Gmu-Rathskellar, 4400 University Drive, Sub-1, Fairfax, VA 22030 - Full Service Restaurant inspection findings and violations

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Business Info

Restaurant: GMU-Rathskellar
Address: 4400 University Drive, Sub-1, Fairfax, VA 22030
Type: Full Service Restaurant
Phone: 703 993-9259
Total inspections: 6
Last inspection: 10/14/2015
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor inspection. The gaskets on the 2dr prep cooler located by the backdoor need to be replaced.
No violation noted during this evaluation.		10/14/2015Risk Factor
The purpose of this visit is a routine inspection. I have provided you with written information concerning pest management best practices. Thank you.
  • Critical: Controlling Pests / Methods to Use When Pests Are Found
    Observation: Effective methods are not being used to control cockroaches. EHS observed two live german cockroaches on wall near back of kitchen. Manager is aware of the cockroaches and has pest control treatments currently twice weekly.
    Correction: I have provided you with written guidance on controlling cockroaches. Cockroaches are capable of transmitting disease to people by contaminating food and food-contact surfaces. If cockroaches are found on the premises methods shall be used to control their presence.
02/24/2015Routine
  • 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: cut tomatoes 44F, diced ham 45F, pre-cooked chicken wings 50F in True 2DR Prep Top Cooler
    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. CUT TOMATOES AND DICED HAM WILL BE USED WITHIN THE HOUR, PRE-COOKED CHICKEN WINGS DISCARDED.
10/08/2014Risk Factor
The purpose of this inspection is to conduct a routine inspection.
Ensure all dishware is immersed in sanitizer solution for the specified time to completely wash, and disinfect.
Repair dish machine to use as a means of sanitizing dishware or continue to set up three compartment sink as stated.
Dish machine: Heat-not working at the time of the inspection.
  • Critical: PHF(TCS) Cooled from 135°F to 70°F within 2 Hours (corrected on site)
    Observation: The following cooked potentially hazardous foods CHICKEN WINGS are not being adequately cooled from 135°F to 70°F within 2 hours cooling for 3.5 hours in the Walk in cooler observed at 70°F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours to prevent the growth of harmful bacteria. THE CHICKEN WINGS WERE DISCARDED.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required (corrected on site)
    Observation: Utensils such as spoons and forks were found stacked while wet after cleaning and chemical sanitization.
    Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. UTENSILS WERE REMOVED FROM CONTAINER AND ALLOWED TO AIR DRY.
04/04/2014Routine
The purpose of this visit is to conduct a risk factor assessment.
Use the three compartment sink to wash, rinse, and sanitize all dishware until the dish machine is repaired.
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
    Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
    Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. MANAGER SET UP THE THREE COMPARTMENT SINK TO START TO SANITIZE DISHWARE.
09/26/2013Risk Factor
The purpose of this visit is to conduct routine inspection.
Additional temperatures for Jazzman's Coffee.
Beverage Air cooler #13 40F: Milk 38F
2 Door reach in cooler #14 40F: Milk 41
Time as a public health is used to control the milk containers at the self service station.
It is recommended that they keep the ice scoop in a container adjacent to the ice machine to prevent bare hand contact with ready to eat food: ice.
Water Heater: Building water heater
Dishmachine: Champion E-Series
  • 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: 6 drawer cold holding unit: chicken 50F, beef 56F
    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. MANAGER PLACED FOOD IN THE WALK IN COOLER TO LOWER TEMPERATURE TO 41F.
  • Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
    Observation: Observed that hand soap was not provided at the handwashing sink by the beverage area.
    Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
05/23/2013Routine

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