Gum Springs Community Center, 8100 Fordson Rd, Alexandria, VA - Restaurant inspection findings and violations

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.



Business Info

Restaurant: Gum Springs Community Center
Address: 8100 Fordson Rd, Alexandria, Virginia
Total inspections: 12
Last inspection: Jan 23, 2009

Restaurant representatives - add corrected or new information about Gum Springs Community Center, 8100 Fordson Rd, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration; spray bottle solution found in excess of 200 ppm
  • 7-201.11(A) - Corrected During Inspection Critical Observed liquid soap shelved over wrapped single use cups in dry storage room
January 23, 2009Critical Procedures20Details / Comments
3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the reach in teen center freezer at the cookline, observed a frozen bag of chicken legs and thighs over icecream, ice, buns and frozen milk.July 23, 2007Routine10Details / Comments
No violation noted during this evaluation. January 23, 2007Follow-up00Details / Comments
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). DURING INSPECTION OBSERVED THE FOLLOWING: 1. Raw shell eggs stored over butter and donated buns in the Senior Center Reach in refrigerator (corrected during inspection).2. Raw chicken stored over buns and punch mix and hotdogs in the 2-door reach in freezer3. Raw, ground turkey stored over butter, buns and raw hamburger in the teen reach in freezer.4. Raw hamburger stored over butter and buns in the teen reach in freezer
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.NOTE: DURING INSPECTION, OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN 2-DOOR McCALL REACH IN.
  • 3-307.11 - Observed employee food being stored in the McCall reach in refrigerator marked for Senior Center only.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed hotdogs in the refrigeration unit was not properly dated for disposition after opening.
  • 3-701.11(A) - Critical The following foods are unsafe and/or adulterated:1. Milk, dated Dec. 24, 2006 in the Senior Center Reach in Refrigerator2. Milk, dated March, 2006 (two (2) half gallon containers) in the McCall Senior Center Freezer
  • 7-202.12(A)(1)-(4) - Critical The concentration of the CHLORINE solution was measured in excess of 200 ppm.
January 17, 2007Routine51Details / Comments
  • 3-302.13 - Critical Observed raw shell eggs combined and made into scrambled eggs (cook temp.=145F), for service to several Senior Center patrons. Raw shell eggs used were found in RI McCall refrigerator in back room with no evidence of "pasturization" label on raw shell egg packaging, and no stamped ("P") found on raw shell eggs.
  • 43.1-3-4 - The Person in Charge (PIC) preparing scrambled eggs in kitchen for several Senior Center patrons, has registered for Saturday, August 5, 2006 food safety course, and does not yet have the photo ID CFM card.
  • 5-402.13 - Critical Open, disconnected pipe observed from grease trap in floor under 3-comp.sink of community Senior Center kitchen.
July 27, 2006Routine21Details / Comments
No violation noted during this evaluation. March 07, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. March 07, 2006Critical Procedures00Details / Comments
No violation noted during this evaluation. August 23, 2005Routine00Details / Comments
No violation noted during this evaluation. August 23, 2005Routine00Details / Comments
No violation noted during this evaluation. April 05, 2005Routine00Details / Comments
6-303.11C - Repeat Inadequate lighting was noted in the exhaust hood.November 12, 2004Routine01Details / Comments
  • 4-602.11E - There is mold inside the ice machine.
  • 6-301.14 - There is no hand wash sign at the hand sink in the restroom.
  • 4-501.11B - The ice scoop and holder are broken.
  • 6-202.15 - Repeat There is a gap under the back door.
  • 3-302.12 - The sugar is in an unlabeled container.
May 21, 2004Routine05Details / Comments

January 23, 2009 (Critical Procedures)



Violations:
  • 4-501.114(A) - Corrected During Inspection Critical Chlorine sanitizing solution used was not at an acceptable concentration; spray bottle solution found in excess of 200 ppm
    A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as follows: (1) 25mg/L with a pH below 10 at 120F, (2) 50mg/L with a pH below 10 at 100F or pH below 8.0 at 75F, or (3) 100mg/L with a pH below 10 at 55F.
  • 7-201.11(A) - Corrected During Inspection Critical Observed liquid soap shelved over wrapped single use cups in dry storage room
    All poisonous and toxic materials shall be stored to prevent contamination of food and, equipment
Comments:
During the critical procedures inspection of this establishment it was noted that management is aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
Hot Water Heater: boiler
Dishwasher: Cl2 sanitizing warewasher, never used
Hood System: missed fall '07 cleaning
Grease Trap:
Consumer Advisory: N/A
Pest Control: serviced regularly

July 23, 2007 (Routine)



Violation: 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: In the reach in teen center freezer at the cookline, observed a frozen bag of chicken legs and thighs over icecream, ice, buns and frozen milk.
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.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Notes:
During the Summertime, the meals are catered from South County High School and during the fall and winter the meals will be catered from Mount Vernon High School. During inspection noted that the receipt and serve temps are taken and logged. The servers were observed wearing gloves and observed 1 employee wash hands. In addition, for the Senior Center, the facility has chosen to no longer serve eggs.
During the inspection of this establishment it was noted that management WAS aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department. An information sheet was left with the CFM.
COMPLIANCE:
1. FAX A COPY OF THE PHOTO IDENTIFICATION FOR THE FULL CERTIFICATION FOOD MANAGER CARD TO MY ATTENTION, WITHIN 10 DAYS. (Please make the fax to my attention.) Thank you.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: Is a boiler which serves the hot water needs at the entire facility.
Dishmachine: According to the CFM, the warewashing machine is never used. However, the sanitizer in the spray bottle tested at 50ppm chlorine. Per a foodworker, the three vat sink is used to wash, rinse and sanitize limited utensils since the caterer provides the serving utensils and the facility provides single service items.
Grease trap cleaning: every 1-months
Vent hood cleaning: every 6-months, Last cleaning was in July, 2007
Pest Control service: monthly, last inspection during the first week of July. No activity noted during inspeciton.
Consumer Advisory: A consumer Advisory not applicable.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

January 23, 2007 (Follow-up)

Comments:
The purpose of this inspection is a followup to a routine inspection conducted on January 17, 2007. The facility is in substantial compliance. All violations have been corrected. Thank you for your hard work. If you have any questions, please call 703-246-2444.

January 17, 2007 (Routine)



Violations:
  • 3-302.11(A)(1) - Critical Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). DURING INSPECTION OBSERVED THE FOLLOWING: 1. Raw shell eggs stored over butter and donated buns in the Senior Center Reach in refrigerator (corrected during inspection).2. Raw chicken stored over buns and punch mix and hotdogs in the 2-door reach in freezer3. Raw, ground turkey stored over butter, buns and raw hamburger in the teen reach in freezer.4. Raw hamburger stored over butter and buns in the teen reach in freezer
    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.
  • 3-302.11(A)(2) - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination.NOTE: DURING INSPECTION, OBSERVED RAW CHICKEN STORED OVER RAW BEEF IN 2-DOOR McCALL REACH IN.
    Raw foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1. raw chicken, turkey, or duck shall be stored on the BOTTOM shelf (165f cook temperature), 2. raw beef and eggs for hot holding shall be stored on the shelf above chicken (155f cook temperature), 3. raw pork, seafood, and eggs for immediate service shall be stored on the top shelf above beef (145f cook temperature).
  • 3-307.11 - Observed employee food being stored in the McCall reach in refrigerator marked for Senior Center only.
    Food shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 through 3-306. Provide a separate are for the storage of employee foods.
  • 3-501.17(B) - Critical The ready-to-eat (RTE) commercially processed hotdogs in the refrigeration unit was not properly dated for disposition after opening.
    Refrigerated, ready to eat, potentially hazardous foods (time/temperature control for safe food) that are commercially processed and held at 41f or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41f-45f shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like opened packages of deli meats are opened on Jan 1, 2007 they shall be date marked with a "use by" date not exceeding Jan 7, 2007. BOTH DATES SHALL BE PROVIDED ON THE FOOD CONTAINER TO ENSURE PROPER FOOD ROTATION AND LIMIT BACTERIAL GROWTH.
  • 3-701.11(A) - Critical The following foods are unsafe and/or adulterated:1. Milk, dated Dec. 24, 2006 in the Senior Center Reach in Refrigerator2. Milk, dated March, 2006 (two (2) half gallon containers) in the McCall Senior Center Freezer
    A food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure.
  • 7-202.12(A)(1)-(4) - Critical The concentration of the CHLORINE solution was measured in excess of 200 ppm.
    Maintain the concentration of the CHLORINE at 200 ppm.
Comments:
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
IMPORTANT: I WILL DO A FOLLOW UP INSPECTION TOMORROW TO CHECK ON THE UNCORRECTED VIOLATION NOTED IN THE ABOVE REPORT AND ALSO THE REORGANIZATION OF THE REACH IN UNITS WHICH WERE FOUND TO HAVE CROSS CONTAMINATION ISSUES. REFER TO VIOLATION 3-302.11A(1), 3-302.11A(2), 3-307.11 FOR THE CORRECTIVE ACTIONS. PER THE CFM ON DUTY WHO WORKS IN THE SENIOR CENTER, THE FOOD IN THE TEEN AND UNMARKED UNITS ARE NOT TOUCHED BY HER. THEREFORE, I WILL RETURN TO OBSERVE THE CORRECTED ACTIONS ON THE REMAINING UNITS. HOWEVER, THE CFM FOR THE SENIOR CENTER CAN CORRECT THE VIOLATION PERTAINING TO THE SENIOR CENTER UNITS.
ALSO, PROVIDE DOCUMENTATION THAT THE HILLENDALE RAW SHELL EGGS STORED IN THE SENIOR CENTER REFRIGERATOR ARE PASTURIZED, AS THE CFM STATED THAT THEY WERE, BUT NO DOCUMENTATION COULD BE FOUND ON THE PACKAGE INDICATING THAT THEY ARE PASTURIZED. I WILL BE CHECKING FOR THIS DOCUMENTATION DURING MY FOLLOW-UP TOMORROW, AS WELL.
REPEAT VIOLATIONS WILL RESULT IN ENFORCEMENT ACTION.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: which uses to produce GPH. of 120F water at an 80F rise
Dishmachine: According to the CFM, the warewashing machine is never used.
Grease trap cleaning: every 2-months
Vent hood cleaning: every 6-months
Pest Control service: monthly
Consumer Advisory: A consumer Advisory is applicable.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.

July 27, 2006 (Routine)



Violations:
  • 3-302.13 - Critical Observed raw shell eggs combined and made into scrambled eggs (cook temp.=145F), for service to several Senior Center patrons. Raw shell eggs used were found in RI McCall refrigerator in back room with no evidence of "pasturization" label on raw shell egg packaging, and no stamped ("P") found on raw shell eggs.
    Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time, ANDuse pasteurized eggs or egg products when combining raw shell eggs to prepare (such as scrambled eggs) for service to more than one person.
  • 43.1-3-4 - The Person in Charge (PIC) preparing scrambled eggs in kitchen for several Senior Center patrons, has registered for Saturday, August 5, 2006 food safety course, and does not yet have the photo ID CFM card.
    CORRECTED -- CFM with photo ID CFM card arrived during inspection, but did not have photo ID CFM card on-site.*** FAX copy of CFM card to Health Dept. tomorrow.**A Certified Food Manager with current photo ID is required on site of food prep and food safety at all times.
  • 5-402.13 - Critical Open, disconnected pipe observed from grease trap in floor under 3-comp.sink of community Senior Center kitchen.
    Any sewage "vent" pipe must not vent inside facility, and must vent to the outside.The following steps should be followed:Unit/system will need to be inspected†by Plumbing section of DPWES (703-324-1910) for proper design and installation. Documentation of DPWES†approval must be provided to the Health Department.†Contact the Inspection Requests and Records Section (703-222-0455) to schedule an inspection.
Comments:
Today's visit was to conduct a routine inspection of this "Senior Center" community center kitchen, in conjunction with a routine inspection conducted today of this center's, separately permitted, Head Start program kitchen. Please note:
1. Plumbing Dept. of Fairfax County must be contacted to verify that the grease trap is correctly installed, and correctly vented, and operating correctly.
2. Commercial pest treatments are coordinated for same day treatments at this Community Center for bother permitted kitchens: this one, and the Head Start kitchen. Last commercial pest treatment was July 12, 2006 and copy of receipt is attached.
3. No live pest activity was observed during today's inspection.
4. Provide evidence to Health Dept. that eggs used are pasteurized.

March 07, 2006 (Critical Procedures)

Comments:
This is a critical procedures inspection. Lunches are delivered from Mt Vernon High School between 10:40 and 11:30 and served at 12:00. Food temperatures are recorded on the meal receipts.

March 07, 2006 (Critical Procedures)

Comments:
This is a critical procedures inspection. Lunches are delivered from Mt Vernon High School between 10:40 and 11:30 and served at 12:00. Food temperatures are recorded on the meal receipts.

August 23, 2005 (Routine)

Comments:
This is a routine inspection. No violations were observed today. Lunches are delivered from Falls Church High School, in the summer, between 10:40 and 11:30 and served at 12:00. They are delivered from Mt Vernon High School the rest of the year. The temperatures are recorded on the meal receipts.

August 23, 2005 (Routine)

Comments:
This is a routine inspection. No violations were observed today. Lunches are delivered from Falls Church High School, in the summer, between 10:40 and 11:30 and served at 12:00. They are delivered from Mt Vernon High School the rest of the year. The temperatures are recorded on the meal receipts.

April 05, 2005 (Routine)

Comments:
This is a routine inspection. No violations were observed today. Lunches are delivered from Mt Vernon High School between 10:40 and 11:30 and served at 12:00. Temperatures are recorded on the meal receipts.

November 12, 2004 (Routine)



Violation: 6-303.11C - Repeat Inadequate lighting was noted in the exhaust hood.
Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
Comments:
This is a routine inspection. The lunches are delivered from Mt Vernon High School between 10:40 and 11:30 and served at 12:00.

May 21, 2004 (Routine)



Violations:
  • 4-602.11E - There is mold inside the ice machine.
    Remove it and clean the ice machine every 24 hours. CORRECTED.
  • 6-301.14 - There is no hand wash sign at the hand sink in the restroom.
    Provide one. CORRECTED.
  • 4-501.11B - The ice scoop and holder are broken.
    Replace them with ones that are in good condition.
  • 6-202.15 - Repeat There is a gap under the back door.
    Provide a seal to prevent the entry of insects or rodents.
  • 3-302.12 - The sugar is in an unlabeled container.
    Label it to prevent misuse. CORRECTED.
Comments:
NOTE: Lunches are delivered from Mt. Vernon High School between 10:40am and 11:30am and are served at noon.

Do you have any questions you'd like to ask about Gum Springs Community Center? Post them here so others can see them and respond.

Gum Springs Community Center respresentatives - respond and add information
money

You can win $500 if you submit a qualified review to our sweepstakes!

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend Gum Springs Community Center to others? (optional)
  
Add photo of Gum Springs Community Center (optional)
Add more info about the restaurant»

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Sign in with Twitter
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!



Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):


Nearby restaurants:


Back to the top

Create your own business profile on city-data.com. It's completely free!

Jump to a detailed profile or search site with Google Custom Search
Business Search - 14 Million verified businesses
Search for: near: 

Back to Virginia Restaurants, Virginia, VA smaller cities, VA small cities, All Cities.

Based on public records. Inadvertent errors are possible.
City-Data.com does not guarantee the accuracy or timeliness of any information on this site.  Use at your own risk.
Some parts © 2014 Advameg, Inc.