Brio Tuscan Grille, 11776u Fair Oaks Shopping Center, #b216, Fairfax, VA 22033 - Full Service Restaurant inspection findings and violations
Business Info
Restaurant: Brio Tuscan Grille
Address: 11776u Fair Oaks Shopping Center, #b216, Fairfax, VA 22033
Type: Full Service Restaurant
Phone: 703 991-4465
Total inspections: 3
Last inspection: 12/17/2015
Address: 11776u Fair Oaks Shopping Center, #b216, Fairfax, VA 22033
Type: Full Service Restaurant
Phone: 703 991-4465
Total inspections: 3
Last inspection: 12/17/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility extremely clean and organized. CFM is knowledgeable and a candidate for the active managerial control (AMC) award. Observed the following AMC practices in place during today's inspection: CFM is knowledgeable about various temperatures for food safety, rapid cooling methods used, sanitizer buckets at each station, cooler unit set well below 41F in the morning, full Employee Heath training program in place and easily accessible and food thermometers easily accessible. No violation noted during this evaluation. | 12/17/2015 | Risk Factor | |
| The purpose of this visit was to conduct a routine inspection. Environmental health specialist (EHS) discussed temperature logs and recommended to add an action plan to the log. The action plan on the log will be used to document any out of compliance temperatures and what the corrective action for that product or equipment should be. The food establishment conducts a huddle on a daily basis to discuss important issues including food safety. EHS discussed active managerial control. The food establishment has a process called sani-time in which all employees stop all activity to sweep floors,wash hands, change out sanitizer buckets and change out utensils. The sani-time is conducted every 30 minutes. The food establishment has a symptoms survey before the employee clocks in. The computer asks them to answer questions to identify if they have any symptoms that are related to the five food borne illnesses. The employee can not clock in without answering these questions. The food establishment has a datemarking system that documents when food is received, prepped and the use by date. No violation noted during this evaluation. | 04/24/2015 | Routine | |
| No violation noted during this evaluation. | 03/23/2015 | Pre-Opening |
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