General Dynamics Cafe, 2941 Fairview Park Drive, Falls Church, VA - Restaurant inspection findings and violations



Business Info

Restaurant: General Dynamics Cafe
Address: 2941 Fairview Park Drive, Falls Church, Virginia
Total inspections: 13
Last inspection: Jul 30, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 2-401.11(A) - Corrected During Inspection Critical Repeat Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Open (uncovered) glass of juice stored on shelf above cleaned, air-dried items at the 3-vat sink along with bottles of water and other closed beverages. Bottles of water also observed on prep table.
  • 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Pork loin at serving line 129F.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: At serving line ham, 48F, turkey 47F, sliced tomatoes 47F. At salad bar, potato salad 46F, beef steak 52F. Hot items are prepared in-house and are cooled to 41F within 2 hours, per CFM.
July 30, 2009Critical Procedures30Details / Comments
  • 2-401.11(A) - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed 2 bottled waters in food prep area. Corrected by discarding bottleds water. Will use cups with lids and straws in future.
  • 4-602.11(E)(4) - Observed mold growth in ice bin.
  • 6-303.11(A) - Observed that light in walk-in cooler was observed at less than 10 foot candles near corner fan.
January 08, 2009Routine12Details / Comments
  • 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  • 3-202.11(A) - Corrected During Inspection Critical The following refrigerated food item(s) is received at inadequate temperatures: mushroom soup observed at 51-52F; pasta and beef entree received at 45F.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: chicken salad, cottage cheese, ranch, mozarella/tomato salad, pea pod salad @ 47F, 45F, 45F, 45F, and 45F respectively.
  • 4-301.11 - The buffet unit is not currently operating as required to cold hold food at a temperature of 41F or less.
  • 4-904.13(A) - Repeat Preset tableware was observed unprotected at coffee/dessert station
  • 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at restroom
March 19, 2008Critical Procedures--Details / Comments
  • 2-103.11(E) - Corrected During Inspection Food employees may not be inspecting the food upon receipt to verify proper temperature.
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: observed raw, covered lamb chops in freezer storage shelving over packaged ready to eat pulled pork.
  • 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: potato green bean salad @47-52F, black bean salad @ 47F and cottage cheese @ 47F.
  • 3-501.17(A)(1) - Corrected During Inspection Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: cooked chicken fillets.
  • 4-501.11(B) - The door gaskets of the Traulsen 4 door unit was observed torn.
  • 4-502.11(B) - Corrected During Inspection Repeat The food temperature measuring device was found out of calibration in the range of use.
  • 4-904.13(A) - Preset tableware was observed unprotected from contamination at dessert station.
  • 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  • 6-404.11 - Corrected During Inspection Heavily dented can was found on shelving with other canned foods.
October 19, 2007Routine--Details / Comments
3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- tortellini salad [47F] and tuna salad [47F]- grated cheese [47F]May 16, 2007Critical Procedures10Details / Comments
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: shell egg in cooler.
  • 3-501.17(B) - Corrected During Inspection Critical Repeat The following ready-to-eat , commercially processed deli ham in the refrigeration unit was not properly dated for disposition after opening:
  • 4-502.11(B) - Corrected During Inspection A food temperature measuring device was found out of calibration in the range of use.
  • 6-301.14 - Repeat Observed that a sign that notifies food employees was not present in restrooms.
January 26, 2007Routine22Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw frozen steak observed on shelving over frozen vegetable supply in box.
  • 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed deli hams, turkeys etc. n the refrigeration unit was not properly dated for disposition after opening.
  • 4-502.13(A) - Manufacturer container was observed reused for the storage of mandarin oranges.
  • 4-601.11(A) - Critical The following utensils were observed soiled to sight and touch: cutting blade of deli slicer.
  • 4-903.12(A)(1)-(8) - Clean silverware holders were stored over lockers due to limited space in dry storage room
  • 4-904.11(C) - Unwrapped forks observed at coffee station/fruit station
  • 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 6-501.114(A) - Broken coffee maker was stored outside walk in cooler.
October 04, 2006Routine35Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Repeat Dented cans of applesauce and water chestnuts were noted stored on shelving with sound cans as if to be offered for sale or service.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered foods in the Traulsen 4-door cooler and walk-in refrigerator.
  • 3-501.16B - Corrected During Inspection Critical Repeat Cold cuts of deli meat observed cold holding at improper temperatures (49F).
  • 4-602.11E - Interior surfaces of the ice machine in contact with non-potentially hazardous food (ice) were observed soiled with accumulations of grime and pink mineral build-ups.
  • 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the warewashing room was observed blocked, preventing access by employees for easy handwashing.
  • 6-404.11 - Corrected During Inspection Dented cans for credit, redemption, or return were not being stored in a separate designated area.
  • 6-501.16 - Repeat Observed mops and brooms not hung up to air dry in kitchen area.
  • 7-202.12A - Corrected During Inspection Critical The quaternary sanitizing solution was observed not being used in accordance with law or the manufacturer's use directions at 3-compartment sink. Concentration measured above 200 ppm at time of inspection.
May 23, 2006Routine44Details / Comments
  • 3-202.15 - Corrected During Inspection Critical Repeat Dented cans of applesauce and water chestnuts were noted stored on shelving with sound cans as if to be offered for sale or service.
  • 3-302.11A4 - Corrected During Inspection Critical Observed uncovered foods in the Traulsen 4-door cooler and walk-in refrigerator.
  • 3-501.16B - Corrected During Inspection Critical Repeat Cold cuts of deli meat observed cold holding at improper temperatures (49F).
  • 4-602.11E - Interior surfaces of the ice machine in contact with non-potentially hazardous food (ice) were observed soiled with accumulations of grime and pink mineral build-ups.
  • 5-205.11A - Corrected During Inspection Repeat The handwashing facility located at the warewashing room was observed blocked, preventing access by employees for easy handwashing.
  • 6-404.11 - Corrected During Inspection Dented cans for credit, redemption, or return were not being stored in a separate designated area.
  • 6-501.16 - Repeat Observed mops and brooms not hung up to air dry in kitchen area.
  • 7-202.12A - Corrected During Inspection Critical The quaternary sanitizing solution was observed not being used in accordance with law or the manufacturer's use directions at 3-compartment sink. Concentration measured above 200 ppm at time of inspection.
May 23, 2006Routine44Details / Comments
  • 2-103.11E - Repeat Managers/employees are not inspecting the food as required upon receipt. The CFM stated she inspects the food but does not write down the food temperatures on an invoice.
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-302.11A1 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the following units: 1. Traulsen upright freezer@service line: Observed raw frozen hamburgers stored on the shelf above commercially processed foods like egg rolls. 2. Walk-in refrigerator: Observed raw shelled eggs stored on the shelf above onions.
  • 3-302.11A2 - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Observed raw frozen foods not sorted by their "type" and cooking temperatures inside the walk-in freezer. Organize the unit as discussed and demonstrated.
  • 3-302.12 - Corrected During Inspection Unlabeled food container of sugar.
  • 3-304.14B2 - Wiping cloths improperly stored between use.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed a box of canned goods stored on the floor in the kitchen. Observed boxes of oil stored on the floor in the dry storage area. Observed bottled beverages stored on the floor inside the walk-in refrigerator.
  • 3-501.17C - Corrected During Inspection Critical The ready-to-eat (RTE) OPENED PACKAGES of commercially processed foods like deli meat, bags of cheese, and blocks of cheese inside the walk-in refrigerator are not properly dated for disposition after opening.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked: 1. ALL beef items (e.g. hamburgers, prime rib).
  • 4-202.16 - Repeat Milk crate(s) found used for the following: 1. elevate items off the floor in the dry storage area.
  • 4-204.112B - There was no temperature measuring device located in the refrigerated display case for bottled beverages, yogurt, and prepared salads.
  • 4-302.14 - Repeat There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-502.13A - Keany premium "kuts" containers are being reused for the storage of other foods.
  • 4-903.11A - Observed boxes of single service items and clean linens stored on the floor in the dry storage area. NOTHING shall be stored directly on the floor.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: 1. Cuisinart food processor.
  • 5-501.16C - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the RESTROOM hand sinks. **Management shall discuss this violation with the property manager of the building. The signage is not required in common area restrooms, but since the food employees use the same restrooms, it is highly suggested.
  • 6-501.16 - Mops and brooms not hung up to air dry.
  • 7-201.11B - Corrected During Inspection Critical Observed wiping cloth bucket(s) containing Quat sanitizer stored on work surfaces.
December 07, 2005Routine613Details / Comments
  • 2-103.11E - According to the conversation with the CFM, temperature of the food is not recorded upon receipt.
  • 3-202.15 - Corrected During Inspection Critical Observed dented canned tuna on the storeage shelf in the kitchen.
  • 3-302.11A1 - Critical Observed raw marinated chicken above ready to eat (RTE) food in walk-in refrigerator.
  • 3-501.16B - Critical Tuna salad (43F & 55F) and deli meats (turkey at 58F) observed cold holding at improper temperatures.
  • 4-202.16 - Corrected During Inspection Repeat Milk crates found stored at the establishment for potential storage shelf purpose.
  • 4-204.112B - There was no temperature measuring device located in the 4 Dr Traulsen refrigerator in the kitchen.
  • 4-302.14 - There is no quaternary ammonia test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-702.11 - Corrected During Inspection Critical Quarternary ammonia sanitizer solution concentration at the 3 vat sink and wash cloths bucket were observed less than 100 ppm.
  • 4-903.11B - Repeat Clean dishes and silverware were observed stored with the food-contact surface facing upward and unprotected at the service line.
  • 43.1-3-1A - Critical No current permit could be located at the establishment.
  • 43.1-3-4 - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  • 5-205.11A - Corrected During Inspection The handwashing facility located in the kitchen is blocked by a trash can preventing access by employees for easy handwashing.
  • 6-501.12A - Dry storage room floor noted in need of cleaning.
  • 7-201.11B - Corrected During Inspection Critical Containers of stainless steel cleaners were stored on the shelf above sanitizer sink and drain board at 3 vat sink.
June 07, 2005Routine68Details / Comments
  • 6-301.12A - Repeat Observed that no paper towels were available for handsink in kitchen.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Countertop under the microwave
  • 4-903.11B - Clean coffee filters and bowls by the serving line were observed stored with the food-contact surface facing upward.
  • 6-501.12A - Floor in walk in refrig. noted in need of cleaning.
  • 4-202.16 - Milk crate(s) found used for the following: storage and shelving through out kitchen and in walk in.
  • 5-205.15B - Spray arm at 3-vat sink observed leaking.
December 28, 2004Routine06Details / Comments
  • 6-301.11 - Soap was not provided at the hand washing lavatory at the front cookline.
  • 6-301.12A - Observed that no paper towels were available for handsink at front cookline.
April 22, 2004Pre-Opening02Details / Comments

July 30, 2009 (Critical Procedures)


Violations: Comments:
The purpose of today's visit was to conduct a critical procedures inspection which focuses on foodborne illness risk factors. During today's visit it was observed that the majority of foods are being received fully-cooked cold and are reheated on site. Some items, such as the pork loin are cooked on site, and some items such as the potato salad are cooked and cooled on site. Foods are received from Ridgewell's Catering Company in Bethesda, MD.
The following suggestions were made:
1. Speak with your employees about how and where to store their personal drinks. Cups with lids and straws should be used and stored where they can not spill onto food, food prep areas or cleaned utensils/dishes, etc.
2. It is suggested that receiving temperatures be taken daily and recorded, for both delivered foods from Ridgewell's and for cold potentially hazardous foods that are purchased (i.e. milk)
3. It is also suggested that cooling temperatures be taken for items that are made on site, such as the potato salad. Hot foods must be cooled from 135F to 70F within 2 hours and from 70F to 41F within 6 hours total.
Please read over the "Time as a Public Health Control" Agreement carefully and contact me if you have any questions. As discussed, foods must start out at either 41F or below or 135F and above and the 4 hours starts as soon as the items are taken out of temperature control. Ensure that employees check temperatures of foods before placing at salad bar or serving line.
Also as discussed, please fax me a copy of the regulatory permit for Ridgewell's Catering Company just to include in your file for future reference.
Please contact me if you have any questions. Thank you.
NOTES
Water Heater: within building. dual AO Smith
Dishmachine: Hobart AM14, thermolabel verified, wash 156F, final rinse 180F.
3-vat sink uses Oasis 146, it is suggested that you obtain the correct test strips to test for concentrations between 0-500ppm. Oasis 146 should be used at a concentration between 50-300ppm.
Information on TPHC, employee health and Big 5 was provided.

January 08, 2009 (Routine)


Violations: Comments:
The purpose of today's visit was a routine inspection.
NOTES:
*Water Heater: 2 X A O Smith DRE 80917
*Dish Machine: Hobart AMIHC; activated thermolabel
*Grease Trap: Regularly serviced by facility's maintenance
*Hood Filters: Regularly serviced by facility's maintenance
*Hood System: Regularly serviced by facility's maintenance
*Pest Control Services: Regularly serviced by facility's maintenance, no pest activity noted
Provided handouts: Big 5 FBI, Illness Decision Guide.

March 19, 2008 (Critical Procedures)


Violations: Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Soup was being reheated to 165F prior to placing in hot hold unit where it will remain at 135F or above. For compiance purposes, buffet items are to be evaluated for temperature regularly in order to find any discrepencies where items are held in excess of 41F. DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time.
1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.).
Hot Water Heater: A. O. Smith, #DRE 80 917, kw: 36.0; second AOSmith unit present
Dishwasher: Hobart (Heat Sanitizing), #AM-14, 160F heat sanitizing
Booster Heater: Hatco booster heater, # C-15, kw: 15
Hood System: contractor serviced
Grease Trap: serviced by Gen Dynamics
Consumer Advisory: menu will be sent to EHS. Advisory will be required for menu items i.e. burgers IF they are orderable to customer specifications. Advisory should read as follows - * Consuming raw or undercooked meat, poultry, eggs or seafood may increase your risk of foodborne illness OR
* Consuming raw or undercooked meat, poultry, eggs or seafood may increase your risk of foodborne illness, especially if you have certain medical conditions
Pest Control: fax copy of March report to Health Dept

October 19, 2007 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.

May 16, 2007 (Critical Procedures)


Violation: 3-501.16(A)(2)(a) - Critical Repeat The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:- tortellini salad [47F] and tuna salad [47F]- grated cheese [47F]
Potentially hazardous foods shall be held cold at a temperature of 41F or below.
Comments:
During the critical procedures inspection of this establishment it was noted that management was fully aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge(PIC). Also, the PIC/CFM could convey all the knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms or diagnosed illnesses.
As discussed with the CFM, employees shall be RESTRICTED from working in a food service establishment when they are experiencing symptoms of sore throat, fever, nausea, vomiting, diarrhea, jaundice, and open wounds/cuts on the hands and arms, Until the employee obtains documentation from a medical professional that he/she is no longer experiencing those symptoms may they return to work. If an employee has been diagnosed with and/or been in contact with someone who has been diagnosed with Salmonella, Shigella, E.Coli, Hepatitis A, and Norovirus they must be EXCLUDED from working in the food service establishment until laboratory tests have confirmed they are no longer carriers of the disease.
Hot Water Heater: not observed
Dishwasher: heat sanitizing
Hood System: contractor cleaned
Grease Trap:
Consumer Advisory: applicable for burgers which were not offered today.
Pest Control: Serviced as needed.

January 26, 2007 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Most items are prepared by caterer offsite and are delivered to this facility daily.
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.

DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.

October 04, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. All remaining non-critical violations shall be corrected within 90 days.
2. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
VERIFY MINIMUM INTERNAL COOK/HOLDING TEMPERATURES OF PHFs:
Review and monitor food temperatures during all phases of food service operation using calibrated food thermometer.
(RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING):
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
SAFE & ADEQUATE SANITIZATION:
To ensure safe, adequate sanitization of clean equipment and utensils, maintain chemical sanitizing solution(s) at proper concentration AT ALL TIMES as follows: Chlorine - 50 to 100 ppm (parts per million) and Quaternary - 200 ppm. Always verify proper concentration of sanitizing solution(s) using appropriate sanitizer test kit (Chlorine or Quaternary).
Hot Water Heater: Two (2) A. O. Smith, #DRE 80 917, kw: 9.0 and kw: 36.0; Total kw: 45.0
Dishwasher: Hobart (Heat Sanitizing), #AM-14, Wash: 150F/40 sec; Rinse: 180F/9 sec
Booster Heater: Hatco booster heater, # C-15, kw: 15
Hood System: Monthly per CFM
Grease Trap: Cleaned at regular frequency per CFM. Cleaning conducted by General Dynamics maintenance staff
Consumer Advisory: Provided via table tents according to daily menu items to be served
Pest Control: Service schedule unknown at time of inspection

May 23, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. All remaining non-critical violations shall be corrected within 90 days.
2. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
3. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
VERIFY MINIMUM INTERNAL COOK/HOLDING TEMPERATURES OF PHFs:
Review and monitor food temperatures during all phases of food service operation using calibrated food thermometer.
(RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING):
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
SAFE & ADEQUATE SANITIZATION:
To ensure safe, adequate sanitization of clean equipment and utensils, maintain chemical sanitizing solution(s) at proper concentration AT ALL TIMES as follows: Chlorine - 50 to 100 ppm (parts per million) and Quaternary - 200 ppm. Always verify proper concentration of sanitizing solution(s) using appropriate sanitizer test kit (Chlorine or Quaternary).
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment or existing equipment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Two (2) A. O. Smith, #DRE 80 917, kw: 9.0 and kw: 36.0; Total kw: 45.0
Dishwasher: Hobart (Heat Sanitizing), #AM-14, Wash: 150F/40 sec; Rinse: 180F/9 sec
Booster Heater: Hatco booster heater, # C-15, kw: 15
Hood System: Monthly per CFM
Grease Trap: Cleaned at regular frequency per CFM. Cleaning conducted by General Dynamics maintenance staff
Consumer Advisory: Provided via table tents according to daily menu items to be served
Pest Control: Service schedule unknown at time of inspection
Please phone with any questions, 703.246.8432

May 23, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection. Please review the following comments:
ALL EASILY CORRECTABLE CRITICAL VIOLATIONS SHALL BE CORRECTED IMMEDIATELY.
1. All remaining non-critical violations shall be corrected within 90 days.
2. Review Big 5 Foodborne Illnesses (Salmonella, E. coli, Shigella, Hepatitis A, and Norovirus), and the symptoms associated with each (diarrhea, vomiting, fever, severe stomach cramps, nausea, and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
3. BEWARE OF REPEAT VIOLATIONS. Immediately correct these violations and maintain compliance in order to avoid further enforcement action(s).

REMINDERS:
VERIFY MINIMUM INTERNAL COOK/HOLDING TEMPERATURES OF PHFs:
Review and monitor food temperatures during all phases of food service operation using calibrated food thermometer.
(RECEIVING, STORAGE, THAWING, COOKING, HOT & COLD HOLDING, REHEATING, COOLING):
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs (Potentially Hazardous Foods) prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+; Cold 41F-
DO NOT let food sit in "DANGER ZONE" (41F - 140F) for extended periods of time
SAFE & ADEQUATE SANITIZATION:
To ensure safe, adequate sanitization of clean equipment and utensils, maintain chemical sanitizing solution(s) at proper concentration AT ALL TIMES as follows: Chlorine - 50 to 100 ppm (parts per million) and Quaternary - 200 ppm. Always verify proper concentration of sanitizing solution(s) using appropriate sanitizer test kit (Chlorine or Quaternary).
FACILITY/MENU CHANGES:
Contact the Health Department for prior review/approval before you make any changes, additions, and/or renovations to the establishment or existing equipment.
FOR YOUR INFORMATION (FYI):
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot Water Heater: Two (2) A. O. Smith, #DRE 80 917, kw: 9.0 and kw: 36.0; Total kw: 45.0
Dishwasher: Hobart (Heat Sanitizing), #AM-14, Wash: 150F/40 sec; Rinse: 180F/9 sec
Booster Heater: Hatco booster heater, # C-15, kw: 15
Hood System: Monthly per CFM
Grease Trap: Cleaned at regular frequency per CFM. Cleaning conducted by General Dynamics maintenance staff
Consumer Advisory: Provided via table tents according to daily menu items to be served
Pest Control: Service schedule unknown at time of inspection
Please phone with any questions, 703.246.8432

December 07, 2005 (Routine)


Violations: Comments:
Today I conducted a ROUTINE inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. Thank you. **INSPECTION TIME REFLECTS ONLY THE INSPECTION.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses, diseases, and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, E.Coli, Salmonella, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment. 10. ALL inspections are available for public viewing on the State of Virginia’s website.
NOTES: Water heater: two AO Smith electric water heaters; Model #: DRE 80 917; Kw: 9.0 and Kw: 36.0; Total Kw: 45.0
NOTES: Dish machine: Hobart heat sanitizing unit; Model #: AM-14; Wash: 150f (156f) 40seconds; Rinse: 180f (190f) 9seconds; Hatco booster heater; Model #: C-15; Kw: 15; wiping cloth buckets and 3-vat sink use Quat sanitizer at 200ppm.

June 07, 2005 (Routine)


Violations: Comments:
The purpose of today's visit was to conduct a routine inspection.
** The CFM was present, however, the CFM only holds a CFM card for DC. A valid card obtained from the ORS Interactive must be obtained by Friday (6/10/05) and a copy of the card need to be faxed to the Health Department at (703)385-9568.
** No current permit could be located at the establishment. If a copy cannot be located, contact the Health Dept. at (703) 246-2444 and request for a copy to be sent to the establishment. A copy of the permit is required to be posted at the establishment.
** The establishment receives food from Ridgewell in the morning. The CFM must ensure that all food received are at right temperatures (cold at 41F or below and hot @140 or above.
** Ensure that all food are kept at cold at 41F or below at the salad bar and deli display table.
** The establishment serves hamberger to order to the customers time to time. The menu should have a consumer advisory note on days when hambergers are served.
All critical violations must be corrected within 10 days and non-criticals within 90 days,.

December 28, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed
2. All remaining violations must be corrected before the next routine inspection.
3. Professional Pest Control Company services. No activity/evidence noted today.

If you have any questions, please contact me. Thank you.
Note: Facility not open during time of inspection, closed until Jan 3, 2005.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

April 22, 2004 (Pre-Opening)


Violations: Comments:
This visit was conducted to do a Pre-Opening Final 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 obtained. All outstanding violations must be corrected within ten days but no later than your first routine inspection in approximately 30 days. No equipment additions/changes/replacement are allowed without Health Department approval. ***

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