Douglas Community Learning Center, 598 N Kent St, Winchester, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Douglas Community Learning Center
Address: 598 N Kent St, Winchester, Virginia
Phone: (540) 678-3962
Total inspections: 14
Last inspection: Oct 6, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 06, 2009Routine00Details / Comments
No violation noted during this evaluation. March 18, 2009Routine00Details / Comments
No violation noted during this evaluation. December 04, 2008Routine00Details / Comments
No violation noted during this evaluation. April 21, 2008Routine00Details / Comments
No violation noted during this evaluation. January 24, 2007Routine00Details / Comments
2840 - Rug at 3vat sink isn't smooth, nonabsorbant, easily cleanable.May 23, 2006Routine01Details / Comments
No violation noted during this evaluation. November 21, 2005Follow-up00Details / Comments
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
  • 0960 2 - The food contact surface of the pitcher is not durable, nonabsorbent, easily cleanable, resistant to pitting.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
  • 2000 - Clean dishes were found stored next to the handsink.
November 02, 2005Routine13Details / Comments
No violation noted during this evaluation. May 19, 2005Routine00Details / Comments
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
  • 0960 1 - Critical The food contact surface of the #10 tin can is not safe.
  • 2620 - There are refuse containers outside without covers.
  • 3170 - Seal wooden frame under the 3 compartment sink so that it's smooth, nonabsorbant and easily cleanable.
December 03, 2004Routine13Details / Comments
  • 3330 - Critical Working containers of Windex are not properly labeled.
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
March 08, 2004Routine11Details / Comments
0570 - November 06, 2003Routine01Details / Comments
No violation noted during this evaluation. March 27, 2003Routine00Details / Comments

October 06, 2009 (Routine)

Comments:
*Foods that can be made in ovens are made on-site, any foods needing steamed come from Daniel Morgan.*
~Chlorine sanitizer concentration seemed to test around 50 PPM but seemed a tad light, ensure is kept 50-100 PPM (mild purple/purple strip color).
~Ensure staff drinks are stored in dedicated area of refrigeration unit so that no contamination with foods stored for public use can occur. Observed frozen drink on top shelf.
~Monitor internal thermometer of MB Fridge, may not be reading right.
Comments: Looked at temperature logs, looked good for most part but ensure any potentially hazardous foods such as hamburger/chicken/fish gets cooked to at least 165 degrees Fahrenheit for at least 15 seconds. Saw turkey cooked to 160 degrees Fahrenheit on 09/24. Remember if bleach irritates staffs hands or causes reaction facility can use quat ammonia at proper concentrations of 200-400 PPM as sanitizer.

March 18, 2009 (Routine)

Comments:
*No violations at time of inspection.*
~All foods still come from Daniel Morgan in steel containers covered with aluminum foil.
~Minor water build-up in the bottom of the beverage air milk cooler.
Comments: Sanitizer 50 PPM at 3-Vat. Sanitizer bucket could use changing, keep between 50-100 PPM. Observed glove and hair net use.

December 04, 2008 (Routine)

Comments:
-New permit issued, given on-site.
*No violations observed at time of inspection.*
*Most foods still come from Daniel Morgan, only foods prepped here are anything that requires ovens (i.e. frozen foods such as hamburgers, pizzas).
Comments: All utensils plastic encapsulated. Sanitizer at 3-VAT was 100 PPM Chlorine. Good temperature logs for refrigeration units. Observed hair net use and glove use w/ready-to-eat foods. Sanitizer bucket was stored 6 inches off ground. After market sanitizer bottles labeled. Sanitizer buckets changed every 4 hours. Observed date marking. No foods held overnight aside from fruit out of can which would be served no later than next day.

April 21, 2008 (Routine)

Comments:
No violations at time of inspection. Good Job!!
Comments: Observed temperature logs. Sanitizer bucket 50 PPM/3-Vat 50 PPM. Observed gloves, hair restraints, after market chemical bottle labeling. Most foods still catered in from Daniel Morgan, only foods prepped in facility are those involving oven prep (i.e. Pizza). Sanitizer bucket was kept at least six inches off ground. No prepped foods held longer than 24 hours in facility, sent back to Daniel Morgan for disposal.

January 24, 2007 (Routine)

Comments:
Temperatures continued: Milk Cooler MCII external 40 degrees Fahrenheit.
*No violations observed at time of inspection.*
-Learning center gets most of food from Daniel Morgan.
-Trays go through dishwasher at Daniel Morgan, pans washed in 3-vat.
-Small rug in kitchen will be replaced with non-slip pad.
-Handwashing sign will be hung in ladies restroom.
-Sanitary napkin disposal trash can will be covered in ladies restroom.
-Whirlpool and white chest freezer will be replaced.
-Glove use, hair net use, mop inversion, and proper sanitizer PPM observed.

May 23, 2006 (Routine)



Violation: 2840 - Rug at 3vat sink isn't smooth, nonabsorbant, easily cleanable.
Remove carpeting from this location.
Comments:
Facility is clean and in good condition at time of inspection.

November 21, 2005 (Follow-up)

Comments:
Splashguard has been installed. Sanitizer concentration is at 50ppm. Thank you. Please fax over pest control records.

November 02, 2005 (Routine)



Violations:
  • 0070 - Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
    Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • 0960 2 - The food contact surface of the pitcher is not durable, nonabsorbent, easily cleanable, resistant to pitting.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • 1700 - Critical Chlorine sanitizing solution used was not at an acceptable concentration.
    Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
  • 2000 - Clean dishes were found stored next to the handsink.
    Store dishes in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
Comments:
Facility is clean and in good condition at time of inspection.

May 19, 2005 (Routine)

Comments:
Facility is clean and in good condition at time of inspection. All previous violations have been corrected. Thank you.

December 03, 2004 (Routine)



Violations:
  • 3660 - Permit is not posted in a place where it is readily observable by the public.
    Post the permit in a place where it is readily observable by the public transacting business with the establishment.
  • 0960 1 - Critical The food contact surface of the #10 tin can is not safe.
    Repair or replace the @EQUIPMENT@ to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.CORRECTED
  • 2620 - There are refuse containers outside without covers.
    All refuse containers are to be fitted with snug lids to prevent insect and rodent infestation.
  • 3170 - Seal wooden frame under the 3 compartment sink so that it's smooth, nonabsorbant and easily cleanable.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Please mark all potentially hazardous foods not consumed within 24 hours with an expiration date.

March 08, 2004 (Routine)



Violations:
  • 3330 - Critical Working containers of Windex are not properly labeled.
    Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents. CORRECTED
  • 0200 - Employees wearing jewelry on their arms and hands while preparing food.
    Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. CORRECTED
Comments:
Overall, facility clean and in good condition at time of inspection.

November 06, 2003 (Routine)



Violation: 0570 -

Comments:
Facility in excellent condition at time of inspection

March 27, 2003 (Routine)

Comments:
Facility clean and in good condition at time of inspection. Structural renovations scheduled for June and July 2003 will address flooring, molding and ceilings.

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