Restaurant: GMU-Jorge's / Johnson Center
Address: 4477 Aquia Creek Lane, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 993-3481
Total inspections: 3
Last inspection: 08/04/2015
The purpose of this visit was to conduct a risk factor inspection. Environmental health specialist discussed employee health, hand washing policy and temperature log.
Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site) Observation: 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 bucket 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.
Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F (corrected on site) Observation: Water from the handwashing sink at the front line was measured at a temperature less than 100°F.
Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
08/04/2015
Risk Factor
The purpose of this visit was to conduct a routine inspection. Environmental health specialist discussed hand washing policy and glove use policy.
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: corn and salsa inside of True 2dr undercounter unit
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. Corn and salsa were divided into smaller containers and relocated to the freezer for cooling.
Critical: Cold Holding of Potentially Hazardous Food at 41°F or less Correction:
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