Centreville Volunteer Fire Department, 5856 Old Centreville Rd, Centreville, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Centreville Volunteer Fire Department
Address: 5856 Old Centreville Rd, Centreville, Virginia
Total inspections: 13
Last inspection: Mar 31, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.March 31, 2009Routine01Details / Comments
  • 2-402.11(A) - one worker not wearing a hat/cap
  • 3-304.14(B)(1) - There is no wiping cloth container.
  • 4-904.11(A) - Single service items mixed
  • 43.1-1-5(f) - Repeat Many items in the kitchen are homestye.
May 20, 2008Routine04Details / Comments
  • 2-402.11(A) - observed employee preparing food without a hair restraint
  • 4-601.11(C) - interior of Victory reach-in needs cleaning.
  • 4-903.11(A) - floor storage of boxes of cups and other items in dry storage room
  • 43.1-1-5(f) - Repeat meatballs cooked in homestyle enamel pan. Also some equipment is for home use (Black and Decker food processor and can opener).
November 27, 2007Routine04Details / Comments
  • 43.1-1-5(f) - Repeat Many pieces of equipment in the kitchen and stored in dry storage are intended for household use only and are not approved for use in a commercial food establishment:
  • 5-202.11(A) - Critical Repeat one of the faucets at the three vat sink has been removed and replaced by a spray hose.
May 29, 2007Follow-up11Details / Comments
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 (chips and oil in dry storage)
  • 43.1-1-5(f) - Many pieces of equipment in the kitchen and stored in dry storage are intended for household use only and are not approved for use in a commercial food establishment:
  • 5-202.11(A) - Critical Repeat one of the faucets at the three vat sink has been removed and replaced by a spray hose.
  • 5-202.13 - Critical the hose which replaces the faucet at the three vat sink extends into the sink; the hook or spring is missing.
  • 6-501.12(A) - floor in the dry storage room is very soiled
May 15, 2007Routine23Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw eggs stored over other foods in the refrigerator.
  • 43.1-3-4(a)-(h) - Critical 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.However the manager does not have her certificate with her and her test was taken more than a year ago (12/3/05) so ORS may not be willing to issue her a photo ID.
  • 5-202.11(A) - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.The faucet has been removed from the first sink and replaced with a spray hose which hangs into the sink
  • 5-205.15(B) - Critical the drain pipe has been removed from the three vat sink so the third vat cannot be used. Plumbing was scheduled to be repaired by this evening. (employees set up makeshift system with pan for sanitizing)
December 05, 2006Routine40Details / Comments
  • 3-501.16B - Critical Repeat 1. Observed turkey sandwiches (63F) held at room temperature. Sandwiches has been out for about 30 minutes.2. Observed creamers and coleslaw (50F) in Victory upright above 41F. Victory upright observed at 41F. Employee advised the unit is constantly opened and closed.
  • 43.1-3-3A - Critical Repeat No CFM present at start of inspection.
March 16, 2006Routine20Details / Comments
  • 3-501.16B - Critical Repeat 1. Observed turkey sandwiches (63F) held at room temperature. Sandwiches has been out for about 30 minutes.2. Observed creamers and coleslaw (50F) in Victory upright above 41F. Victory upright observed at 41F. Employee advised the unit is constantly opened and closed.
  • 43.1-3-3A - Critical Repeat No CFM present at start of inspection.
March 16, 2006Routine20Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed coleslaw and tiramisu cold holding at improper temperatures in the Vicory RI.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
August 16, 2005Routine20Details / Comments
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed coleslaw and tiramisu cold holding at improper temperatures in the Vicory RI.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
August 16, 2005Routine20Details / Comments
  • 3-501.16A - Corrected During Inspection Critical Observed ravioli sauce, chees sauce, & chili hot holding at improper temperatures.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  • 4-903.11B - Corrected During Inspection Clean food containers were observed stored with the food-contact surface facing upward.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. **See comments
  • 6-303.11B - Corrected During Inspection Inadequate lighting was noted in the Victory Reach-In.
February 15, 2005Routine23Details / Comments
  • 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The data plate was not easily visible. The machine did not operate per specs in operators manual.
  • 3-501.16A - Critical Hamburgers(122F) were hot holding at improper temperatures.
  • 3-501.16B - Critical Repeat Potato salad(52F) was cold holding at improper temperatures.
  • 43.1-3-4 - One of the Certified Food Managers did not have her ID card. She did have her ServSafe certificate. Another manager did have a picture ID.
  • 4-502.11C - The water temperature gauges - wash and rinse - on the dishwash machine are not in good repair and/ or not accurate in the range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). The dishwash machine did not pass the thermolabel test.
July 27, 2004Routine34Details / Comments
  • 3-302.11A1 - Critical Raw animal food shelled eggs stored over vegetables in the refrigeration unit.
  • 3-501.16B - Critical Macaroni salad cold holding at improper temperatures.
May 31, 2003Routine20Details / Comments

March 31, 2009 (Routine)



Violation: 6-301.12(A) - Corrected During Inspection Observed that paper towels were not provided at each handwashing sink.
Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
Comments:
The purpose of this visit was to conduct a routine inspection.
Menu is comprised of hot dogs, salad, fruit plate, ham sandwiches, pepperoni and cake. The menu stays relatively the same for each Bingo night.
Hebrew Nationals are a raw product that need to be cooked to 155 F before service. The cook temperatures are adequate. Occasionally microwave will be used in addition to rotisserie cook method.
Time instead of temperature is being used to control for bacteria. Foods such as melon, cheese, sandwiches are discarded at end of night. Food is served from 6 to 9 pm.
Thermometer is calibrated correctly.
Reminder - Use ice water to calibrate to 32 F weekly or when dropped.
Handouts on employee health given.
Dish machine is Jackson JP24B heat sanitizer It did pass thermolabel test on second attempt. Manager knows to run a few times before dishes can be sanitized.
If you have any questions, please contact me.
It has been a pleasure to serve you today.

May 20, 2008 (Routine)



Violations:
  • 2-402.11(A) - one worker not wearing a hat/cap
    All food emplopyees must wear a cap, ha, or other type of hair restraint
  • 3-304.14(B)(1) - There is no wiping cloth container.
    Set up bleach/water container to hold wiping cloths.
  • 4-904.11(A) - Single service items mixed
    Keep handles up so no one touches eating surface
  • 43.1-1-5(f) - Repeat Many items in the kitchen are homestye.
    All items used in a permitted kitchen must be commercial, NSF or the equivalent
Comments:
This is a routine inspection at this fire station kitchen used to prepare foods for bingo games. Jackson JP24B heat sanitizer dishmachine. Grease trap, pest control contracts through Fire and Rescue Department.

November 27, 2007 (Routine)



Violations:
  • 2-402.11(A) - observed employee preparing food without a hair restraint
    all food employees must wear a hat, cap or other hair restraint
  • 4-601.11(C) - interior of Victory reach-in needs cleaning.
    clean the refrigerator
  • 4-903.11(A) - floor storage of boxes of cups and other items in dry storage room
    all food, single service items and clean equipment must be stored at least six inches off the floor.
  • 43.1-1-5(f) - Repeat meatballs cooked in homestyle enamel pan. Also some equipment is for home use (Black and Decker food processor and can opener).
    Equipment must be smooth, easy to clean and NSF or the equivalent: made for commercial use.
Comments:
This is a routine inspection of this food service during bingo games.
Note: do not used sponges on any food prep surfaces.
observed serveral people in kitchen who were not involved in food preparation. Only food prep. personnel may be in the kitchen.
Reminders:
Hot holding 135f or over
Cold holding 41f or lower.
Packaged canned, proecessed foods may be heated to any temperature for immediate service.
Sandwiches may be prepared and served immediately; they must be cooled to 41f within four hours if prepared with ingredients at room temperature.

May 29, 2007 (Follow-up)



Violations:
  • 43.1-1-5(f) - Repeat Many pieces of equipment in the kitchen and stored in dry storage are intended for household use only and are not approved for use in a commercial food establishment:
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-202.11(A) - Critical Repeat one of the faucets at the three vat sink has been removed and replaced by a spray hose.
    A plumbing system shall be designed, constructed, and installed according to Law. There must be a faucet to fill the sink.Remove the hose and put a faucet back. Note: there may be a hose at the sink in addition to , but not in place of, a faucet.
Comments:
"This is a followup inspection at this site. Several vioaltions have been corrected. Others must be corrected as soon as possible. There are many pieces of homestyle equipment in the dry storage area; these should be removed. All equipment must be commercial. In addition, a repair has been made to the sink to prevent possible backsiphonage, however, the faucet has not been remplaced. The plumber was not aware that the faucet needed replacement in addition to providing a hook for the spray hose. Asked the CFM to have the faucet replaced as soon as possible. There may be a spray hose at eh sink but only in addition to, not in place of, the faucet.

May 15, 2007 (Routine)



Violations:
  • 3-305.11(A)(3) - Food stored on the floor and/or food stored less than 6 (chips and oil in dry storage)
    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.
  • 43.1-1-5(f) - Many pieces of equipment in the kitchen and stored in dry storage are intended for household use only and are not approved for use in a commercial food establishment:
    Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
  • 5-202.11(A) - Critical Repeat one of the faucets at the three vat sink has been removed and replaced by a spray hose.
    A plumbing system shall be designed, constructed, and installed according to Law. There must be a faucet to fill the sink.Remove the hose and put a faucet back. Note: there may be a hose at the sink in addition to , but not in place of, a faucet.
  • 5-202.13 - Critical the hose which replaces the faucet at the three vat sink extends into the sink; the hook or spring is missing.
    An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.If a spray hose is used it must have a spring fixture to elevate it above the sink or a hook attachment to hold it
  • 6-501.12(A) - floor in the dry storage room is very soiled
    Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.
Comments:
This is a routine inspection at this fired department kitchen which is used twice weekly to prepare foods for bingo evenings. One manager does not have her card with her; CFM is required to have a card with him/her on site. No Consumer Advisory is required. Minimal food preparation. Water heater is a boiler, Lochinvar CFN0400, 412 gph. The dish machine is a high temp sanitizer, Jackson JP-248.
note; the dishmachine does not have a soap dispenser attachment; manager says soap is put onto the inside of the open door; there are no instructions with the machine. I will review the file for correct procedures to use the machine.
The violation of the hose attachment at the sink was cited at the previous inspection. This is a critical violation and should have been corrected within three months maximum of the inspection.
Repair the sink for followup inspection in two weeks: May 29, 2007.

December 05, 2006 (Routine)



Violations:
  • 3-302.11(A)(1) - Corrected During Inspection Critical Raw eggs stored over other foods in the refrigerator.
    Food shall be protected from cross contamination by separating raw animal foods like poultry, beef, pork, seafood, and eggs during holding from ALL other foods such as cooked foods, ready to eat foods, washed produce, etc.
  • 43.1-3-4(a)-(h) - Critical 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.However the manager does not have her certificate with her and her test was taken more than a year ago (12/3/05) so ORS may not be willing to issue her a photo ID.
    MANAGER MUST CALL ORS TOMORROW TO FIND OUT IF SHE CAN OBTAIN A CARD. PROOF OF THE CERTIFICATE OR OBTAINING PHOTO ID MUST BE PROVIDED TO THE HEALTH DEPARTMENT BEFORE FRIDAY, 12/8/07. If "ORS will not issue a photo ID then manager must take the test or another manager must be on site for Saturday.A copy of the certificate or the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.
  • 5-202.11(A) - Critical The plumbing system serving this food service facility has not been designed, constructed, and installed according to the Plumbing Code.The faucet has been removed from the first sink and replaced with a spray hose which hangs into the sink
    A plumbing system shall be designed, constructed, and installed according to Law. 1. Replace the faucet so water can be provided through that faucet to the first sink vat. Also replace the hose or shorten it so it does not hang into the sinkl
  • 5-205.15(B) - Critical the drain pipe has been removed from the three vat sink so the third vat cannot be used. Plumbing was scheduled to be repaired by this evening. (employees set up makeshift system with pan for sanitizing)
    Drain pipe must be reinstalled and in good repair before any more food prep is done.
Comments:
This is a routine inspection of this food service held twice weekly at the firehouse bingo evenings. Food was catered previously but the facility has returned to preparing food on site. The food manager and assistants prepare food in the commercial kitchen. Some items are commercially prepared and reheated (barbecue), prepared and frozen for reheating or prepared just prior to serving. Foods include sandwiches, cake, hot dogs and similar items.
There have been previous violations of no CFM on site. The manager tonight does not have her certificate with her and may not be able to obtain a card this week. I advised her that THERE MUST BE A CFM ON SITE AND THE PLUMBING MUST BE REPAIRED OR NO FOOD PREP WILL BE PERMITTED FOR THE SATURDAY BINGO EVENING.. PACKAGED FOOD ONLY.

March 16, 2006 (Routine)



Violations:
  • 3-501.16B - Critical Repeat 1. Observed turkey sandwiches (63F) held at room temperature. Sandwiches has been out for about 30 minutes.2. Observed creamers and coleslaw (50F) in Victory upright above 41F. Victory upright observed at 41F. Employee advised the unit is constantly opened and closed.
    Corrected.Maintain all cold PHF's at 41F-.
  • 43.1-3-3A - Critical Repeat No CFM present at start of inspection.
    Corrected.
Comments:
Routine.

1. Violations are now repeat and flagrant and subject to a Notice of Violation.
2. Food is served on Tues/Saturday's from 5-9pm. Food is catered by a local permitted restaurant.
3. All utensils are cleaned and sanitized at the off site location.
If you have any questions, please contact me. Thank you.

March 16, 2006 (Routine)



Violations:
  • 3-501.16B - Critical Repeat 1. Observed turkey sandwiches (63F) held at room temperature. Sandwiches has been out for about 30 minutes.2. Observed creamers and coleslaw (50F) in Victory upright above 41F. Victory upright observed at 41F. Employee advised the unit is constantly opened and closed.
    Corrected.Maintain all cold PHF's at 41F-.
  • 43.1-3-3A - Critical Repeat No CFM present at start of inspection.
    Corrected.
Comments:
Routine.

1. Violations are now repeat and flagrant and subject to a Notice of Violation.
2. Food is served on Tues/Saturday's from 5-9pm. Food is catered by a local permitted restaurant.
3. All utensils are cleaned and sanitized at the off site location.
If you have any questions, please contact me. Thank you.

August 16, 2005 (Routine)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed coleslaw and tiramisu cold holding at improper temperatures in the Vicory RI.
    Relocate food to a refrigeration unit (Hoshizaki Freezer) that is capable of maintaining food storage at 41F or less. Discard these items at these items at the end of service tonight.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
The purpose of this visit was to conduct a routine inspection.
Food is served in the above named establishment on Tuesday and Saturday evenings (5-9:00 pm) for Bingo. Food is catered by a local establishment. The catering establishment prepares food offsite and wash/rinse/sanitez equipment and utensils offsite as well. The catering establishment is responsible for providing a CFM.
Glove use and handwashing were observed today.
Please contact the Health Department if any changes in the operation of the establishment are made.

August 16, 2005 (Routine)



Violations:
  • 3-501.16B - Corrected During Inspection Critical Repeat Observed coleslaw and tiramisu cold holding at improper temperatures in the Vicory RI.
    Relocate food to a refrigeration unit (Hoshizaki Freezer) that is capable of maintaining food storage at 41F or less. Discard these items at these items at the end of service tonight.
  • 43.1-3-3A - Corrected During Inspection Critical Repeat There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
Comments:
The purpose of this visit was to conduct a routine inspection.
Food is served in the above named establishment on Tuesday and Saturday evenings (5-9:00 pm) for Bingo. Food is catered by a local establishment. The catering establishment prepares food offsite and wash/rinse/sanitez equipment and utensils offsite as well. The catering establishment is responsible for providing a CFM.
Glove use and handwashing were observed today.
Please contact the Health Department if any changes in the operation of the establishment are made.

February 15, 2005 (Routine)



Violations:
  • 3-501.16A - Corrected During Inspection Critical Observed ravioli sauce, chees sauce, & chili hot holding at improper temperatures.
    Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
  • 4-302.12 - The certified food manager could not provide a food temperature measuring device.
    Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
  • 4-903.11B - Corrected During Inspection Clean food containers were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 43.1-3-3A - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection. **See comments
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.
  • 6-303.11B - Corrected During Inspection Inadequate lighting was noted in the Victory Reach-In.
    Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
Comments:
The purpose of this visit was to conduct a routine inspection.
Food is served at the above named establishment on Tuesday and Saturday evenings for Bingo. Although this establishment wishes to retain their Health Department permit to operate the eastablishment is no longer preparing and serving food for Bingo. A local restaurant has been contracted to cater food for Bingo nights. The catering establishment prepares food on their own premises, which ispermited by the Health Department, and transports the ready to eat food over to the above named establishment for service. A menu of the food provided by the catering establishment has been attached to the hard copy of this report. The catering establishment does use the refrigeration unit and the oven in the named establishment to hot and cold hold certain foods. The two establishments have an agreement that the catering company will provide a CFM at all times and that it is the responsibilty of this CFM to ensure that safe food practices are enforced.

July 27, 2004 (Routine)



Violations:
  • 4-501.15A - The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. The data plate was not easily visible. The machine did not operate per specs in operators manual.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • 3-501.16A - Critical Hamburgers(122F) were hot holding at improper temperatures.
    CORRECTED DURING INSPECTION. Food was reheated to 165F and put back in warmer. Warmer was adjusted to maintain 140F.
  • 3-501.16B - Critical Repeat Potato salad(52F) was cold holding at improper temperatures.
    CORRECTED DURING INSPECTION. Food was relocated to reachin refrigerator. Dispay items were put on drained ice.
  • 43.1-3-4 - One of the Certified Food Managers did not have her ID card. She did have her ServSafe certificate. Another manager did have a picture ID.
    Obtain the proper picture ID card by August 6, 2004.
  • 4-502.11C - The water temperature gauges - wash and rinse - on the dishwash machine are not in good repair and/ or not accurate in the range of use.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees.
    CORRECTED DURING INSPECTION. Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • 4-703.11B - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. (See 4-501.112). The dishwash machine did not pass the thermolabel test.
    Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.
Comments:
The purpose of this visit was to conduct a routine inspection.
The dishwash machine must be serviced and repaired before July 31, 2004 if it is to be used at the next Bingo night. The machine must operate to the manufacturer's specifications - wash temperature, 150F; rinse temperature, 180F. Use the 3 vat sink until the machine is repaired and operating properly. Call the Health Department to arrange a followup inspection when the unit has been repaired.
Use the chlorine test kit when setting up the sanitizer vat. The acceptable level of chlorine is 50-100ppm.
Modify the manner in which the salads are presented. Use drained ice baths or serve directly from the reachin refrigerator. Cold holding temperature for potentially hazardous foods is 41F or less.
Monitor the warmer to ensure that hot hold temperature is greater than 140F.

May 31, 2003 (Routine)



Violations:
  • 3-302.11A1 - Critical Raw animal food shelled eggs stored over vegetables in the refrigeration unit.
    Corrected during inspection.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • 3-501.16B - Critical Macaroni salad cold holding at improper temperatures.
    Corrected during inspection.Facility will use time a temperature control for sandwiches and macaroni salad.
Comments:
Document for time as a public health control was signed and left with CFM. The items are to be marked on the tray as they are pulled from the refrigeration unit. holding time shall not exceed 4 hours and all items on the table must be discarded after holding for four hours on service line.

Unless otherwise noted in this report, critical violations shall be corrected at time of inspection and non-critical violations shall be corrected no later than 90 days after this inspection.
CLEANING SCHEDULE: Hood system biannually, Hood filters every month, Pest control monthly
WATER HEATER is Lochinvar CHN0500/ 500,000 BTU input 420,000 output.
DISHMACHINE is current

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