Seven Corners Children's Center, 6129 Willston Dr, Falls Church, VA - Restaurant inspection findings and violations

October 14, 2009 (Routine)

• 4-702.11 - Critical Repeat The food-contact surfaces of the following equipment were not observed sanitized: metal spatula
  All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning including bread cutting board and knife. Manual sanitizing can take place using portable three compartment rectangular bins for wash, rinse and sanitize steps. Use bleach sanitizer at 50 ppm concentration and use bleach test strips to verify (about a cap bleach per gallon water)
• 4-703.11(B) - Critical Repeat Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
  Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
• 4-904.11(B) - Unwrapped knives, forks, or spoons were not stored unidirectional with the handles up in plastic bin
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees

March 10, 2009 (Critical Procedures)

• 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized - spatula
  The food-contact surfaces of equipment and utensils shall be sanitized before use and after cleaning.
• 4-703.11(B) - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized afte
  Hot water warewashing machines shall achieve a utensil/equipment surface temperature of at least 160F as measured by an irreversible registering temperature indicator. If the thermolabel does not indicate adequate sanitizing temperature, the warewashing machine shall not be used.

October 20, 2008 (Routine)

• 2-103.11(E) - Corrected During Inspection Today's lunch was not evaluated for receiving temperature
  The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41F or less or 135F or above.
• 2-402.11(A) - Employees observed working in the food service area without proper hair restraints.
  Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items.
• 3-501.16(A)(1) - Corrected During Inspection Critical Repeat The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cheese melt at 135F
  Potentially hazardous foods shall be hot held at a temperature of 135F or above
• 4-501.116 - Corrected During Inspection The operator is not testing the bottled chemical sanitizing solution
  The operator shall monitor the bleach concentration to ensure it is at 50 - 100 ppm or above; Test paper will be provided by EHS

April 17, 2008 (Routine)

• 3-501.16(A)(1) - Corrected During Inspection Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: chicken nuggets at 127F and broccoli & cauliflower at 122F and 130F. Note: Foods were not served and a call was made to the catering company for the food to be picked up. A new batch of food was delivered and temperatures were acceptable.
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-501.12 - The white cutting board was observed heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
• 4-502.11(A) - Observed that the knife the food employee was using to cut fruit was chipped preventing effective maintenance and cleaning/sanitization.
  Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
• 4-502.11(B) - The food thermometer was found out of calibration in the range of use. In ice water, the thermometer was observed at 28F.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F. ** The facility's thermometer is not adjustable, therefore, a new thermometer needs to be purchased. Purchase additional backup thermometers.

June 21, 2007 (Routine)

• 6-201.11 - One ceilijng tile in the kitchen is not smooth and cleanable.
  Change the tile to one that is smooth and cleanble.
• 6-301.12(A) - Observed that paper towels were not provided at kitchen handwashing sink.
  Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.

April 20, 2006 (Routine)

• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Blender. Note other items like microwave are labeled for staff only. No foods may be warmed or prepared in these items for the children.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 6-501.111B - Three live "sugar" ants were observed on the counter.
  Take safe but effective control measures to eliminate the presence of the ants.

October 06, 2005 (Routine)

• 4-501.15A - The dish machine is not operating per dataplate. the wash cycle went for several minutes over the specified 102 seconds and only stopped when the machine was turned off. The water during the cycle was only 105 F instead of the required 150 F
  Either have the machine properly repaired so that it operates per specifications or have it removed. Do not use the machine for washing any utensils, pitchers etc used to serve the children. Serve all beveraged out of the original container and use single service items for all food contact items that will be used by the children.
• 43.1-1-5F - Repeat The following items are intended for household use only and are not approved for use in a commercial food establishment: Several home standard items found in the kitchen several labeled for staff use. .
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent. The use of staff items are limited to staff use only. This means that cakes, cupcakes or home made ice cream may not be made in this equipment and served to the children.

April 15, 2005 (Critical Procedures)

• 5-501.16B - There is no refuse container at the @LOCATION@.kitchen handsink.
  Increase the number of approved refuse containers to prevent the accumulation of debris on the floor.
• 6-301.12A - Corrected During Inspection Repeat Observed that no paper towels were available for handsink at kitchen. .
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

December 08, 2004 (Routine)

• 6-301.12A - Observed that no paper towels were available for handsink at kitchen .
  CORRECTED DURING INSPECTION: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 43.1-1-5F - Repeat Numerous home use item are in the kitchen. Some are labeled to staff use.
  Minimize the number of such items and clearly label and limit their use to staff only.
• 6-501.114A - Unnecessary items like a computer monitor and a glass aquarium are in the kitchen.
  CORRECTED DURING INSPECTION: Remove unnecessary items from the kitchen.
• 4-501.110A - The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 150 F while the actual temperature was 138 F
  Discontinue the use of the warewashing machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils. Dispense all drinks from the original containers. If reusable utensils are being used in the kitchen the dish machine must function correctly. Have the unit checked. The low water temperature used in the day care center may be a factor in the low wash temperature.

October 27, 2003 (Routine)

• 4-903.11C - Coffee filters observed unprotected on the food storage shelf.
  Corrected during the inspection.
• 2-401.11A - Critical Open drinking containers stored in a manner that may contaminate food contact surfaces or utensils.
  Correct during the inspection. Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: GE microwave, Rival crock pot and Counter craft blender.
  Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.
• 7-202.12A - Critical The combat ant traps are not being used in accordance with law or the manufacturer's use directions. Traps design for household use.
  Corrected during the inspection. The combat ant traps must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
• 43.1-3-4 - The Food Manager has passed one of the Nationally recognized exams for food manager certification, however, the Food Manager has not obtained certification recognized by the Health Department Director.
  Take proof of passing the Nationally recognized exam to experior assessments to obtain certification and issuance of photo Food Manager Certificate with 1. Certificate number 2. Issue date and expiration date.
• 6-501.12A - Repeat 1. Vent in the employee's rest room observed with dust build up. 2. Floors behind the Arctic Air refrigerator observed with dust and other soil build up.
  Clean areas more frequently to maintain the establishment in good sanitary condition.

July 08, 2003 (Follow-up)

June 18, 2003 (Routine)

• 6-501.11 - Observed a couple floor tiles in front of the Artic Air refrigerator are damaged and cracked.
  Replace the cracked and damaged floor tiles and maintain in good repair.
• 6-501.11 - Observed the handsink is not caulked to the wall.
  Caulk the handsink to the wall to prevent any type of water damage.
• 4-204.112A - The temperature measuring device in the Artic Air refrigerator was not properly located in the warmest part of the unit.
  Relocate the temperature measuring device to the warmest part of the refrigeration unit to properly represent the ambient air temperature.
• 4-903.11B - Clean single service forks and spoons were observed stored with the food-contact surface facing upward.
  Rearrange the forks and spoons so that they are facing one direction and to prevent contamination of the food contact surface. Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
• 4-501.112A - Repeat The water temperature in the manifold servicing the high temperature warewashing machine was below the minimum allowable level of 180°F. The dishmachine failed the thermolabel test.
  Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Until the dishmachine is repaired serve all meals on disposable plates and/or bowls and use single service untensils. Correct within 24 hours.