45633 Dulles Eastern Plaza #100 Sterling, VA 20166
Status: Business Closed
Full Service Restaurant | Routine
December 16, 2022
Score & Grade:
Grade:
Observations & Corrective Actions
8: 160 Employee observed not washing his hand prior to start cooking Corrective Actions: All employees should wash hands in between task
9: 450 Employee observed to use his bare hand to roll the cooked Dosa Corrective Actions: No bare hand should be in contact with ready to eat food.
10: 3030 Hand sink by the three-compartment sink observed not having paper towel Corrective Actions: All hand sinks should have towels to allow employees dry their hand.
16: 1780 Can opener have observed soiled with food debris Corrective Actions: Equipment food contact surfaces and utensils should be cleaned after use.
23: 830 All the ready to eat food stored in the walk-in cooler wasn't date marked. Corrective Actions: Ready to eat food should be date marked.
41: 570 Two soiled towels observed on the kitchen counter Corrective Actions: Use a sanitizer bucket to store the dirty towels
48: 1660 Low temp dishwasher water temperature is at 100-degree Fahrenheit Corrective Actions: The temperature of the wash solution shall not be less than 120 degrees
48: 1530 Facility doesn't have any test strips for the dishwasher sanitizer solution. Corrective Actions: Provide the proper test strip.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
tomato sauce
40 °F
Cold Holding
Cooked rice
134 °F
Hot Holding
fried cabbage
38 °F
Cold Holding
Spicy dal
148 °F
Hot Holding
fried paneer
60 °F
Cooling
cooked rice walk in
39 °F
Cold Holding
onion sauce walk in
38 °F
Cold Holding
paneer
39 °F
Cold Holding
chickpeas masala
150 °F
Hot Holding
fried spinach
39 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
low temp dishwasher
Chlorine
100
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
(0 points)
OUT
8 Hands clean & properly washed.
COS
Observations
OUT
9 No bare hand contact with RTE foods or approved alternate method properly followed.
