Westfields Play and Learn Children's Center, 14428 #100 Albemarle Point Place, Chantilly, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Westfields Play and Learn Children's Center
Address: 14428 #100 Albemarle Point Place, Chantilly, Virginia
Total inspections: 14
Last inspection: Oct 5, 2009

Restaurant representatives - add corrected or new information about Westfields Play and Learn Children's Center, 14428 #100 Albemarle Point Place, Chantilly, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. October 05, 2009Risk Factor Assessment00Details / Comments
  • 2-402.11(A) - Repeat Observed person preparing food for service with no hair cover.
  • 4-203.12(B) - Observed that milk cooler temperatures measurement device is not operating correctly. The indicated temperature of 22 F does not change when unit is opened and does not agree with the actual temperature.
  • 4-903.11(B) - Corrected During Inspection Clean single serve food containers were observed stored with the food-contact surface facing upward.
April 30, 2009Routine03Details / Comments
  • 2-303.11 - Cook wearing bracelets and other jewelry while handling food.
  • 2-402.11(A) - Hair restraint not being worn by employee handling food.
  • 3-304.14(B)(1) - Wet wipe cloths observed on food counter.
  • 4-903.11(D) - The bottom shelf of the storage shelves is less than 6 " off floor making access to floor impossible for cleaning.
  • 43.1-1-5(f) - Repeat Household use refrigerator intended for staff use only is storing milk as well as cheese for snacks and bottles. The microwave is not approved for commercial use and is used for staff only.
  • 43.1-3-3(a) - Critical Staff could not provide proof of certified food manager present and director was not present.
September 29, 2008Routine15Details / Comments
  • 4-903.11(A) - Corrected During Inspection Repeat box of single service utensils stored on the grease trap
  • 43.1-1-5(f) - The microwave oven is not approved for use in a commercial food establishment. It is used for employees only.:
March 11, 2008Routine02Details / Comments
  • 4-903.11(A) - Corrected During Inspection container of plastic utensils is stored on the grease trap.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility in the kitchen is blocked, preventing access by employees for easy handwashing.
September 19, 2007Routine02Details / Comments
  • 5-202.12(A) - Water from the handwashing sink was measured at a temperature less than 100F.
  • 6-501.110(B) - Corrected During Inspection Observed employee jacket stored with single service cups.
April 04, 2007Routine02Details / Comments
5-205.11A - Corrected During Inspection caterer;s pans are in the hand sinkAugust 11, 2006Routine01Details / Comments
  • 4-501.11B - The door gasket of the Beverage Air Milk Cooler is in poor repair.
  • 4-502.11C - Repeat The ambient air temperature gauge on the Beverage Air milk cooler is not in good repair and/ or not accurate in the range of use.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
  • 6-501.11 - The toilet in the men's restroom is in poor repair.
January 09, 2006Routine04Details / Comments
  • 4-501.11B - The door gasket of the Beverage Air Milk Cooler is in poor repair.
  • 4-502.11C - Repeat The ambient air temperature gauge on the Beverage Air milk cooler is not in good repair and/ or not accurate in the range of use.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
  • 6-501.11 - The toilet in the men's restroom is in poor repair.
January 09, 2006Routine04Details / Comments
  • 2-103.11E - Employees are not inspecting the food upon receipt. The PIC reported that food temperatures are taken when the food is served, not when the food is delivered by the catering company.
  • 3-501.16A - Critical Observed chicken nuggets hot holding at improper temperatures (124-135F).
  • 3-501.16B - Critical Observed watermelon (53F) and pudding (60F) cold holding at improper temperatures.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: Elevated storage.
  • 4-502.11C - Corrected During Inspection The ambient air temperature gauge on the Beverage Air milk cooler is not in good repair and/ or not accurate in the range of use.
  • 4-602.11A - Corrected During Inspection Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
  • 43.1-3-3A - Critical Repeat There is no Certified Food Manager present in the establishment.
July 13, 2005Routine43Details / Comments
No violation noted during this evaluation. January 19, 2005Routine00Details / Comments
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
  • 8-304.11B - Repeat Records of receiving temperatures of potentially hazardous foods are not being maintained.
  • 5-205.11B - Repeat Observed dirty dishes stacked in all 3 compartments of the 3 compartment sink.
  • 5-103.11A - Critical The temperature of the water at the hand sinks was measured at 84F.
  • 4-903.11C - Observed paper plates stored unprotected on the counter top.
  • 5-205.15B - The drainpipe serving the 3 compartment sink is clogged. When water runs the drainpipe overflows and a bucket has been placed underneath the sink to catch the water.
  • 6-301.11 - Repeat Soap was not provided at the hand sink in the kitchen. The hand soap dispenser is empty. Two bottles of dish soap are available.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1. Amana microwave2. Cuisinart food processor3. Proctor Silex Toaster4. White coffee maker
  • 4-202.16 - Milk crate(s) found used for the following:Storage of apples
December 28, 2004Routine27Details / Comments
  • 5-205.11B - there is a three vat sink which is used for handwashing, but not food prep (no prep on site) however all three sinks appear to be used to other purposed
  • 8-304.11B - there is no record of food temperatures of food delivered from caterer
  • 4-205.10 - several pieces of home standard equipment are used by staff
  • 5-202.12A - Water from the sinks in the kitchen was 93f
  • 6-301.11 - Soap was not provided at the kitchen sink
  • 6-301.12A - Observed that no paper towels were available kitchen sink .
  • 6-501.111D - there are millipedes in the building, apparently due to the recent construction.
  • 4-302.12 - The kitchen has the wrong type of thermometer (meat thermometer)
June 18, 2004Routine08Details / Comments
  • 6-202.11C - Observed that a proper protective shield is not pro.
  • 6-301.11 - Repeat Soap dispenser was not provided at the hand washing lavatory in serving line.
  • 6-301.12A - Observed that there was no paper towels dispenser installed at hand wash sink .
March 01, 2004Pre-Opening03Details / Comments

October 05, 2009 (Risk Factor Assessment)

Comments:
This is a Risk Factor Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction. Note: The hot water in the three vat sink and the hand sink was at 96 F. Increase the temperature to 100 F for hand washing and 115 F for any ware washing.
ALL critical and easily correctable non-critical violations shall be corrected immediately or by the date indicated. If any questions arise, please contact me at the telephone number provided.
Please be advised that recent changes to Chapter 43 of the Fairfax County Code allow for assessment of fees for additional enforcement inspections or reinstatement of suspended permit, resulting from necessary enforcement actions. To avoid such assessments avoid the repeat of or failure to correct critical violations requiring a follow-up visit. Also, avoid situations which may result in closure of the establishment and suspension of the operating permit

April 30, 2009 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment. Food is catered and all utensils are provided and washed by the catering service.
All critical and easily correctable noncritical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith DRE 80-917
Dish Machine: Not for food use
Pest Control: monthly service
Grease trap: cleaned every 6 months
Hoods and Filters:NA

September 29, 2008 (Routine)


Violations: Comments:
This is a ROUTINE inspection at the above named establishment. Food is catered and all utensils are provided and washed by the catering service.
The cook could not provide a food manager certification and staff could not find record of food managers. Send copy of Food manager card for Anna Paz or other staff member who was present during the inspection to me at provided fax number.
All critical and easily correctable noncritical violations shall be corrected immediately. All other violations must be corrected as soon as possible within the next 90 days. If any questions arise, please contact me at the number provided.
Please remember that proper hand washing is the most important thing that food service employees can do to prevent food contamination. Review when and how to wash hands with all employees and monitor hand washing practices.
Water Heater: AO Smith DRE 80-917
Dish Machine: Not for food use
Pest Control: monthly service
Grease trap: cleaned every 6 months
Hoods and Filters:NA
PLEASE NOTE THAT ALL CERTIFIED FOOD MANAGER CARD RENEWALS REQUIRE THE APPLICANT TO TAKE AND PASS THE FOOD MANAGER TEST. THE NEW CARD WILL BE VALID FOR FIVE YEARS

March 11, 2008 (Routine)


Violations: Comments:
This is a routine inspecton at this child care facilities. Lunches are catered and all utensils for serving and eating are disposable. Containers are returned to caterer for cleaning. Pest control monthly under contract. Grease trap cleaned twice annually. Water heater is an AO Smith DRE-80-917.

September 19, 2007 (Routine)


Violations: Comments:
This is a routine inspection at this child care center. There are three CFMs. Food is delivered from caterer daily; temperature is takena and recorded. No dishwashing on site; all items returned to caterer or are single service. Contract for grease trap cleaning (twice yearly) and pest control (monthly).

April 04, 2007 (Routine)


Violations: Comments:
This is a routine inspection at this child care center. There are three CFMs. Food is catered from Fairfax Food Service and temperatures taken and recorded when food is received. Lunch is served between 11:30 am and 12:00pm Single service plates, cups, utensils and serving spoons are used. Pans returned to the caterer for cleaning. Pest control under contract; grease trap cleaned twice annually. The water heater is an AO Smith DRE-80-917, 18 kw.

August 11, 2006 (Routine)


Violation: 5-205.11A - Corrected During Inspection caterer;s pans are in the hand sink
keep the hand sink accessible for use by staff.
Comments:
This is a routine inspection at this child care center. Food is delivered daily from Fairfax Food Service. Pans are returned for cleaning. Single service items used for food service. Food temperatures are taken and recorded; all are as required.
Water heater is an AO Smith DRE 80917, 18KW. No dishmachine. Routine pest control and cleaning of the grease trap are done under contract.

January 09, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
This is a serving kitchen only. Food is delivered daily in the morning for lunch service. Employees are now measuring and recording temperatures of hot potentially hazardous foods upon receipt. Temperatures are recorded on the monthly menu. Calibrated food thermometers and alcohol swabs to sanitize the thermometers were provided. Single service utensils are used and the food service employee always wears when handling these items. Please remember to monitor the receiving temperatures of cold potentially hazardous foods as well (i.e., honeydew, cantaloupe, watermelon). Cold foods must be below 41F and hot foods must be above 140F.
Post the 206 Health Department Permit to Operate in a conspicuous location when it is received.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.

January 09, 2006 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
This is a serving kitchen only. Food is delivered daily in the morning for lunch service. Employees are now measuring and recording temperatures of hot potentially hazardous foods upon receipt. Temperatures are recorded on the monthly menu. Calibrated food thermometers and alcohol swabs to sanitize the thermometers were provided. Single service utensils are used and the food service employee always wears when handling these items. Please remember to monitor the receiving temperatures of cold potentially hazardous foods as well (i.e., honeydew, cantaloupe, watermelon). Cold foods must be below 41F and hot foods must be above 140F.
Post the 206 Health Department Permit to Operate in a conspicuous location when it is received.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.

July 13, 2005 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
This kitchen is a serving kitchen only. Food is delivered daily by a catering company at approximately 8:00 AM. Receiving temperatures are not recorded upon delivery. Instead, employees measure and record food temperatures when the food is served at approximately 11:00 AM. Food temperatures must be taken when the food is delivered. Hot potentially hazardous foods (PHFs) must be received above 140F and cold PHFs must be delivered below 41F. Food that is delivered and does not meet these temperature requirements shall not be accepted. If hot PHFs are received above 140 and cold PHFs are received below 41F then time as a public health control can be used in place of temperature control until the food is served. This means that the PHFs must be served within 4 hours of delivery.
The Director of this establishment will be going to ORS Interactive, Inc. today to obtain a CFM card. Please fax a photocopy of this card to my attention at the Health Department by close of business on Thursday, July 13, 2005.

January 19, 2005 (Routine)

Comments:
The purpose of this visit was to conduct a follow-up inspection to the routine inspection conducted on December 28, 2004. A full routine inspection was conducted today. All violations cited on December 28 have been corrected. Thank you.
The following recommendations have been made:
1. Store utensils with the handles up or require teachers to wear disposable gloves when distributing to protect lip contact surfaces from hand contamination.
2. Require catering company to heat foods that have trouble maintaining 140F (i.e. chicekn nuggets, hamburgers) to higher temperatures.
Received by: Lisa Matteson, Director

December 28, 2004 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
*The presence of a Certified Food Manager (CFM) is required during all hours of food preparation and food service. Because this is a serving kitchen only a Limited CFMr is sufficient. Failure to employ a CFM could result in suspension of the permit to operate.
All equipment that is designed for household use only cannot be used for food preparation. If these items are used by the staff or for special purposes they must be labeled as such (i.e. Microwave: Staff use and home lunches).
The plumbing under the 3 compartment sink and the hot water supply must be serviced immediately. There are some concerns about the use of the 3 compartment sink and the GE Triton XL dishmachine. A follow-up inspection will be conducted at the beginning of January. Please have the Director of the center contact me at 703.246.8442 to set up an inspection date and time. EHSs from the Health Department are available for training in food safety if the center is interested. Please contact me with any questions. Thank you..

June 18, 2004 (Routine)


Violations: Comments:
This is the first routine inspection of this new facility. Advised director to put soap and towel dispensers on the wall at the vat of sink used for handwashing.

March 01, 2004 (Pre-Opening)


Violations: Comments:
PREOPERATIONAL FINAL INSPECTION
* This a serving kitchen only. No food preparation, no food warming, no food storage, except milk that will installed in an NSF certified refrigeration unit. No warewashing on the premises. The installed 3-compartment sink will be used as a hand washing sink only per owner's request.
* Owner will fax to the Health Department a copy of the contract a catering food service contract.
* The approval for a food service permit is hereby granted. This inspection report shall serve as your permit until your regular permit is delivered to you.

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