Legal Seafoods Restaurant, 2001 International Dr, Mclean, VA - Restaurant inspection findings and violations

October 16, 2009 (Risk Factor Assessment)

Violation: 2-301.12(A)-(B) - Corrected During Inspection Critical Repeat Observed foodservice employees washing their hands 5-10 seconds in between glove changes.
Food employees shall wash their hands and exposed portions of their arms by: 1) removing an discarding used gloves; 2) rinsing under clean, running warm water; 3) applying soap; 4) rubbing together for at least 10-15 seconds; 5) rinsing thoroughly under clean, running warm water; and 6) drying with paper towels or air drying device. DISCUSSED WITH MANAGER.
Comments:
Additional Temperatures: Risotto (service line--43F), Coleslaw (DPC--42F), Shrimp Salad (DPC--39F), Crab Cake (cooking--148F), Sweet Potatoes (TRDC--41F), Rice (TRDC--41F), Tomatoes (service line--38F), Cheesecake (TRC--40F), Clam Chowder Soup (DPC--35F), Raw Cafish (DPC--33F), Raw Shrimp (DCRC--36F), Coleslaw (service line--36F), Raw Scallops (DCRC--36F), Crab Soup (HH--163F), Raw Chicken (DCRC--35F)

January 07, 2009 (Routine)

Violations:

• 2-103.11(D) - Poor handwashing procedures observed.
  The Person in Charge or certified food manager is responsible for monitoring his/her employees for proper hand washing procedures to ensure effective hand washing.
• 2-301.12(A)-(B) - Critical (CORRECTED DURING INSPECTION) Observed employees wash their hands for about 2-5 seconds. Observed employees wiping their hands off on wiping cloths in between glove changes in lieu of handwashing.
  ALL food employees shall wash their hands in the following manner: 1) remove and discard used gloves, 2) turn on warm water at the hand sink, 3) rinse hands/arms with warm water, 4) lather hands/arms with soap and scrub for at least 20 seconds, 5) rinse hands/arms with warm water, and 6) dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel. Effective handwashing will aid in the reduction of foodborne illness and is an important part of the food employee training program. DISCUSSED WITH MANAGER.
• 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Crab Cake (DRC--48F),2) Stuffed Flounder (DRC--46F).
  Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19. PRODUCTS WERE PLACED IN A UNIT THAT MAINTAINS 41F AND BELOW.
• 4-301.11 - Observed the following units not maintaining 41F or below:1) Delfield Cabinet Reachin Cooler (45F),2) Delfield Reachin Cooler (46F),3) Delfield Prep Cooler (46F)
  Equipment for cooling and heating food, and holding cold and hot food shall operate properly and be sufficient in number and storage capacity to provide food temperatures as specified under Chapter 3.
• 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: 1) Interior of the walkin units.
  Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
• 4-703.11(C) - Critical (CORRECTED DURING INSPECTION) When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket. Observed 50 ppm Quaternary Ammonia.
  The wiping cloth buckets used for the storage of wet towels shall be maintained at a chemical concentration of at least 50-100ppm of chlorine, 12.5 - 25ppm of iodine, or 200ppm of quaternary ammonium compound.
• 4-901.11(A) - Food containers were found stacked while wet after cleaning and chemical sanitization.
  After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
• 43.1-1-5(f) - The following items are intended for household use only and are not approved for use in a commercial food establishment:1) Haier microwave.
  Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
• 5-205.15(B) - Observed the following to be in disrepair:1) Handsink (leaking),2) Three compartment sink (leaking)
  A plumbing system shall be maintained in good repair.
• 6-303.11(C) - Observed burned out lights in the food preparation areas.
  Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
• 6-501.12(A) - Observed that the following is in need of cleaning:1) Ceiling tiles in the food prep area,2) Walls in the food prep area.
  Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
• 6-501.14(A) - Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
  Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.

Comments:
The purpose of this visit was to conduct a routine inspection.
Additional Temperatures: Coleslaw (service line--37F), Tomatoes (service line--34F), Marinara (HH--162F), Rice (cooling--61F), Sweet Potatoes (cooling--92F), Cheese (service line--41F), Crab Cake (TRDC--41F), Cheesecake (TRC--41F), Coleslaw (DPC--41F), Crab Soup (HH--172F), Rice (TRDC--39F), Clam Chowder (HH--165F, 162F).
Facility Data Sheet
Hot water heater: Raypak WI-0824A which uses 800,000 BTU's to produce 721 GPH of 140F water at a 100F rise.
Dishmachine: Hobart C44A hot water dishmachine which uses 300 GPH and Hobart LXi chemical dishmachine which uses 29 GPH.
Grease trap cleaning: Monthly (last service unknown)
Vent hood cleaning: Monthly (last service 12.22.08)
Ventilation hood filters cleaning: Every other day (last service 01.06.09)
Pest Control service: Monthly (last service 01.04.09)
Consumer Advisory: Yes

February 05, 2007 (Critical Procedures)

Violations:

• 2-301.14(A)-(I) - Critical Employees at cookline were not washing hands when changing gloves.
  ALL food employees shall be washing their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness.
• 3-302.11(A)(1) - Corrected During Inspection Critical Observed raw crab cakes stored above cooked potato skins.
  Raw foods like poultry, beef, pork, seafood, and eggs shall be stored properly inside refrigerators and freezers to prevent cross contamination. Raw foods shall be stored on shelving units BELOW or SEPARATED from all cooked foods, commercially processed foods, washed produce, leftover foods, etc.
• 4-702.11 - Critical Due to improper function of the dishmachine, food contact surfaces were not being sanitized.
  In conjunction with Section 4-703.11, the food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  PLEASE FAX INVOICE TO MY ATTENTION SO THAT I CAN VERIFY THAT THE MACHINE HAS BEEN REPAIRED. UNTIL THEN, USE MANUAL WAREWASHING TECHNIQUES.Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. The thermolabel provided on the equipment/utensils shall turn black if the warewashing machine is properly heat sanitizing as required. If the thermolabel does not turn black, the warewashing machine shall not be used. Employees will have to set up the 3-vat sink to manually wash, rinse, and chemically sanitize all equipment, utensils, dish ware, glass ware, etc. A follow-up inspection will be conducted within 24 hours to ensure the machine has been repaired.

Comments:
continued temperatures: cod and haddock 35 F, sausage 40 F, holding-corn 172 F, holding-crab soup 171 F, anchovy 37 F, holding-white clam chowder 168 F, holding-red clam chowder 155 F, holding-rice 152 F, holding-clam chowder upstairs152 F,
The purpose of this visit was to conduct a foodborne illness investigation and critical procedures inspection. Please fax work order for dishmachine to my attention as soon as it is fixed.

February 05, 2007 (Complaint)

Comments:
The purpose of this visit was to conduct a foodborne illness investigation. The complaint could not be confirmed. See critical procedures reported dated 2/5/07 for violations that were noted during the inspection.

September 06, 2006 (Routine)

Violations:

• 3-304.12 - Scoops improperly stored between with handle down between use.
  Store in-use utensils or dispensing utensils 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 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 every 4 hours. 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. 6) In a container of water if the water is maintained at a temperature of at least 140F .
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor (e.g. observed bagged sauce on flooring of walk-in refrigerator).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 3-501.16B - Critical Chilli (52F) cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria.
• 4-101.111 - The aluminum foil covering the grill along the cookline is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-301.11 - 1-Dr/Drawer cooling unit (cookline) at 47F did not meet the food storage demands of the establishment.
  Provide additional equipment necessary to maintain food items at 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
• 4-501.11B - The door gasket of the 3-dr prep unit (salad prep area) is damaged.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-901.11A - Stainless food containers were not found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 5-205.11B - The handwash station at the bar (upstairs near door entrance) is being used as a dump station (e.g. ice).
  The handwash facility identified above is to be used for washing hands only.
• 6-202.11A - Lights bulb(s) in the kitchen prepare (e.g. crab meat proportioning area) are not covered by a protective shielding.
  Provide protective shielding, coated or otherwise shatter-resistant bulbs in areas where there is exposed food; clean equipment, utensils, linens; or unwrapped single-service and single-use articles.
• 6-303.11B - Inadequate lighting (e.g. blown light blub) was noted in the 2-Dr Traulsen Upright (salad prep area).
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Ceiling tiles in kitchen above ice machinces are missing/damaged. Ceiling is leaking and it is not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: Current
Dishwasher: Hobart C44A
Hood System: Monthly, Hood Filters: Every 3 Months
Grease Trap: Every 3 months, in-house, no documentation
Pest Control: Monthly, no documentation
Consumer Advisory: Displayed in Menu

February 13, 2006 (Critical Procedures)

Violations:

• 2-201.11B - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Employees should notify management if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
• 2-201.14A - Critical Employees or applicants are unaware they should report information about their health and activities as they relate to diseases that are transmissible through food, including: (1) the date of onset of jaundice (2) an illness due to Salmonella typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus (3) symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
  Ensure employees or a person who applies for a job, as a food employee report to the person in charge the information specified under 2-201.11.
• 2-401.11A - Corrected During Inspection Critical Observed drinking containers stored in the kitchen in an approved location, however, no lids were observed and only 1 had a straw. Also observed an open beverage in the to go/salad prep area with no lid.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 3-203.12A - Critical It was stated that multiple batches of shellfish are mixed together during preparation and portioning. Observed such shellfish in the refrigeration unit and no tags were held with the shellfish, instead, the tags are held in the office.
  Do not comingle multiple batches of shellfish and ensure the tags remain attached to the shellstock container until the container is empty.
• 3-501.13 - Corrected During Inspection Observed fries thawing at room temperature and shrimp in stagnant water.
  Thaw potentially hazardous foods by either of the following methods: (A) Under refrigeration that maintains food temperature at 41F or less, (B) Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow , or (C) As part of the cooking process.
• 3-501.17A - Critical The prepared ready-to-eat (RTE) rice in the refrigeration unit is not properly dated for disposition. Observed items, such as rice, marked with the date of preparation instead of the consumption date. It was stated that such items are held for 3 days.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-601.11A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: utensils stored incorrectly (spatula and tongs under the grill, knives in the crevice between the prep table and ticket printer)
  Clean and sanitize these surfaces for food contact.

Comments:
The purpose of today's visit was to perform a critical procedures inspection.
**A HAACP log is maintained daily. Internal policies are in place to properly correct any food item out of temperature.
**During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
**Review the Big 5 food borne illnesses (Salmonella, E. Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion. Supplemental information has been provided to the CFM.
DATEMARKING REMINDER
Mark the name and “consume by” date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a “consume by” date on commercially processed RTE foods (including deli meats) at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days, including the prep/open date. Some harmful bacteria continue to grow even at proper refrigeration temperatures so limiting the amount of time in storage limits the amount of grow allowed for these bacteria.
NOTES:
*Water Heater: boiler
*Dish Machine: same as file
*Grease Trap: maintained by mall
*Hood Filters: daily
*Hood System: monthly
*Pest Control Services: monthly

November 21, 2005 (Complaint)

Comments:
The purpose of today's visit was to perform a complaint investigation in regards to a complaint received today. Complainant ate at the establishment on 11/19/05 and saw roaches on a wall near the kitchen and notified management.
Management was aware of the complaint. Emergency calls were made to the approved pest control service after the complaint. Services were obtained at midnight 11/20/05. The company fogged the ktichen and performed a thorough inpsection finishing early this morning.
Routine pest control services are obtained monthly. No pest evidence was found during today's inspection.
The complaint is confirmed however, the establishment is taking the appropriate precautions and responses.

August 22, 2005 (Complaint)

Violations:

• 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed boxes of lobsters stored on the floor of the walk-in.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 4-702.11 - Corrected During Inspection Critical The food-contact surfaces of the following equipment were not observed sanitized: utensils and dishware due to the dishmachine not able to rise to the proper wash temperature. Data plate states that wash temperature should be 160F and was observed at 153F. Rinse observed at 198F and pressure at 25psi.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 4-703.11B - Corrected During Inspection Critical Repeat Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning.
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.

Comments:
The purpose of this visit was to conduct a complaint investigation for a report of a possible food borne illness received on August 22, 2005.
Inspection: 12:00 pm- 3:50 pm, 3.8 hours

July 20, 2005 (Follow-up)

Comments:
This is a followup to an inspection from July 19, 2005.
CFM called Health Department at 8:20am to inform that boiler has been repaired and hot water is available throughout the establishment.
Hot water has been re-provided at the establishment. Dishwash machine is operating per manufacturer's specifications. Hot water sanitizing is adequate at this time. Wash temp was 160F; rinse temp was 204F; thermolabel turned black.
All violations have been corrected. Dishwash machine may be used again.

July 20, 2005 (Complaint)

Violations:

• 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
• 5-103.11A - Critical There is not a sufficient hot water supply to this facility for proper sanitization within this food service establishment.
  Hot water at the handsinks is 82F. Hot water at the glass washer is 123F. Hot water at high temp dishwasher is insufficient for sanitizing. Repair boiler to provide minimum 110F at all handsinks and hot water at dishwasher to properly sanitize dishes.

Comments:
This visit was to investigate a complaint of no hot water in the men's restroom. The complaint is confirmed at this time. The CFM is aware of the problem and the following steps have been taken:
1) Part has been ordered for boiler(pump). Installation is expected today. CFM contacted service vendor twice during inspection to track delivery and installation.
2) 3 vat sink has been set up for dishwashing purposes. Silverware will be run through the bar glass washer which is working properly - minimum 120F and 50ppm chlorine.
3) High temp dishwasher is being used as a rinser only at this time. All dishes will be sanitized in the 3 vat sink.
4) Extra staff is being brought in to help with the washing process. Dishes will be wiped off with single-use paper towels. All employees handling clean dishes as dishwashing station must wear gloves.
5) Sanitizer solution is to be changed every two hours.
6) Single serve dishes, etc. must be used if operation can not be run safely.
Contact Health Department - at any hour - when boiler has been repaired. There will be a followup inspection on July 20, 2005.

June 15, 2005 (Routine)

Violations:

• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-501.16B - Critical Observed the following foods cold holding at improper temperatures: 1. baked potato inside the walk-in: 47f, 2. soup inside the Delfield 2-drawer unit next to the gas range: 45f.
  Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
• 3-501.17A - Critical In conjunction with 3-501.17c: The prepared ready-to-eat (RTE) foods and any opened commercially processed foods inside the walk-in refrigerator are not properly dated for disposition. Currently the food items are labeled with stickers indicating the day the food was prepared.
  Label ALL foods and food containers with the name and "USE BY" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41oF or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45oF. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. smoked salmon products.
  The menu has printed the required Consumer Advisory disclosure and reminder, however some food items on the menu are not IDENTIFIED with an asterick (*) that they can be ordered undercooked. Review of the menu with the manager was completed during the inspection and he stated new menus are going to be printed next week.
• 4-101.111 - The following surfaces are not corrosion resistant, nonabsorbent, and/or smooth: 1. gas range and back splash, 2. grill area and back splash. The listed items are being lined with aluminum foil.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 4-204.113 - There is no data plate specifying the make and model of the bar chemical sanitizing warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 4-301.11 - Observed the following refrigeration units not currently capable of holding food at 41f or below: 1. 4-drawer unit below the grill: 52f, 2. Delfield 4-drawer unit at the steam station: 47f.
  ALL refrigerators shall be capable of holding cold food at 41f or below. The units shall be internally set at 34f-36f so that food stay cold even when the unit is opened and closed frequently during lunch and dinner shifts. Check the units within 30 minutes to ensure they are working properly, otherwise contact service for repair.
• 4-501.11B - The door gaskets of the following units are damaged and need replacement: 1. Traulsen 4-door refrigerator (lettuce storage), 2. Traulsen 2-door dessert unit, 3. refrigerated 4-drawer unit (next to gas range), 4. 4-door refrigerator at upstairs bar.
  Check ALL door gaskets to ensure they are in good repair and replace those that are damaged in accordance with the manufacturer's specifications.
• 4-501.12 - The cutting boards along the cookline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
• 4-502.13A - Manufacturer containers for fish filets were observed reused for the storage of other foods, equipment/utensils, single service items, etc.
  Discontinue the reuse of ANY single-use containers, buckets, card board boxes, bread bags, etc. for other various food and/or equipment storage. Provide NSF approved reusable food storage containers designed for your food storage needs.
• 4-601.11B - In conjunction with 4-602.12: Encrusted grease deposits and/or other soil deposits were observed on the food contact surfaces of the following cooking equipment: 1. sheet pans for baking, 2. skillets, 3. pots.
  Clean and sanitize food-contact surface of equipment and pans. Discard carbonized pans due to lack of cleanability.
• 4-601.11C - In conjunction with 4-602.13: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: 1. ventilation covers on ice machines.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-901.11A - Observed clean equipment stacked while wet after cleaning and heat and/or chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
• 4-903.11B - Clean ice bucket(s) on top of ice machines and dish ware on shelves at the cook line were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-904.11A - Corrected During Inspection Observed single service items such as coffee filters at the wait station and take home containers at the "take out" station handled, displayed or dispensed with the food or lip-contact surface facing upward.
  Store ALL single service items either food or lip-contact surface facing downward or in a protective container to prevent contamination prior to use.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Sterilite plastic containers.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 5-202.12A - Water from one handwashing sink located at the end of the cook line (near the kitchen entrance) is measured at a temperature less than 110F. Observed the sink at 102f. In addition, the sink basin drains slowly.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens and unclog the sink as needed so that water drains freely.
• 5-205.15B - Observed the mushroom shaped atmospheric vacuum breaker on the mop sink leaking when the water is turned on.
  Plumbing systems and components shall be maintained in good repair.
• 6-301.11 - Corrected During Inspection Soap was not provided at the employee restroom hand washing lavatory.
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the "take out" counter hand sink.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. See handout provided and post it.
• 6-303.11B - Inadequate lighting was noted inside the Traulsen 2-door dessert unit. Observed a burnt out light bulb.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 6-501.11 - Observed the following physical structures not maintained in good repair: 1. kitchen floor tiles need to be regrouted in some areas, 2. large holes seen in the wall inside the clean linen storage closet located upstairs.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11A - Corrected During Inspection Containers of sanitizer (wiping cloth buckets) are stored on the work surfaces at each kitchen station.
  Containers of ALL and ANY chemicals, sanitizers, detergents, and toxic materials shall be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

Comments:
MORE TEMPERATURES OF UNITS: 1. 4-drawer unit under gas range: 40f(36f), 2. Delfield 4-drawer unit under the grill: 40f(52f), 3. Delfield 4-drawer unit at main station: 40f(43f), 4. 2-drawer/single door reach-in unit at oven station: 39f(43f), 5. Delfield 4-drawer unit at steam station: 41f(47f), 6. Delfield 4-drawer unit at fry station: 40f(40f), 7. walk-in refrigerator located upstairs: 38f(40f), 8. 4-door refrigerators at upstairs bar: 38f(39f), 36f(40f), 34f(40f), 9. Delfield 3-drawer/single door reach-in at "take out" station: 40f(42f), 10. 6-door refrigerator at downstairs bar: 40f(42f).
MORE FOOD TEMPERATURES: raw scallops: 38f, raw squid: 38f, raw salmon: 36f, raw seafood: 40f.
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you. **TIME REFLECTS ONLY THE INSPECTION.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: large boiler system; can not determine make and model.
NOTES: Hobart heat sanitizing dish machine; Model #: C44-A; FPM: 5.6; Wash: 160f(160f); Rinse: 180f(186f); Hatco Booster heater; Model #: C-36; Kw: 36; wiping cloth buckets and 3-vat sink use Quat sanitizer at 200ppm.
NOTES: Bar dish machine is a chemical sanitizing unit; can not determine make and model # of the unit; Wash: 120f for 40seconds; Rinse: 120f for 20seconds.
**ALL REFRIGERATED DRAWER UNITS ARE EQUIPPED WITH THERMOMETERS GENERALLY PLACED IN THE REAR OF THE UNIT. IT IS SUGGESTED THAT THE THERMOMETERS BE PLACED IN THE FRONT OF THE UNITS ALL LOCATED ON THE RIGHT SIDE (for a consistency factor).

November 19, 2004 (Routine)

Violations:

• 5-202.13 - Critical The diameter of the air gap between the drainpipe of the sanitizer sink and the flood level rim of the floor drain is less than twice the diameter of the water supply inlet.
  Provide an air gap with a diameter that is at least twice the diameter of the drainpipe and not less that 1 inch for proper backflow prevention by the air gap
• 6-303.11B - Inadequate lighting was noted in the both upright refrigerators in the pantry - dessert reachin and 4DR reachin. Bulbs are missing or not working properly.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 4-501.11B - The gasket on the ice machine near the dishwash area is in need of replacement.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: knife rack above mop sink.
  Clean and sanitize these surfaces for food contact.
• 4-903.11C - Coffee and tea filters were observed stored unprotected at the wait station.
  Store items in the original protective package to protect from contamination until used.
• 5-501.17 - There is no covered refuse container for the disposal of feminine napkins in the unisex employees restroom.
  Install a covered refuse container for the disposal of feminine napkins in the employee restroom.
• 3-501.16B - Critical Repeat Cream(50F) at the sautee station cold holding at improper temperatures.
  CORRECTED DURING INSPECTION. Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or less. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours.
• 6-501.111B - Observed 2 cockroaches in the office adjacent to the main kitchen.
  Inspect premises on routine basis for the evidence of pests. Work reports from a pest control vendor were provided. The establishment has an active pest control program in place. A visit was made last night, with a followup visit expect this evening.
• 4-501.11A - Crabcake reachin refrigerator is not maintaining 41F ambient air temperature.
  Service reachin to adjust temperature to maintain 41F.

Comments:
The purpose of this visit was to conduct a routine inspection.
All critical violations must be corrected within 10 business days. It is recommended that the knife rack above the mop sink be relocated to a more protected area.
This establishment uses a partial HACCP plan in that temperatures of cold holding, hot holding and cooked items are routinely monitored and recorded. The CFM and manager on duty were knowledgeable about proper food safety practices. The overall operation is run with an understanding of good food handling practices, from the point of receipt to the point of service to the customer.
It is recommended that the shellfish tag filing system be modified to ensure that a receive date and an "end of use" date be added to the individual tags in order to allow for more complete tracking of the use of a particular shellfish product.

November 19, 2004 (Complaint)

Comments:
The purpose of this visit was to investigate a complaint of possible foodborne illness after eating steamed clams at this establishment. The complaint was filed 13 days after dining at the establishment. The investigation focused on receipt, storage and preparation of the clams for service to a customer. Observations were also made regarding employee handling of the clams, butter and clam broth.
The clams are delivered 3 times a week. They are delivered bagged and tagged, on ice. There was a delivery at the time of this investigation. Tags are kept for 90 days. Copies of the tags from the delivery of the clams in question were provided. The clams are kept on ice in the seafood cooler. At the time of this investigation, the ambient air temperature of the cooler was 40F.
When an order is received, the quantitiy of clams is taken from a refrigerated drawer at the prep line and placed in a container for steaming. The steaming process lasts 8-10 minutes. An order of steamed clams was prepared at the time of this investigation to assess the preparation process. The internal temperature of the clams after steaming was 183F.
Restaurant records were provided indicating the how many orders of this entree were sold on November 4. A total of 14 steamed clam orders were sold on that date. There have been no other reports of illness received at the restaurant or at the Health Department after eating these meals.
At this time the complaint is unconfirmed. It appears that temperature controls are in place during the receipt and storage of the clams. Employees are using proper food safety practices - wearing gloves, for example. The cooking temperature of 183F is above the required cooking temperature for seafood. There was on evidence to support an incident of foodborne illness originating at this establishment.

November 07, 2003 (Follow-up)

Violations:

• 3-501.16B - Critical Repeat Sauces in the top of the refrigerator at the end of the cook line are at 46-50 F.
  Provide effective means to keep these foods at 41 F or less. Suppliment the sauces with pans of ice in contact with the food pans. Make sure cool air from below is directed on the top pans to enable efficient cooling.
• 3-304.14B2 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3-302.12 - Unlabeled food containers. Salt, sugar
  CORRECTED DURING INSPECTION: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 4-501.11B - Repeat The door gasket on the refrigeration unit at the end of the cook line is damaged.
  Replace the door gasket.
• 3-307.11 - Repeat Towel dispenser and hand sanitizer mount on wall almost over soup warmer.
  CORRECTED DURING INSPECTION: Relocate the towel dispenser and sanitizer so that hand cleaning and drying is not being done over or adjacent to the soup containers.

Comments:
This is a followup inspection to determine if the refrigerator at the end of the cook line is maintaining sauces at an adequate cooling temperature of 41 F. The interior of the unit is quite cold at 32 F but it is filled with iced seafood which helps keep it cold. The top, however holds metal pans of sauces and garlic butter which are not in contact with the underlying ice and do not maintain the 41 F temperatures, Some of these items were measured from 46 to 50 F. Measures need to be taken to keep these items cold. supplimentary ice in pans under the sauces may be able to provide sufficient cooling.

November 03, 2003 (Routine)

Violations:

• 4-903.11B - Coffee filters not adequately protected.
  CORRECTED DURING INSPECTION: Cover coffee filters to prevent soiling.
• 6-301.10 - Towels needed at towel dispenser.
  CORRECTED DURING INSPECTION: Provide the required towels.
• 3-302.11A4 - Critical Uncovered tea dispenser in the service area.
  CORRECTED DURING INSPECTION: Protect tea from cross contamination by covering the tea dispenser.
• 3-304.12 - Tongs stored where they can come in contact with clothing. Handle of ice scoop found in contact with ice.
  CORRECTED DURING INSPECTION: Store tongs so that they do not touch clothing.CORRECTED DURING INSPECTION: Store ice scoop so handle does not touch ice.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: House hold microwave.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 3-304.14B2 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-101.111 - Cardboard box being used to store small single use containers.
  Store the single use containers in cleanable and durable container.
• 4-501.11B - Door gasket on refrigeration unit next to stove is damaged.
  Replace the door gasket.
• 3-501.16B - Critical Sauces and gravy in refrigeration unit at end of line are above required cold holding temperatures.
  Discard sauces if in unit more that two hours at elevated temperatures. Have unit serviced.
• 4-501.11A - Dish machine being worked on during inspection.Water collecting in tray at top of refrigeration unit where it can overflow and possibly get into refrigerator.Refrigeration unit at end of line is not providing required 41 F holding temperature.
  Repair dish machine and return to service. In mean time wash, rinse and sanitize all ware in three vat sinks.Have Refrigerator unit repaired to prevent accumulation of water.Service the refrigerator at end of cook line to maintain 41 F or less.
• 3-307.11 - Towel dispenser and dispenser of hand sanitizer mounted almost over soup warmer.Mushroom box found on cutting board on the line.Loaded cart with glasses being used as food cart for container of coleslaw.
  Relocate sanitizer and towels away from soup service area to prevent possible contamination.CORRECTED DURING INSPECTION: Keep the mushroom boxoff the cutting board.Refrain from use of dish carts as food carts.
• 2-401.11A - Critical Open drinking container stored in a manner that may contaminate food, food contact surfaces or utensils.
  CORRECTED DURING INSPECTION: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 5-205.11B - The handwash station at the downstairs bar is being used as a dump station.
  CORRECTED DURING INSPECTION: The handwash facility identified above is to be used for washing hands only.
• 7-201.11B - Critical Spray cleaner bottles hung on hand sink.Stainless steel cleaner stored on shelf with food gloves.
  Store cleaners where they can not contaminate the hand sink.Store the cleaner away from the gloves to prevent contamination.

Comments:
This is a routine inspection Call me at 703-246-2449 when dish machine and refrigerator is ready to be inspected

August 06, 2003 (Complaint)

Comments:
This was a complaint in at the Health Dept. yesterday regarding foods eaten at lunchtime that made his wife ill after 3 hours eating the meal.The implicated food was the Lobster Roll.
The fresh lobster meat comes from the corporate warehouse, cooked and vacuum packed.Todays investigation, the food handler who is assigned to make the lobster roll is here and is in good health, no finger cuts, clean hands and uniform.
The following ingredients is mixed with Lobster meat:a) mayonaise b). fresh tomatoes c).celery d). lemon juice e).lettuce f). salad pepper.
The meal came with mashed potatoes and broccoli.
The mashed potaotes has the following ingredients: 1).milk 2). butter 3).monterey jack cheese 4).salad pepper.
The estbalishment sold 20 Lobster Rolls the day the complainant ate here. no other calls received by the establishment nor the Health Dept. Legal Seafoods received 4 times a week of Lobster tails an claws meat in vacuum bags(3 lbs each).The meat are portioned to 4 3/4 ozs. per bag and kept in the walk-in and reach-in unit. All foods that came with the meal are all in good hot and cold temperatures.The establishment follows a HACCP procedure plan in food prep.
Comments:
The complainant called the establishment prior calling the Health Dept.

July 23, 2003 (Complaint)

Comments:
This is a possible foodborne illness investigation complaint called-in last July 21, 2003.During my investigation, the manager stated that they received the same complaint last July 20, 2003.The complainant stated that ahe and her husband ate here at around 10:00pm and got ill at midnight with stomach cramps ,diarrhea, chills, nausea and vomiting from eating crabmeat soup.The establishment had sold 43 bowls of crabmeat soups that day the complainant ate here.The crab soup base is a mix from their corporate office.The establishment mixes the base with heavy cream and cooked at 165F.The temperature of the crab soup today in the steam table is at 179F.
There were no sick calls among the food handlers the week before or days after the complainant ate here.The establishment did not received any other calls of complaint .The crabb soup base in the walk-in has a production date of July 15, 2003 and used by date of Aug.5, 2003. The carb meat that they mix with the base were pasturized can crab and also being used in other dishes as part of the ingredients.
The establishment is active in their HACCP plan.Temperatures are taken before deliveries and the truck refrigerator are also monitored( 32F to 36.2F).

Notes:
Set-up walk-in temperatures at 41F or below.Call the Health Dept for any kind complaints.

February 03, 2003 (Routine)

Violations:

• 3-301.11B - Critical Observed stainless steel bowl placed directly on top of nuts.
  Remove bowl since bottom of bowl could be a source of contamination. Corrected.
• 3-501.16B - Critical Repeat Base ( tested at 55) cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or above. Note: HACCP guidelines recommend discard of potentially hazardous food items found stored at 70F or above for 2 or more hours. Base sauce was discarded. CORRECTED.
• 4-903.11A - Observed clean lids stored in container with soiled water on clean storage shelf.
  Clean and sanitize lids and container. Ensure that lids are properly drained before storing.
• 3-302.11A1 - Critical Observed raw eggs stored above oyster sauce in refrigerator.
  Store raw eggs beneath ready to eat and pre cooked foods. CORRECTED.
• 5-205.15B - Repeat Observed mop sink faucets are leaking.
  Repair faucets and maintain in good repair.
• 6-501.11 - Observed several holes in the wall at the mop sink.
  Repair wall at mop sink. Holes provide harborage for insects.
• 4-903.11C - Repeat Coffee filters were observed stored unprotected at the coffee station..
  Store items in the original protective package to protect from contamination until used. CORRECTED.
• 6-303.11B - Light bulb is blown in glass front refrigerator at pantry.
  Replace burnt out light bulb.

Comments:
Crab soup 190, clam chowder 175, Rhode Island clam chowder 175

Shellfish tags kept for 90 days.


HACCP plan in place. Monthly internal inspection done. Report provided for review.

Pest control is provided by Orkin on a monthly basis. No evidence of pest activity noted at this inspection.

Waste grease is pumped into a large manhole outside of establishment. Other waste grease is placed in grease barrel and picked up by Valley Proteins.

Consumer advisory provided. See attached menu.