Inova Fairfax Hospital/ Tower Cafeteria, 3300 Gallows Rd, Falls Church, VA 22042 - Fast Food Restaurant/Caterer inspection findings and violations

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Business Info

Restaurant: INOVA Fairfax Hospital/ Tower Cafeteria
Address: 3300 Gallows Rd, Falls Church, VA 22042
Type: Fast Food Restaurant/Caterer
Phone: 703 776-2544
Total inspections: 8
Last inspection: 10/28/2015
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Inspection findings

Inspection date

Type
As discussed, the following additional non-critical potential hazard/s were observed
  • 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: HUMMUS SPRING WRAP 49F & TURKEY COBB WRAP 49F@ #1 - BUTTER 47F , MILK 45F& CUT MELON 43F @ #3 - SOY MILK 44F & LIQ. EGGS 44F@ #8
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. DISCARDED ALL PHF AND WILL USE AN OTHER REFRIGERATOR UNITS.
10/28/2015Risk Factor
No violation noted during this evaluation.04/15/2015Complaint
As discussed 1) Check refrigeration units #46, #23 & #43 for accurate ambient thermometer temps. and overall proper operation, because of the possibility of defrost cycling during inspection. Also note
  • 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: SUSHI 44-46F, 42-44F @ #1
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. Discarded all items in cooler #1.
04/15/2015Routine
No problem found.
No violation noted during this evaluation.		03/18/2015Complaint
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation.		12/30/2014Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Dish machine: Hobart
  • 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: Federal open display cooler: slice melons 48F, grill chicken salad 50F
    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.---All items was move to another cooling unit that maintains 41F and below.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Federal open display cooler 52F
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
06/23/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
No violation noted during this evaluation.		12/11/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Additional Cooling units and cold temperature data:
Traulsen 2dr cooler 45F: pico de gallo 40F
1dr prep cooler 38F: sausages 43F
Victory 3dr prep cooler 38F: cooked chicken 41F, cooked beef 35F
6dr cooling unit 40F: cooked chicken 40F
Beverage 2dr cooler #50 43F: pizza 42F
Water heater: boiler
Dish machine: n/a
EHS provided manager with cooling handouts.
  • Critical: PHF(TCS) Cooled from 135°F to 41°F within 6 Hours Total (corrected on site)
    Observation: The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: vegetable soup(1), vegetable chilli cooling for over six hours in the Jamison walk-in cooler observed at 46,50°F.
    Correction: Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.---Discarded
06/18/2013Routine

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