Loudoun Valley High School, 340 North Maple Avenue, Purcellville, VA 20132 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Loudoun Valley High School
Address: 340 North Maple Avenue, Purcellville, VA 20132
Type: Public Middle or High School Food Service
Phone: 703 751-2409
Total inspections: 8
Last inspection: 03/07/2016
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Inspection findings

Inspection date

Type
Follow-up conducted to verify correction of dishmachine - the machine appears to be consistently reaching 160
°
F at rack level and is now sanitizing. The external rinse gauge reading was observed at 196
°
F which is greater than the maximum of 194
°
F specified in 1680 - recommend adjusting down 2
°
F for compliance.
Reminders - please review with staff to verify that machine is up to temperature prior to pushing loaded racks through (the machine).
External readings wash 166
°
F, 168
°
F, 170
°
F rinse 190
°
F, 194
°
F, 196
°
F rinse pressure 20 psi
Internal rinse (minimum 160
°
F) 175.5
°
F, 179.2
°
F, 175.6
°
F after several consecutive racks 170.4
°
F.
No violation noted during this evaluation.		03/07/2016Follow-up
Maintain the corrected items as corrected. Contact EHS for follow-up when machine has been repaired.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Wares cycled through the dishmachine are not being sanitized.
    Correction: Discontinue use of the dishmachine until it has been repaired or adjusted to provide an utensil surface temperature of 160°F or above. Corrected during inspection - wares to be cycled through the three vat sink prior to repair - technician arrived and determined that the wash tank heater is in need of replacement.
02/29/2016Routine
Reviewed records - please be sure to record start time/temperature and cooling/reheat temperatures. Reviewed date marking with staff. Please review how to check final cook/reheat temperatures with staff (center of food, check largest piece, etc.). Please obtain and follow procedures for pre-soaking wiping cloths.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Some foods cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below.
10/15/2015Routine
Maintain the corrected item as corrected.
Please increase the cleaning frequency of the ice machine deflector.
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Bare hand contact with ready to eat food.
    Correction: Instruct staff to handle cupped fruit by the container or to wear gloves.
02/09/2015Routine
Reviewed records (9/16 - 9/30). Please be sure to record breakfast temperatures and temperatures for each hot food item and any cooling.
Provided extra employee health handouts to PIC - please be sure to review with staff.
Replace ACT above lunch line - 90 days.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: A food service worker was observed failing to provide a food contact surface with a 60 second contact tine with the sanitizer in the three vat sink.
    Correction: Train all staff to provide all food contact surfaces with a minimum 60 second contact time with the quaternary sanitizer.
10/06/2014Risk Factor
Maintain the corrected item as corrected. Please review date marking with staff. Non-food contact surface of ice machine noted in need of cleaning - please notify maintenance staff as needed. Note: can opener has 2 incorrect parts installed preventing effective drying - order and install correct parts and replace blade - 30 days.
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Open drink container improperly stored.
    Correction: Instruct staff to drink only from closed containers such as a cup with a lid and straw, handled and located to prevent contamination of hands, food and clean equipment.
01/28/2014Risk Factor
Maintain the corrected items as corrected. Please review how to monitor temperatures of reheat/cook with staff. Reviewed records - please be sure to complete logs daily. Reminder - please clean the ice machine deflector ( non-food contact surface).
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Foods hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous foods at 135°F or above.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Wares cycled through the dish machine are not being sanitized.
    Correction: Adjust the machine as needed to provide an utensil surface temperature of 160°F/external reading of 180°F-194°F.
09/16/2013Risk Factor
Maintain the corrected items as corrected.
Please continue to train staff on employee health. Reviewed records - please be sure to record temperatures each day.
  • Critical: Cooling* (corrected on site)
    Observation: Improperly cooled foods.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F within four additional hours.
02/14/2013Risk Factor

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