General Dynamics, 2941 Fairview Park Dr 100, Falls Church, VA 22042 - Fast Food Restaurant inspection findings and violations

Business Info

Restaurant: General Dynamics
Address: 2941 Fairview Park Dr 100, Falls Church, VA 22042
Type: Fast Food Restaurant
Phone: 703 403-3795
Total inspections: 7
Last inspection: 10/01/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	10/01/2015	Risk Factor
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: TUNA SALAD 52F, HUMMUS 47F, PEPARONI 46F @ 5 Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. ALL POTENTIALLY HAZARDOUS ITEMS MADE JUST BEFORE AND DURING MY INSPECTION AND OR PUT IN RECENTLY FROM OTHER UNITS OR DURING MY INSPECTION, WERE MOVED TO OTHER REF. UNITS. ALL POTENTIALLY HAZARDOUS FOODS (PHF) NOT MADE THIS MORNING WERE DISCARDED. Equipment / Good Repair / Operation (repeated violation) Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: TUNA SALAD 52F, HUMMUS 47F, PEPARONI 46F @ 5 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. Adjust the ambient temperature of the refrigerators to keep foods 41F or less OR with-in 10 days have it repaired, assure food is being held at safe temperatures and fax the repair record to our office at phone # 703-653-9448 (LABEL FAX WITH NAME OF RESTAURANT & INSPECTOR, PLEASE). REGULAR TEMPERATURE CHECKS WILL PREVENT FUTURE OCCURRENCES. ORAL & WRITTEN INFORMATION PROVIDED.	04/07/2015	Routine
Dish washing machine passed Thermolabel test. Sanitizer for 3-Vat Sink and wiping towel buckets: Quaternary Ammonia >200 ppm. Grease trap observed at 3-Vat sink. Discussed with PIC/Chef: Employee Health, temperature management for coffee service dairy carafes. Shellfish may be served occasionally for events only, for one day only and leftovers discarded No violation noted during this evaluation.	12/08/2014	Risk Factor
The purpose of this visit was to conduct a routine risk evaluation. Dishmachine turned thermolabel black. Quaternary ammonium sanitizer concentration: 3 vat sink/wiping cloth bucket: 300/250 ppm. NOTE: PLEASE REMEMBER TO SUBMIT SERVICE INVOICE FOR 2 DRAWER UNDERCOUNTER COOLER AT FRONT SERVING LINE TO HEALTH DEPARTMENT WITHIN 10 DAYS. Additional cold holding temperatures: 2% milk 8 oz./whole milk 8 oz/yogurt/ham sandwich at 4 shelf self service cooler: 39/39/40/41 degrees F. Hard boiled egg/chick pea salad/sliced cooked chicken breast at salad bar: 41/39/41 degrees F Cream/milk/slim milk in carafes at coffee station: 45/48/47 degrees F 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: raw salmon/ cooked veggie burgers in 2 drawer UC cooler: 61/58 degrees F Correction: cream/milk/skim milk self serve carafes at coffee station: 45/48/47 degrees F. Equipment / Good Repair / Operation (corrected on site) Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: 2 drawer undercounter cooler at serving line. 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. NOTE: Please provide copy of service invoice to Helath Department within 10 days.	07/02/2014	Routine
The purpose of today's visit was to conduct a risk factor evaluation Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: In Traulsen 1DR/2DRWR Flat Top Cooler (ambient 44-46F): roast beef at 45F and and sliced Swiss cheese at 43F. 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. CORRECTIVE ACTION: FOODS WERE MOVED TO ALTERNATE COOLING UNITS.	11/18/2013	Risk Factor
The purpose of this visit was to conduct a routine inspection: thanki you for accompanying me and assisting in this process. ITEMS 12 AND 23 ABOVE: The menu is variable on a weekly basis, and currently does not require shellfish, fish parasite destruction and/or farm raised/pellet fed documentation, or consumer advisory concerning raw or undercooked foods. Should such foods be offered, proper documentation and consumer advisory would be required. Recommendation: Many cooler ambient and food temperatures are borderline high at 39-41F No violation noted during this evaluation.	05/24/2013	Routine
The menu is created weekly. It was discussed with the executive chef that the consumer advisory must be posted for items which may be prepared to customer order or may contain raw or undercooked items. There were no such items observed at the dime of this inspection. Information was given regarding the proper wording of the consumer advisory. The RPI display case was installed the same morning as the inspection. It was not being used for food storage at the time of the inspection and the temperature did go down 10F during the time of the inspection. 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. There will be a first routine inspection in 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 January 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. Grease trap is cleaned by building management. It is recommended that a monthly pest control program be implemented. Maintain records of pest control treatments for Health Department review. Pest control is provide by the building management. Hot water is provided by two water heaters installed in parallel -1) A.O. Smith DRE 80 917 No violation noted during this evaluation.	05/06/2013	Pre-Opening

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