FDIC Child Development Center, 3501-3503 N Fairfax Dr, Arlington, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: FDIC Child Development Center
Address: 3501-3503 N Fairfax Dr, Arlington, Virginia
Phone: (703) 516-1223
Total inspections: 4
Last inspection: Oct 20, 2009

Restaurant representatives - add corrected or new information about FDIC Child Development Center, 3501-3503 N Fairfax Dr, Arlington, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures [Food thermometer not in good repair].
  • 5-205.11 - Repeat The handwashing sink is not maintained so that it is accessible at all times for employee use [blocked with no soap].
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Limited Northern Virginia certified food manager.
October 20, 2009Routine12Details / Comments
No violation noted during this evaluation. September 26, 2008Critical Procedures00Details / Comments
  • 4-204.112 - The "True" 1-door freezer is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display that is working.
  • 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
  • 5-205.11 - The handwashing sink located in the ktichen is not maintained so that it is accessible at all times for employee use.
  • 9.2-3.1a - Critical The food establishment does not have a valid license.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Limited Northern Virginia certified food manager.
March 04, 2008Routine23Details / Comments
  • 4-201.11 - The homestandard (Maytag) dishmachine is not designed and constructed to be durable.
  • 6-301.11 - Soap was not provided at the handwashing facilities.
  • 6-301.12 - No disposable towels were provided at the hand washing facilities.
September 11, 2006Routine03Details / Comments

October 20, 2009 (Routine)



Violations:
  • 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures [Food thermometer not in good repair].
    Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • 5-205.11 - Repeat The handwashing sink is not maintained so that it is accessible at all times for employee use [blocked with no soap].
    A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • 9.2-3.3 - Critical Repeat The food establishment is not under the immediate control of a Limited Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Food temperatures are not being recorded. Food is delivered by Good Food between 8:30 a.m.- 9:00 a.m. and lunch is served between 11:30 a.m.-12:00 p.m. to about 90 children.
Call 703-516-1223 for an escort from the facility when at the building security desk.

September 26, 2008 (Critical Procedures)

Comments:
Food is delivered by Good Food between 8:30-9:00 a.m. Temperature taken of the bbq chicken today was 135oF. Lunch is served between 11:30 a.m.-12:00 p.m. to about 93 children.

March 04, 2008 (Routine)



Violations:
  • 4-204.112 - The "True" 1-door freezer is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display that is working.
    Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
  • 4-302.12 - A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
    Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
  • 5-205.11 - The handwashing sink located in the ktichen is not maintained so that it is accessible at all times for employee use.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
  • 9.2-3.1a - Critical The food establishment does not have a valid license.
    No person shall operate a food establishment who does not have a valid license issued to him by the county manager. Only a person who complies with the requirements of this chapter shall be entitled to receive or retain such a license. Licenses are not transferable. A valid license shall be posted in every food establishment in a conspicuous place.
  • 9.2-3.3 - Critical The food establishment is not under the immediate control of a Limited Northern Virginia certified food manager.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
Comments:
Ensure foods received are at proper temperatures by taking and recording them (cold below 41oF; hot above 135oF).

September 11, 2006 (Routine)



Violations:
  • 4-201.11 - The homestandard (Maytag) dishmachine is not designed and constructed to be durable.
    Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • 6-301.11 - Soap was not provided at the handwashing facilities.
    Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12 - No disposable towels were provided at the hand washing facilities.
    Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
Comments:
CO approved.

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