The purpose of this visit was to conduct a routine inspection. No violation noted during this evaluation. | 03/10/2016 | Routine | |
The purpose of this visit was to conduct a risk factor. No violation noted during this evaluation. | 08/20/2015 | Risk Factor | |
The purpose of this visit is to conduct a routine inspection. Thank you for placing napkins at the handsink to use as paper towels until your roll of papertowels is delivered this afternoon. No critical violations noted during today's visit. If you have any questions, please contact the health department. Thank you
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at the back handwashing sink.
Correction: Manager placed napkins temporarily at the back handsink until papertowels will be delivered this afternoon. .
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02/13/2015 | Routine | |
- Critical: Handwashing / When to wash hands (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. OBSERVED FOOD EMPLOYEES CHANGE GLOVES WITHOUT WASHING HANDS BEFOREHAND.
Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness. EHS EXPLAINED PROPER HANDWASHING PROCEDURES TO CFM AND FOOD EMPLOYEES.
- 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: packaged american cheese 44F, packaged scrambled egg 43F- WIC
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. TEMPERATURE OF WIC ADJUSTED, CFM WILL USE ITEMS WITHIN 1HOUR.
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08/21/2014 | Risk Factor | |
FINAL INSPECTION AFTER RENOVATIONS SCOPE OF WORK: 1. Modification of the interior affecting the customer areas. Complete renovations of dining room including new finishes and new furniture. 2. New two rest rooms. 3. New self-serve soda dispensing machine. 4. Some new front counter equipment. INSPECTION *Approval on the above listed renovations is hereby granted by the Fairfax County Health Department. No violation noted during this evaluation. | 07/23/2014 | Other | |
The purpose of this visit is to conduct a routine inspection. Dishmachine: n/a
- Nonfood-Contact Surface/Corrosion Resistant/Nonabsorbent
Observation: The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: Wooden cabinet by the dry storage area.
Correction: Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
- Sanitizer Test Kit Required
Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a QUATERNARY AMMONIA test kit.
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02/27/2014 | Routine | |
No violation noted during this evaluation. | 10/10/2013 | Risk Factor | |
No violation noted during this evaluation. | 05/08/2013 | Complaint | |
- Plumbing / Maintained in Good Repair (corrected on site)
Observation: The sink basin at the @ the hand sink located near the ice machine was slow to drain.
Correction: A plumbing system shall be maintained in good repair.
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02/04/2013 | Routine | |
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