Coastal Flats, 11901 Grand Commons Avenue, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Coastal Flats
Address: 11901 Grand Commons Avenue, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 571 522-6300
Total inspections: 9
Last inspection: 02/08/2016

Ratings Summary

Based on 1 vote

Overall Rating:		3.8
Ratings in categories:
Food:		4.0
Service:		4.0
Price:		3.0
Ambience:		3.0
Cleanliness:		4.0

Restaurant representatives - add corrected or new information about Coastal Flats, 11901 Grand Commons Avenue, Fairfax, VA 22030 »

Inspection findings	Inspection date	Type
The purpose of today's visit was to conduct a routine inspection. No violation noted during this evaluation.	02/08/2016	Routine
The purpose of today's visit was to conduct a complaint investigation in conjunction with a risk factor assessment. A complaint was received by the Health Department on August 10, 2015. The complainant alleges that they dined at the facility on Thursday, August 6, 2015 around 3:30 pm and ate at 4:00 pm. The complainant ordered deviled eggs, hickory grilled chicken and dinner rolls. Complainant shared that the onset of symptoms started at 2:00 am on August 7, 2015. Symptoms were described as severe lower abdominal cramps, lower back pain, diarrhea. Also later on August 7 around 4:00 pm complainant alleges that chills and a fever of 100.9 began. Complainant did not visit doctor. EHS discussed complaint with CFM, who was not aware of the complaint. No other complaints have been received. No violations were observed during the risk factor assessment inspection. Complaint cannot be confirmed. No violation noted during this evaluation.	08/11/2015	Complaint
The purpose of today's visit was to conduct a risk factor assessment. Observed facility clean and organized. No violations observed. No violation noted during this evaluation.	08/11/2015	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Several CFMs on duty during inspection. EHS observed the following good active managerial control (ACM) practices during inspection: cooling temperatures and times fully documented (most items fully cooled to less than 41F within 2-3 hours of original cook or preparation time), date marking system, easily accessible farm raised documentation for salmon, full documented Employee Health policy, two dish washers at dishmachine (one that handles only dirty and one that handles only clean and sanitized dishes), designated employee locker area, sanitizer level logs in bar area. CFM/Chef on duty today is definitely a candidate for the Active Managerial Control award, please keep up with the great ACM practices.. No violation noted during this evaluation.	03/31/2015	Routine
The purpose of today's visit was to conduct a standardization training exercise. No violation noted during this evaluation.	10/01/2014	Training
The purpose of today's visit was to conduct a risk factor assessment in conjunction with a complaint investigation. Equipment Temperatures Continued: * 6-drawer reach-in prep refrigerator (10): 40F * bar walk-in refrigerator (11): 33F * coffee reach-in refrigerator (12): 37F * expo reach-in refrigerator (13): 25F * bar reach-in refrigerator (14): 37F Food Temperatures Continued: Lobster (8): 40F raw shrimp (9): 40F raw salmon, noodles (10): 40F, 37F milk (11): 38F milk (12): 39F butter (13): 38F * lobster bisque- steam table: 146F * milk (14): 37F * cauliflower mash- steam table: 148F 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 sanitizer bucket with a concentration of 50 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. Handwashing Sink / Used for Hand Wash Only (corrected on site) Observation: Observed the handsink in the walk-in refrigerator being used for tool storage (honer). Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Handwashing Signage at Handwashing Facilities Required (corrected on site) (repeated violation) Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink at the service bar. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	01/31/2014	Risk Factor
The purpose of today's visit was to conduct a routine inspection. Critical violations were corrected during the inspection. A repair technician is on site to fix the elevated ambient air temperatures of 2 units. Please fax me a copy of the repair receipt as well as call me by December 24 to let me know that the repairs have been effective and the ambient air temperature and food temperatures within the unit are 41F or below. In the meantime, either do not use the unit to store potentially hazardous food items or use Time as a Public Health Control as demonstrated during todays inspection. That includes labeling the entire refrigerator with the time the food was taken out of other temperature control or prepared, and the time 4 hours later when the food will be discarded. No food may be kept after that 4 hour period and relocated to other units, it must all be discarded. When labeling butter for Time as a Public Health Control, include the date, the time at which it was made, and the time 4 hours later that it will be discarded. Crab cake mix includes cooked onions, making it potentially hazardous and therefore requiring refrigeration. Additional Temperatures: Equipment: 1-drawer refrigerator under bun toaster (no phf): 51F 6-drawer reach-in prep refrigerator by wood grill (9): 41F beer walk-in refrigerator (10): 41F coffee reach-in refrigerator (11): 45F reach-in refrigerator at expo station (12): 36F table top refrigerated case at expo (13): 37F reach-in refrigerator at bar (14): 41F Food: Milk (10): 41F Cream (11): 47F Butter (12): 37F Butter (13): 42F Half and half (14): 38F 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: corn meal 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. Utensils That are In-Use / Between-Use Storage (corrected on site) Observation: Dispensing and/or in-use utensils improperly stored between use as follows: Corn meal and pepper scoops were stored with their handle immersed in the product. Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. Wiping Cloths / Use Limitation /Dry Observation: Wiping cloths improperly used for the following activity: For traction beneath cutting boards. 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 mats to use for traction beneath cutting boards. Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1. crab cake mix at room temperature (72F) Correction: blue cheese (47F), couscous (48F), goat cheese balls (47F) in the 3-door reach-in salad prep unit Critical: Time as a Public Health Control/ Up to 4 Hours for Cold & Hot PHF(TCS) / Requirements (corrected on site) Observation: The following food item(s) for which time rather than temperature is used as a control is not marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Correction: If time only, rather than time in accordance with temperature control, up to a maximum of 4 hours, is used as the public health control the food shall: 1) have an initial temperature of 41°F or less if removed from cold holding temperature OR 135°F or above if removed from hot holding temperature control, 2) be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control, 3) be cooked and served, served if ready-to-eat, or discarded within 4 hours from the point in time when the food is removed from temperature control, and 4) be discarded if unmarked or marked to exceed a 4 hour limit. Equipment / Non Food / Design / Easy Clean Observation: Milk crates found used for the following purpose: to elevate food off of the floor in the walk-in freezer. Correction: Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks. Equipment / Good Repair / Operation Observation: The following refrigeration units are not operating properly and are unable to maintain cold food at or below 41°F: 1. salad prep 3-door reach-in prep refrigerator (48F) 2. coffee reach-in refrigerator (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. Equipment / Good Repair / Operation Observation: Observed the microwaves near the salad prep refrigerator missing the screens that protect the door for accumulating food debris. Correction: Repair or replace the microwaves so that they are cleanable and do not accumulate food debris. Equipment & Utensils / Air-Drying or Adequate Draining Required Observation: Lexan containers were found stacked while wet after cleaning and chemical sanitization. Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) (repeated violation) Observation: Observed that handwashing aids and devices are installed at the dump sink at the bar. Correction: Remove the handwashing aids and devices. Only sinks designated for handwashing only should be used for handwashing activities. Handwashing Signage at Handwashing Facilities Required (repeated violation) Observation: Observed that a sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink in the service bar used by food employees. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	12/20/2013	Routine
The purpose of today's visit was to conduct a complaint inspection regarding an alleged liquid discharge from the side roll-up door. This door houses the dumpsters and grease trap. Dumpsters are pulled out and emptied daily around 10am. During service, the dumpster room is hosed down for cleaning. The back of the door is also washed, as observed during the inspection. There is a sewer drain directly in front of the foor capturing waste water. No additional discharge to the parking lot was observed. The dumpsters are in good repair and properly plugged. Violations were not observed. No violation noted during this evaluation.	07/23/2013	Complaint
Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation) Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut tomatoes (51F) in the 3-door reach-in salad prep refrigerator Correction: cooked potatoes (66F) at room temperature Critical: Consumer Advisory Required for Raw or Undercooked Animal Food Observation: A review of the low gluten menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: cheeseburger, tuna, steak. 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. NOTE: Discussed addition of the consumer advisory statement to the low gluten menu Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: Water from the handwashing sink in the kitchen near the back hood system was measured at a temperature less than 100°F. Hot water was not dispensed from the handsink, possibly due to improper faucet installation. 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. Handwashing Sink / Used for Hand Wash Only Observation: Observed the handsink in the walk-in refrigerator being used as a dump sink or food preparation sink. Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands. Handwashing Aids and Devices, (Not at Food Prep or Mop Sink) Observation: Observed that handwashing aids and devices have been installed at the dump sink at the front bar. Correction: Remove the handwashing aids and devices. Food preparation sinks shall not be used for handwashing. Handwashing Signage at Handwashing Facilities Required Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at the handwashing sink at the service bar. Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.	06/25/2013	Risk Factor

1 User Review:

WDJ

Added on May 27, 2014 4:06 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

Coastal Flats is a decent place to get some food and drinks after work. It gets pretty busy during happy hour, and it can get tough to find decent parking sometimes that’s close by. The food is alright, and they’ve got a decent selection of appetizers and entrees to choose from, although it’s your typical American restaurant items you’ll find.
During good weather, it’s kind of nice to hang out on the outdoor seating area, either during lunch or happy hour. The service there is good, I’ve never had any problems with it at all. The price of the food is okay, some items are a bit expensive.

Would you recommend Coastal Flats to others? Yes

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