Village Cafe, 5649 Stone Rd, Centreville, VA 20120 - Fast Food Restaurant inspection findings and violations

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Business Info

Restaurant: Village Cafe
Address: 5649 Stone Rd, Centreville, VA 20120
Type: Fast Food Restaurant
Phone: 703 802-6220
Total inspections: 6
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
The purpose of this visit was to conduct a risk factor assessment. Facility was clean and organized. No violations observed.
No violation noted during this evaluation.		01/12/2016Risk Factor
The purpose of today's inspection was to conduct a routine inspection. It is recommended that metal pans be used on the prep top for those items that require temperature control. The metal pans will hold the cold temperature better. Continue to monitor the concentration levels of the sanitizing solution. Observed good active managerial control through very good date marking procedures. The next inspection will be in approximately six months.
  • Toilet Tissue, Availability (corrected on site)
    Observation: Observed that toilet tissue was not provided at each toilet. No toilet paper or paper towels in men's restroom.
    Correction: Provide toilet tissue at each toilet to minimize hand contact with fecal waste. CFM replenished toilet paper and paper towels in men's restroom.
08/28/2015Routine
The purpose of this visit is to conduct a routine inspection.
  • Equipment / Good Repair / Components / Gaskets (repeated violation)
    Observation: The door gaskets of the following unit Superior 2dr upright Refrigerator are damaged.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
02/12/2015Routine
The purpose of today's visit was to conduct a risk factor assessment inspection.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item(s) in the 2DR prep cooler were observed cold holding at improper temperatures using a calibrated food temperature measuring device:
    1) Cooked steak at 46F,
    2) American cheese at 57F,
    3) Gyro sauce at 48F,
    4) Sliced tomatoes at 52F,
    5) Shredded mozarella cheese at 51F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DOOR WAS ACCIDENTALLY LEFT SLIGHTLY OPEN, ITEMS MOVED TO FREEZER TO RAPIDLY CHILL.
08/07/2014Risk Factor
The purpose of today's visit was to conduct a routine inspection. Manager is knowledgeable. Observed signed employee health agreements. Please go over the employee health handouts with the new employee.
  • Equipment / Good Repair / Components / Gaskets
    Observation: The door gaskets of the following unit are torn: 2DR upright cooler.
    Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
  • Handwashing Signage at Handwashing Facilities Required (corrected on site)
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at handwashing sink used by food employees in the ladies restroom.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. PROVIDED EXTRA SIGN TO MANAGER.
02/10/2014Routine
The purpose of this visit was to conduct a routine risk evaluation. Hot water heater: Chlorine sanitizer solution concentration in 3 vat sink 100 ppm.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Sliced tomatoes/Grated cheese in prep cooler top (48/51 degreese F)
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. NOTE: PIC relocated foods to another cooler.
  • Equipment / Good Repair / Operation
    Observation: Equipment shall be maintained in a safe state of repair and condition. Documentation on hood states hood due for cleaning February of 2013.
    Correction: Hood must be cleaned as soon as possible, and on a routine basis so that it is maintained in a safe state of repair and condition.
08/12/2013Routine

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