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

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



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:
  • 2-402.11(A) - Repeat Observed person preparing food for service with no hair cover.
    Provide a hair restraint.
  • 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.
    Have indicator repaired or place another accurate temperature measuring device in the unit.
  • 4-903.11(B) - Corrected During Inspection Clean single serve food containers were observed stored with the food-contact surface facing upward.
    Clean equipment and utensils and singls service items shall be stored covered/inverted.
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:
  • 2-303.11 - Cook wearing bracelets and other jewelry while handling food.
    Limit jewelry to a smooth wedding band.
  • 2-402.11(A) - Hair restraint not being worn by employee handling food.
    Provide and use hair restraints while working with the food.
  • 3-304.14(B)(1) - Wet wipe cloths observed on food counter.
    Store wet wipe cloth in container of sanitizer at proper concentration for sanitizer in use. Chlorine 50-100 ppm, Quaternary ammonium 200 ppm.
  • 4-903.11(D) - The bottom shelf of the storage shelves is less than 6 " off floor making access to floor impossible for cleaning.
    Adjust the shelf to 6 " mininum.
  • 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.
    These item should be stored in the milk cooler as the refrigerator is not approved for commercial use.
  • 43.1-3-3(a) - Critical Staff could not provide proof of certified food manager present and director was not present.
    Please fax copy of card for Anna Paz within 24 hours to me at the provided number.
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:
  • 4-903.11(A) - Corrected During Inspection Repeat box of single service utensils stored on the grease trap
    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.
  • 43.1-1-5(f) - The microwave oven is not approved for use in a commercial food establishment. It is used for employees only.:
    All food equipment for children must be commercial, NSF or the equivalent. Label micorwave "for employee use only"
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:
  • 4-903.11(A) - Corrected During Inspection container of plastic utensils is stored on the grease trap.
    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.
  • 5-205.11(A) - Corrected During Inspection The handwashing facility in the kitchen is blocked, preventing access by employees for easy handwashing.
    A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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:
  • 5-202.12(A) - Water from the handwashing sink was measured at a temperature less than 100F.
    A handwashing sink shall be equipped to provide water at a temperature of at least 100f through a mixing valve or combination faucet.
  • 6-501.110(B) - Corrected During Inspection Observed employee jacket stored with single service cups.
    Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.
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:
  • 4-501.11B - The door gasket of the Beverage Air Milk Cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.11 - The toilet in the men's restroom is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
  • 4-501.11B - The door gasket of the Beverage Air Milk Cooler is in poor repair.
    Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • 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.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 6-301.12A - Corrected During Inspection Observed that no paper towels were available for the kitchen hand sink.
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.11 - The toilet in the men's restroom is in poor repair.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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:
  • 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.
    Have employees routinely inspect food as they are received to verify that they are from an approved source, they are delivered at the required temperatures and they are stored in a manner that prevents contamination during shipment or transport.
  • 3-501.16A - Critical Observed chicken nuggets hot holding at improper temperatures (124-135F).
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 3-501.16B - Critical Observed watermelon (53F) and pudding (60F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F or less to inhibit the growth of harmful bacteria.
  • 4-202.16 - Repeat Milk crate(s) found used for the following: Elevated storage.
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
  • 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.
    Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
  • 4-602.11A - Corrected During Inspection Critical The temperature measuring device probe was not observed cleaned before use and/or storage.
    Clean and sanitize food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. The PIC provided the food service employee with alcohol swabs to sanitize the thermometer probe before and after measuring food temperatures.
  • 43.1-3-3A - Critical Repeat There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit. *SEE COMMENTS
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:
  • 43.1-3-3A - Critical There is no Certified Food Manager present in the establishment.
    It shall be unlawful to operate a food establishment unless it is under the immediate control of a certified food manager. This includes hours of food service and preparation. Failure to provide a CFM may result in immediate suspension of the foodservice permit.*
  • 8-304.11B - Repeat Records of receiving temperatures of potentially hazardous foods are not being maintained.
    It is the responsibility of this establishment to monitor receiving temperatures of hot and cold potentially hazardous foods that will be served to the children at this center. Hot foods that are received below 140F and cold foods that are received above 41F shall not be served. When food temperatures fall into the "Danger Zone" (42F-139F) bacteria can grow resulting in illness.
  • 5-205.11B - Repeat Observed dirty dishes stacked in all 3 compartments of the 3 compartment sink.
    This establishment was permitted based on the understanding that this kitchen is to be used as a serving kitchen only. Warewashing is not permitted in this kitchen. One of the compartments in the 3 compartment sink is to be designated as a handwashing facility and used for this purpose only.
  • 5-103.11A - Critical The temperature of the water at the hand sinks was measured at 84F.
    The hot water supplied to the hand sinks must reach a minimum temperature of 100F. Service the water system accordingly to gain compliance with this requirement.
  • 4-903.11C - Observed paper plates stored unprotected on the counter top.
    Store items in the original protective package to protect from contamination until used.
  • 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.
    Repair the plumbing system.
  • 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.
    Hand soap must be provided at all hand sinks to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 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
    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.
  • 4-202.16 - Milk crate(s) found used for the following:Storage of apples
    Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment.
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:
  • 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
    designate one of the sink vats the one to be used for handwashing and use this only for handwashing
  • 8-304.11B - there is no record of food temperatures of food delivered from caterer
    temperatures of potentially hazardous foods, hot and cold, must be taken (and recorded and kept) when food is received from caterer
  • 4-205.10 - several pieces of home standard equipment are used by staff
    put a sign or label on the homestyle equipment indicating that it is for staff use only
  • 5-202.12A - Water from the sinks in the kitchen was 93f
    Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100fF to allow more effective removal of fatty soils encountered in kitchens.
  • 6-301.11 - Soap was not provided at the kitchen sink
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Observed that no paper towels were available kitchen sink .
    Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
  • 6-501.111D - there are millipedes in the building, apparently due to the recent construction.
    provide additional door sweeps or extermination etc to remove insects.
  • 4-302.12 - The kitchen has the wrong type of thermometer (meat thermometer)
    Obtain at least one food temperature measuring device with increments of 2 degrees and including a range from freezing to boiling so that employees can properly monitor the temperature of food items in the establishment.
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:
  • 6-202.11C - Observed that a proper protective shield is not pro.
    Provide protective shielding. Infrared or other heat lamps shall be protected against breakage by a shield.
  • 6-301.11 - Repeat Soap dispenser was not provided at the hand washing lavatory in serving line.
    Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
  • 6-301.12A - Observed that there was no paper towels dispenser installed at hand wash sink .
    Provide individual, disposable paper towels dispenser at the handsink to encourage proper hand drying by food handlers.
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.

Do you have any questions you'd like to ask about Westfields Play and Learn Children's Center? Post them here so others can see them and respond.

×
Westfields Play and Learn Children's 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 Westfields Play and Learn Children's Center to others? (optional)
  
Add photo of Westfields Play and Learn Children's 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):


Recently added reviews

Name

City

Users' Rating

Starbucks Coffee #10417Winchester, VA
*****
Georgia's Subs & DeliLynchburg, VA
*****
Mr. Noodle & RiceWinchester, VA
*****
Long John Silvers #31592Vinton, VA
**
Dari-KingClintwood, VA
*****
Tropical Smoothie Cafe #92Mechanicsville, VA
****
Sonic #5552Roanoke, VA
*
Mosby's GrillePurcellville, VA
Pizza Hut #4511Chesterfield, VA
**
Temple Farms CateringHampton, VA
****

Restaurants in neighborhood

Name

Starbucks Coffee
Chick-Fil-A
Taco Bell #16214
McDonald's of Chantilly
Burger King #13111
Talkin Turkey
Dulles Expo Center North Hall
Wendy's Old Fashion Hamburgers #115


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.