NOTE: Facility using raw shell egg as an ingredient in meatloaf recipe. Please evaluate recipe to see if shell egg vs pasteurized egg is listed. If cooking anything with shell egg then be sure it reaches 145F cooking temperature or 155F for hot holding.
Do not use cardboard to line shelves.
- Single-Service and Single-Use Articles, Use Limitation (repeated violation)
Observation: Manufacturer containers were observed reused for the storage of food (yogurt container storing tomato sauce).
Correction: Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of employee vitamins are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of employee vitamins must be located in an area that is not above food, equipment, utensils, linens or single service items.
|
12/07/2015 | Routine | |
correct all risk factors today
- Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
Observation: The commercially processed ready-to-eat (RTE) liquid egg in the refrigeration unit was not discarded by the ""consume by"" date.
Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Single-Service and Single-Use Articles, Use Limitation
Observation: Single-service items were observed reused for the storage of food.
Correction: Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
- Handwashing Signage/Handwashing Facilities
Observation: The sign that notifies food employees to wash their hands is not clearly visible.
Correction: Provide a sign/poster that is clearly visible to all employees
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of spray glue are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
Correction: Containers of spray glue must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Medicines - Restriction and Storage* (corrected on site)
Observation: Employee medicines / vitamins and unlabeled employee food are stored with food and equipment used for school.
Correction: Locate medicines to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. Correction initiated.
|
03/24/2015 | Routine | |
Facility operating without a current permit. Expired 12/2013. Submit application and fee for renewal. Application provided.
- Hands - Where to Wash (corrected on site)
Observation: A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing.
Correction: Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
|
07/10/2014 | Routine | |
recommend pasturized shell egg for classroom projects
kitchens staff has child/teacher wait outside kitchen for help - excellent job
No violation noted during this evaluation. | 11/07/2013 | Routine | |
Note: facility does not cook raw animal foods, (these were leftover from classroom project-they were hard boiled then dyed)
Observed lunch service. Teachers use spray bottle of bleach (>100ppm chlorine) on tables.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. (Raw egg stored aboce lettuce/salad and milk)
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
|
04/15/2013 | Risk Factor | |
Restaurant representatives - add corrected or new information about Minnieland Private Day School, 43560 Suzanne Hope Way, Ashburn, VA 20147 »