Seaside Crab House, 6799 Wilson Boulevard, Falls Church, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
May 19, 2009 | Critical Procedures | 5 | 0 | Details / Comments |
|
February 26, 2009 | Routine | 3 | 7 | Details / Comments |
|
September 25, 2008 | Critical Procedures | - | - | Details / Comments |
|
February 26, 2008 | Critical Procedures | 5 | 0 | Details / Comments |
May 19, 2009 (Critical Procedures)
Violations:
- 2-301.14(A)-(I) - Critical Staff were not observed handwashing while multitasking and had used handsink for equipment storage.
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. - 3-401.11(A)(1) - Critical Small clams observed with steam temperature of 110F and not cooked to a sufficient temperature and/or time to eliminate pathogenic bacteria.
Raw seafoo shall be cooked to heat all parts of the food to a minimum internal temperature of 145F for at least 15 seconds (no consumer advisory disclosure) - 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: observed steamed crawfish at 100F
Potentially hazardous foods shall be hot held at a temperature of 135F or above to prevent potential bacterial growth - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: soup, rice, chicken quarters
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business - 3-603.11(C) - Critical The following raw and/or undercooked foods are provided on the menu - small steamed clams
The Consumer Advisory shall include a reminder statement that includes asterisking (*) EACH animal-derived food requiring disclosure to a footnote that states one of the following: Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk of foodborne illness
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater:
Dishwasher: NA
Hood System:
Grease Trap:
Consumer Advisory: in need of revision; see 3-603.11B above
Pest Control: serviced regularly
Staff are being provided sanitizing instructions to ensure regular and effective washing, rinsing and sanitizing of all food contact equipment.
Maintain all shellfish tags in an organized fashion so that they are easily located for each species
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. Provide a calibrated thermometers to ensure food is held at 41F or below and 135F 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.
February 26, 2009 (Routine)
Violations:
- 2-103.11(I) - Repeat Employees are not properly sanitizing cleaned multiuse equipment and utensils.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment, utensils, and surfaces after being cleaned using either an approved sanitizer - 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
Food employees shall wear hair restraints such as hats or hair nets to effectively keep their hair from contacting exposed food, and lean equipment - 3-203.12(A) - Critical Shellstock tags are maintained by operator but are not attached to shellfish supply observed in refrigeration
Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. - 3-501.17(A)(1) - Critical Repeat The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: ground beef
ANY refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS; correct by close of business - 4-302.12(A) - Repeat The facility did not have a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. - 4-903.11(A) - Equipment found stored on floor
Cleaned equipment and single-service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor - 4-904.11(A) - single use plates found handled, displayed or dispensed with the food or lip-contact surface facing upward.
Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. - 4-904.11(B) - Repeat Unwrapped knives, forks, or spoons were not stored with the handles up.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. - 43.1-3-4(a)-(h) - Critical The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. - 5-205.11(B) - The handwashing station is being used as a dump station.
A handwashing sink may not be used for purposes other than hand washing.
The purpose of this visit was to conduct a routine inspection.
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.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
DATEMARKING:
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 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, including the prep/open date.
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.
September 25, 2008 (Critical Procedures)
Violations:
- 2-103.11(I) - Employees are not properly sanitizing cleaned multiuse equipment and utensils.
The Person in Charge or certified food manager shall train his/her employees to properly sanitize all equipment after being cleaned using an approved sanitizer - 3-302.11(A)(1) - Critical Repeat Raw animal food preparation conducted in a manner that may cause cross contamination of ready-to-eat food as follows - shrimp stored over ready to eat food
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during preparation from cooked foods, ready-to-eat foods, washed produce, etc. Do NOT prepare raw foods on the same work table as ready to eat foods. See also storage chart. - 3-302.11(A)(4) - Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination - sliced tomato
Foods shall remain covered at all times to prevent potential cross contamination. - 3-304.14(B)(1) - Improper use of wet wiping cloths
Cloths in use for wiping counters/equipment surfaces shall be held between uses in a chemical sanitizer solution - 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F:
Refrigerated, ready-to-eat, potentially hazardous foods that are prepared on site and held at 41For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS - 4-202.16 - Repeat The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable - carboard box for frozen food storage
Non-food contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance. Ulitize NSF containers for foods - 4-302.12(A) - The certified food manager could not provide a food temperature measuring device.
A metal-stemmed probe food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. - 4-501.16(B) - The multiuse warewashing sink was not observed cleaned and sanitized
If a warewashing sink is used to wash produce or thaw food the sink shall be cleaned and sanitized before and after each time it is used. - 4-502.13(A) - Plastic manufacturer containers were observed reused for the storage of soup
Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. - 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: plastic container used for salt/pepper.
Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. - 4-903.11(C) - Take out containers were observed stored unprotected
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. - 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored with the handles up.
Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided. - 6-501.111(C) - Critical Effective methods are not being used to control pests; flies found in restroom
Insects and other pests are capable of transmitting disease to people by contaminating food and food-contact surfaces. If pests are found on the premises methods shall be used to control their presence. - 6-501.16 - Repeat Observed that mops are improperly stored between use.
Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: identical AO Smith model, data plate inaccessible
Dishwasher: NA
Hood System: missed fall '07 cleaning
Grease Trap:
Consumer Advisory: in compliance
Pest Control: Serviced regularly
** The crawfish, snow crab, and crab on the hot hold buffet unit are for display only. The CFM stated that this setup is so the customers are able to view the food items for sale. The food for consumption is stored appropriately in refrigeration/freezer units and the food is cooked to order. * CFM is storing shellfish tags for 90 days
February 26, 2008 (Critical Procedures)
Violations:
- 2-102.11(C) - Corrected During Inspection Critical The person in charge failed to describe the primary symptoms of illnesses/diseases that are transmissible through food.
The Person in Charge or certified food manager shall know that symptoms of nausea, fever, sore throat, jaundice, vomiting, and/or diarrhea are transmissible to food. In addition, diseases such as E. Coli, Salmonella Typhi, Shigella, Norovirus, and Hepatitis A are also transmissible to food. - 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw shell eggs stored over peppers in the True 1 DR upright cooler.
Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready-to-eat foods, washed produce, etc. - 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: observed raw chicken and chicken liver stored over raw snails in the True 1 DR upright freezer.
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145F cook temperature). - 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: clam chowder at 51F in the True 1 DR upright cooler. Note: The food item was re-located to the freezer for rapid cooling.
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. - 4-703.11(C) - Corrected During Inspection Critical When tested, no sanitizer was found in the wiping cloth bucket.
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.
The purpose of today's visit was to conduct a critical procedures inspection.
The uncorrected violations cited during the pre-opening inspection were observed corrected. The establishment has removed the large sink to the left of the kitchen hand sink and installed a mop sink inside the unisex restroom.
** The crawfish, snow crab, and crab on the hot hold buffet unit are for display only. The CFM stated that this setup is so the customers are able to view the food items for sale. The food for consumption is stored appropriately in refrigeration/freezer units and the food is cooked to order.
Additional information on cooling, hand washing, and foodborne illness in English, Spanish, and Vietnamese was provided.
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