Jefferson Golf Course Snack, 7900 Lee Hwy, Falls Church, VA 22042 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Jefferson Golf Course Snack
Address: 7900 Lee Hwy, Falls Church, VA 22042
Type: Fast Food Restaurant
Phone: 703 573-0444
Total inspections: 7
Last inspection: 11/23/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit is to conduct a risk factor inspection.
No violation noted during this evaluation.		11/23/2015Risk Factor
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		06/01/2015Routine
Provided color version of Cross-Contamination Poster
No violation noted during this evaluation.		10/02/2014Risk Factor
Maintain hot holding and cold holding temperatures at all times. Hot holding: 135F or above. Cold Holding: 41F or below. Check refrigeration unit interior ambient temperatures frequently, and check door gaskets for wear periodically.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food items was found hot holding at improper temperatures using a calibrated food temperature measuring device: hot dogs on rotisserie at 128F
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. CORRECTIVE ACTION: ROTISSERIE TEMPERATURE WAS INCREASED UNTIL HOT DOGS REACHED 136F.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit are damaged: US Refrigerator 2-Door Reach-In Cooler.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. CORRECTIVE ACTION: REPLACE WITH GASKETS FORMING A TIGHT SEAL TO MAINTAIN REFRIGERATION TEMPERTURE (41F or below) AND REDUCE ELECTRICAL USE AND EQUIPMENT WEAR.
04/04/2014Routine
The purpose of today's visit was to perform a routine food safety inspection
  • Food Temperature Measuring Devices, F Scale, Accurate within 2°F
    Observation: The food temperature measuring device located in the following cold or hot hold unit is not accurate in °F: Damaged thermometer in Beverage Air 1Door Prep Cooler in Kitchen (mercury is separated in column).
    Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. REPLACE THERMOMETER.
10/03/2013Routine
The purpose of this visit was to conduct a routine inspection. Thank you for your assistance.
  • 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: BevAir 1-door prep cooler (kitchen)
    Correction: Top Door Chest Freezer (Kitchen - fries & rings).
05/10/2013Routine
The purpose of today’s visit was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Note: No food preparation was occurring during the time of the inspection.
Hot water heater: Rheem Ruud E885-15-G
Dishmachine: N/A
FOR MORE INFORMATION, ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • 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. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled "Employee Health Policy.
    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)
12/27/2012Routine

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