Mclean High School, 1633 Davidson Rd, Mclean, VA 22101 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: McLean High School
Address: 1633 Davidson Rd, Mclean, VA 22101
Type: Public Middle or High School Food Service
Phone: 703 813-4864
Total inspections: 7
Last inspection: 03/10/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water and the thermometers should read 32f. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and wet towel buckets at least once every 2 hours or more often as needed.
4. Management has decided to use "Time as a public health control" for foods at the service line. See hand out provided.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • 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: 1. Food displayed at the service line stored on refrigerated surfaces and salad bar items including sandwiches, wraps, yogurt cups, chicken sticks, prepared salads, etc. The food items ranged between 48f-54f.
    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. DISCUSSED WITH THE MANAGER. MANAGER HAS DECIDED TO USE TIME AS A PUBLIC HEALTH CONTROL. SEE HAND OUT PROVIDED.
  • Food Temp Meas Device, Calibrated (corrected on site) (repeated violation)
    Observation: The food temperature measuring devices were found out of calibration in the range of use. Observed several food thermometers reading 24f or 28f in the ice water.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH THE MANAGER. MANAGER SHALL INSTRUCT ONE STAFF MEMBER TO CALIBRATE ALL FOOD THERMOMETERS EACH MORNING USING THE ICE WATER BATH. THE ICE WATER BATH IS A CUP COMPLETELY FILLED WITH ICE AND SOME COLD WATER. THE THERMOMETER SHOULD READ 32F IN THE ICE WATER. ADJUST AS NEEDED TO ENSURE ACCURACY.
03/10/2016Routine
  • Food Temp Meas Device, Calibrated (corrected on site) (repeated violation)
    Observation: Observed the metal stemmed probe food thermometers out of calibration and not within the proper range of use.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. DISCUSSED WITH MANAGER. MANAGER CALIBRATED ALL FOOD THERMOMETERS.
09/25/2015Routine
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		05/22/2015Routine
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation.		10/03/2014Risk Factor
  • Food Temp Meas Device, Calibrated
    Observation: The food temperature measuring device was found out of calibration in the range of use.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F.
  • Equipment & Utensils / Air-Drying or Adequate Draining Required
    Observation: metal tray containers were found stacked while wet after cleaning and chemical sanitization.
    Correction: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
  • 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.
01/17/2014Routine
Today’s visit was to conduct a Risk Factor Assessment inspection.
If you have any questions or concerns, please call 703-246-2444. Thank You.
No violation noted during this evaluation.		10/02/2013Risk Factor
  • Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food item(s) from damaged packaging were found offered for sale or service: 3 dented cans. CFM removed items to seperate location
    Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
03/14/2013Routine

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