Frances Hazel Reid Elementary School, 800 N. King Street, Leesburg, VA 20176 - Public Elementary School Food Service inspection findings and violations



Business Info

Restaurant: Frances Hazel Reid Elementary School
Address: 800 N. King Street, Leesburg, VA 20176
Type: Public Elementary School Food Service
Phone: 703 252-2050
Total inspections: 7
Last inspection: 03/07/2016

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Inspection findings

Inspection date

Type

All food temperatures were within the acceptable range. Manager was knowledgeable. Dishmachine was running well and sanitizing utensils with hot water. There were no violations noted.
No violation noted during this evaluation.
03/07/2016Routine
dish machine was sanitizing correctly at 170 degrees.
monitor the expiration dates on the cartons of milk
when making ready to eat salads be sure the temperature gets down to 40 within 4 hours of making them

No violation noted during this evaluation.
09/18/2015Routine
No violations noted. Employees observed washing hands and changing gloves between tasks. All food temperatures were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 200 ppm. The dish machine was sanitizing with a utensil temperature of 169 degrees F.
No violation noted during this evaluation.
04/08/2015Routine
The above items were corrected on the spot. Spoke to employee about monitoring the gauges on the dish machine to make sure the water temperatures are within the rang listed on the dish machine for proper operation,. The dish machine is not sanitizing with a utensil temperature of 164 degrees F. The 3 compartment sink quat sanitizer concentration was good @ 200-300 ppm. Manager provided information on reportable illnesses. Keep up with the temperature logs of equipment and food. All food temperatures were within the acceptable range.
  • Critical: Food Contact with Equipment and Utensils* (corrected on site)
    Observation: Observed employee loading dish machine then proceeded to remove clean pans while wearing the same gloves.
    Correction: Always discard dirty glove and wash hands prior to handling clean and sanitized utensils or equipment,
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans. This was due to the dish machine booster heater not being turned on.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
09/30/2014Routine
The dish machine was sanitizing with hot water with a utensil temperature of 163 degrees F. The quaternary sanitizer at the 3 basin sink was good @ 200 ppm. All food temperatures were within the acceptable range. Manager provided information on reportable illnesses.
No violation noted during this evaluation.
02/04/2014Risk Factor
The dish machine was sanitizing with a utensil temperature of 166 degrees. The quat sanitizer was good @ 200-300 ppm Manager provided information on reportable illnesses.
No violation noted during this evaluation.
09/12/2013Routine
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water with a utensil temperature of 167 degrees. The 3 compartment sink was set up with quat sanitizer and was good @ 300 ppm. Employees were observed washing hands, changing gloves, and taking food temperatures.
No violation noted during this evaluation.
03/18/2013Risk Factor

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