St Gabriel's Day Care Center, 4319 Sano St, Alexandria, VA - Restaurant inspection findings and violations

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Restaurant: St Gabriel's Day Care Center
Address: 4319 Sano St, Alexandria, Virginia
Total inspections: 11
Last inspection: Jun 12, 2009

Restaurant representatives - add corrected or new information about St Gabriel's Day Care Center, 4319 Sano St, Alexandria, VA »

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. June 12, 2009Critical Procedures00Details / Comments
4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:The women's restroom sinkSeptember 26, 2008Routine01Details / Comments
No violation noted during this evaluation. June 15, 2007Routine00Details / Comments
  • 4-202.16 - Milk crate found used for storing box of single use containers in dry storage area.
  • 4-502.13(A) - Corrected During Inspection Single-service items (plastic bag) were observed reused for the storage of dry snacks at storage area. Note: Food in single use bag was discarded.
  • 4-903.11(A) - Corrected During Inspection Single service containers were found stored at dry storage area with food contact surface upward.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
  • 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Light bulb out in hood.
December 27, 2006Routine14Details / Comments
6-501.11 - Repeat Floor tiles under the 3-vat sink was observed damaged.June 14, 2006Routine01Details / Comments
  • 4-502.13A - Manufacturer (tofu) containers were observed reused for the storage of cooked beef.
  • 4-903.11B - Repeat Clean bowls were observed stored with the food-contact surface facing upward on prep table nex to the back door.
  • 6-201.14A - Carpeted floor mat observed in kitchen by the back door.
  • 6-501.11 - Damaged floor tiles observed under the 3-vat sink.
November 02, 2005Routine04Details / Comments
  • 4-502.13A - Manufacturer (tofu) containers were observed reused for the storage of cooked beef.
  • 4-903.11B - Repeat Clean bowls were observed stored with the food-contact surface facing upward on prep table nex to the back door.
  • 6-201.14A - Carpeted floor mat observed in kitchen by the back door.
  • 6-501.11 - Damaged floor tiles observed under the 3-vat sink.
November 02, 2005Routine04Details / Comments
  • 4-901.11B - Repeat Utensils and stainless steel food storage containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  • 6-303.11C - Repeat Light observed not working under hood.
March 23, 2005Routine02Details / Comments
  • 4-901.11B - Cups observed drying on top of papertowels under shelf.
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
October 14, 2004Routine02Details / Comments
6-303.11C - Inadequate lighting was noted in the ceiling in the kitchen and in the hood.January 08, 2004Routine01Details / Comments
6-501.114A - Repeat There is a clean, unused counter-top fryer on work table next to stove.January 24, 2003Routine01Details / Comments

June 12, 2009 (Critical Procedures)

Comments:
Today’s inspection was to conduct a Critical Procedures inspection.
Hot water heater: AO Smith DRE 52
Grease trap cleaning: approximately monthly
Vent hood cleaning: every 6 months; filters every 6 months
Pest Control service: monthly

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.

September 26, 2008 (Routine)



Violation: 4-402.11(A) - The following equipment is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning:The women's restroom sink
Equipment that is fixed because it is not easily movable shall be installed so that it is: 1) spaced to allow access for cleaning along the sides, behind, and above the equipment, 2) spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch, and 3) sealed to adjoining equipment or walls if the equipment is exposed to spillage or seepage.
Comments:
The purpose of today’s inspection was to conduct a routine inspection.
The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department. The facility does have an employee health policy and would not allow food workers to work if having symptoms outlined in the employee health handout provided to the CFM
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: AO Smith DRE 52
Grease trap cleaning: every 2 months
Vent hood cleaning: does not know for vent hood; filters cleaned every 2-3 months
Pest Control service: monthly
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.

June 15, 2007 (Routine)

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. Violations were not noted. Food is purchase from approved sources weekly. Kitchen staff are to use only liquid soap at restrooms.
NOTES:
*3-compartment sink: Chlorine used as sanitizer, test strips available. Use a sanitizing solution for cloths towels in order to sanitize work tables.
*Food thermometer present and calibrated.
Hot Water Heater: AO Smith, model #DRE 52 914
Dishwasher: N/A
Hood System: cleaned regularly
Grease Trap: cleaned regularly by custodian
Consumer Advisory: N/A
Pest Control: Serviced as needed.
Review the handout on food borne illness. Thank you.

December 27, 2006 (Routine)



Violations:
  • 4-202.16 - Milk crate found used for storing box of single use containers in dry storage area.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single service items. Provide only NSF approved shelving units, storage units, or dunnage racks for your storage needs.
  • 4-502.13(A) - Corrected During Inspection Single-service items (plastic bag) were observed reused for the storage of dry snacks at storage area. Note: Food in single use bag was discarded.
    Single service items may not be reused.
  • 4-903.11(A) - Corrected During Inspection Single service containers were found stored at dry storage area with food contact surface upward.
    Cleaned equipment and utensils, laundered linens, and single service items shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least 6 inches off the floor on NSF approved shelving units or dunnage racks.
  • 43.1-3-3(a) - Corrected During Inspection Critical There is no Certified Food Manager present at the beginning of the inspection.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. It is highly suggested that you provide other employees with the food manager's license. ORS Interactive in Falls Church provides the required exam and photo identification card upon passing the exam. Failure to have a certified food manager on site during ALL hours of operation including food preparation, food service, and cleaning/sanitizing of equipment/utensils will result in closure of the establishment.
  • 6-303.11(C) - Observed that inadequate lighting was provided in the food preparation areas. Light bulb out in hood.
    Increase the lighting to provide a minimum of 50 foot candles in all food preparation areas.
Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment.
Food is purchase from approved sources weekly. Meals are prepared for immediate service daily, no left overs are kept.
NOTES:
*Water heater: AO Smith, model #DRE 52 914
*3-compartment sink: Chlorine used as sanitizer, test strips available.
*Food thermometer present and calibrated.
*Grease Trap: Grease trap cleaned every 2 months.
*Hood: Cleaned quarterly.
*Pest Control Services: Monthly, last service was done on Dec. 04, 2006.

June 14, 2006 (Routine)



Violation: 6-501.11 - Repeat Floor tiles under the 3-vat sink was observed damaged.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Equipment temperatures:

Hot water @ handsink 124F, Hot water @ 3-vat 122F; McCall 2 door reach in 44F (being opened and closed throughout lunch service, per kitchen staff the temperature is normally 35-38F)

This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services monthly. No activity/evidence noted today.
4. Grease trap is cleaned every 3 months.
5. Sanitizer for 3 vat sink is chlorine.
6. Food is purchased weekly for that week. Meals are prepared for immediate service. There is no hot holding.
7. Monitor the temperature of the McCall reach-in refrigerator to be sure the unit does maintain an ambient air temperature of 41F or below.

Note: Grease trap is indirectly plumbed. The grease trap should be directly plumbed, no air gap is needed on the waste water side. Facility was informed that the grease trap could remain as is, since it existing, however if any plumbing work or renovations are done to this area. It will need to be corrected.
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

November 02, 2005 (Routine)



Violations:
  • 4-502.13A - Manufacturer (tofu) containers were observed reused for the storage of cooked beef.
    Discontinue the reuse of single-use containers for beef storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-903.11B - Repeat Clean bowls were observed stored with the food-contact surface facing upward on prep table nex to the back door.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 6-201.14A - Carpeted floor mat observed in kitchen by the back door.
    Replace carpeted floor mat with one that is nonabsorbent and easily cleanable.
  • 6-501.11 - Damaged floor tiles observed under the 3-vat sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services monthly. No activity/evidence noted today.
4. Grease trap is cleaned every 3 months.
5. Sanitizer for 3 vat sink is chlorine.

Note: Grease trap is indirectly plumbed. The grease trap should be directly plumbed, no air gap is needed on the waste water side.
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

November 02, 2005 (Routine)



Violations:
  • 4-502.13A - Manufacturer (tofu) containers were observed reused for the storage of cooked beef.
    Discontinue the reuse of single-use containers for beef storage. Provide approved reusable food storage containers designed for your food storage needs.
  • 4-903.11B - Repeat Clean bowls were observed stored with the food-contact surface facing upward on prep table nex to the back door.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
  • 6-201.14A - Carpeted floor mat observed in kitchen by the back door.
    Replace carpeted floor mat with one that is nonabsorbent and easily cleanable.
  • 6-501.11 - Damaged floor tiles observed under the 3-vat sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed during today's inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Professional Pest Control Company services monthly. No activity/evidence noted today.
4. Grease trap is cleaned every 3 months.
5. Sanitizer for 3 vat sink is chlorine.

Note: Grease trap is indirectly plumbed. The grease trap should be directly plumbed, no air gap is needed on the waste water side.
***Failure to correct and maintain cited violations, may result in additional corrective action being taken.***

March 23, 2005 (Routine)



Violations:
  • 4-901.11B - Repeat Utensils and stainless steel food storage containers were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 6-303.11C - Repeat Light observed not working under hood.
    Replace bulb to 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:
The purpose of today's visit was to conduct a routine inspection, please review the following:

1. All violations must be corrected within 30 days.
2. Facility does not maintain temperature log. It is recommended to maintain final cook temperatures and cold holding temperatures of items served.
3. Due to the manner the 3-vat sink is plumbed, items should be washed, rinsed and sanitized from left to right, not right to left.
4. No pest activity observed.


Note: Lunch is served in the classrooms no later than 11:30 am.

October 14, 2004 (Routine)



Violations:
  • 4-901.11B - Cups observed drying on top of papertowels under shelf.
    Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
  • 4-903.11B - Clean plates and bowls were observed stored with the food-contact surface facing upward.
    Store equipment and utensils covered or inverted to prevent contamination of food-contact surface while in storage.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All remaining violations must be corrected before the next routine inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long. Recommended facility keeps a temperature log of potentially hazardous food products that are prepared and served, including noddles, hot dogs and sausage.
3. Professional Pest Control Company services monthly. No activity/evidence noted today.
Grease trap is cleaned every 3 months.

Overall, facility very clean.

Note: Facility serves lunch at 11:30am.

If you have any questions, please contact me. Thank you.
LaKeesha Butler
Environmental Health Specialist
Fairfax County Health Department
Food Safety Section
lakeesha.butler@fairfaxcounty.gov
(w) 703.246.8426
(fax) 703.385.9568

January 08, 2004 (Routine)



Violation: 6-303.11C - Inadequate lighting was noted in the ceiling in the kitchen and in the 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.

January 24, 2003 (Routine)



Violation: 6-501.114A - Repeat There is a clean, unused counter-top fryer on work table next to stove.
Remove all equipment that is unused or does not function to limit potential pest harborage locations.
Comments:
The following measurements are recorded:

-Kitchen handsink (110F)
-3-vat sink (125F)
-Employee handsink (114F)

-Taylor bimetallic stem thermometer calibrated in ice bath to 32F.

-Grease trap under 3-vat sink was cleaned out on January 20, 2003 according to maintenance log kept on-site.

-Microwave in kitchen is used for staff (label "EMPLOYEE USE ONLY")

-McCall 2-door refrigerator (ambient 38F, integrated 38F, bologna 41F)

-This is a routine inspection, all violations must be corrected in 10 days. Questions ? 703-246-2344.

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