Key Center, 6404 Franconia Rd, Springfield, VA 22150 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Key Center
Address: 6404 Franconia Rd, Springfield, VA 22150
Type: Public Elementary School Food Service
Phone: 703 813-4851
Total inspections: 7
Last inspection: 02/09/2016
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Inspection findings

Inspection date

Type
The purpose of this visit is to conduct a risk factor assessment. No violations observed. Serving kitchen only served from the main school cafeteria. Thank you. If you have any questions, please call the health department at 703-246-2444
No violation noted during this evaluation.		02/09/2016Routine
T he purpose of this visit is to conduct a risk factor assessment. Employee observed washing hands using proper technique. Temperatures of foods maintained within acceptable limits. No violations observed. Thank you. If you have any questions, you may call the health department at 703-246-2444.
No violation noted during this evaluation.		09/15/2015Risk Factor
The purpose of this visit was to conduct a routine inspection. This kitchen is a serving kitchen only. The food is prepared in the Key Intermediate School and transported to the Key Center.
No violation noted during this evaluation.		02/09/2015Routine
Today’s inspection was to conduct a risk factor assessment. 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.
EHS observed new hot case purchased to transfer food from Key Intermediate to Key Center. EHS observed proper receipt temperature of food.
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.
No violation noted during this evaluation.		10/02/2014Risk Factor
  • Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
    Observation: Hot food is received at inadequate temperatures. Cooked carrot (131F).
    Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. Discussed with manager and supervisor on hot to deliver food hot holding correctly between Key Intermediate and Key Center since Key Center (located in the same building) does not have ability to reheat.
01/17/2014Routine
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:Cooked pizz a (117F) in 1dr hotcase
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19. EHS observed history of this pizza. Manager will discard left over
10/11/2013Risk Factor
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation upon entrance of food prep area and before putting on gloves.
    Correction: ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
04/04/2013Routine

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