- Critical: Hands and Arms / Cleaning Procedure
Observation: Employee failed to remove gloves before washing his hands.
Correction: -ALL food employees shall wash their hands in the following manner:
remove and discard used gloves, turn on warm water at the hand sink, rinse hands/arms with warm water, lather hands/arms with soap and scrub for at least 20 seconds, rinse hands/arms with warm water, and dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Chicken is improperly stored above beef in the reach-in refrigerator. The chicken was relocated to the bottom of the refrigerator.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: dry storage area. The salt, sugar, oil, and spices were uncovered in the dry storage area. The manager covered the food during the inspection.
Correction: Foods shall remain covered at all times.
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Raw chicken was defrosting in standing water. The chicken was paced under cold running water.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Ventilation Hood System Filters Removable or CIP
Observation: Grease extraction filters in the hood system are not all installed
Correction: Filters or other grease extracting equipment shall be designed to be properly installed and in good working order.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed the pre-wash spray hose to extend below the flood rim level of the sink basin at the dish machine. Repair pre-wash spray in 30 days..
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13. The spray hose at the 3-vat sink shall be altered to hang above the flood level rim of the 3-vat sink in order to provide an air gap.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the front of the kitchen is being used as a dump station. Do not dump tea leave in the hand sink. FPM removed the stainer from the hand sink.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Mufti cleaner was improperly stored at the hand sink. The cleaner was removed during the inspection.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Raid was improperly stored at the kitchen hand sink. The Raid was discarded during the inspection.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
- Critical: First Aid Supplies / Location (corrected on site)
Observation: First Aid Supplies are not being stored in a kit or container. (dry stowage area) Removed during the inspection
Correction: Store all first aid supplies in a kit or container that is located to preclude the accidental contamination of food, food equipment, and other food contact surfaces.
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02/26/2016 | Routine | |
Discussed proper cold holding and cooling methods with the person in charge.
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: naan.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:ice dispensing utenslis stored handle in touch with ice.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer.
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: marinated chicken, beef, soup, yogurt in walk-in cooler.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
Foods replaced.
- Equipment / Non-food Contact / Visibly Clean
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: refrigerator doors and cookline equipment.
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
Observation: Outside refuse container was uncovered.
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.
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07/21/2015 | Routine | |
Pest control reports reviewed. Facility has contract with professional pest control service, and conduct pest treatment each 15 days.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken and lamb.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Thawing / Approved Methods (corrected on site)
Observation: Observed improper methods used to thaw food. Thawing meats in container (standing water) in room temperature.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process, 4) Using any procedure if a portion of frozen ready to eat food is thawed and prepared for immediate service in response to an individual consumer's order, 5) Reduced Oxygen Packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (a) Prior to its thawing under refrigeration as specified in (1) of this section
- Time as a Public Health Control/ Written Procedures Available
Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): rice pudding.
Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation (repeated violation)
Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: Refrigerator and cookline equipment.
Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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04/16/2015 | Routine | |
The Alexandria Health Department received a complaint regarding pest.
I recommended that the entire kitchen be cleaned.
Provide pest control invoice for the extermination of mice and roaches.
The serve safe manager must obtain a Northern Va. FPM permit in 10 days.
No violation noted during this evaluation. | 03/18/2015 | Complaint | |
The walk-in refrigerator has been repaired.
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Employee failed to wash his hands for 20 seconds. EHS instructed food work on correct hand washing procedure.
Correction:
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food was improperly stored on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Controlling Pests by Routine Inspection of Premises (repeated violation)
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice in the warmer and in the kitchen. Provide pest control immediately
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
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12/12/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: the FPM was not aware of the diseased that need to be reported to the Health Department. The EHS gave FPM the EHP decision tree.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, E. coli, or Shigella)
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: I observed an employee drinking from open drinking container in the kitchen. Employees must drink from a closed container with a straw when they are in the kitchen. The employee removed the open drinking container from the kitchen.
Correction:
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the walk-in refrigeration unit. Raw chicken was improperly stored above sauces
Correction: and above frozen vegetables in the walk-in freezer. .Ready-to-eat foods were relocated during the inspection.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: Raw chicken was stored above lamb and beef. The chicken was relocated to the bottom shelf.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Protection from Contamination / Package, Cover, Wrap
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: in the refrigerators and in the walk-in freezer. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Food was improperly stored on the walk-in freezer floor.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were measured at improper temperatures: chicken, beef, and lamb. The FPM called to have refrigerator and freezer serviced.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: chicken, beef and lamb dishes.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 12/11/14 they shall be date marked with a "use by" date not exceeding 12/17/14..
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: walk-in refrigerator and freezer are not holding food at the required temperature 41°F or less.
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees. EHS provided signage for the manager.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notify them to wash their hands.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. Observed evidence of mice in the warmer and in the kitchen. Provide pest control immediately
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Separation of Toxics by Spacing or Partitioning (corrected on site)
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. A pesticide was improperly stored with cleaners. The pesticide was discarded.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
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12/11/2014 | Routine | |
A complaint was forwarded to our department from Fairfax County Health Department. The complainant stated that he witnessed cockroaches on his table and inside the tea cup of another guess. The bathroom he reported that was full of roaches.
Todays investigation, the owner stated they have prayers from 7:30am to 11:30am people come and go, around 300 people each that day. In the evening they have alive show from 8:00pm to 12:pm. The owner stated that he has a guess who wants to be seated at the VIP section and denied. Both rest rooms are cleaned and no signs of pest. The tables are set up with clean white tablecloth and napkins.
Complaint not justified.
*Pest control professionals treated the establishment last Aug. 14, 2014 The owner will FAX the coming service.
No violation noted during this evaluation. | 10/15/2014 | Complaint | |
1. Adjust the walk-in temperatures to 41F or below.Call for repair.
2. Discussed the 2013 key changes on the Food Code.
3. Handed the Food Safety binder to the manager.
4. Added the Salmonella non-typhoidal on the Big 5 list.
5. The vegetable and ground beef dishes cooling in the walk-in. Take lids off and place bags of ice to cool the foods faster to 41F or you can use frozen paddles.
How to cool foods:
140F to 70F in 2 hours
70F to 41 in 4 hours.
- Critical: Employee Health Policy Requirements
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The FPM has no knowledge of the employee health policies.
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were measured at improper temperatures: chicken
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below. discarded
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (corrected on site) (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: All cooked foods in the walk-in
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: The handwashing station at the kitchen is being used for purposes other than washing hands. A strainer inside the basin.
Correction: A handwashing sink may not be used for purposes other than hand washing.
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08/28/2014 | Risk Factor | |
The owner opened the walk-in freezer door inside the walk-in refrigerator to help cool the refrigerator part and had placed ice bags onto the foods to keep the temperature down to 41F
Call for service.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: Beef, ground beef, meat balls at 48F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation (corrected on site)
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less. Walk-in at 44F
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Food-Contact / Visibly Clean (corrected on site)
Observation: The following equipment/utensils were observed soiled to sight and touch: Ice machine interior
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
Observation: The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris. Hood panels and canopies are full of soots.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom of the back 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 drains are in need of cleaning and emitting abnoxious odors.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
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06/18/2014 | Routine | |
This is a follow-up inspection from Mar.15 All corrections were made:
1. Ceiling tiles were cleaned.
2. Hood system is on good operation.
3. Exit door repaired.
4. Burnt lights were replaced.
5.ice machine is clean.
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less (repeated violation)
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all foods in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent (repeated violation)
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Shelving unit in the walk-in is elevated by pieces of woods.
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.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: Missing one filter for the hood system.
Correction: Provide the missing filter for the hood system.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Ice machinbe interior soiled.
Correction: Clean the the ice machine and keep from building up mildew.
- Kitchenware and Tableware - Preventing Contamination (repeated violation)
Observation: Soup bowl being used as a scoop.
Correction: Provide a scoop with handle.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Mechanical Ventilation Required (repeated violation)
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes.Charcoal smokes all over the kitchen, hood system was not turn on when i arrived at the facility.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the back door exit has hole in the middle where the peep hole used to be and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment (repeated violation)
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the whole 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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03/21/2014 | Follow-up | |
- Critical: Employee Health Policy Requirements (corrected on site)
Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: CFM has No knowledge of the policies
Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
- Critical: PIC Shall Exclude Food Employee with Vomiting or Diarrhea (corrected on site)
Observation: The CFm on duty has no knowledge of the policies.
Correction: Handed the information and poster to the CFM
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: all foods in the walk-in.
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on @DATE@ they shall be date marked with a "use by" date not exceeding @DATE@.
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Shelving unit in the walk-in is elevated by pieces of woods.
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.
- Equipment / Good Repair / Components / Gaskets
Observation: Missing one filter for the hood system.
Correction: Provide the missing filter for the hood system.
- Equip / Food-Contact / Cook Equip / Free of Deposits (repeated violation)
Observation: Ice machinbe interior soiled.
Correction: Clean the the ice machine and keep from building up mildew.
- Kitchenware and Tableware - Preventing Contamination
Observation: Soup bowl being used as a scoop.
Correction: Provide a scoop with handle.
- Handwashing Sink / Used for Hand Wash Only (corrected on site) (repeated violation)
Observation: The handwashing station at the kitchen and warewash are being used as a dump station.
Correction: A hand washing sink may not be used for purposes other than hand washing.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the bottom..
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees.
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (repeated violation)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Mechanical Ventilation Required
Observation: Ventilation is not sufficient to keep rooms free of excessive smoke and fumes.Charcoal smokes all over the kitchen, hood system was not turn on when i arrived at the facility.
Correction: Provide mechanical ventilation at a sufficient capacity to minimize soiling of walls, ceilings, and equipment
- Dressing Areas and Lockers Designated & Required for Employee Clothing Changes (corrected on site)
Observation: Dressing rooms/areas are not designated for employees who routinely change their clothes in the establishment.
Correction: Provide separate dressing rooms for employees who routinely change their clothes at work to prevent contamination of food, food equipment, and food contact surfaces.
- Physical Facilities Good Repair
Observation: Observed that the back door exit has hole in the middle where the peep hole used to be and is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the whole 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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03/14/2014 | Routine | |
Lunch special changes everyday.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: QArma beef at 45F
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equip / Food-Contact / Cook Equip / Free of Deposits
Observation: Soil deposits were observed on the food contact surfaces of the following equipment: ice machine interior
Correction: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. A surface that is soiled cannot be effectively sanitized.
- Light Bulbs / Locations where Shielding is Required (repeated violation)
Observation: Light bulb(s) under the hood are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected (repeated violation)
Observation: Openings to the exterior of the building are present along the back door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles (corrected on site)
Observation: Observed that inadequate lighting was provided in the walk-in refrigerators, walk-in freezers, and/or dry storage areas.
Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas.
- Cleaning Frequency for Physical Facilities (repeated violation)
Observation: Observed that the ice machine areas 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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12/09/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Observed food employees using improper handwashin and the CFM instructed the employee on proper hand washing.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. The open drinking container was discarded during the inspection.
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
- Hair Restraint Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
- Food Protection from Contamination / Package, Cover, Wrap (corrected on site)
Observation: Unwrapped or uncovered food in the following location where the food is subject to contamination: reach-in refrigerator. Foods were covered during the inspection.
Correction: Foods shall remain covered at all times.
- Food Storage / Preventing Contamination
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Rice was on the floor in the dry storage area. The rice was elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the warmer box and the reach-in refrigerators.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Handwashing Sink / Used for Hand Wash Only
Observation: The handwashing station at the wait station is being used for purposes other than washing hands. Soiled dish was placed in the hand sink at the wait station. The dish was removed during the inspection.
Correction: A handwashing sink may not be used for purposes other than hand washing.
- Controlling Pests by Routine Inspection of Premises
Observation: The premises is not being routinely inspected for the presence of insects, rodents, and other pests. I observed numerous roaches in the warmer box area. I observed small gnats in the kitchen and rest-room. Have the establishment exterminated immediately.
Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Routinely inspect the premises to control the presence of pests on the premises.
- Critical: Separation of Toxics by Spacing or Partitioning
Observation: Observed that poisonous and toxic materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. I observed Raid and Comet improperly stored in the kitchen.
Correction: All poisonous and toxic materials shall be stored to prevent contamination of food, equipment, utensils, linens, and single service items by separating the poisonous and toxic materials by spacing or partitioning.
- Critical: Restricted Use Pesticides, 40 CFR Criteria
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Raid is not approved pesticide for us in the kitchen.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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08/14/2013 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: A bowl is used to improperly dispense yogurt in the walk-in refrigerator. The bowl was removed during the inspection.
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site)
Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. Raw meats were improperly stored above produce and salad in the walk-in refrigerator. The raw meats were relocated during the inspection.
Correction: Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: chicken was improperly stored above beef and lamb in the walk-in refrigerator. The raw chicken was relocated below beef and lamb during the inspection.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (corrected on site)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Chicken was improperly stored on the walk-in refrigerator floor. The chicken was elevated during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: A BLEACH test kit or other device that accurately measures the concentration in ppm (mg/L) of sanitizing solutions shall be provided.
- Critical: Air Gap Design Standard, Not Less than 1'
Observation: An air gap between the water supply outlet and the flood rim level pre-srayer nozzle is not observed.
Correction: An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the pre-spray sink piping are leaking. The faucet at the prep sink is dripping.
Correction: A plumbing system shall be maintained in good repair.
- Light Bulbs / Locations where Shielding is Required
Observation: Light bulb(s) in the food preparation area are not covered by a protective shielding.
Correction: Provide light bulbs that are shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, linens, or unwrapped single-service and single-use articles.
- Outer Openings, Protected (corrected on site)
Observation: An exterior doors are blocked open. This may allow the entry of insects or rodents. The doors were closed during the inspection.
Correction: All exterior doors must be sold and tight-fitting, and must be self-closing. Exterior doors used only as emergency exits do not need to be self-closing.
- Handwashing Cleanser, Available at Handwashing Facilities
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.
- Maintaining Premises Free of Litter (repeated violation)
Observation: Observed an accumulation of litter on the premises.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floor in the preparation area 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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05/06/2013 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site) (repeated violation)
Observation: Observed food employees using improper handwashing procedures. Employee failed to wash his hands for 20 seconds or use paper towels to turn the faucet off.
Correction: ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: rice. The rice was discarded during the inspection.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- Equipment / Food-Contact / Visibly Clean
Observation: The following equipment/utensils were observed soiled to sight and touch: the microwave oven, the steam table, the reach-in refrigeration units, and the cutting boards.
Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. Remove the chairs from the kitchen.
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Maintaining Premises Free of Litter
Observation: Observed an accumulation of litter on the premises. Remove trash and litter from the parking lot and dumpster area.
Correction: Remove all litter from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
- Critical: Restricted Use Pesticides, 40 CFR Criteria (corrected on site)
Observation: Restricted use pesticides do not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides. Raid is not an approved pesticide and is improperly stored at the rear hand sink. Removed during the inspection.
Correction: Restricted use pesticides that do not meet the requirements of 40 CFR 152 may be toxic, which may result in the contamination of food. These pesticides shall not be used.
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02/11/2013 | Routine | |
- Critical: Certified Food Manager: Presence Required
Observation: There is no Certified Food Manager (CFM) present in the establishment.
Correction: It is unlawful to operate a food establishment unless it is under the immediate control of a CFM. It is highly suggested that you have more than one employee with the food manager's certification. 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 enforcement action.
- Smoking in Non-Smoking Areas
Observation: Evidence of persons smoking in non-smoking area of restaurant.
Correction: Owner or PIC must prohibit smoking in non-smoking areas of restaurant.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken was improperly defrosting above beef in the food prep sink.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
- Food Storage / Preventing Contamination (repeated violation)
Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cooked rice was draining on a dirty floor drain. Rice was discarded during the inspection.
Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
- Outer Openings, Protected
Observation: Openings to the exterior of the building are present along the bottom of the back door (has a gap at the bottom). Correct in 7 days
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
- Controlling Pests / Methods to Use When Pests Are Found (repeated violation)
Observation: Methods are not being used to control pests. Observed mouse droppings in the kitchen storage area and in the basement. Provide invoice for pest control in 7 days fax copy to 703-746-4919.
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.
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12/21/2012 | Complaint | |
Restaurant representatives - add corrected or new information about Dunyah Banquet Hall & Afghan Kabob Restaurant, 5951 Stevenson Ave, Alexandria, VA 22304 »