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3: 0070 (15) Person in charge was unable to provide a verifiable way to show food employees have been informed and trained on foodborne illnesses and symptoms associated with foodborne illnesses. During the inspection EHS provided a copy of an employee health policy. During the inspection person in charge trained and had employees sign the employee health policy.
Corrective Actions: The person in charge shall ensure that food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food,
10: 3030 Observed no paper towels were available at the kitchen handsink. During the inspection the person in charge provided paper towels.
Corrective Actions: Provide paper towels at each hand sink to allow employees to properly dry their hands.
10: 3020 Observed no hand soap was available at the bar hand sink. During the inspection soap was provided.
Corrective Actions: Provide hand soap at each hand sink to allow employees to properly wash their hands.
10: 2190 (A) Observed no hot water was available at the handsink of the kitchen. During the inspection the person in charge turned on the hot water valve underneath the handsink. Discussed having the hot water accessible and available at all times.
Corrective Actions: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F (38°C) through a mixing valve or combination faucet.
13: 260 Observed a container with some molded strawberries in the walk in cooler. During the inspection strawberries were discarded.
Corrective Actions: Food shall be safe, unadulterated and honestly presented.
13: 380 Observed one dented can of ketchup and one heavily dented and punctured at the opening rim can of coconut milk. Mold like substance was observed oozing out of coconut milk can. During the inspection the cans were discarded.
Corrective Actions: Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.
15: 470 Observed several pans and containers of food in the walk in freezer stored uncovered.
Corrective Actions: Food shall be protected from cross contamination by storing the food in packages, covered containers, or wrappings.
16: 1780 (E) Observed the soda gun nozzle of the bar area requires cleaning.
Corrective Actions: Equipment food-contact surfaces and utensils shall be cleaned at a frequency specified by the manufacturer or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. To include equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment.
21: 0820 (A1) Observed the following hot holding at improper temperatures:
1.one pot of white rice hot holding at 120-130 degrees F.
2. one pan of garlic oil at the cook line 104 degrees F.
Food had been made less than half hour before inspection. Person in charge will keep foods for 4 hours and will discard and will adopt time as a public health control in the future for these two food items. EHS provided time as a public healt control paperwork.
Corrective Actions: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained:
1. At 135°F (57°C) or above.
22: 0820 (A2) The following foods were found cold holding out of temperatures due to a cooling unit in disrepair:
1. one small container of yogurt red sauce-47 degrees F.
2. one small container of shredded cheese-51 degrees F.
3. one small container of feta cheese-47 degrees F.
4. two meat samosas- 47 degrees F.
5. one pan veggie fritters-51-55 degrees F.
6. one container of potato and meat- 56 degrees F.
7. one bag of potato patties-53 degrees F.
8. one bowl of spiced cream cheese -51 degrees F.
9. one bowl of restaurant made mayo- 54-55 degrees F.
10. one container of chicken chunks- 44 degrees F.
11. one container of chicken bites- 43 degrees F.
All foods were discarded for safety. With the exception of the chicken chunks and chicken bites. Foods were put in unit less than 1 hour before inspection and were moved to the walk in cooler.
Corrective Actions: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
28: 3460 (B) Observed one container with various medications stored on a prep table in the kitchen. During the inspection person in charge relocated the container of medications.
Corrective Actions: Medicines that are in a food establishment for the employees' use shall be labeled and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles.
49: 1800 Observed the metal shelves holding clean equipment in the dishroom area require cleaning.
55: 3180 Observed the following in need of cleaning:
1. Walls of the warewashing area
2. Walls and floors of the dry storage area
3. Wall behind the handsink of the kichen
Corrective Actions: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
55: 2810 Observed the ceiling tiles of the men and womens bathroom is porous and not smooth and easy to clean.
Corrective Actions: Except as specified under 12VAC5-421-2840 and except for anti-slip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.
Discussed with the person in charge:
1. Fly
2. Ice scoop in the bar area.
3. Microwave
| Description | Temperature | State of Food |
| heavy cream (receiving) | 43 °F | Cooling |
| heavy cream | 41 °F | Cold Holding |
| chicken | 39 °F | Cold Holding |
| chickpeas | 40 °F | Cold Holding |
| lamb | 40 °F | Cold Holding |
| daal | 35 °F | Cold Holding |
| potato dumpling | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| wiping cloth bucket | chemical | 50 | bleach | chlorine | 82 °F | |
| dish machine | chemical | 50 | chlorine |