Langston Hughes Intermediate School, 11401 Ridge Heights Rd, Reston, VA 22091 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Langston Hughes Intermediate School
Address: 11401 Ridge Heights Rd, Reston, VA 22091
Type: Public Middle or High School Food Service
Phone: 703 813-4855
Total inspections: 7
Last inspection: 11/13/2015
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Inspection findings

Inspection date

Type
REMINDER: Please monitor cooling methods and temperatures for leftover food.
No violation noted during this evaluation.		11/13/2015Risk Factor
REMINDERS:
1) Please Monitor cooling methods and temperatures.
2) Make sure that the door for walk-in cooler is completely closed even during lunch rush.
  • Critical: Equipment / Food-Contact / Visibly Clean (corrected on site)
    Observation: The following equipment/utensils were observed soiled to sight and touch: Observed serving spoon brought for fries had food debris on it. Note: It was just washed, rinsed and sanitized.
    Correction: Equipment food-contact surfaces and utensils shall be clean to the sight and touch. A surface that is soiled cannot be effectively sanitized. Note: Employee took it back for washing.
  • Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids
    Observation: Outside refuse container was uncovered.
    Correction: Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
  • Refuse / Drain Plug
    Observation: The refuse container used to store refuse has no drain plug.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
04/29/2015Routine
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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation.		10/09/2014Risk Factor
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) (repeated violation)
    Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed pepperoni pizza at 127F, chicken at 130F, teriyaki beef at 117F, potato wedges at 127F in the Delfield hot holding cabinet - DISCUSSED WITH THE CFM TO REHEAT TO 165F
    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.
  • Toilet Room Doors Kept Closed (corrected on site)
    Observation: Observed that toilet room doors are being kept open.
    Correction: Keep toilet room doors closed to prevent insect and rodent entrance and the associated spread of potential disease.
03/07/2014Routine
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.
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation.		10/28/2013Risk Factor
The purpose of today’s visit was to conduct a routine inspection. 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 fax to my attention, within 10 days, the invoice for the service of the Hobart 2 door refrigerator .
Please have the sanitizer dispenser calibrated at the 3-vat sink.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
Hot water heater: boiler
It has been a pleasure to serve you today. If you have any questions or concerns, please feel free to call 703-246-2444. Thank You.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device:Observed baked chicken at 128F, 129F - REHEATED
    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.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food item was observed cold holding at improper temperatures using a calibrated food temperature measuring device:Observed cooked chicken at 54F in the Hobart 2 door pass thru refrigerator - PUT IN THE FREEZER TO COOL
    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.
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Hobart 2 door pass thru refrigerator
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
04/10/2013Routine
  • 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: Hard boiled egg on mixed green salad on serving line (SL) #1: 51 degrees F
    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. All salads had been potentially out of temperature (relocated from WI/McCall 3 dr coolers to Hobart cooler or SL #1 &2 less than 1 hour. All salads were moved to WI freezer, and returned to less than 41 degrees F within 30 minutes.
12/17/2012Risk Factor

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