Reston Violations: Carrabba's Italian Grill, Morton's Of Chicago

RESTON/HERNDON, VA — Fairfax County regularly conducts inspections of Reston and Herndon restaurants. Reports are generally posted about a week after the inspection. We've listed the violations from inspections at these local restaurants from Aug. 20-22, the most recent dates available:

Morton's Of Chicago, 11951 Freedom Drive, Reston
Date: 8/22
Violations: 4

Critical violation: Observation (CORRECTED DURING INSPECTION): Tags missing from the molluscan shellfish containers (oysters) in walk-in cooler #1
Correction: Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty. Tag was located and was placed back with the shellfish container.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: mashed potatoes 124F observed on top shelf above stove at cookline
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. Item was reheated.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: bleu cheese dressing 56F in ice bath and anchovies 69F at room temp
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. Items were placed in cooler to chill down.

Critical violation: Observation (CORRECTED DURING INSPECTION): When tested, the low temperature, chemical sanitizing warewashing machine at the bar was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. Immediately discontinue use of the bar dish machine and bring all glassware to the main dish machine until it is repaired.

Carrabba's Italian Grill, 12192 Sunset Hills Road, Reston
Date: 8/20
Violations: 3

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: in #2 cooler (rail - alfredo 51F, marinara 49F, sliced cheese 50F; cabinet - chicken parm 45F); in #5 cooler (rail - sausage 58F, marinara 58F); in #6 cooler (rail - cheese sticks 50F).
Correction: CFM agreed to voluntarily discard all TCS items from #2 (rail & cabinet), #5 (rail), & #6 (rail). CFM set up ice bath for rails. EHS advised not using drawers. 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.

Critical violation: Observation (REPEAT): Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.

Non-critical violation: Observation (REPEAT): The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: #2, #5, & #6 coolers on cookline.
Correction: A follow-up inspection will be conducted on, or around 8/29/18 to ensure compliance. In interum all TCS items held in cabinets and on rails will be placed in an ice bath. CFM agrees to record temperature of at least 2 TCS items in each unit a minimum of every two hours while the items are held in the units. Items that raise to a temperature exceeding 41F will be moved to the walk-in to be cooled down or will be discarded. CFM agrees to text or email log daily until units are repaired. 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.

Chen's Kitchen, 301 Spring St., Herndon
Date: 8/20
Violations: 4

Non-critical violation: Observation: Grease from the exhaust hood system at the cook line was observed dripping onto food-contact surfaces below.
Correction: Within 10 days have hood system serviced. Exhaust ventilation hood systems in food preparation and warewashing areas including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single service items.

Non-critical violation: Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:
Correction: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris to maintain a sanitary work environment and prevent pest attraction.

Non-critical violation: Observation: Openings to the exterior of the building are present along the rear door.
Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.

Non-critical violation: Observation: Observed that the walls and floors in the prep area and kitchen is in need of cleaning.
Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

The Crossings at Chantilly, 2980 Centreville Road, HERNDON
Date: 8/20
Violations: 0

Herndon Qdoba, 13031 Worldgate Drive, Herndon
Date: 8/20
Violations: 1

Critical violation: Observation (CORRECTED DURING INSPECTION): 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 buckets with a concentration of 0 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. Buckets were refilled at 200ppm.

Hyderabadi Biryani Corner, 2415 Centreville Road B3, Herndon
Date: 8/20
Violations: 3

Critical violation: Observation (CORRECTED DURING INSPECTION): The following food item(s) was not reheated for hot holding to a sufficient temperature and/or time: rice 159F in rice warmer reheating for 2.5 hours
Correction: Potentially hazardous foods (time/temperature control for safety food) that is cooked, cooled, and reheated for hot holding shall be reheated to a minimum temperature of 165°F for 15 seconds. Rice was rapidly reheated with microwave.

Critical violation: Observation (CORRECTED DURING INSPECTION): The following cooked potentially hazardous food(s) are not being adequately cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours: cooked rice biryani 74F in walkin freezer
Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within two hours and to 41°F within a total of six hours to prevent the growth of harmful bacteria. Foods that have been temperature abused are to be discarded. Rice was discarded.

Critical violation: Observation (REPEAT) (CORRECTED DURING INSPECTION): The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: 1) yogurt sauce 50F at room temp, 2)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Yogurt was placed back into cooler.

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