Joe's Crab Shack, 12831 Fair Lakes Pkwy, Fairfax, VA 22033 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Joe's Crab Shack
Address: 12831 Fair Lakes Pkwy, Fairfax, VA 22033
Type: Full Service Restaurant
Phone: 703 968-2601
Total inspections: 5
Last inspection: 11/25/2015

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment. No violations were observed during today's inspection. Additionally, Active Managerial Control was demonstrated in many ways during today's inspection, and as a result the Active Managerial Control Award was presented to the CFM on duty, Jerome A Kyle Jr. AMC: Violative observations made in the last inspection report were not seen repeated during today's inspection. The CFM stated that Health Department requirements and suggestions were incorporated into practice. This facility utilizes many logs to monitor food safety. Logs include: Receiving temperatures, cold holding temperatures, hot holding temperatures, cooling temperatures, sanitizer concentrations for three-compartment sinks and warewashing machine. These logs are completed twice a day or as needed for processes like cooling. Corrective actions, when needed, are designated by circling the violative temperature/concentration to demonstrate a fix occurred. A facility checklist is completed twice a day which monitors risk factor violations (ill employees, handwashing, rodent activity, handwashing sink supplies, cross contamination, food from approved source, temperatures, chemical testing, etc). Checklists exist also for the front of the house, the bar and the greeter for safety issues, demonstrating all employees have a role in maintaining certain standards. Walk-in refrigerators are designated for ready-to-eat food items and thawing or cooling raw food items to prevent cross contamination. Effective employee health policy in place and all employees have been trained on reporting responsibilities. CFM maintains a log of shellstock tags that denotes receipt date, dates of service and last date used in addition to maintaining the tags themselves. CFM reports having switched previous shellstock supplier when they would not consistently supply shellstock tags. CFM also reports having switched food providers when they sporadically delivered food above acceptable temperatures. Prep sinks are labeled for salad prep/seafood prep to prevent cross contamination. Effective date marking procedures in place, including the use of colored cable ties that demonstrate discard dates for all individual bags of shellstock/shrimp/etc bagged. Customers are asked about food allergies and if an allergy is identified, the manager is notified. The manager then oversees every aspect of serving that table to ensure there is no potential sources for contamination that may trigger an allergic reaction. New pots of broth are created to boil food as needed to ensure allergy protection. Thank you for your proactive attention to food safety! No violation noted during this evaluation.	11/25/2015	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Please note the following recommendations below. 1. All items served raw or undercooked on the menu need to be disclosed to the customer by asterisking them to your consumer advisory statement. This asterisk needs to be added to Steak Frite and Island Steak and Shrimp. Contact me within 10 days after you've spoken to corporate to discuss options for correction. See the example handouts provided for appropriate disclosure and reminder statements. 2. Butter is a TCS food and therefore must be held cold at 41F or below or hot at 135F or above. Share they new storage practices we agreed upon today with all staff. Observed several practices of Active Managerial Control during the inspection: Cooling logs Cold holding unit temperature logs taken twice a day Maintenance of sanitizer test strips to demonstrate appropriate concentration Shellstock tag log To increase your AMC, I recommend adding fields to your logs for food temperature verification and documentation of sanitizer concentrations (as the test strips don't maintain their color). Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) Observation: Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: Observed a cooked lobster stored in the same container directly on top of raw scallops. Correction: Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. NOTE: Lobster discarded. Wiping Cloths / Use Limitation /Dry (corrected on site) Observation: Wiping cloths improperly used for the following activity: under cutting boards to prevent slipping. Correction: Cloths shall not be used for any other purposes. For example, cloths shall not be placed under cutting boards to prevent the boards from sliding while in use. Obtain non-slip washable mats for this purpose. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed crab rice cooling in a deep, covered container within the walk-in refrigerator. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site) Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Butter near the grill (86F), garlic shot (cooked garlic, butter, oil) (98F) under the heat lamp. Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. NOTE: Food items discarded. The CFM stated that the garlic shot will henceforth be stored in a steam well and he butter container will reside on the grill to maintain proper hot holding temperatures. Critical: Consumer Advisory, Disclosure Provided Observation: The following raw and/or undercooked foods are provided on the menus without proper disclosure: Steak Frites, Island Steak and Shrimp. 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. NOTE: Discuss correction with corporate (re-printing vs. hand marking with asterisks) Equipment / Good Repair / Operation Observation:* Observed the catch pan missing from the hood system near the walk-in refrigerator. Correction: Obtain and install a grease catch pan at the hood system near the walk-in refrigerator. Equipment / Good Repair / Components / Gaskets Observation: The door gaskets of the following units are torn: 3-door reach-in refrigerator, 4-drawer reach-in prep refrigerator (batter station). 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. Equipment / Non-food Contact / Visibly Clean Observation: Observed the gaskets on the 2-door reach-in refrigerator (across from the main cook station) soiled with grime and debris. Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction. Clean the gaskets.	06/04/2015	Routine
Plumbing / Maintained in Good Repair Observation: The faucets at one of the hand sinks and at the 2-vat sink are not in good repair. The faucet at the hand sink is very loose and the faucet at the 2-vat sink leaks. Correction: Repair these sinks properly as soon as possible. Refuse Receptacle / Clean Frequency Observation: Refuse containers in the employees restrooms are soiled an accumulation of debris. Correction: Soiled receptacles and waste handling units for refuse, recyclables, and returnables shall be cleaned at a frequency necessary to prevent them from developing a build-up of soil or becoming attractants for insects and rodents. Outer Openings, Protected / Screen Requirements Observation: Openings to the exterior of the building are present along the back door to the kitchen. Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping at the base of the back door to prevent pest from entering the kitchen and contaminate food and food contact surfaces. Physical Facilities Good Repair Observation: Observed holes and openings on walls and around piping. Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Seal openings around piping to prevent pest from entering the facility and pest harborage. Critical: Controlling Pests / Methods to Use When Pests Are Found Observation: Effective methods are not being used to control fruit flies/ pests. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. Controlling Pests by Eliminating Harborage Conditions Observation: Harborage conditions exist. The floor drains are not clean throughout. Holes and opening exist on walls and around piping. Correction: Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. Eliminate harborage conditions to control and prevent the presence of pests on the premises. Cleaning Frequency for Physical Facilities Observation: Observed that the floor and floor drains throughout the facility is in need of cleaning. debris and trash observed in the dry storage room and under shelving. Trash noted on the floor in the employees restroom. Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food. maintain the floors and drains in clean condition to prevent pest infestation.	10/14/2014	Routine
No violation noted during this evaluation.	05/09/2014	Training
The purpose of today's visit was to conduct a routine inspection. Note: dishmachine has been converted from high heat to chemical sanitizing. Observed with correct level of sanitizer. No violation noted during this evaluation.	11/04/2013	Routine

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