Five Guys Burgers And Fries, 6541 Backlick Rd, Springfield, VA 22150 - Fast Food Restaurant inspection findings and violations
Business Info
Restaurant: Five Guys Burgers and Fries
Address: 6541 Backlick Rd, Springfield, VA 22150
Type: Fast Food Restaurant
Phone: 703 913-1337
Total inspections: 8
Last inspection: 01/19/2016
Address: 6541 Backlick Rd, Springfield, VA 22150
Type: Fast Food Restaurant
Phone: 703 913-1337
Total inspections: 8
Last inspection: 01/19/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| The purpose of this visit was to conduct a risk factor inspection.Today, the Certified Food Manager was awarded the Active Managerial Award for creating a culture of food safety with his employees in this restaurant. Employees were observed handwashing several times during inspection, using proper technique. In addition, employees were observed assigned to, and well aware, of their duties. The employees appeared to work well as a team. The Certified Food Manager was observed setting the primary example by handwashing and reminding employees to handwash. He was able to measure the sanitizer already assembled in the three vat sink by using the test kit and the sanitizer was observed within acceptable limits. He was knowledgeable about the concentration of the approved sanitizer. The facility was maintained in a neat and orderly condition. Datemarking was observed on foods stored more than 24 hours in the walk in refrigerator. The shelves were neatly supplied with foods to prevent cross contamination. Employee Health Policy was in place and the certified Food Manager was able to discuss the details of how the employee health policy is applied with respect to employees. Also, the Certified Food Manager maintains a binder, which is filled out throughout the day with cook temperatures of hamburgers, holding temperatures of cold and hot foods, as well as equipment operating status checks. Thank you. If you have any questions, please call the Fairfax County Health department. No violation noted during this evaluation. | 01/19/2016 | Risk Factor | |
| The purpose of this visit is to conduct a routine inspection. Thank you for following me through the inspection as it allows me to answer any questions and clarify any issues that arise. Employee health policy in place. Sanitizer observed within an acceptable limit. Observed several employees wash hands using proper technique. Thank you for your time. If you have any questions, please call the health department. No violation noted during this evaluation. | 07/23/2015 | Routine | |
| The purpose of this visit was to conduct a routine inspection. No violation noted during this evaluation. | 01/21/2015 | Risk Factor | |
| The purpose of this visit was to conduct a routine inspection. No violation noted during this evaluation. | 11/06/2014 | Routine | |
| The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed great hand washing and date marking. No violation noted during this evaluation. | 06/30/2014 | Risk Factor | |
| The purpose of this visit was to conduct a routine inspection. EHS provided manager with proper cooking temperatures.
|
09/20/2013 | Routine | |
| The purpose of this visit was to conduct a risk factor inspection. EHS provided employee health in English and Spanish. Manager will fax to the health department the documentation that training for employee health has been conducted by March 22, 2013.
|
03/12/2013 | Risk Factor | |
| Fax or email a copy of the work order for the plumbing repair to the Health Department within 48 hours. **Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.** Note the following recommendations: It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service. Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in November 2012. Recommendation is made to clean hood filters at least every two weeks. It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Water heater: Rinnai Tankless R75LSi
|
01/16/2013 | Pre-Opening |
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