Rafagino Restaurant, 9570 Old Keene Mill Rd, Burke, VA 22015 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Rafagino Restaurant
Address: 9570 Old Keene Mill Rd, Burke, VA 22015
Type: Full Service Restaurant
Total inspections: 8
Last inspection: 12/09/2015
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Inspection findings

Inspection date

Type
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.
* Please provide dish machine maintenance invoice by December 23, 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: 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 dishmachine with a concentration of less than 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. Maintenance was scheduled to be today.
12/09/2015Risk Factor
Today’s inspection was to conduct a routine 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.
*Please keep your copy of parasite destruction letter in file at the restaurant.
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.
No violation noted during this evaluation.		06/17/2015Routine
The purpose of this visit is to conduct a risk factor assessment. No critical violations observed. Dishmachine sanitizing at an acceptable level. Thank you.
No violation noted during this evaluation.		10/31/2014Risk Factor Assessment
The purpose of this follow up visit was to assess the capability of the walk in refrigerator. The walk in is holding TCS food at 41F or below.
  • Ventilation Systems, Shall Be Clean (repeated violation)
    Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
    Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
06/06/2014Follow-up
  • Ventilation Systems, Shall Be Clean
    Observation: Intake and exhaust air ducts are not being cleaned at a frequency necessary to prevent contamination by dust, dirt, and other materials.
    Correction: Clean intake and exhaust air ducts at regularly intervals to prevent them from becoming sources of contamination.
06/05/2014Routine
The purpose of this visit is to conduct a risk factor assessment. The consumer advisory on the menu for undercooked fish has been removed from the menu, therefore, no letter of parasite destruction will be needed at this time.
No violation noted during this evaluation.		12/06/2013Risk Factor
The purpose of this visit is a followup to assess the repair and functioning of the walk in refrigerator. The walk in refrigerator has been repaired and is capable of maintaining potentially hazardous foods at 41f or below. Thank you.
No violation noted during this evaluation.		07/02/2013Follow-up
  • Duties / Inspect Foods upon Receipt (corrected on site)
    Observation: Based on a discussion with the PIC/CFM, food employees are not inspecting the food upon receipt to verify proper temperature and intact packaging.
    Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination.
  • Critical: Molluscan Shellstock Tags/Labels Marked with Date Last Sold or Served (repeated violation)
    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.
  • 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:Chilean sea bass, salmon
    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: 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:Observed lobster ravioli at 46F, milk at 50F, fresh mozzarella at 43F, heavy cream at 46F in the walk in, ricotta cheese at 47F in the True 2 door prep refrigerator, crumbled blue cheese at 43F on the True 2 door prep top - PLACED BAGGED ICE ON AND AROUND ALL POTENTIALLY HAZARDOUS FOOD
    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.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°: walk in
    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.
06/26/2013Routine

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