Haycock Elementary School, 6616 Haycock Rd, Falls Church, VA 22043 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Haycock Elementary School
Address: 6616 Haycock Rd, Falls Church, VA 22043
Type: Public Elementary School Food Service
Phone: 703 813-4830
Total inspections: 9
Last inspection: 03/14/2016

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Inspection findings	Inspection date	Type
Today I conducted a routine inspection and discussed with management and staff the following: 1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources. 2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use. 3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm or as specified by the manufacturer's specifications. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed. 4. Management has decided to use "Time as a public health control" for foods at the service line. See hand out provided. 5. Management should contact maintenance and have certain violations corrected before the next routine inspection. If you have any questions please feel free to contact me at 703-246-2444. Thank you. 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: 1. Yogurt cups on the refrigerated surface at the service line: 52f. 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. DISCUSSED WITH THE MANAGER AND STAFF HAS DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL. SEE HAND OUT PROVIDED. Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F Observation: Water from the handwashing sink at the employee restroom was measured at a temperature less than 100°F. Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. DISCUSSED WITH THE MANAGER. MANAGER SHALL CONTACT MAINTENANCE TO HAVE THE WATER TEMPERATURE ADJUSTED TO A MINIMUM OF 100F. Handwashing Sink / Auto Shutoff Time at least 15 secs. (repeated violation) Observation: When timed, the automatic shut off faucet at the handwashing sink located inside the employee restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. DISCUSSED WITH THE MANAGER AND STAFF. MANAGER SHALL CONTACT MAINTENANCE TO HAVE THE METERED FAUCET ADJUSTED SO THAT IT RUNS AT LEAST FOR 15 SECONDS. Toilet Rooms, Enclosed / Self-Closing Door (repeated violation) Observation: Toilet room door is not provided with a self-closing door. Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH THE MANAGER AND STAFF. MANAGER SHALL CALL MAINTENANCE AND HAVE A DOOR HINGE INSTALLED ON THE TOILET ROOM DOOR SO IT CLOSES AUTOMATICALLY.	03/14/2016	Routine
Today I conducted a routine inspection and discussed with the certified food manager the following: 1. Calibrate the digital food thermometer at least once a week in an ice water bath at 32f. Once +/-2f off from 32f, it should be replaced. 2. Monitor hand washing practices of all staff members to ensure effective hand washing before putting on clean, single use gloves. 3. One Beverage Air milk cooler is not in use at this time and is waiting on a part for it to be repaired. 4. Only kitchen staff shall be in the food preparation areas. If you have any questions please feel free to contact me at 703-246-2444. Thank you. Wiping Cloths/Use Limitation/Wet Towel Storage (corrected on site) Observation: Wet wiping cloths used for wiping counters and other equipment surfaces were observed stored on the counter. Correction: Wet wiping cloths are to be used for wiping counters and other equipment surfaces and are to be held in a chemical sanitizer solution at the appropriate concentration between uses. DISCUSSED WITH MANAGER. WHEN NOT IN USE THE STAFF SHALL STORE WET CLOTHS IN THE RED BUCKETS WITH QUATERNARY AMMONIA SANITIZER AT 150-400PPM. Temp Meas Devices for Cold & Hot Hold Equipment, Present Observation: There was no temperature measuring device located in the following cold holding equipment: 1. Ice cream freezer currently in use for storage of ice cream sandwiches. Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. DISCUSSED WITH MANAGER. MANAGER WILL PROVIDE A THERMOMETER INSIDE THE FREEZER. Handwashing Sink / Auto Shutoff Time at least 15 secs. Observation: When timed, the automatic shut off faucet at the handwashing sink located in the employee restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Correction: A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. DISCUSSED WITH MANAGER. MANAGER SHALL INFORM MAINTENANCE TO ADJUST THE AUTOMATIC FAUCET SO THAT WATER FLOWS FOR AT LEAST 15 SECONDS. Toilet Rooms, Enclosed / Self-Closing Door Observation: Employee toilet room door is not provided with a self-closing door. Correction: Provide a self-closing hinge or closing mechanism for the toilet room door. DISCUSSED WITH MANAGER. MANAGER SHALL INFORM MAINTENANCE THAT THEY SHALL INSTALL THE PROPER TYPE OF DOOR HINGE SO THE RESTROOM DOOR IS SELF CLOSING.	09/23/2015	Routine
Today’s inspection was to conduct a first routine assessment for the new cafeteria. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. Please correct protruding drain piping next to the walk-in cooler. This was discussed to the contractor during pre-opening inspection performed on April 28, 2015 who said this will be fixed. Observed the piping is uncorrected. Please provide picture of correction before school is out for the summer. Please provide maintenance invoice for the water leaking under the kitchen handsink and restroom handsink before school is out for the summer. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. Plumbing / Maintained in Good Repair Observation: Plumbing connections under the handsink piping are leaking: both restroom handsink and kitchen handsink. Correction: A plumbing system shall be maintained in good repair. Floor , Wall & Ceiling / Design Observation: Drain piping by the walk-in cooler is protruding out of the floor by about 1-1/2" which could be a trip hazard for the staff.;Cut the piping and flush even to the floor for ease of cleaning and safety.	05/29/2015	Routine
The purpose of today's visit is to conduct a routine inspection. No violation noted during this evaluation.	05/14/2015	Routine
The purpose of today's visit was to conduct a risk factor assessment. During today's inspection, proper sanitizing concentration was discussed with management, as well as cooling and hot-holding procedures. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today. No violation noted during this evaluation.	09/30/2014	Risk Factor
No violation noted during this evaluation.	08/19/2014	Other
No violation noted during this evaluation.	04/22/2014	Routine
The purpose of today's visit was to conduct a risk factor inspection Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) Observation: The following food item were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked chicken in packaged salad tray on service line, at 44F 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. CORRECTIVE ACTION: Packaged salad was moved to refrigeration unit to bring back into temperature.	10/07/2013	Risk Factor
The purpose of this visit was to conduct a routine inspection. Hot Water Heater: building. Dish Machine: none. Thank you and your staff for your cooperation and assistance in performing this inspection. No violation noted during this evaluation.	05/03/2013	Routine

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