Is there a dress code for visitors?
Patricia Samuels,
International Learning Center, 16492 Mlc Lane, Rockville, VA 23146 - Full Service Restaurant inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Suppliers are Sysco, Keany Produce and Marva Maid. Facility prepared a combination of raw fresh/frozen meats and precooked meats. Seafood is raw fresh and frozen. No foods are undercooked. Food is served buffet style for all meals. No partial cooking or ROP. Pork loin is cooked whole. No other whole roasts are prepared. Cold salad such as chicken and tuna are prepared inhouse from pre-chilled ingredients. Potato and macaroni salad are made in house and commercially prepared. Viewed HACCP records for July for cold/hot holding and cooking/reheating. Discussed thawing of vacuum packaged fish. Blast chiller is used to cool foods quickly. Employee health information is posted. Facility has form similar to Form 1B in place and signed by employees.
|
07/22/2015 | Routine | |
| The PSI Meter on the dishmachine is meeting requirements as specified on the machine data plate. Reading was 40 PSI. Temperature tape indicated 160 degree surface temperature on equipment. No violation noted during this evaluation. | 09/29/2014 | Other | |
Discussed menu, employee health. Meals are served buffet style. No foods are offered raw, rare or undercooked. No foods partially cooked. Blast chiller on site for cooling foods. Foods not consumed from buffet are discarded at the end of the night. Soups may be cooled in ice bath/blast chiller and reheated for next day service. Prime rib is whole muscle meat and cut on site. EHSS requested that PIC notify health department when PSI meter on dishmachine is repaired or replaced. Main suppliers include Sysco, Keany Produce, MarvMaid. Waterworks regulated by Office of Drinking Water.
|
09/03/2014 | Routine | |
| Discussed menu, HSP requirements for preschool, dishwashing procedures. Macaroni Salad cooling 2 hours in blast chiller. Discussed employee health, information posted on bulletin board in kitchen, copy of company form in file One hand sink with no or slow hot water. Other sinks available and accessible. No violation noted during this evaluation. | 02/25/2014 | Risk Factor | |
| Facility is not using vacuum sealing machine discussed with PIC at last inspection. Discussed menu and foods that are cooled and reserved. A minimum number of foods are held over for next day service including salad bar items, breakfast sausage/bacon. Specials will include flank steak, strip loin steaks cut in house and prime rib. A consumer advisory will be posted when prime rib is served. All stuffed foods are commercially precooked including manicotti, ravioli and chicken cordon bleu. Discussed buffet service for special events held at facility. Employee health information was discussed and is available including OEHS Guide to Employee Health and Form 1B signed and discussed with all employees. No violation noted during this evaluation. | 09/17/2013 | Routine | |
Discussed menu, cooking requirements for prime rib and requirement for consumer advisory. Also discussed sous vide cooking, vaccum packing raw salmon and cooking within 24 hours, ROP for hard cheeses, smoking BBQ for flavor not preservation.
|
06/04/2013 | Risk Factor |
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