Leitch Park Pool Concession(Waterworks Waterpark), 5301 Dale Blvd, Dale City, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Leitch Park Pool Concession(Waterworks Waterpark)
Address: 5301 Dale Blvd, Dale City, Virginia
Phone: (703) 680-7137
Total inspections: 6
Last inspection: Jul 11, 2007

Restaurant representatives - add corrected or new information about Leitch Park Pool Concession(Waterworks Waterpark), 5301 Dale Blvd, Dale City, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 0480 - Repeat Unlabeled food containers.
  • 0550 - Dispensing utensils improperly stored between uses.
  • 1600 - The compartment(s) or drainboards of sinks are heavily soiled.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezers and coolers.
  • 3220 - Mops not hung up to air dry.
  • 3240 - Handwashing facilities are unclean and not maintained
  • 3270 - Harborage conditions exist
  • 3270 - Methods are not being used to control pests
  • 3340 - Critical Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
July 11, 2007Routine27Details / Comments
  • 0480 - Unlabeled food containers.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
  • 1800 - The nonfood contact surface of the 3 compartment sink has accumulations of grime and debris.
  • 2000 - Exposed plastic lids and other carry out items
  • 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
  • 3170 - Numerous protruding nails on wooden shelf.
  • 3180 - Floor and ceiling noted in need of cleaning.
July 13, 2006Routine25Details / Comments
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:ice machine interior and coke machine splash area
  • 3180 - Repeat Floor under 3-compartment sink noted in need of cleaning.
May 25, 2005Routine02Details / Comments
  • 1880 - Critical spoke with manager concerning cleaning of "icy" machines.
  • 2020 - single services cups not protected from soiling.
  • 1190 - no thermometer in pizza hot cabinet.
July 09, 2004Routine12Details / Comments
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  • 3180 - floor in kitchen is in need of cleaning.
July 22, 2003Routine02Details / Comments
No violation noted during this evaluation. June 30, 2003Routine00Details / Comments

July 11, 2007 (Routine)



Violations:
  • 0480 - Repeat Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 0550 - Dispensing utensils improperly stored between uses.
    Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F.
  • 1600 - The compartment(s) or drainboards of sinks are heavily soiled.
    Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.
  • 1640 - The in-use (wash, rinse, sanitize) water in the warewashing sink was observed to be heavily soiled or contaminated.
    Drain the basin(s) and refill with fresh water and cleaning agents/sanitizers added as required for effective cleansing, rinsing and sanitization of equipment and utensils.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: freezers and coolers.
    Clean and sanitize these surfaces for food contact.
  • 3220 - Mops not hung up to air dry.
    Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • 3240 - Handwashing facilities are unclean and not maintained
    Keep handwashing facilities clean and maintained to encourage proper handwashing.
  • 3270 - Harborage conditions exist
    Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3270 - Methods are not being used to control pests
    When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
  • 3340 - Critical Containers of insecticides are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Containers of @HAZARDOUS PRODUCT@ must be located in an area that is not above food, equipment, utensils, linens or single service items.

July 13, 2006 (Routine)



Violations:
  • 0480 - Unlabeled food containers.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener.
    Clean and sanitize these surfaces for food contact.
  • 1800 - The nonfood contact surface of the 3 compartment sink has accumulations of grime and debris.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • 2000 - Exposed plastic lids and other carry out items
    Protect single use items during storage
  • 2310 - Critical The handwashing facility is blocked, preventing access by employees for easy handwashing.
    Access to the handwashing facility identified above is to be available during all hours of operation.
  • 3170 - Numerous protruding nails on wooden shelf.
    Remove nails-safety hazard.
  • 3180 - Floor and ceiling noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 25, 2005 (Routine)



Violations:
  • 1770 - Observed accumulations of grime and debris on the following food contact surfaces:ice machine interior and coke machine splash area
    Clean and sanitize these surfaces for food contact.
  • 3180 - Repeat Floor under 3-compartment sink noted in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

July 09, 2004 (Routine)



Violations:
  • 1880 - Critical spoke with manager concerning cleaning of "icy" machines.
    clean icy machines two times a week or every three days.
  • 2020 - single services cups not protected from soiling.
    keep cups in plastic shipping sleeves; open one end and move sleeve down as cups are used.
  • 1190 - no thermometer in pizza hot cabinet.
    install or place a hot type thermomter in pizza hot holding cabinet.
Comments:
Seasonal concession / open only during pool season.

July 22, 2003 (Routine)



Violations:
  • 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
    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 to drying their hands on their clothing or other unclean materials
  • 3180 - floor in kitchen is in need of cleaning.
    All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

June 30, 2003 (Routine)

Comments:
No violation

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