Child Getting Sick Leads To Complaint, Restaurant Inspection: Report

ROCKVILLE, MD —Inspectors with the Montgomery County Health and Human Services Department found critical violations at four Rockville food establishments.

One inspection was in response to a complaint from a customer who said their child had become sick after eating food from one of the restaurants.

All Montgomery County licensed retail food establishments are inspected by the Licensure & Regulatory Services Program. Regular comprehensive inspections include evaluating an establishment's sanitation, maintenance and food service operations. These inspections include monitoring critical temperatures and food handling procedures.

"A Critical Violation means a food safety requirement that requires immediate correction," according to the health and human services website. "Failure for immediate correction results in cessation of some or all food operations or closure of the facility until violation is able to be corrected."

East Pearl Restaurant

During a Dec. 14 inspection, a Montgomery County health inspector found three critical violations at the Pearl Restaurant located at 838-B Rockville Pike.

The first two violations concerned the food restaurant's hot and cold holding temperatures, which were out of compliance with the county health code.

• "Two bags of crispy Chicken in a reach-in cooler observed not maintaining it's regulated cold holding temperature. Chicken was voluntarily disarded.
• "Soy Chicken & Roasted Duck in the warmer case observed below 135 degrees F. (Corrected on site)
• "Raw meat observed stored above and besides cooked noodles in continental reach-in cooler in cook line. Tofu observed stored on the lower shelf while raw chicken on the upper shelf."

While the first two critical violations were corrected while the inspector was on site, the issue with the raw meat was not. The restaurant had 24 hours to correct the violation.

The inspector also noted the following violations of best retail practice, which needed to be addressed within 30 days:

• "Slime was observed inside the ice machine. Water observed dripping on the ice through the slime. The ice was voluntarily discarded.
• "Build up ice in the walk-in Freezer observed touching chicken. NOTE: Remove ice.
• "Employees observed without hair restraints in the cook line. NOTE: Provide as required.
• Rugs observed in all of the sinks of the hand washing sink.
• "A Multiple cleaning powder containers without lids observed stored in multiple location in cook line. Cleaning powder observed not in their original containers. NOTE: Chemical / toxic materials must be stored in their designated area. NOTE: Powders were voluntarily discarded.
• "Wet wiping cloths observed not stored in sanitizer solution in between uses on the prep table. (Repeated violation) NOTE: Store in sanitizing solutions in between uses.
• "Rear exit door observed not closing by itself.
• "Serving containers under the warmer case observed unclean.
• "Exterior of spice containers in cook line observed soiled. NOTE: Clean.
• "Grease buildup observed on the wall and the sides of the cook line. NOTE: Clean thoroughly
• "The walk-in cooler's floor observed wet.
• "Multiple holes observed in the ceiling in the 3-compartment sink area. NOTE: Seal.
• "The wall of the walk-in freezer near the door observed broken. Repair."

Big Greek Cafe

During a Dec. 14 inspection, Big Greek Cafe at 4007-C Norbeck Road was cited for having one critical violation for having the hot holding temperature out of compliance.

The inspector also found the following violations of good retail practice that needed to be corrected within 30 days:

• "Staff on site does not possess completed food allergen training certificate.-- Obtain
• "Wet wiping clothes stored on the counter in between use. -- Store in sanitizing solution.
• "HACCP plan is not available for review. -- Must be accessible at all times. -- Complete and submit for approval." (HACCP lists all the correct holding and preparation temperatures for food).
• "Suspected rodent dropping observed in the fountain soda cabinet and wall cabinet. -- Clean, sanitize and treat; Per operator, pest control service is received twice weekly."

Eathai Restaurant

A Montgomery County health inspector reported find one critical violation during a Dec. 14 at Eathai Restaurant located at 4011 Norbeck Road. White bean curd was observed sitting out at room temperature rather than in cold holding storage. Some foods need to be kept at 41 F or below to prevent the risk of spoilage or becoming hazardous to consume.

Eathai also had a number of violations of best retail practice that needed to be corrected:

• "Floor soiled around fryer and shelving soiled under countertop equipment. -- Clean.
• "Lid missing on the rest-room trash cans. -- Supply
• "Hot water off at the kitchen hand sink. -- Must be on at all times.
• "Raw animal products stored above ready-to-eat products in the refrigeration unit. Raw chicken being prep above seafood in the kitchen."

Dunkin Donuts

On Dec. 14, a Montgomery County health inspector visited the Dunkin Donuts at 11530 Rockville Pike in response to a complaint.

"Caller said that she and her son at this facility on 12/12/23 at 5:00 pm," the inspection report read. "Her son had a bagel with egg sandwich, and became ill after eating."

After speaking to the store manager over the phone and employees at the restaurant, the inspector reported that none of them were aware of the complaint.

"I reviewed the handling and prep of the foods in question," the inspector wrote. "All food handling was good. The manager is to provide me with the number of like sandwiches sold on the same date. No exact cause of illness is noted at this time. Additional investigation may be required."

The inspector did find that the Dunkin Donuts had one critical violation for storing some foods above 41F.

"All potentially hazardous food must be at 41°F or below," the inspector wrote. "Eggs and other items held in the prep unit / reach- in refrig. were above 41°F. The foods were removed, and replaced with food from the walk-in refrig, which is at the proper temperature. I asked that foods be checked and rotated more frequently so that proper temperatures be maintained."

The inspector also reported the following violations of good retail practice:

• "Thermometers not in all refrigeration units. Provide. (prep unit / reach-in refrig.)
• "Refrigeration units not maintaining proper temperatures. May need service. Repair / replace.
• "Restroom signs must be changed to reflect "gender neutral" status.
• "CFM- Certified Food Manager needs to obtain Mont. Co. CFM card for managers on duty. No certified food manager on duty at time of visit. Provide certification for additional staff as needed."

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