Hopkins House, 200 Fairbrook Drive 103, Herndon, VA 20170 - Adult Day Care Food Service inspection findings and violations



Business Info

Restaurant: Hopkins House
Address: 200 Fairbrook Drive 103, Herndon, VA 20170
Type: Adult Day Care Food Service
Phone: 571 441-0961
Total inspections: 4
Last inspection: 12/02/2015

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Inspection findings

Inspection date

Type

The purpose of this visit was to conduct a risk factor assessment. All temperatures were observed in compliance during today's visit. Receiving temperatures are recorded daily. Thank you for your time. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation.
12/02/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. Thank you for your time today. If you have any questions, please call (703) 246-2444.
No violation noted during this evaluation.
05/28/2015Routine
The purpose of this visit was to conduct a routine inspection. Chlorine sanitizer concentration 3 vat sink/labeled spray bottle: 200/200 ppm. No food is prepared on site. Food is delivered by a catering service. PIC provided copy of current Alexandria City Food Establishment Permit for caterer. NOTE: Most receiving temperature logs had the exact same hot hold and cold hold temperatures documented for each day's delivery. Food temperatures must be taken and recorded accurately to reflect actual food temperatures at the time of delivery. Cold hold temperatures for Time/Temperature Control for Safety Foods (TCS) were consistently documented at 60 degrees F. TCS cold food must be received and maintained at <= 41 degrees F, and TCS hot food must be received and maintained at >= 135 degrees F.
  • Duties / Inspect Foods upon Receipt
    Observation: Based on a discussion with the CFM, and review of temperature logs, CFM is accepting food that is not at the required cold holding temperature.
    Correction: The Person in Charge or certified food manager shall designate employees to inspect the food upon receipt from the licensed vendors. The employees shall visibly observe the foods as they are received to determine that they are from approved sources, delivered at the required temperatures of 41°F or less, 135°F or above, or frozen solid, the temperatures of the foods are documented in a daily log book, and protected from contamination. Discussecd with CFM.
12/16/2014Routine
PREOPERATIONAL FINAL INSPECTION OF CATERED FOOD FACILITY, SERVING ONLY:
*Food is prepared elsewhere at the caterer's approved facility, transported ready-to- serve (hot or cold) in bulk containers to the school. Food is portioned and served at the school.
*Ware washing will be done at the caterer's facility.
*Milk will be stored on site in NSF refrigerator.
*Paper towel dispenser shall be installed at the hand washing sink.
*A copy of Limited Food Manager certification card will be faxed or e mailed to the Health Department within ten (10) days.
*Approval for a Health Department Permit is hereby granted. This inspection report shall serve as your permit until official permit is delivered to you. No equipment changes / replacements / additions are allowed without approval by Health Department.

No violation noted during this evaluation.
05/19/2014Pre-Opening

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