Alex. Community Shelter/Substance, 2355 Mill Rd, Alexandria, VA 22314 - Adult Day Care Food Service inspection findings and violations



Business Info

Restaurant: Alex. Community Shelter/Substance
Address: 2355 Mill Rd, Alexandria, VA 22314
Type: Adult Day Care Food Service
Phone: 703 746-3636
Total inspections: 7
Last inspection: 09/15/2015

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Inspection findings

Inspection date

Type

This visit was made to conduct a routine inspection. The following items need long term correction: Fax refrigeration repair invoice to (703) 746-4919 within 10 days
  • Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 large cans of Happy Chef Whole Kernel Corn. The corn was removed from the storage area during the inspection.
    Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • Food Storage / Preventing Contamination
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Foods were improperly stored on the floor in the outside storage area (shed area).
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were measured at improper temperatures: milk, cheese, & ground beef (WIC) and yogurt and cream cheese (True reach-in). A service call was made to repair the refrigeration units during the inspection.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Equipment / Good Repair / Operation
    Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: the walk-in refrigerator, and the small table top True reach-in refrigerator.
    Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door handle of the following unit is missing front reach-in refrigerator.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Floor / Wall / Ceiling / Cleanability
    Observation: The floors are not designed, constructed, or installed so that they are smooth and easily cleanable. (outside storage area)
    Correction: The floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed and installed so that they are smooth and easily cleanable.
  • Wall / Ceiling Covering / Nonabsorbent & Cleanable
    Observation: The following areas of this food establishment had walls constructed of a material that was not smooth, nonabsorbent, and easily-cleanable: outside stored area.
    Correction: Concrete, porous blocks, or bricks used for indoor wall construction shall be finished and sealed to provide a smooth, nonabsorbent, easily cleanable surface.
  • Hand Drying Provision / Individual, Disposable Towels
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Dressing Rooms and Lockers to be Kept Orderly
    Observation: Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items. Employee's backpack and jacket were improperly stored on top of food items that will be served to residents.
    Correction: Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
09/15/2015Routine
1. Dishmachine under repair.
2. Hand sink is for hand wash only.

  • Food Storage Containers, Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
  • Handwashing Sink / Used for Hand Wash Only (corrected on site)
    Observation: The handwashing station at the front is being used for purposes other than washing hands.
    Correction: A handwashing sink may not be used for purposes other than hand washing.
  • Lighting Intensity/ Food Prep Area / 50 foot candles
    Observation: Observed that inadequate lighting was provided in the food preparation areas. Over the hot wells.
    Correction: Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
10/02/2014Routine
Make adjustment to dishmachine.
No violation noted during this evaluation.
02/11/2014Risk Factor
  • Food Storage / Preventing Contamination (corrected on site)
    Observation: Food stored on the floor and/or food stored less than 6 inches off the floor. Cases of food were improperly stored in a plastic pallet in the walk-in freezer. The food items were relocated during the inspection.
    Correction: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above
    Observation: The following food item(s) were measured at improper temperatures: the chicken strips. The chicken strips were reheated during the inspection.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were measured at improper temperatures: diced tomatoes, and milk. The milk and the diced tomatoes were discarded.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
  • Equip/Utensils/Linens/Single-Service/Invert, Cover (corrected on site)
    Observation: Single service food containers were observed stored with the food-contact surface facing upward. Single service food containers were inverted during the inspection.
    Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at the handwashing sink in the cooking area. Paper towels were provided during the inspection.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
  • Cleaning Frequency for Physical Facilities
    Observation: Observed that the light fixtures in the kitchen is in need of cleaning.
    Correction: Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
10/16/2013Routine
This visit was conducted to complete a risk based food safety evaluation.
1. Please fax a copy of your Northern Virginia Food Manager's card to 703.746.4919.
2. Please review the employee health information left.
3. Limited food handling was occurring during the evaluation, but hand washing practices and cleanliness standards were noted to be good.

  • Certified Food Manager: Certificate Process
    Observation: The Cook had not brought her Northern Virginia Food Manager's card with her on the morning of the evaluation.
    Correction: Obtain a Northern Virginia CFM card from ORS Interactive, Inc. within 10 business days. A copy of the Northern Virginia CFM card can be faxed to the Environmental Health Division at 703.746.4919. Failure to provide a copy of the photo identification card may result in further enforcement action.
  • Critical: Employee Health Policy Requirements (corrected on site) (repeated violation)
    Observation: Through conversation and/or review of written policy, it was determined that the establishment's employee health policy (EHP) is not compliant with the Food Code because: The CFM was not aware of the symptoms or Big 5 illnesses.
    Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
06/14/2013Risk Factor Assessment
Walk-in repaired. Internal temperature of unit @ 39F. Employee health policy is now complete. Gave posters on food safety to manager in charge.
No violation noted during this evaluation.
02/21/2013Follow-up
Reinspect for repairs to the walk-in refrigerator and the completion of the employee health policies. Manager asked for posters on food temperatures. Will bring posters at time of reinspection.
  • Critical: Employee Health Policy Requirements
    Observation: Through conversation and/or review of written policy, it was determined that the establish does not have an employee health policy due to manager not being able to find it. Gave more forms to fill out.
    Correction: Create and implement an EHP that: 1) requires employees to report certain symptoms (vomiting, diarrhea, jaundice, sore throat with fever, or a lesion/infected wound) and illnesses (Norovirus, Hepatitis A, Salmonella Typhi, E. coli, or Shigella)
02/19/2013Risk Factor

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