Inspection findings | Inspection date | Type | |
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The purpose of today's visit was to conduct a risk factor assessment inspection. EHS discussed with CFM the use of time as a public health for potentially hazardous foods kept at room temperature along the grill and discussed the requirement of no bare hand contact with ready to eat foods.
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11/03/2015 | Risk Factor | |
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. EHS provided CFM/owner with and discussed handouts on the following topics: cooling methods, cooling log, cooling sign, sample menu with complete consumer advisory disclosure and reminder, time as a public health control (as future option), food safety and glove usage and active managerial control. EHS observed that the menu board contains a complete consumer advisory disclosure and reminder. EHS observed that the disclosure statement is missing from the carry-out menus. EHS discussed with the CFM/owner to add the disclosure statement to the carry-out menus at the next menu printing.
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06/10/2015 | Routine | |
The Health Department has been notified that settlement on a change of ownership will occur on after Fire Department inspection and approval. This inspection was conducted to facilitate the issuance of a Health Department Permit to Operate during the change of ownership at this establishment. At the time of this inspection, the establishment is in compliance with Chapter 43.1, Fairfax County Food Code. The current permit is not transferable. In order for a Permit to Operate to be issued after settlement, please contact Edward Nantamu, Environmental Health Specialist III, at 703-246-8485 A first routine inspection will be conducted approximately 30 days after the Permit to Operate is issued. 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. 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: Rheem, Model EGS18-50-G, 90 GPH OF 120F AT 80F RISE. No violation noted during this evaluation. | 08/06/2014 | Pre-Opening |
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