Gmu-Patriot Center-North Grill/Stand 7/Paisano's Pizza, 4400 University Drive, Msn 2c8, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: GMU-Patriot Center-North Grill/Stand 7/Paisano's Pizza
Address: 4400 University Drive, Msn 2c8, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 993-3059
Total inspections: 6
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following safe food handling practices as a means to incorporate Active Managerial Control:
1. Maintaining internal HACCP logs and SOPs for reheating, hot holding, and cold holding procedures
2. Adequately and regularly training employees on proper sanitizing practices, hand washing techniques, and maintenance of food temperature logs.
No violation noted during this evaluation.		12/11/2015Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Time reflects inspection only. Facility has the following good active managerial control practices in place: daily equipment temperature logs, cold hold temperature logs, hot hold temperature logs and reheating temperature logs, easily accessible food safety training records and employee health training records. EHS discussed proper datemarking with CFM as EHS observed potentially hazardous foods dated for eight total days.
No violation noted during this evaluation.		04/17/2015Routine
NOTE: STAND 7 Closed during time of inspection.
Paisano's Pizza uses catered pizza brought in from main restaurant in Fairfax and time as Public Health Control for pizzas and Deli subs.
No Critical Violations found.
Please provide ice scoop for DIPPING DOTS.
No violation noted during this evaluation.		12/05/2014Risk Factor
The purpose of this visit is to conduct a routine inspection.
Use time as a public health control to monitor sandwiches at sandwich station. Provided time chart.
Dishmachine: n/a
  • Critical: Time as a Public Health Control/ Written Procedures Available (corrected on site)
    Observation: The person in charge is not able to provide written procedures for the use of time as a public health control with the following potentially hazardous food item(s): deli subs at the Paisano's station.
    Correction: If time only is used as a public health control for a working supply of potentially hazardous foods (time/temperature control for safety food) before cooking or for ready to eat, potentially hazardous foods that is displayed or held for service for immediate consumption, written procedures shall be prepared in advance and maintained in the food establishment and made available to the regulatory authority upon request. The permit holder should be able to describe the process to the Health Department. MANAGER SETUP TIME AGREEMENT FOR SUBS AT SANDWICH STATION.
06/11/2014Routine
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting any and all violations.
  • Temp Meas Devices for Cold & Hot Hold Equipment, Present
    Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Beverage Air 1 dr under counter refrigerator.
    Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
10/25/2013Routine
This inspection included three locations: North Grill, Stand 7 and Paisano's Pizza. Only the North Grill does food preparation. Paisano's served catered hot pizza. Pizza is kept warm in electric warmer bags. Stand 7 serves hot dogs and pretzels. There is only a handsink a the two serving areas. Only the North Grill has a full kitchen with hood, handsink, refrigeration and 3 vat sink.
**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 July 2013.
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: Hubbell SE120-0-54SLT4
  • Certified Food Manager/Certificate Process
    Observation: The person in charge did not have his certificate of completion with him at the time of this inspection.
    Correction: Provide evidence of completion of a recognized food safety certification class to the health department within 48 hours.
  • Lighting Intensity/ Food Prep Area / 50 foot candles
    Observation: One light is out in the hood.
    Correction: Replace the burned out bulb in the hood.
10/09/2013Pre-Opening

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