Gmu-Patriot Center/South Grill/Chick-Fil/A, 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/South Grill/Chick-Fil/A
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. 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.
No violation noted during this evaluation.		04/17/2015Routine
No violations observed.
All food items at Chick-Fil-A are catered sandwiches from main restaurant in Fairfax and uses time as public health control.
No violation noted during this evaluation.		12/05/2014Risk Factor
The purpose of this visit is to conduct a routine inspection.
Dishmachine: n/a
  • Utensils That are In-Use / Between-Use Storage (corrected on site)
    Observation: Dispensing and/or in-use utensils improperly stored between use as follows: ICE SCOOP HANDLE STORED TOUCHING ICE.
    Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. MANAGER REMOVED ICE SCOOP AND PLACED ABOVE ICE CONTAINER.
06/11/2014Routine
The purpose of this visit is to conduct a routine inspection.
Thank you for correcting the violations.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a QUATERNARY AMMONIA test kit.
10/25/2013Routine
There is an event scheduled within the next 72 hours. The hood must be made serviceable in order for the food service area to be used. Fax or email a copy of the service order to the health department for the work that was done on the hood, prior to the event.
This inspection included two locations: South Grill and Chick-Fil-A. Only the South Grill does food preparation. Chick-Fil-A serves catered chicken sandwiches. There is only a handsink a the Chick-Fil-A location. Only the South Grill has a full kitchen with hood, handsink, refrigeration and 3 vat sink.
**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
  • Ventilation Hood Systems / Adequacy
    Observation: There is inadequate pull at the hood exhaust system. The draw is insufficient to hold a piece of paper against the filters.
    Correction: Service the hood exhaust system. Fax or email a copy of the service order for the work that was done.
  • 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.
  • Lighting Intensity/ Food Prep Area / 50 foot candles
    Observation: One light is burned out in the hood.
    Correction: Replace the burned out bulb in the hood.
10/09/2013Pre-Opening

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