Red's Table, 11150 South Lakes Drive, Reston, VA 20191 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Red's Table
Address: 11150 South Lakes Drive, Reston, VA 20191
Type: Full Service Restaurant
Phone: 703 216-5723
Total inspections: 3
Last inspection: 03/30/2016

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Inspection findings	Inspection date	Type
REMINDERS and RECOMMENDATIONS: 1) Please monitor and maintain temperature logs for receiving, cooking, cooling and holding temperatures. 2) Tags should be attached with the shellfish. (Make a copy of the tag if you portion it for prep refrigerators. 3) Write date last sold on tags. 4) Monitor handwashing and sanitizing practice. 5) CROSS CONTAMINATION It is important that raw meat is stored properly within refrigeration and freezer units to prevent cross contamination. Raw meat should be stored separately from ready-to-eat foods and from other types of raw meat. If stored on the same shelving unit within refrigerator and freezer units, raw meat should be stored as follows: TOP SHELF: All pre-cooked and ready-to-eat foods (e.g. vegetables, noodles) SECOND SHELF: Raw seafood/eggs THIRD SHELF: Raw beef/raw pork BOTTOM SHELF: Raw chicken Note: The facility does sous vide serve occasionally. Per the chef, they cook pork & chicken all the way to 165F and chill in ice bath, slice it and is served within 24 hours. Beef tartare is vacuum sealed and served within 48 hours after packaged onsite. No HACCP plan required currently, however, if the process changes in future please notify the EHS. (Note: Time reflects inspection time only) Critical: Molluscan Shellstock/Maintaining ID/Tags Attached until Container Emptied (corrected on site) Observation: Inadequate record keeping system for molluscan shellfish when removed from their tagged or labeled container. Observed that mussells portioned from original bag in prep refrigerator does not have a copy of tag attached to it. Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Note: If shellfish is portioned to use in the prep refrigerators, please make a copy of the original tag and put it with the shellfish until it is finished. 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. Note: Discussed with the manager to write the date last sold on the tags. Cooling Methods (corrected on site) Observation: The following methods used for cooling were not adequate to facilitate proper cooling: Observed mashed potatoes cooling in deep plastic container with lid on in the walk-in refrigerator. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans Temp Meas Devices for Ambient Air Location Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit: all refrigerators except 2DR undercounter refrigerator at cookline. Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit. Equip/Utensils/Linens/Single-Service/Original Package Observation: Observed coffee filters uncovered on rack. Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Critical: Conditions of Use/Presence & Use of Toxics Per Law Observation: The fly repellant device containing dicholorovus was hanging above the prep sink in the kitchen. It is not being used in accordance with law or the manufacturer's use directions. Correction: Poisonous and toxic materials shall be used according to law and per the manufacturer's directions to prevent injury and contamination. Note: The manager removed it and put it under the prep sink. Recommended discarding the device.	03/30/2016	Routine
Today’s inspection was to conduct a risk factor assessment. 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. Observed shellstock/confirmed ICSSL shipper list for: -True Chesapeake Oyster Co. -Cherrystone AquaFarm EHS provided additional training and written instructions on: -dented cans -chlorine sanitizer Please provide a copy of quaternary ammonium sanitizer dispenser at 3-vat by October 15, 2015 Please provide a copy of parasite destruction letter for cooked to serve Artic char by October 15, 2015. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Critical: Fish Served Raw RTE / Frozen for Parasite Destruction Observation: The following fish offered for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction: Artic Char Correction: Before service or sale in ready-to-eat form, raw or partially cooked fish shall be: 1) frozen and stored at a temperature of -4°F or below for a minimum of 7 days in a freezer, or 2) frozen at -31°F or below until solid and stored at -31°F or below for a minimum of 15 hours, or 3) frozen at -31°F or below until solid and stored at -4°F or below for a minimum of 24 hours. 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 3-vat with a concentration of less than 100 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. Maintenance was called. Chlorine sanitizer made to use in the mean time.	10/01/2015	Risk Factor
The purpose of this visit was to conduct a pre-opening inspection. Approval is hereby granted for the issuance of the health department permit. This inspection report shall serve as your permit until the official permit is mailed to you. A routine inspection will be conducted in approx. 30 days. No equipment additions/changes/replacements are allowed without health department approval. EHS discussed employee health and active managerial control. EHS provided consumer advisory information, cooking temperature information and employee health information No violation noted during this evaluation.	08/07/2015	Pre-Opening

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