The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink: 50 ppm.
- Thawing / Approved Methods (corrected on site)
Observation: Observed the following food thawing using an improper method: raw chrimp thawing in still water.
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. NOTE: Discussed with PIC.
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01/11/2016 | Routine | |
The purpose of this visit was to conduct a risk factor assessment. Inspection time:1:30 PM - 2:40 PM. Chlorine sanitizer in wiping cloth bucket: 75 ppm. The following good retail practices were discussed during the inspection: 1) Clean floor and walls in the area of the stock pot burner/prep cooler. 2) Flies observed in area of front handsink
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink. NOTE: No paper towels provided at front hand sink.
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing. NOTE: PIC provided paper towels.
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09/24/2015 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer 3 vat sink/wiping cloth bucket: 50/50 ppm.
- Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served
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. NOTE: Discussed with PIC.
- Wiping Cloths/Use Limitation/Wet Towel Storage
Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter.
Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses.
- Plumbing / Maintained in Good Repair (repeated violation)
Observation: Faucet on 3 vat sink is damaged.
Correction: Have faucet on 3 vat sink repaired.
- Cleaning Frequency for Physical Facilities
Observation: Observed that the floors in the area of the Avantco 2 dr UR cooler are in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to prevent the accumulation of visible soil or food debris.
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06/29/2015 | Routine | |
- 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. DISCUSSED WITH CFM.
- Critical: Consumer Advisory Required for Raw or Undercooked Animal Food (corrected on site)
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: ONE DOZEN FRESH OYSTERS.
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. CFM PROVIDED CORRECTED MENU.
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12/15/2014 | Risk Factor | |
The purpose of this visit was to conduct a routine inspection.
No violation noted during this evaluation. | 03/10/2014 | Routine | |
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Hot water heater: Bradford White Jetglas S-II-50-15
Dishmachine: N/A
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
- Food Storage Containers, Identified with Common Name of Food
Observation: The following food items that are not easily identified by appearance were observed without a label: sugar, MSG.
Correction: Unless a food item can be easily recognized, all foods and ingredients removed from their original containers and stored in working containers shall be labeled using the common name of the food. For example: cooking oils, salt, sugar, flour, spices, herbs, etc.
- 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: catfish, chicken, shrimp, at 44F, 43F, 42F, in 2DR prep refrgerator.
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. ICE WAS ADDED TO COOL THE FOODS TO BELOW 41.
- Single-Service and Single-Use Articles / No Reuse
Observation: Multiple manufacturer containers of shucked oysters were observed reused for the storage of jambalaya and coleslaw. Discussed with CFM who indicated durable and cleanable containers will be obtained to be used.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable.
- Plumbing / Maintained in Good Repair
Observation: The sanitize basin in the three compartment sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
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04/26/2013 | Routine | |
Please email a picture of the screen door repair and the pre-wash sprayer repair to the Health Department within 10 days.
**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. Hood was cleaned in January 2013.
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.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Bradford White Jetglas S-II-50-15
- Window & Doors Screened if Kept Open for Ventilation
Observation: The screen door does not seal tightly in the frame when closed.
Correction: Modify the door to have it seal tightly when it is closed. The owner stated that he has the part required to make the repair.
- Physical Facilities Good Repair
Observation: The pre-wash sprayer has pulled away from the wall.
Correction: Re-attach the pre-wash sprayer to the wall.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: There is unused, unnecessary equipment in the facility - toaster oven, tools, Delfield 2DR refrigerator.
Correction: Remove the unnecessary, unused equipment from the facility.
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03/07/2013 | Pre-Opening | |
Restaurant representatives - add corrected or new information about New Orleans Cajun Seafood, 6168 Arlington Blvd, Falls Church, VA 22044 »