J. Michael Lunsford Middle School, 26020 Ticonderoge Rd, Chantilly, VA 20152 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: J. Michael Lunsford Middle School
Address: 26020 Ticonderoge Rd, Chantilly, VA 20152
Type: Public Middle or High School Food Service
Phone: 703 722-2660
Total inspections: 6
Last inspection: 10/23/2015
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Inspection findings

Inspection date

Type
  • Hand Drying Provision
    Observation: No running hot water in handwashing facility in employee restroom.
    Correction: Hot and cold running water must be provided in all handwashing facilities.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the food prep area.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials.
10/23/2015Routine
Observed proper hand washing, glove use, and hair restraints.
  • Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
    Observation: Water from the handwashing sink was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
04/10/2015Routine
Observed proper glove use, hand washing and hair restraints.
No violation noted during this evaluation.		10/27/2014Routine
  • Good Repair and Calibration of Thermometers
    Observation: Temperature gauge on the dish machine is very difficult to read (only partial numbers are showing on the digital readout).
    Correction: Repair or replace the gauge.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sinks in the kitchen was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens. Correct by April 7, 2014.
04/02/2014Routine
Observed proper glove use and hand washing procedures.
Observed employees checking to make sure foods reach proper cook temperatures.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: food temperature measuring devices.
    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.Do not store thermometers in ice water between uses. Only use ice water to calibrate thermometers.
11/06/2013Risk Factor
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken nuggets and pizza in two of the hot holding units on the line were at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Two of the hot holding units are not maintaining foods at 135ºF or above.
    Correction: Repair the hot holding units and insure they are capable of holding potentially hazardous/time control foods at 135ºF or above throughourt the hot holding period. Correct by 4/29/13.
04/25/2013Routine

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