vent.
3. Properly set-up the kitchen 3-compartment sink to wash-rinse-sanitize-air dry food contact equipment and utensils
- Critical: Equipment, Food-Contact Surfaces, and Utensils (Critical) (corrected on site)
Observation: The blender lid is not clean to sight and touch.
Correction: 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.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Clean equipment/utensils were found stored under unprotected sewer lines in the basement [one chest freezer and some single service items on the shelving.]
Correction: Discontinue storage of clean equipment and utensils under un-shielded sewer lines or other areas subject to contamination.
- Plumbing System/Maintained in Good Repair
Observation: The bar 3-part sink faucet fixture is not maintained good repair [water found turned off at fixture
Correction: they turn on from below, due to leak.]
- Light Bulbs, Protective Shielding
Observation: The light bulb in the "True" 2-door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Correction: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food
- Handwashing Cleanser, Availability
Observation: A supply of hand cleaning liquid, powder, or bar soap is not provided at each handwashing sink [basement handsink soap dispenser on the floor].
Correction: Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food [one light out in the hood ventilation system over the stove.]
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Physical Facilities/Repairing
Observation: The ceiling patch work at the bar and kitchen need painting. Missing an electrical outlet cover at the bar.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/26/2013 | Routine | |
- Critical: RTE, PHF(TCS), Date Marking/On-Premises Preparation (repeated violation)
Observation: Large containers of cooked cracked wheat, cooked mixed vegetables, chicken, beef, potatoes, prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded.
Correction: Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine
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08/24/2011 | Risk Factor Assessment | |
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