Make sure you check the temperature of refrigerated foods when it arrives at the restaurant to ensure it arrives at 41 degrees or less. Maintain the corrected item.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions at the 3 vat sink.
Correction: Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Make sure the sanitizer is used at the 3 vat sink.
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11/30/2015 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Cooling* (corrected on site)
Observation: Gravy noted not being adequately cooled to prevent the growth of harmful bacteria.as the temperature was 44 degrees and it was made yesterday.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Item was discarded.
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07/15/2015 | Routine | |
This is the first operational inspection since the firm has opened. Manager provided information on reportable illnesses. All food temperatures were within the proper temperature range.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Unwrapped or uncovered food in the reach in cooler.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Once food has been cooled, it needs to be covered, and date marked.
- Critical: Food Contact with Equipment and Utensils* (corrected on site)
Observation: Employee observed wiping knife on stained cloth that was on his apron then proceeded to cut onions.
Correction: Use only cleaned and sanitized utensils or equipment during food preparation. Knife was replaced, a clean wiping cloth was brought out to wipe cutting utensils on.
- Thawing (corrected on site)
Observation: Improper methods used to thaw spinach.
Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the dish machine is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the food trays preventing its use.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
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03/23/2015 | Routine | |
Repair the missing tile and provide the new light in the walk in cooler. Wash, rinse and sanitize all food contact surfaces. Clean all coolers and base of large mixer prior to opening. Handouts covering the reportable illnesses was left with the manager.
- Floor and Wall Junctures, Coved, and Enclosed or Sealed
Observation: The tile is missing at the wall floor juncture in one area of the kitchen. Water observed standing in place of the missing tile.
Correction: Install new tile and grout to eliminate the area where the water is standing. Make this juncture smooth and easily cleanable.
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01/14/2015 | Pre-Opening | |
Restaurant representatives - add corrected or new information about Punjabi By Nature, 19405 Promenade Dr Bld L Ste 106, Leesburg, VA 20176 »