Moby Dick House Of Kabob, 6854 Old Dominion Dr, Mclean, VA 22101 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Moby Dick House of Kabob
Address: 6854 Old Dominion Dr, Mclean, VA 22101
Type: Full Service Restaurant
Phone: 703 448-8448
Total inspections: 8
Last inspection: 10/19/2015
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Inspection findings

Inspection date

Type
Discussed active managerial control. Observed good food temperatures and sanitation. Train staff on cross-contamination prevention and check that food is stored properly in the coolers.
  • Critical: Food Protection from Contamination / Separate Raw from RTE (corrected on site) (repeated violation)
    Observation: Raw animal food stored over ready-to-eat food in the refrigeration unit. OBSERVED RAW GROUND BEEF KABOBS STORED OVER CUT TOMATOES IN THE WALK-IN-COOLER
    Correction: RAW SALMON STORED OVER SALAD IN 1DR MAXXCOLD COOLER.
10/19/2015Risk Factor
The purpose of today's visit was to conduct a complaint investigation regarding litter in the front of the food establishment. Did not observe any litter on the property at the time of the investigation. The food establishment has dedicated staff who removes the trash that gets discarded on the property or blown onto the property each morning and throughout the day. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation.		02/18/2015Complaint
The purpose of today's visit was to conduct a complaint investigation regarding cashiers touching bread without gloves and without washing hands. The complainant was also concerned that the cashiers are not wearing hair restraints. Food service tissues are used to touch the bread, and there were no issues with barehand contact observed. All cook staff were wearing hair restraints. Complaint could not be confirmed based on today's observations.
No violation noted during this evaluation.		02/10/2015Complaint
Note to Manager:
1) Observed good sanitation and separation of labor among cashier, cook staff, prep staff, and dishwash staff.
2) Assess the process for the movement of raw meat from the cooler to the cooktop in the kitchen to reduce potential for contamination of the environment during the transfer.
3) Change the storage location for the knife that is used on the kabobs to prevent potential contamination issues.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item was found hot holding at improper temperatures using a calibrated food temperature measuring device: CHICKEN SPECIAL IN ALTO-SHAAM AT 110F.
    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. REHEATED FOOD AND DISCUSSED PROPER AIR FLOW FOR KEEPING FOOD HOT AT THE BOTTOM OF THE UNIT.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Working containers of poisonous and toxic materials are not properly labeled with a common name. OBSERVED FIVE SPARY BOTTLES OF CHEMICALS WITHOUT LABELS.
    Correction: Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials. CFM LABELED THE BOTTLES AND DISCUSSED WITH STAFF.
02/10/2015Routine
  • 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: raw chicken over yogurt, hummus, and sliced tomatoes
    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. CFM rearranged yogurt and hummus on the other side of the cooler and put tomatoes over the raw chicken
10/29/2014Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: yogurt and hummus 50F in the glass display cooler
    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 taken out and placed in the walkin cooler and other coolers
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-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 0 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CFM reset to 100ppm
04/15/2014Risk Factor
  • Refuse Areas / Enclosures / Receptacles / Good Repair
    Observation: The waste storage container is in disrepair.
    Correction: Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
09/18/2013Routine
Today’s inspection was to conduct a Risk Factor Assessment.
To reduce the risk of having cold-holding food going into the danger zone, fill items halfway in their containers.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation.		01/09/2013Risk Factor

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