Cherry Blossom Day Care Center, 2612 N Pershing Dr, Arlington, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
|
June 23, 2009 | Routine | 1 | 0 | Details / Comments |
|
September 30, 2008 | Critical Procedures | 2 | 1 | Details / Comments |
|
May 20, 2008 | Routine | 1 | 2 | Details / Comments |
|
February 19, 2008 | Critical Procedures | 2 | 0 | Details / Comments |
|
May 15, 2007 | Routine | 1 | 3 | Details / Comments |
|
November 09, 2006 | Routine | 3 | 5 | Details / Comments |
|
February 06, 2006 | Routine | 1 | 2 | Details / Comments |
|
January 13, 2006 | Routine | - | - | Details / Comments |
|
January 13, 2006 | Routine | 1 | 5 | Details / Comments |
|
March 11, 2005 | Routine | 1 | 7 | Details / Comments |
|
March 11, 2005 | Routine | 1 | 7 | Details / Comments |
June 23, 2009 (Routine)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the Big Five Foodborne Illnesses (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the Big Five Foodborne Illnesses (Salmonella, E. Coli, Hepatitis A, Norovirus, and Shigella). - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
Food thermometer calibration : OK
Log is kept for food receiving temperatures.
Source : Good Foods
Food received at 8:30 am; served 12:00 pm ( pre-school ); 11:30 am (infants-toddlers)
Food is served in single-use tableware.
Educational information on Big Five Foodborne Illnesses and allergens was reviewed and handed to CFM.
September 30, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of major foodborne illnesses and symptoms.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). - 2-201.11A - Critical The permit holder does not require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food.
The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms, if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; (2) Has an illness diagnosed by a Health practitioner due to: (a) Norovirus (b) Hepatitis A virus, (c) Shigella spp., (d) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or (e) Salmonella Typhi; (3) Had a previous illness, diagnosed by a health practitioner, within the past 3 months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a Health practitioner; (4) Has been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga toxin-producing Escherichia coli, or Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure; (5) Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (a) Norovirus within the past 48 hours of the last exposure, (b) Enterohemorrhagic or Shiga Toxin-producing Escherichia coli, of Shigella spp. within the past 3 days of the last exposure, (c) Salmonella Typhi within the past 14 days of the last exposure, or (d) Hepatitis A virus within the past 30 days of the last exposure. - 4-502.11 - The food temperature measuring device is not calibrated as necessary to ensure its accuracy. Two of the probe thermometers were off by +8 F.
Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. A utensil or food temperature measuring device can act as a source of contamination to the food it contacts if it is not maintained in good repair. Also, if temperature or pressure measuring devices are not maintained in good repair, the accuracy of the readings is questionable. Consequently, a temperature problem may not be detected, or conversely, a corrective action may be needlessly taken.
Food catered by Good Foods.
May 20, 2008 (Routine)
Violations:
- 6-301.11 - No soap at hand sink (two compartment sink in kitchen).
Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands. - 6-301.14 - No hand wash reminder sign at hand sink (two compartment sink in kitchen).
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands. - 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.
It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.
1. Food is received from an approved source around 9:00am and served between 11:30am-12:00pm.
2. Food temperatures are taken upon receipt and a log is kept on site for review.
3. Please make the two compartment sink in the kitchen a hand sink. Thank you.
February 19, 2008 (Critical Procedures)
Violations:
- 2-102.11C - Critical Certified Food Manager is unaware of the big five foodborne illnesses.
CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food. - 3-302.11 - Critical Ready-to-eat food is not protected from cross contamination by separating them from raw animal foods.- Raw shell eggs observed over milk in upright.
CORRECTED.Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
This is a Critical Procedure 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.
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.
Pest Control: as needed
Food thermometer: ok
Test kit: no, corrected.
Food is received from an approved source at 9:30am and served at 11:30am to about 30 children.
Food temperatures are taken and a log is kept on site for review.
Eggs may NOT be cooked and served to children.
May 15, 2007 (Routine)
Violations:
- 6-201.13 - Some areas of the kitchen floor and wall juncture's are not coved and closed to larger than 1 mm.
In food establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than 1 mm (one thirty-second inch). - 6-202.11 - Repeat The light bulb in the "Delfield" 1-door refrigerator is not shielded, coated, or otherwise shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. - 6-303.11 - Repeat The light intensity is below 20 foot candles in the "Delfield" 1-door refrigerator.
The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, warewashing, and equipment and utensil storage, and in toilet rooms. - 9.2-3.3 - Critical The Northern Virginian Certified Food Manager's card has expired.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Take and log all the hot food temperatures in the notebook; missing the rice temperature from today, the Salisbury steak was recorded as being 156oF when it was received @ 8:30 a.m.
November 09, 2006 (Routine)
Violations:
- 4-101.111 - The nonfood contact surface of the paper lined shelves in the kitchen cabinetry and the protective liner on the "Delfield" 1-door refrigerator are not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. - 4-602.11 - Critical The temperature measuring device is not being properly sanitized before use and/or storage.
Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination (use alcohol swabs). - 5-202.12 - Water from the handwashing sinks in the pre-school building were measured at a temperature less than 100F (found at 79F .
Make the necessary adjustments to valves and lines serving the handsink to provide water of at least 100F to allow more effective removal of fatty soils encountered in kitchens. - 6-202.11 - The light bulb in the "Delfield" refrigerator was not properly shielded, coated, or shatter-resistant.
Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles. Infrared or other heat lamps shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed. - 6-303.11 - Repeat The light in the "Delfield" refrigerator is not working.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms. - 6-501.11 - Repeat There are some loose wall tiles and cove base in the kitchen. There are some cracked floor tiles in the kitchen. There are some tiny holes and crevices in the walls of the bathroom.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.111C - Critical A live roach was observed on the wall of the pre-school building. A dead roach was observed on the kitchen floor. Small dead roaches were observed in the kitchen cabinetry.
When pests are found use methods 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. - 7-206.13 - Critical Tracking powder pesticides (boric acid) are being used in the establishment (observed on the kitchen floor and cabinetry).
Refrain from using tracking powder pesticides in the establishment. The use of tracking powder pesticides presents the potential for the powder to be dispersed throughout the establishment and could directly or indirectly contaminate food being prepared.
1. Only a licensed pest control applicator may used pesticides in a licensed food establishment.
2. Change batteries in the infant smoke detector immediately.
* Food is catered by "Good Food Catering" around 9:30 a.m. Lunch is served at 11:30 a.m. Temperature is taken at delivery and logged in a notebook. Facility serves about 25 children.
February 06, 2006 (Routine)
Violations:
- 4-204.112 - Corrected During Inspection Repeat No thermometer in the infant room refrigerator.
- 6-303.11 - No light in the reach in refrigerator in the kitchen.
- 9.2-3.3 - Critical Repeat There is no certified food manager on duty.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
Food is delivered by "Good Food Catering" at 10:30AM. Lunch is served at 11:30AM. Temperature is taken at delivery and logged in a log book. Facility serves 25 children.
January 13, 2006 (Routine)
Violations:
- 4-101.16 - Sponges are being used to wipe down food contact surfaces.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting knife and can opener.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen sink used as a hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat Some baseboard throughout the facility are loose.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Wall area under the sink need 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.
The facility is catered by Good Food. According to the owner from time to time they cut fruits from the catered meals, they clean and sanitize the cutting knifes in the same kitchen sink that they wash their hands. The kitchen sink is for multiple use, there is a hand sink inside the bathroom.
January 13, 2006 (Routine)
Violations:
- 4-101.16 - Sponges are being used to wipe down food contact surfaces.
Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces. - 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. - 4-702.11 - Critical The food-contact surfaces of the following equipment were not observed sanitized: cutting knife and can opener.
After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use. - 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at kitchen sink used as a hand sink.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. - 6-501.11 - Repeat Some baseboard throughout the facility are loose.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. - 6-501.12 - Wall area under the sink need 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.
The facility is catered by Good Food. According to the owner from time to time they cut fruits from the catered meals, they clean and sanitize the cutting knifes in the same kitchen sink that they wash their hands. The kitchen sink is for multiple use, there is a hand sink inside the bathroom.
March 11, 2005 (Routine)
Violations:
- 2-103.11 - Employees are not inspecting the food upon receipt (Do not accept foods in the danger zone of 42-134oF).
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 (Keep a log/record of the potentially hazardous food temperatures that are received). - 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the infant room "Kenmore" 1-door refrigerator (this unit needs to be de-frosted).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 6-202.14 - The toilet room by the kitchen in the front house is not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The office door is not self-closing).
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.12 - No disposable towels were provided at the hand washing facility in the rest-room in the front house.
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 drying their hands on their clothing or other unclean materials. - 6-501.11 - The office located by the playground: exterior over-hang soffit is raw wood.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities (paint the raw wood). - 6-501.111 - Harborage conditions exist. Some mouse droppings were observed in the kitchen cabinetry under the 2-part sink and on the floor by the window.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 9.2-3.3 - Corrected During Inspection Critical There is no certified food manager on the premises.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager on the premises.
Food is delivered by Good Food about 10:30 a.m. to the office which is located next to the playground behind the house along the street. Lunch is served between 11:30 a.m.-12 p.m. Food is dished out with single service utensils onto single service dishes in the kitchen located in the house along the street. The kitchen contains a 2-part sink, "Delfield" 1-door refrigerator, counters, cabinets, and a microwave. There is a refrigerator in the infant room located in the back building where milk is stored. The facility currently has 20 children.
March 11, 2005 (Routine)
Violations:
- 2-103.11 - Employees are not inspecting the food upon receipt (Do not accept foods in the danger zone of 42-134oF).
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 (Keep a log/record of the potentially hazardous food temperatures that are received). - 4-204.112 - Corrected During Inspection There was no temperature measuring device located in the infant room "Kenmore" 1-door refrigerator (this unit needs to be de-frosted).
Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature. - 6-202.14 - The toilet room by the kitchen in the front house is not provided with a self-closing door.
Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas. - 6-202.15 - The outer opening of the food establishment is not protected against the entry of insects and rodents (The office door is not self-closing).
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces. - 6-301.12 - No disposable towels were provided at the hand washing facility in the rest-room in the front house.
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 drying their hands on their clothing or other unclean materials. - 6-501.11 - The office located by the playground: exterior over-hang soffit is raw wood.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities (paint the raw wood). - 6-501.111 - Harborage conditions exist. Some mouse droppings were observed in the kitchen cabinetry under the 2-part sink and on the floor by the window.
Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces. - 9.2-3.3 - Corrected During Inspection Critical There is no certified food manager on the premises.
It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager on the premises.
Food is delivered by Good Food about 10:30 a.m. to the office which is located next to the playground behind the house along the street. Lunch is served between 11:30 a.m.-12 p.m. Food is dished out with single service utensils onto single service dishes in the kitchen located in the house along the street. The kitchen contains a 2-part sink, "Delfield" 1-door refrigerator, counters, cabinets, and a microwave. There is a refrigerator in the infant room located in the back building where milk is stored. The facility currently has 20 children.
Cherry Blossom Day Care Center respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| La Clicenita | Arlington, VA |  |
| Halal Tikka Kabab | Arlington, VA | |
| MegaMart Express | Arlington, VA | |
| Jumping Joey's | Arlington, VA |  |
| Eastern Carryout | Arlington, VA | |
| El Encanto Grocery/Monserrate Restaurant | Arlington, VA | |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
Restaurants in neighborhood
Name |
|---|
| El Manantial |
| Vocelli's Pizza |
| Don Arturo's Restaurant |
| Taqueria El Charrito Caminante |
| zpizza |
| Red Apron Butchery |
| Tallula |
| Astor Mediterranean |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Cherry Blossom Day Care Center, 2612 N Pershing Dr, Arlington, VA »