Sahara Lebanese Cuisine, 49650 Community Plaza #108, Sterling, VA 20164 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Sahara Lebanese Cuisine
Address: 49650 Community Plaza #108, Sterling, VA 20164
Type: Full Service Restaurant
Total inspections: 7
Last inspection: 02/03/2016

Ratings Summary

Based on 1 vote

Overall Rating:		1.0
Ratings in categories:
Food:		1.0
Service:	n/a	n/a
Price:	n/a	n/a
Ambience:	n/a	n/a
Cleanliness:	n/a	n/a

Restaurant representatives - add corrected or new information about Sahara Lebanese Cuisine, 49650 Community Plaza #108, Sterling, VA 20164 »

Inspection findings	Inspection date	Type
Utensils - In-Use - Between-Use Storage (corrected on site) Observation: In-use utensils improperly stored between use. Correction: Do not use a bowl to dispense sugar Physical Facilities - Cleaning Frequency and Restrictions (corrected on site) Observation: Walls and ceiling in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	02/03/2016	Routine
Manager's certification expired. Excellent operation and cooperation. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice deflector in the ice machine. Correction: Clean and sanitize these surfaces for ice contact. Floors, Walls, and Ceilings - Cleanability (repeated violation) Observation: Ceiling in kitchen is not smooth and easily cleanable. Correction: Repair or replace ceiling to make it smooth and easily cleanable.	06/02/2015	Routine
Adjacent to a Hookah lounge Food Storage - Prohibited Areas Observation: Food stored under other sources of contamination ( dirty ceiling vent). Correction: Relocate food storage to an approved area until the source of contamination is eliminated or removed. Floors, Walls, and Ceilings - Cleanability Observation: Ceiling in rear kitchen is not smooth and easily cleanable. Correction: Replace ceiling tiles to make them smooth and easily cleanable. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation) Observation: Intake and exhaust air ducts are not being cleaned Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	02/04/2015	Routine
Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Rice hot holding at improper temperatures. Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Cut tomatoes at improper cold temperatures Correction: 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. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: ice deflector in the ice machine. 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.	05/29/2014	Risk Factor
Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) Observation: When tested, no sanitizer or a low concentration of chemical sanitizer was found in the sanitize basin. Correction: Provide sanitizing agent at proper concentration of and immerse or expose food contact surfaces to sanitizing solution for adequate time.	02/26/2014	Routine
!770 B shelving in the walkin needs cleaning to include removing the rust Utensils - In-Use - Between-Use Storage (repeated violation) Observation: Bowls w/ no handles used to dispense bulk foods. Discontinue their 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. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the fan guards in the walkin had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or contaminate uncovered foods. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts are not being cleaned often enough. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	10/10/2013	Routine
Eliminate stagnant water at the three vat sink. Utensils - In-Use - Between-Use Storage (corrected on site) Observation: A bowl was being used to dispense food. 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. Non-Food Contact Surfaces (repeated violation) Observation: The nonfood contact surface of the fan guards in the hood had accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract mold. Plumbing System Maintained in Good Repair Observation: The sink basin at the three vat sink is slow to drain. Correction: Plumbing systems and components shall be maintained in good repair.	04/19/2013	Routine

1 User Review:

FR

Added on Apr 11, 2022 7:56 PM

Food:

Service:

n/a

Price:

n/a

Ambience:

n/a

Cleanliness:

n/a

Would you recommend Sahara Lebanese Cuisine to others? No

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