Today’s visit was to conduct a Risk Factor Assessment inspection in response to a food borne illness complaint.
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) raw salmon 47F, raw beef 44F in continental 1dr preptop cooler #2, 2) bleu cheese 46F, diced tomatoes 44F in 3dr preptop cooler #2 salad
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Items were placed back into walkin cooler to chill down
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer buckets with a concentration of less than 200ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Food employees changed out sanitizer buckets and reset them at 200ppm
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03/04/2016 | Risk Factor | |
Today’s visit was to conduct a Risk Factor Assessment inspection.
Please send me a copy of the new specials menu with the corrected consumer advisory statement (with disclosure) by November 25th
No shellstock in facility at this time.
EHS provided additional consultation, training, handouts, and/or written instructions on: reheating, ice bath procedures
If you have any questions or concerns, please call 703-246-2444. Thank You.
- Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: butter 85F, mashed potatoes 128F
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. Both items were reheated to 165F and up
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) raw salmon 48F and raw beef 47F in continental 1dr preptop cooler #2 meat, 2) cheez whiz 69F at room temp, 3) cream 48F, marinara 57F in 3dr preptop cooler #3 grill, 4) roast beef 48F in continental 4 drawer cooler, 5) buttermilk 44F in ice bath
Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All items were changed out and placed in walkin cooler to chill down
- Critical: Consumer Advisory, Disclosure Provided (corrected on site)
Observation: The following raw and/or undercooked foods are provided on the menu, menu board, table tent or brochure without proper disclosure: specials menu
Correction: The Consumer Advisory shall include a disclosure statement that includes a description of the animal-derived foods as raw/undercooked or identification of the animal-derived foods by asteriking (*) them to a footnote that states that the items are served raw or undercooked, or contain raw or undercooked ingredients. EHS went over consumer advisory statement with CFM
- Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the sanitizer bucket with a concentration of les than 150 ppm total quaternary ammonium compound.
Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Food employees reset sanitizer buckets
- Handwashing Signage at Handwashing Facilities Required (repeated violation)
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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11/10/2015 | Risk Factor | |
- Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
Observation: The following food item(s) from damaged packaging were found offered for sale or service: dented cans in can storage
Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. PIC remvoed damaged cans
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: eggrolll 44F, buttermilk 44F, crabcake 45F in continental 1dr preptop cooler #1 fish fry
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. All potentially hazardous food items were removed and placed back in the walkin and ice bath was created for buttermilk
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food
Observation: A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: Father's Day special menu- Indian Ribeye
Correction: If an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw or undercooked the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.
- Equipment / Good Repair / Operation
Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Continental 1dr preptop cooler #1 fish fry 46F
Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are damaged: Continental 1dr preptop cooler #1 fish fry
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Refuse Container with Cover/ Women's & Unisex Toilet Room
Observation: There is no cover to the refuse container in the unisex employee bathroom
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
- Handwashing Signage at Handwashing Facilities Required
Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees.
Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
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06/15/2015 | Routine | |
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed great cold holding temperatures. Observed facility clean and organized.
No violation noted during this evaluation. | 12/01/2014 | Risk Factor | |
Today's visit is a follow-up to verify proper cold holding and equipment temperatures in Walkin Cooler # 1 and Turbo Air 3DR prep cooler. Food temperatures and cooler ambient air temperatures are in compliance.
No violation noted during this evaluation. | 05/27/2014 | Follow-up | |
The purpose of today's visit was to conduct a routine inspection. EHS provided manager with and discussed the following handouts
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows:------------ice cream observed sitting in still/stagnant room temperature water in the dipping well.
Correction: During pauses in food preparation or dispensing, food utensils shall be stored 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 (time/temperature control for safe food) 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, 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 (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently.
- Farm Raised Fish Served Raw RTE / Written Statement from Supplier
Observation: The following farm-raised fish served raw or partially cooked were observed without a written statement from the supplier stating that the fish were raised and fed according to 3-402.11(B)(3):-----------fresh salmon.
Correction: Contact your fish supplier and ask for a written statement stating that the fish were raised in net pens if in open water OR land-based operations AND fed formulated feed that contains no live parasites. FAX a copy of this letter to your inspector and keep this statement on site at the food establishment for 90 days beyond the time of service of the fish.
- Thawing / Approved Methods
Observation: Observed the following food thawing using an improper method: ---------observed commercially received vacuum packaged raw ahi tuna held inside packaging during and after thawing from frozen state. Per packaging, packaging needs to be open or cut before thawing from frozen state.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
1) Items in Walkin Cooler-----cooked chicken wings at 44F, cooked rice at 44F, cooked pasta at 46F, half & half at 47F, sliced roast beef at 45F, crab dip at 46F,
2) Cut tomatoes sitting above the Continental 3DR prep cooler (left) at 46F,
3) Item in Continental 1DR prep cooler # 2------buttermilk at 53F,
4) Item in Turbo Air 3DR prep cooler --------sour cream at 46F.
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. PER MANAGER ELEVATION IN FOOD TEMPERATURES MAY BE DUE TO MORNING FOOD DELIVERY WHERE THE WALKIN COOLER DOOR WAS OPEN FOR AN EXTENDED PERIOD OF TIME. SERVICE TECHNICIAN CALLED DURING INSPECTION TO VERIFY THAT WALKIN COOLER IS WORKING PROPERLY.
- Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs.
Observation: Surfaces of ice bins and enclosed components of equipment are not being cleaned as required.
Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, 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 at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold.
- Handwashing Sink / Used for Hand Wash Only (repeated violation)
Observation: Observed the handsink near the warewashing area being used to hold a sanitizer solution bucket.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.
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05/22/2014 | Routine | |
The purpose of this visit was to respond to a complaint. The complainant ate steak salad.
No violation noted during this evaluation. | 01/03/2014 | Complaint | |
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (corrected on site)
Observation: The date when the last shellstock from the container is sold or served is not recorded on the tag or label.
Correction: The identity of the source of shellstock (oysters, clams, mussels) that are sold or served shall be maintained by retaining shellstock tags or labels and marking the tag or label with the date when the last shellstock from the container is sold or served.CORRECTED: DISCUSSED WITH CFM TO DATE MARK THE TAGS.
- Critical: Food Protection from Contamination / Separate Types of Raw Animal Foods (corrected on site)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination as follows:OBSERVED RAW GROUND BEEF PATTIES STORED OVER SHELF WITH RAW SALMON IN THE MEAT BOX.
Correction: Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature). CORRECTED: CFM INSTRUCTED STAFF TO REMOVE THE FOOD ITEMS AND STORE IT CORRECTLY.
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the back kitchen area being used by an employee for washing food residue from a spoon.
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. CORRECTED: DISCUSSED WITH CFM WHO WILL RETRAIN THE EMPLOYEE.
- Physical Facilities Good Repair
Observation: Observed that the ceiling tile in the storage area is missing is not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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11/21/2013 | Routine | |
The purpose of this visit was to follow up to assess the clearing of the sewage back up at the 3-vat sink. The waste water is flowing freely down the floor drain.
No violation noted during this evaluation. | 08/12/2013 | Follow-up | |
The purpose of this visit was to conduct a complaint inspection. The complainant alleged a backflow of waste water in the kitchen. Upon investigation the floor drain at the 3-vat sink was not draining and waste water was backflowing onto the floor.
Please call when the matter has been resolved and a reinspection will be conducted.
The complaint is confirmed.
- Critical: Sewage System / Operation and Maintenance
Observation: Observed waste water unable to drain at the floor drain at the 3-vat sink. The waste water was flowing onto the floor in the kitchen.
Correction: Sewage shall be conveyed to the point of disposal through an approved sanitary sewage system or other system including use of sewage transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to Law.
- Ceasing Operations & Reporting / Imminent Health Hazard, Foodborne Illness Outbreak, Gross Unsanitary Conditions (corrected on site)
Observation: The permit holder failed to discontinue operations and notify the Health Department that an imminent health hazard may exist because of an emergency.Observed floor drain at the 3-vat sink unable to drain and the waste water back flowing onto the kitchen floor.
Correction: Immediately discontinue food service and call the Health Department to make them aware of the situation. When the issue has been totally resolved you may resume service. Please call the Health Department to let them know about the resolution.
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08/09/2013 | Complaint | |
Restaurant representatives - add corrected or new information about Dogfish Head Alehouse, 13041 Lee Jackson Memorial Hwy, Fairfax, VA 22312 »