Parsian Restaurant, 703 King St, Alexandria, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
July 02, 2009 | Routine | 4 | 5 | Details / Comments |
|
March 04, 2009 | Routine | 4 | 5 | Details / Comments |
|
December 03, 2008 | Routine | 6 | 9 | Details / Comments |
|
August 07, 2008 | Routine | 2 | 2 | Details / Comments |
|
April 25, 2008 | Routine | 2 | 1 | Details / Comments |
July 02, 2009 (Routine)
Violations:
- 11-2-25 - Critical The Person in Charge (PIC) has a valid certificate of successful completion of an accredited Certified Food Manager (CFM) exam, but does not possess the Northern Virginia CFM card.
Repeat violation (previous violation resulted in ticket). Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.838.3886. Failure to provide a copy of the photo identification card may result in further enforcement action. - 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (coffee stored on top of 2-door cooler next to cutting board).
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. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (raw ground turkey stored against onions in 1-door freezer).
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. - 3-304.12(A)-(F) - Corrected During Inspection Dispensing and/or in-use utensils improperly stored between use (3 sets of tongs stored under grill base).
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 135F and the container is cleaned frequently. - 3-304.14(B)(1) - Improper use of wet wiping cloths.
Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration. - 4-204.112(B) - There was no temperature measuring device located in the following cold or hot holding equipment: 1-door freezer; chef base.
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. - 5-205.15(B) - No cold water at handwashing sink.
A plumbing system shall be maintained in good repair. - 6-202.15(A)(1)-(3) - Front door is not self-closing.
Exterior doors shall be self-closing. - 7-202.12(A)(1)-(4) - Critical The concentration of the quat solution was measured in excess of 400 ppm.
Maintain the concentration of the quaternary solution between 150ppm - 200 ppm as indicated by the EcoLab label.
THis visit was made to conduct a routine inspection. Please note the following:
1) EcoLab 3-comp sink set-up still delivers sanitizer at a concetration higher than the label specifies. If the high reading is a result of extremely hot water, either adjust the water or provide test strips that will be accurate at this temperature. This is a repeat critical violation, so failure to correct will result in a ticket.
2) CFM violation is a repeat item.
If you have any questions, please call me at 703 838 4400 x250.
March 04, 2009 (Routine)
Violations:
- 11-2-24A - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. - 2-301.14H - Corrected During Inspection Critical A food employee failed to wash his or her hands before donning gloves for working with food.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. - 2-303.11 - Repeat Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 3-501.17B - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed @FOOD@ in the refrigeration unit was not properly date-marked after opening (monterey jack cheese in True 2-door)
Commercially processed, refrigerated, PHF, RTE foods shall be clearly marked at the time the original container is opened to indicate a "consume by," "sell by," or "discard by" date. The day the original container is opened shall count as Day 1. - 5-103.12 - Cold water not available for handwashing sink in kitchen.
Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the equipment immediately. - 5-501.113B - Repeat Outside refuse container was uncovered (lid not completely closed).
Cover all waste containers when not in continuous use. - 6-202.14 - The toilet room door is not tight fitting.
Provide a toilet room door that is tight fitting and self-closing. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation area. - 6-202.15A - The outer opening of the food establishment is not protected against the entry of insects and rodents (door is not self-closing)
Protect the food establishment against the entry of insects and rodents by 1) Filling or closing holes and other gaps along floors, walls, and ceilings 2) Closed, tight fitting windows and 3) Solid, self-closing, tight-fitting doors. - 7-202.12A - Corrected During Inspection Critical The @HAZARDOUS PRODUCT@ is/are not being used in accordance with law or the manufacturer's use directions (quat solution in sanitize basin of 3-comp sink observed at 500ppm).
Mix fresh water to reduce the concentration to 200ppm as directed by the manufacturer's label. The @HAZARDOUS PRODUCT@ must be used in accordance of law and in a manner that prevents the contamination of food, equipment, utensils, linens or single service items
This visit was made to conduct a routine inspection. Please note the following:
1) Correct all non-critical items prior to the next routine inspection.
2) Ticket issued for 11-2-24A (CFM requirement). Repeat item.
3) No issues with raw storage over RTE (Good job!); no open drinking containers observed on prep surfaces (Good job!).
If you have any questions, please call me at 703 838 4400 x 250.
December 03, 2008 (Routine)
Violations:
- 11-2-24A - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager. - 2-301.12 - Corrected During Inspection Critical Improper handwashing procedures observed.
Ensure all food employees clean their hands and exposed portions of their arms with a cleanser in a hand sink by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with - 2-301.14F - Corrected During Inspection Critical A food employee failed to wash his or her hands during food preparation when changing tasks.
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use a - 2-303.11 - Employees wearing jewelry on their arms and hands while preparing food.
Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to medical alert jewelry or a plain ring such as a wedding band. - 2-401.11A - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open container of soda and coffee cup).
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens and unwrapped single-service items. - 3-302.11A1 - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (in chef base, raw ground beef and chicken over veggies; in true freezer, ground turkey over bagels)..
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. - 3-302.15A - Fruits and vegetables were not washed before being offered for sale or service (potatoes not washed prior to slicing into fries).
Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form. - 3-304.14B2 - Wiping cloth bucket stored on ground.
Store wiping cloth bucket off the ground. - 3-304.15A1 - Single-use gloves worn during multi-tasked food preparation.
Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw - 4-603.16A1 - A distinct, separate water rinse after washing was not observed.
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order. - 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: various dishware; items were washed, but not rinsed and sanitized.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 5-501.113B - grease barrel does not have a lid..
Cover all waste containers when not in continuous use. - 5-501.17 - Repeat There is no cover to the feminine napkin refuse container in the unisex restroom.
Provide a cover to the feminine napkin refuse container in the ladies room stall. - 6-301.12 - No disposable towels, clean towels, or heated air hand drying devices were provided at the hand washing facility in the kitchen.
Hand drying devices such as (a) individual disposable paper towels, (b) Continuous towel system that supplies the user with a clean towel or (c) heated air hand drying device must be provided at all hand washing lavatories to encourage proper handwashing. Suggest mounting a paper towel holder. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (unisex restroom and handwashing sink located in the kitchen).
Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
2-103.11 M - Person in Charge (Employee Health Policy)
Observation: FOOD EMPLOYEES and CONDITIONAL EMPLOYEES
not informed of their responsibility to report in accordance
LAW, to the PERSON IN CHARGE, information about their
and activities as they relate to diseases that are transmissible
through FOOD, as specified under 2-201.11(A).
Action: Ensure that food employees are informed of their responsibility to
report illnesses and diagnoses to the person-in-charge. Please use the information
provided to develop an employee health policy that complies with the reporting requirements
in addition to exclusion/restriction criteria, and reinstatement criteria.
This visit was made to conduct a routine inspection. Please note the following:
1) Operator was provided with employee health information.
2) Operator does not have northern virginia CFM card. Please obtain this by 10 December 2008 to avoid additional civil fines.
3) All remaining non-critical items should be corrected prior to the next routine inspection.
4) All remaining critical violations should be corrected by the end of today.
Please contact me at 703 838 4400 x 250 if you have any questions
August 07, 2008 (Routine)
Violations:
- 11-2-24A - Critical There is no certified food manager on duty.
It is unlawful to operate a food service establishment unless it is under the immediate control of a valid Northern Virginia Certified Food Manager.The facility was instructed to fax a copy of the manager's Northern Virginia CFM Card within the next 2 days to keep from receiving a fine. - 3-501.16A2 - Critical The cold holding in the front open-top unit had sliced tomatoes at 44, cooked cauliflower at 76, hummis at 48-50, Doba Ghanosh w/egg plant at 48, pickled egg plant at 50, pickled turnups at 51, pickled cabbage at 51, pickled mango at 57, larg containers of red cabbage at 51 and large container of pickled mango at 57, .
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria. - 4-301.11 - The front open-top unit was not holding foods at the required 41 or below and may not habe been working properly.
Have unit diagnosed and repaireed as necessary. - 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
Provide a cover to the feminine napkin refuse container in the ladies room stall.
The above observations were discused with the manager. the temperautre violations were the most important for quick resolve. additionally, the manager was directed to provide us with proof of the ORS Northern Vriginia CFM card within the next two days, to keep from receiving a ticket for not having one.
April 25, 2008 (Routine)
Violations:
- 2-401.11A - Corrected During Inspection Critical Observed an employee eating and drinking from an uncovered container in the food preparation area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service items. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 5-203.14A - Critical Observed a hose attached to a faucet of the mop sink with a chemical dispensing device.
Provide an backflow prevention device to prevent the backflow of solids, liquids and other contaminates.
This visit was made to conduct a routine inspection. Please review the following comments:
1. Please correct all remaining violations by the next routine inspection.
2. The overall facility in good condition. Good sanitation and good food safety practices observed at the time of the inspection.
3. The certified food manager has a certificate and no the proper identification required by the Alexandria Health Department. Please obtain the proper identification by the next routine inspection.
4. If you have any questions, please contact me.
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