Mt Daniel Elementary School, 2328 Oak St N, Falls Church, VA 22046 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Mt Daniel Elementary School
Address: 2328 Oak St N, Falls Church, VA 22046
Type: Public Elementary School Food Service
Phone: 703 248-5534
Total inspections: 7
Last inspection: 03/08/2016
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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 calibrate the food thermometer at least once a week in an ice water bath to 32f to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometer 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 bleach at a concentration of 50-200ppm. The water at the 3-vat sink and wet towel buckets should be changed at least every 2 hours or more often as needed.
4. Management should continue to take temperatures of all foods received from the licensed catering company and document those temperatures on the daily log sheets. The catering compan provides food to the school for lunches. Any left over items are discarded.
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. Edamane beans sitting on the counter: 47f.
    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 SHALL STORE FOODS INSIDE THE REFRIGERATORS BEFORE SERVICE TO KIDS TO KEEP FOODS AT 41F OR BELOW AT ALL TIMES.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: 1. Package of sliced yellow cheese.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety. DISCUSSED WITH THE MANAGER. MANAGER SHALL PROPERLY LABEL THE OPENED PACKAGES OF COMMERCIALLY PROCESSED FOODS WITH A "USE BY" DATE.
  • Manual Warewashing Wash Solution Temperature 110°F or per Manufacturer label
    Observation: Observed hot water from the 3-vat sink at only 101f.
    Correction: The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110°F or the temperature specified on the cleaning agent manufacturer's label instructions. DISCUSSED WITH THE MANAGER. MANAGER SHALL INFORM MAINTENANCE TO HAVE THE TEMPERATURE OF THE HOT WATER AT THE 3-VAT SINK INCREASED TO A MINIMUM OF 110F TO EFFECTIVELY WASH EQUIPMENT AND UTENSILS.
03/08/2016Routine
Today I conducted a routine inspection and the following was discussed with the certified food manager:
1. Facility does not currently reheat or cook any foods. Foods are delivered already prepared from a licensed food supplier. Cold foods are received at 41f or below and hot foods are received at 135f and above. The cold foods are maintained in refrigeration units holding at proper temperatures and hot foods are stored in hot holding cabinets as needed. Manager stated that currently he only serves food to the children.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Sanitizer Test Kit Required
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain both a bleach and quaternary ammonium test kits to verify the concentrations used. Bleach is currently used in the sanitize basin of the 3-vat sink and quaternary ammonium is used in spray bottles. Maintain the bleach solution at 50-200ppm and quaternary ammonium at 150-400ppm. DISCUSSED WITH MANAGER. MANAGER SHALL ORDER TEST KITS.
10/21/2015Routine
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		05/15/2015Routine
The purpose of this visit was to conduct a routine inspection. Hot-holding units not observed in use during today's visit. Sanitizer levels observed in compliance at 100 PPM. If you have any questions, please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation.		10/09/2014Routine
The purpose of this visit was to conduct a routine inspection. If you have any questions please feel free to call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation.		05/13/2014Routine
The purpose of this visit was to perform a risk faction inspection
No violation noted during this evaluation.		10/07/2013Risk Factor
he purpose of his visit was o conduct a routine inspection. Thank you for accompanying and assisting me in his inspection.
  • Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
    Observation: When tested, the chlorine-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the wiping cloth bucke with a concentration of less than 50 ppm total chlorine.
    Correction: A chlorine-based sanitizing solution shall have a minimum concentration of at least 50 to100 ppm total chlorine when tested using the appropriate test kit. CORRECTIVE ACTION: Mixed new saniizing solution for wiping cloth bucket.
05/06/2013Routine

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