Cold hold TCS food product at 41 degrees Fahrenheit or below. Hot hold TCS food product at 135 degrees Fahrenheit or above. Lunch is catered to the facility each day from a permitted food establishment. Chlorine sanitizer checked for proper concentration using the provided test strips (50 -100 ppm).
No violation noted during this evaluation. | 04/01/2016 | Routine | |
Recommend replacing the homestyle "Frigidaire" refrigerator/freezer with a commercial refrigerator/freezer unit. Cold hold TCS food product at 41 F or below. Ensure that hot TCS food product is received at 135 F or higher and that cold TCS food product is received at 41 F or below. Food product is catered to the facility each day.
- Temperature Measuring Devices, Food/Accuracy (corrected on site)
Observation: The stem thermometer for measuring food product was observed at improper calibration.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
|
10/05/2015 | Routine | |
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: Frigidaire" refrigerator/freezer is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles/Storing
Observation: Clean dishes in dish rack not protected from wash basin of 3-comp.sink.Corrected by moving dish rack.
Correction: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (1) In a clean, dry location
|
04/08/2015 | Routine | |
Thermometer not calibrated, Health license for 2014 not posted. Summit refrigerator at 52F. Corrected by moving items into main refrigerator. Food is delivered at 9am, and served at 11am to 24 children.
- Demonstration/Knowledge/Responding Correctly to the Inspector's Questions (corrected on site)
Observation: CFM had no knowledge of "Big 5" foodborne illnesses. Corrected by instruction.
Correction: 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.
- Critical: Time/Temperature Control for Safety Food, Hot Holding (corrected on site)
Observation: Foods for lunch at temperatures between 110-125F. Spoke to caterer, and another batch of food will be brought for lunch. Corrected.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 57ºC (135ºF) or above, except that roasts cooked to a temperature and for a time specified in paragraph 3-401.11(B) or reheated as specified in paragraph 3-403.11(E) may be held at a temperature of 54ºC (130ºF) or above. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
|
10/14/2014 | Risk Factor | |
The PIC said that hand sink will be fixed by Friday, April 25, 2014. Please call me when it is taken care of.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: Frigidaire" ref/freezer not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Water/Pressure/Quantity and Availability (repeated violation)
Observation: Water under pressure is not provided to at handwashing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
|
04/16/2014 | Follow-up | |
Please make sure to take food temperatures upon delivery and record appropriately.
A follow-up visit will be conducted on 04/16/2014 to check cold holding temperatures of the foods in "Frigidaire" ref/freezer.
- Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site)
Observation: Milk (44F), cream cheese (52F), garden salad (52F) and shredded cheddar (51F) were observed at improper cold holding temperature in "Frigidaire" ref/freezer. Thermostat was lowered to coldest.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: Frigidaire" ref/freezer not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions (corrected on site)
Observation: Toaster and coffee pot stored on each side of hand sink, are not protected from contamination by hand washing.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
- Water/Pressure/Quantity and Availability
Observation: Water under pressure is not provided to at handwashing sink.
Correction: Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under paragraphs 5-104.12(A) and (B) to a temporary food establishment or in response to a temporary interruption of a water supply need not be under pressure. Inadequate water pressure could lead to situations that place the public health at risk. For example, inadequate pressure could result in improper handwashing or equipment operation. Sufficient water pressure ensures that equipment such as mechanical warewashers operate according to manufacturer's specifications.
|
04/15/2014 | Routine | |
Lunch was being served upon beginning inspection. Lasagna was observed at 116 F. Good Foods delivered foods at 8:37 AM. Upon receiving foods, food temperatures were recorded as follows: Lasagna 170 F, salad 41 F, milk 40.
- Critical: Food Manager Certificate and Responsibility
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
|
10/02/2013 | Risk Factor | |
Ensure product is 41oF or below before accepting from the caterer.
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Shredded cheese and salad cold holding at the improper temperatures of 46ºF and 50ºF in the "Frigidaire" refrigerator. Soy milk cold holding at the improper temperature of 44ºF in the "Summit" refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Frigidaire" refrigerator/freezer is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices, Food/Accuracy (corrected on site) (repeated violation)
Observation: The Fahrenheit food temperature measuring device is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
|
05/06/2013 | Follow-up | |
- Critical: Potentially Hazardous Food, Cold Holding (repeated violation)
Observation: Shredded cheese and salad cold holding at the improper temperatures of 46ºF and 50ºF in the "Frigidaire" refrigerator. Soy milk cold holding at the improper temperature of 44ºF in the "Summit" refrigerator.
Correction: Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The "Frigidaire" refrigerator/freezer is not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Temperature Measuring Devices, Food/Accuracy (corrected on site)
Observation: The Fahrenheit food temperature measuring device is not accurate.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2ºF in the intended range of use. The small margin of error specified for thermometer accuracy is due to the lack of a large safety margin in the temperature requirements themselves. The accuracy specified for a particular food temperature measuring device is applicable to its entire range of use, that is, from refrigeration through cooking temperatures if the device is intended for such use.
|
04/03/2013 | Routine | |
Restaurant representatives - add corrected or new information about Children's International School, 1227 N Scott St, Arlington, VA 22209 »