Marshall Road Elementary School, 730 Marshall Rd Sw, Vienna, VA 22180 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Marshall Road Elementary School
Address: 730 Marshall Rd Sw, Vienna, VA 22180
Type: Public Elementary School Food Service
Phone: 703 813-4830
Total inspections: 8
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.03/09/2016Risk Factor
The purpose of this visit was to conduct a routine inspection.
NOTE:
- Advised the PIC to monitor hot holding temperature and not leave the hot box door prop open.
- Observed the shredded cheddar cheese on the service line on ice. Advised the PIC to add ice and water on the container up to food level. Per discussion, the cheese is discarded after the lunch time.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: Chicken Tenders in hot box at 118F.
    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. Food item was re-heated to above 165F for 15 seconds. Discussed with the person-in-charge.
09/14/2015Routine
The purpose of this visit was to conduct a Risk Factor Assessment (RFA).
No violation noted during this evaluation.		03/19/2015Risk Factor
The purpose of this inspection was to conduct a routine inspection. A limited sewage backup was observed at the floor drain next to the steamer. Cleaning and sanitizing procedures were conducted. When limited backup recurred, alternative FCPS food service procedures in alternate location were initiated. Alternative FCPS serving procedures will be continued until sewerage system repairs are completed. Required handwashing and other food safety precautions must continue during the alternative service procedure. NOTE: PLEASE REMEMBER TO CONTACT THE HEALTH DEPARTMENT WHEN SEWERAGE SYSTEM REPAIRS ARE COMPLETED.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Milk/ 8 oz/ yogurt 4 oz in McCall 2 dr UR cooler: 54/53 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. NOTE: PIC disposed of milk and yogurt.
  • 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: McCall 2 dr UR cooler right.
    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. NOTE: Provide service invoice to Health Dept. within 10 days.
09/22/2014Routine
No violation noted during this evaluation.08/25/2014Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in 3 vat sink/wiping cloth bucket #1,#2: 350/300,350 ppm. NOTE: PLEASE REMEMBER TO PROVIDE A COPY OF THE REPAIR INVOICE FOR THE KITCHEN HAND SINK TO THE HEALTH DEPARTMENT WITHIN 10 DAYS.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sink at was measured at a temperature less than 100°F. NOTE: Hot water has been turned off due to equipment malfunction. This is the only hand sink located in the kitchen area (only other handsink is in the adjoining bathroom.)
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. NOTE: Work order has been submitted per PIC and facility engineer. Provide copy of repair invoice to Health Department within 10 days.
01/24/2014Risk Factor
The purpose of this visit was to conduct a routine risk assessment. Quaternary ammonium sanitizer in 3 vat sink/ wiping cloth bucket: 300/350 ppm. Routine temperature logs for McCall upright right documented satisfactory temperatures.
No violation noted during this evaluation.		09/26/2013Routine
The purpose of this visit was to conduct a risk factor assessment. Quaternary ammonium sanitizer concentration in: 3 vat sink 300 ppm, wiping cloth bucket: 200 ppm.
  • (4)-(16) (repeated violation)
    Observation: y
    Correction: The person in charge failed to state the required temperatures and holding times for the potentially hazardous food items when (1) in refrigerated storage, (2) in hot holding, (3) being cooled and/or (4) being reheated. NOTE: Discussed with PIC.
  • 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, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. NOTE: Discussed with PIC who discussed with employee.
    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.
  • Critical: Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
    Observation: A food employee was observed eating, smoking, or drinking in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. NOTE: Discussed with PIC who instructed employee.
    Correction: Food employees may only eat, drink, or use tobacco in a designated area like a dining room or office area. Employees shall not eat, drink, or use tobacco in the kitchen areas especially while preparing food for customers.
04/12/2013Risk Factor

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