Gmu-Indaroma Express At Johnson Center, 4400 University Drive, Msn 2f8, Bldg. # 28, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: GMU-Indaroma Express at Johnson Center
Address: 4400 University Drive, Msn 2f8, Bldg. # 28, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 354-1812
Total inspections: 6
Last inspection: 09/11/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor inspection. Facility shares a walk-in refrigerator, walk-in freezer and two door upright reach-in refrigerator on the third floor. Three compartment sink is shared with Burger King. Environmental health specialist discussed hand washing procedures and glove use.
No violation noted during this evaluation.		09/11/2015Risk Factor
The purpose of this visit is to conduct a routine inspection. Time coded for this inspection refers to the time it took for the inspection only. Thank you for your time.
Note: This facility shares a walk in refrigerator, walk in freezer and a two door upright reach in refrigerator on third floor. Food is stored occasionally in these units. Three vat sink shared with Burger King in Johnson Center.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Two containers of heavy cream (47f, 47F) in the two door upright refrigerator--per manager refrigerator door is maintained open when items are delivered from walk in refrigerator upstairs. The observation was that the unit itself was 41f. However, the unit ambient air raised quickly each time the door was opened.
    Correction: Store less potentially hazardous product (TCS) in the two door upright refrigerator or place product on drained ice in the refrigerator or on countertops and monitor to ensure TCS foods are holding at 41f or below. There are many other alternatives we discussed to maintain TCS foods at 41f or below. Try many of them and see what works for this facility. The cream was discarded. Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below.
02/20/2015Routine
NOTE: All food items are cooked and prepared at main Indorama Restaurant kitchen and delivered to GMU Johnson Center campus location daily to be reheated and served here.
Indorama back kitchen is shared with Burger King.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    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 sanitizer bucket in front serving line with a concentration of 0 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. CFM ADDED SANITIZER TO SOLUTION IN SANITIZING BUCKET.
09/16/2014Risk Factor
The purpose of this visit was to conduct a routine inspection.
CFM must fax signed employee health forms to the Health Department at 703-385-9568 within 10 days.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC
    Observation: Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. --SIGNED EMPLOYEE HEALTH POLICY MUST BE MAINTAINED ON-SITE. CFM WILL FAX SIGNED COPIES WITHIN 10 DAYS.
    Correction: A complete employee health policy must have the following elements:
    1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see "What is Foodborne Illness" handout)
01/13/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
Monitor temperature of the 2DR Traulsen upright refrigerator in the Bistro. If it is not 41F or below have the refrigeration unit repaired and discontinue use.
During inspection manager removed food in the 2DR Traulsen refrigerator and placed in the upstairs refrigerator.
No violation noted during this evaluation.		09/24/2013Risk Factor
The purpose of this visit is to conduct a routine inspection.
The facility shares the space with other vendors in the Johnson Center.
Water Heater: Johnson Center water heater. CEMLINE (X2)
Dishmachine: Downstairs kitchen is used for the reusable plastic take away
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    1 dr Traulsen 40F
    1. Butter chicken 44F
    2. Paneer 43F
    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. THE EMPLOYEE DISCARDED THE FOOD.
04/26/2013Routine

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