Gmu-Patriot Center-Mason Green, 4400 University Drive, Msn 2c8, Fairfax, VA 22030 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: GMU-Patriot Center-Mason Green
Address: 4400 University Drive, Msn 2c8, Fairfax, VA 22030
Type: Fast Food Restaurant
Phone: 703 993-3059
Total inspections: 6
Last inspection: 12/11/2015
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment. Please continue the following safe food handling practices as a means to incorporate Active Managerial Control:
1. Maintaining internal HACCP logs and SOPs for reheating, hot holding, and cold holding procedures
2. Adequately and regularly training employees on proper sanitizing practices, hand washing techniques, and maintenance of food temperature logs.
No violation noted during this evaluation.		12/11/2015Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. No food preparation observed. Time reflects inspection only. Facility has the following good active managerial control practices in place: daily equipment temperature logs, cold hold temperature logs, hot hold temperature logs and reheating temperature logs, easily accessible food safety training records and employee health training records. EHS discussed proper datemarking with CFM as EHS observed potentially hazardous foods dated for eight total days.
  • Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (corrected on site)
    Observation: Surfaces of ice bins and enclosed components of equipment were observed in need of cleaning.
    Correction: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. CLEANING AND SANITIZING CYCLE WAS STARTED DURING INSPECTION.
04/17/2015Routine
No Violations found.
No violation noted during this evaluation.		12/05/2014Risk Factor
The purpose of this visit is to conduct a routine inspection.
No violation noted during this evaluation.		06/11/2014Routine
The purpose of this visit is to conduct a routine inspection. Thank you for correcting the violations.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: Chili expired on 5.9.13.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
  • Equipment / Non Food / Design / Easy Clean
    Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: Soda crates used as shelving.
    Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
  • Mops in Air-dry Position (corrected on site)
    Observation: Observed that mops are improperly stored between use.
    Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, or supplies.
10/25/2013Routine
**Approval is hereby granted for the issuance of a Health Department Permit. This inspection report shall serve as your permit until the official permit is received. All outstanding violations are to be corrected within ten (10) days but no later than the time of your first routine inspection (approximately 30 days). Equipment additions/replacement/changes are not allowed without Health Department approval.**
Note the following recommendations:
It is recommended that more than one person on staff be a Certified Food Manager. A Certified Food Manager must be on the premises during ALL food preparation and service.
Recommendation is made to have exhaust hood cleaned at least every six months. Maintain records of hood cleaning for Health Department review. Hood was cleaned in July 2013.
Recommendation is made to clean hood filters at least every two weeks.
It is recommended that the grease trap be cleaned at least every two months. Maintain records of grease trap cleaning for Health Department review.
It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review.
Water heater: Hubbell SE120-0-54SLT4
  • Certified Food Manager/Certificate Process
    Observation: The person in charge did not have his certificate of completion with him at the time of this inspection.
    Correction: Provide evidence of completion of a recognized food safety certification class to the health department within 48 hours.
10/09/2013Pre-Opening

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