Fairfax Corner Crave, 11900 Palace Way, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Fairfax Corner Crave
Address: 11900 Palace Way, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 378-6350
Total inspections: 11
Last inspection: 08/28/2015

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment inspection. Facility operates Wednesday and Friday evening and weekends. EHS provided CFM with and discussed handout on datemarking. Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site) Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: 1) Sliced turkey opened on August 19, 2015 in the Traulsen 1DR upright cooler, 2) Salsa opened on August 7, 2015 in the Traulsen 1DR upright cooler. Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)	08/28/2015	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. No food preparation observed. Facility operates Wednesday and Friday evening and weekends. EHS provided CFM/GM with consumer advisory information (as a future reference). Inspection time reflects inspection for this facility and typing up reports for concession stand and this facility. No violation noted during this evaluation.	04/10/2015	Routine
The purpose of today's visit was to conduct a follow-up inspection to ensure proper operation of the Traulsen upright refrigerator and adequate cold holding temperatures. All violative observations from the last risk factor assessment were observed corrected. Thank you. No violation noted during this evaluation.	09/17/2014	Follow-up
The purpose of today's visit was to conduct a risk factor assessment. In addition to the violations listed above, the additional violation listed below was observed. Additional Viol ations: 4-501.11A Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 1.Traulsen upright refrigerator Corrective Action: 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. NOTE:The refrigerator has been locked and taken out of service. A follow-up inspection will be conducted on September 16. If additional time is needed for repairs, contact me directly for an extension. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: ham (49F), butter (51F) and shredded cheese (50F) in the Traulsen upright refrigerator. 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. NOTE: Foods were discarded.	09/04/2014	Risk Factor
The purpose of today's visit was to conduct a routine inspection. ATTENTION NEEDED: 1. Provide a consumer advisory statement on the "new items" menu at the Crave bar. You may either re-print the menus or place a sticker on the menu informing customers of the risk of consuming raw or undercooked food items. Fax a copy of the updated menu to ATTN: Shannon McKeon at 703-653-9448 within 7 days. 2. Contact your chemical provider to adjust the quaternary ammonium dispenser at the three-compartment sink so that they may adjust the system to dispense 200ppm. In the meantime, dilute the solution so that you are sanitizing equipment with a concentration of 200ppm. Use your test strips to verify the concentration. 3. Obtain more chlorine based chemical for your bar glassware dishmachine. 4. Adjust the 2-door reach-in refrigerator if you plan on storing potentially hazardous food items within the unit. It should maintain ambient air and food temperatures of 41F or below. This unit was not in use for food storage during the inspection. 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 that may be served raw and/or undercooked: Roadhouse sliders on the new menu. 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. NOTE: This menu item is on a separate menu with new items. It has an asterisk, however this menu does not have a consumer advisory statement. It relies on the linkage to the main menu. Provide a statement on the new items menu that says "This item may be served undercooked. Consuming raw or undercooked food items may increase your chances of foodborne illness". Food Temperature Measuring Devices, F Scale, Accurate within 2°F Observation: The food temperature measuring device was observed at 28F in an ice bath (should read 32F). Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. Adjust the bolt on the bottom of the thermometer as demonstrated during todays inspection to achieve 32F in an ice bath. Equipment / Good Repair / Components / Gaskets Observation: The door gasket of the following unit is torn: Traulsen upright refrigerator. 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. Replace the gaskets. Handwashing Sink / Accessible at All Times (corrected on site) Observation: The handwashing facility located near the heat sanitizing dishmachine is blocked by a silverware container, preventing access by employees for easy handwashing. Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at the handwashing sink next to the bar glass-washing dishmachine. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. Physical Facilities Good Repair Observation: Observed several quarter-sized holes in the wall in the dry storage room with the beer and wine refrigerator. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site) Observation: The concentration of the quaternary ammonium solution was measured in excess of 200ppm at the three-compartment sink (~400ppm). The manufacturer's instructions state that the product should be used at 200ppm for food contact surfaces. This concentration therefore exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment. Correction: Maintain the concentration of quaternary ammonium solution at 200ppm. Verify concentration using the appropriate test kit. NOTE: Discussed with CFM the need to dilute the sanitizer that comes out of the dispenser so that a concentration of 200ppm is acheived and the need to use test strips to verify the concentration. Contact the company in charge of setting up your dispensing system to alter the concentration so that the system provides 200ppm.	04/15/2014	Routine
The purpose of today's visit was to conduct a complaint investigation regarding the cleanliness and functionality of the restrooms. Six of eighteen of the men's restroom toilets and urinals were observed out of order at the time of the inspection. Severl visits from plumbers have occurred since November 4. Parts are needed and approval for parts was granted on 12/5/13. Repair the toilets within 14 days and contact me to inform me the repairs have been made at (703)246-8429. Restrooms appeared tidy otherwise and CFM stated a cleaning check is scheduled to occur every ten minutes per company policy. An odor was noted due to a toilet which had drained of water. The toiled was re-filled during the inspection. NOTE: 11 toilets/urinals and 5 sinks are scheduled to be repaired tomorrow. Parts are in. Plumbing / Maintained in Good Repair Observation: Observed 4 urinals and 2 toilets of the 18 mens toilet facilities in poor repair during the inspection. Correction: Plumbing shall be in good repair. Fix the toilets within 14 days.	12/09/2013	Complaint
The purpose of today's visit was to conduct a follow-up inspection to verify proper sanitization from the mechanical warewashing machines. The Glasstender at the bar was observed hooked up to a chlorine based chemical and dispensing 100ppm chlorine. The heat sanitizing dishmachine in the kitchen passed a thermolabel test. Thank you for addressing these issues. No violation noted during this evaluation.	08/14/2013	Follow-up
The purpose of today's visit was to conduct a follow-up inspection to ensure proper operation of the mechanical warewashing machines. The machine in the kitchen is in need of a new control board which is on order. The machine at the bar has had it's lines cleared. However, the system is hooked up to the incorrect chemical. Obtain bleach (chlorine) chemical and ensure the machine is sanitizing at 50-200ppm. Contact me as soon as the repairs/replacements have been made at (703)246-8429 for reinspection. In the meantime, sanitize all dishware in the three-compartment sink. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (repeated violation) Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm of chlorine dispensed from the glassware chemical sanitizing machine. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 200 ppm total chlorine. NOTE: Technician was contacted and will visit the facility for repairs tomorrow. No dishes were being washed at the time.	07/29/2013	Follow-up
Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) Observation: The following ready-to-eat food is not properly dated for discard: ham in the Traulsen upright refrigerator, cheese and sliced tomatoes in the prep top refrigerator Correction: Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) must retain the date marking of the date of discard. NOTE: Discussed with CFM Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed 0ppm of chlorine dispensed from the glassware chemical sanitizing machine. Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 200 ppm total chlorine. NOTE: Technician was contacted and will visit the facility for repairs tomorrow. No dishes were being washed at the time. Hand Drying Provision / Individual, Disposable Towels (corrected on site) Observation: Observed that paper towels were not provided at the bar handsink. Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.	07/25/2013	Risk Factor
The purpose of this visit was to conduct a complaint investigation. Complaint was regarding flies in the bar. At the time of this inspection, there was no evidence of flies in the facility - in the bar or in the general concession area of the movie theatre. The manager was unaware of the complaint. He did state that there is a pest control program in place on a weekly basis. This was confirmed by records. The complaint is unconfirmed at this time. No violation noted during this evaluation.	06/25/2013	Complaint
Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval. Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. Trap is cleaned quarterly. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: A.O. Smith DRE 80 100 Equipment / Good Repair / Components / Gaskets Observation: There are not stoppers for the sinks of the 3 vat sink. Correction: Provide a stopper for each sink of the 3 vat sink. Each sink must be able to hold water. Ventilation Systems, Shall Be Clean Observation: The hood exhaust system has not been professionally cleaned within the last six months. Correction: Have the hood system professionally cleaned within the next 10 days and fax a copy of the receipt to the Health Department.	06/25/2013	Pre-Opening

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