Restaurant: Key Elementary School
Address: 2300 Key Blvd, Arlington, VA 22201
Type: Public Elementary School Food Service
Phone: 703 228-4210
Total inspections: 5
Last inspection: 03/03/2016
The turkey salad, observed at 47F was made around 10:30 am. Please ensure to cool prepared foods properly to 41F or less before covering and serving.
Critical: Time/Temperature Control for Safety Food, Cold Holding (corrected on site) Observation: Yogurt (47F) and cheese sticks (49F) were observed at improper cold holding temperature in "Federal" display refrigerator.
Correction: (removed) - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, time/temperature control for safety food shall be maintained at 5ºC (41ºF) or less. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 5ºC to 57ºC (41ºF to 135ºF) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
09/10/2014
Risk Factor
No violation noted during this evaluation.
03/14/2014
Routine
No violation noted during this evaluation.
09/17/2013
Risk Factor
One light bulb was observed burnt out under the hood. ES poster given to the CFM and posted on the wall.
Equipment/Nonfood-Contact Surfaces/Cleaning Frequency Observation: The hood baffles were observed dusty.
Correction: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The presence of food debris or dirt on nonfood contact surfaces may provide a suitable environment for the growth of microorganisms which employees may inadvertently transfer to food. If these areas are not kept clean, they may also provide harborage for insects, rodents, and other pests.
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