Texas De Brazil-Fairfax, 11750 Fair Oaks Mall, Fairfax, VA 22033 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Texas De Brazil-Fairfax
Address: 11750 Fair Oaks Mall, Fairfax, VA 22033
Type: Full Service Restaurant
Phone: 703 352-4111
Total inspections: 10
Last inspection: 12/02/2015

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Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a risk factor assessment inspection. No violations observed. No violation noted during this evaluation.	12/02/2015	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Facility was not open yet for dinner service, however EHS observed food preparation in process during inspection. EHS provided manager with and discussed the following handouts: cooling log, cooling sign and cooling methods in Spanish. Please maintain the cooling log for the soup for the next three batches prepared and fax/email to EHS after completion Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site) Observation: The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours:----------observed lobster soup cooling over 48 hours at 45F, 49F & 50F in the Walkin Cooler. Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. DISCARDED. Cooling Methods Observation: The following methods used for cooling were not adequate to facilitate proper cooling:------------observed three large plastic containers of lobster soup cooling covered with plastic lids. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans	03/24/2015	Routine
The purpose of today's visit was to conduct an inspection in response to a call from the Fire Marshall, that a chemical discharged on the grill area. The on-call EHS responded yesterday evening on March 18, 2015. EHS called and spoke to General Manager (GM) earlier this afternoon around 12 pm. GM shared that a third party service company was on-site to verify that the hood system was working properly as a precaution, even though the arsenal system did not discharge. During this afternoon's visit, EHS observed a follow-up inspection report from an inspector with the Office of the Fire Marshall conducted today from 2:05-2:35 pm. Fire Inspector's report states that red tags have been removed and that business is okay to resume normal operations. EHS observed that the impacted area was limited to a small section of the skewer cookline. The entire skewer cookline observed clean. The hood system walls, hood filters and cookline floor were observed clean. Per GM no skewers racks were on the cookline during the incident yesterday evening. EHS observed that skewers racks were observed clean. Facility is able to re-open for normal service. No violation noted during this evaluation.	03/19/2015	Complaint
The purpose of this visit is to conduct a risk factor assessment. All dishware must be taken to the heat sanitizing dish machine until the bar dish machine is repaired and has a minimum sanitizing level between 50ppm - 100 ppm. Upon repair please provide a service report via fax or email. Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp 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 bar with a concentration of below 50 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.	09/12/2014	Risk Factor
Facility not open to public during time of inspection. Dishmachine operating properly and thermolabel activated. Please do not use WI Cooler until repaired. All TCS foods moved to WI cooler #1 until unit is working properly. Please send copy of Invoice for repair to Health Department via fax or email by 7/4/14. EHS provided additional handwashing signs. 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: pico de gallo 44F, lobster biske 48F, cream for mashed potatoes 45F - WI Cooler #2 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 TCS FOODS MOVED TO WI COOLER #1 (meats) Equipment / Good Repair / Operation Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: WI Cooler #2 45F Correction: 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. CFM CALLED MAINTENANCE TO ARRIVE TODAY.	06/24/2014	Routine
The purpose of today's visit was to conduct a complaint inspection. Complainant alleges they saw a mouse in the dining room on January 19, 2014. Manager is aware of complaint. Complaint is confirmed. Establishment is actively receiving treatment and will do the following within 10 days: 1. Replace door sweeps. 2. Train staff to keep double doors at delivery closed and, 3. Ensure all drains are cleaned at a frequency to preclude food/debris accumulation. I will contact the complainant regarding the complaint. Please contact me if you have any questions. Thank you. No violation noted during this evaluation.	01/31/2014	Complaint
The purpose of today's visit was to conduct a routine inspection. Facility was not open during inspection so dishmachine had not been operating. CFM stated that the booster heater was not working and that the machine had been converted to sanitizing with chemicals. Ecolab was able to repair the unit before the establishment opened, a representative contacted the EHS via phone. The sanitizer pump was replaced and the machine was primed to 75 ppm. The representative had not been on the account for long and was not aware when the machine had been converted. It is highly recommended that the machine is checked every day with sanitizer test strips to ensure that it is sanitizing properly. It is also recommended that more than one person is a certified food manager with a Northern Virginia Food Manager's photo ID card. Please contact me if you have any questions. Thank you. Time reflects inspection only. Report provided to establishment via e-mail. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation:* The food-contact surfaces of the following equipment were not observed sanitized: equipment washed at dishmachine. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Critical: Certified Food Manager/Presence Required (corrected on site) Observation: There is no Certified Food Manager present at the beginning of the inspection. Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you have more than one employee with the food manager's license. ORS Interactive, Inc. (see handout provided) issues the required photo identification card with proof of successful completion of a certified food manager's exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.	12/13/2013	Routine
The purpose of today's visit was to conduct a risk factor assessment after receiving a foodborne illness complaint on March 12, 2013. No critical violations were observed today. One non-critical violation was observed and while not cited above, manager called dishmachine company during the inspection to have repaired: 5-205.15(B) - Plumbing/ Maintained in Good Repair Observation: Plumbing connection under the kitchen dishmachine piping are leaking during the final rinse cycle. Correction: A plumbing system shall be maintained in good repair. Manager contacted dishmachine company for repair during inspection. Additionally, it was recommended that the consumer advisory on the front page of the menu be modified so that it is clear that consuming undercooked meats may increase the risk of foodborne illness. See the handout provided with the report. Please contact me if you have any questions. Thank you. NOTES: Facility was closed and was done prepping for dinner. Facility is open for lunch on Friday only, otherwise only open for dinner. Dishmachine: Bar - Omega 5E, 100ppm No violation noted during this evaluation.	03/13/2013	Risk Factor
This follow-up inspection was to confirm handsinks were at least 100+F and the 3-vat sink was at least 110+ in the facility for hot water temperatures. Also to confirm that the dish machine is properly heat sanitizing food-contact surfaces. Thermalabel test was performed and passed. CFM provided invoice for water heater. Please fax dish machine invoice to my attention by January 4, 2013. No violation noted during this evaluation.	12/27/2012	Follow-up
Today’s inspection was to conduct a Risk Factor Assessment in conjunction with a foodborne illness complaint investigation. Facility was not in service and had already finished prepping for dinner. Smoked salmon is received fully cooked. All buffet items and sushi are on Time as Public Health Control. Follow-up inspection will be conducted within 24 hours to check on water temperature and dish machine. Provide invoices for water heater and dish machine. If you have any questions or concerns, please call 703-246-2444. Thank You. Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site) Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans ( 1 cornidoes, 2 olives). CFM removed dented cans. Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit. Mechanical Warewashing Equipment, Hot Water Sanitize, Final Rinse Temp Observation: The water temperature in the manifold servicing the high temperature warewashing machine was above the maximum allowable level of 194ºF. The thermostat read 159F. Correction: In a mechanical operation the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°For less than 165°F for a stationary rack, single temperature machine or for all other machines, 180°F. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) (repeated violation) Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. 3-vat sink system set-up by CFM Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: All handwashing sinks in the facility was measured at a temperature less than 100°F. Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.	12/26/2012	Risk Factor

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