Fairfax Army Navy Country Club Pavilion, 3315 Old Lee Hwy, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: Fairfax Army Navy Country Club Pavilion
Address: 3315 Old Lee Hwy, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 486-6821
Total inspections: 7
Last inspection: 11/19/2015
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Inspection findings

Inspection date

Type
Please monitor 2 Drawer Cooler (under cookline) and ensure that food items are properly cold holding at 41F or below. Please discontinue use if unit is unable to properly hold food items at 41F or below and notify EHS with corrective action, i.e. Send Service Repair Invoice. Thank you.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: HOT DOGS 43F - 2DRAWER COOLER (UNDER COOKLINE)
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. OBSERVED AMBIENT TEMPERATURE READING AT 37F. CFM WILL MONITOR COOLER AND WILL MOVE FOOD ITEMS TO PROPERLY HOLDING REFRIGERATION UNIT IF NEEDED.
11/19/2015Risk Factor
Time as a Public Health Control will be used for Hot Dogs from hereon. Please remember to document time made, and time to be discarded on white board. Remember that all hot dogs on rolling warmer must be discarded after a maximum of 4 Hours.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were observed hot holding at improper temperatures using a calibrated food temperature measuring device: HOT DOGS 124F ON ROLLING WARMER.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held hot at a temperature of 135°F or above unless the permit holder is using "time as the public health control" as specified under 3-501.19. CFM WILL NOW USE TIME AS A PUBLIC HEALTH CONTROL FOR HOT DOGS. TIME LOG WILL BE RECORDED ON WHITE BOARD.
05/21/2015Routine
No violation noted during this evaluation.05/21/2015Routine
No violation noted during this evaluation.12/31/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection. The facility was closed during the inspection.
No violation noted during this evaluation.		04/29/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
The food facility was not operating during the inspection.
No violation noted during this evaluation.		12/12/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Water heater: ES120-12-G
Dish machine: n/a
Note To Manager: Please fax the service report that the 3dr prep cooler is able to maintain 41F and below within 10 business days to the Fairfax County Health Department. FAX# 703-385-9568
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tuna salad 55F, slice ham 51F, slice turkey 50F, slice tomatoes 49F.---All items was out of temperature for more then four hours.
    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.----Discarded
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 3dr prep cooler 47F.
    The Ice machine bins is leaking onto the floor.
    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.
  • Storage of Clean Equipment, Utensils & Linens to Protect from Contamination
    Observation: Observed that clean unwrapped straws were stored in an manner that exposed the item to contamination.
    Correction: Store clean equipment, utensils, and linens in a clean, dry location where they are not exposed to splash, dust, or other contamination and at least 6 inches above the floor.
  • Plumbing / Maintained in Good Repair
    Observation: The hand sink is slow to drain.
    Correction: A plumbing system shall be maintained in good repair.
05/31/2013Routine

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