Newington Forest Elementary School, 8001 Newington Forest Ave, Springfield, VA 22153 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Newington Forest Elementary School
Address: 8001 Newington Forest Ave, Springfield, VA 22153
Type: Public Elementary School Food Service
Phone: 703 813-4853
Total inspections: 8
Last inspection: 03/29/2016

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Inspection findings	Inspection date	Type
This was a routine inspection. The facility as a whole was observed to be visibly cleaned. There were no visible signs of pest presence on premises noted during this visit. The concentration of the quaternary ammonium compound sanitizer at the 3-compartment sink was observed to be 200 ppm. Plumbing / Maintained in Good Repair Observation: The floor drain under the 3-compartment sink is too small for the drain pipes causing water to overflow when even one compartment is drained Correction: Adjust the size of the floor drain to allow waste water to properly drain from the sink without causing wide spread overflow in the surrounding areas. The floor sink should be at list twice the diameter of the largest draining pipe. Resolve this problem at the soonest possible time or by the next inspection.	03/29/2016	Routine
This was a routine inspection. No critical violations were observed. There were no visible signs of pest presence on premises during this inspection. The concentration of the quaternary ammonium compound sanitizer at the 3-compartment sink was checked and tested and was noted to be acceptable at, 200 ppm. Refuse / Cover Receptacles / Outdoors / Tight-Fitting Lids (repeated violation) Observation: Outside refuse containers are 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. Outer Openings, Protected / Screen Requirements Observation: Openings to the exterior of the building are present along the base of the screen door at the back entrance to the kitchen Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents. Install a weather stripping or adjust the existing weather stripping to properly seal the gap at the base of the screen door to prevent entry of insects and other pests.	11/10/2015	Routine
Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The nonfood-contact surfaces of the following equipment had accumulations of dust: top of the ovens and steamer. Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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.	02/25/2015	Routine
The purpose of this visit was to conduct a risk factor inspection. No violation noted during this evaluation.	10/06/2014	Risk Factor
The purpose of this visit is to verify that the upright 1 door reach in refrigerator has been repaired. Unit has been repaired and is capable of maintaining Time Control-Safety (TCS) foods at 41f or below. Thank you No violation noted during this evaluation.	03/03/2014	Follow-up
The purpose of today’s visit was to conduct a routine inspection. Thank you. I have provided you with a business card to fax needed documents and to contact me if you have any questions. The manager was busy and could not follow EHS at all times today, but was available for questions or clarification. IMPORTANT: 1. Repair/replace the upright McCall 1 door reach in refrigerator 54f so that it is capable of maintaining Temperature Contol-Safety (TCS) foods such as american cheese, at 41F or below, even when the door is opened frequently. 2. Place a thermometer in the warmest part of this unit and use this thermometer to conduct line check measurements. 3. Do not use the hot case to hold TCS foods such as cut melon. This unit is designed for hot holding and not cooling or holding cold foods. Quaternary ammonium solution tested at 200ppm using facility test kit. Seperate area for dented cans observed. Thermometers calibrated today by a foodworker. Observed facility clean and organized. All equipment temperature logs are acceptable. Remember to preheat buns when adding hot hamburger to maintain hamburger temperature at 135f or above. OBSERVATIONS: 1. Sanitizer observed at an acceptable level. 2. Seperate area to store dented cans away from non dented cans--three dented cans stored separately currently. 3. Observed proper handwashing and gloving technique today. 4. Observed employee health policy in place. 5. Observed facility clean and organized. HANDOUTS PROVIDED: 1. Cooling methods. Cooling Methods Observation:* The following methods used for cooling were not adequate to facilitate proper cooling: Observed cut honey dew melon in the precision hot case 60F, unplugged and with two trays of cut honey dew melon in individual containers placed inside the precision hot case 30 minutes prior. Per the manager, the freezer tray that was observed placed into the bottom of the hot case was to cool the cut honey dew melon. Correction: Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans 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:Three packages of american cheese holding between 50F -52F in the Mccall 1 door upright refrigerator. 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. The manager was allowed to move the american cheese to the two door Mccall upright refrigerator (38F) to cool down and then hold the american cheese to 41F or below. Temp Meas Devices for Cold & Hot Hold Equipment, Present (corrected on site) Observation: There was no temperature measuring device located in the following cold or hot holding equipment: Correction: Cold or hot holding equipment used for the storage of potentially hazardous foods (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. Manager placed thermometer in the front portion of this unit. 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 1 door upright reach in refrigerator 54F 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. Fax the invoice for the repair of this unit to my attention at the health department within 10 days. I have provided you with my business card which includes my name and fax number. Please ensure that you identify the name and address of this school when faxing in the invoice.	02/12/2014	Routine
The purpose of today’s visit was to conduct a risk factor assessment inspection. Employees knowledgeable of assigned duties. Observed proper handwashing technique. Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat. Observed facility clean and organized. All food and equipment temperature logs are acceptable.Provides breakfast and lunch to pre-school head start program and K-6. No violation noted during this evaluation.	10/11/2013	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Thank you. Quaternary ammonium solution tested at 200ppm using facility test kit. Seperate area for dented cans observed. Thermometers calibrated today by a foodworker. Observed facility clean and organized. All equipment temperature logs are acceptable. Remember to preheat buns when adding hot hamburger to maintain hamburger temperature at 135f or above. Provides breakfast and lunch to pre-school head start program and K-6. Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site) Observation:* The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: hamburger 130f, per foodworker and manager, hot hamburgers were placed onto refrigerated buns, which caused the temperature to drop on the hamburger to 130f. 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. The hamburgers were reheated to 180f during inspection	02/27/2013	Routine

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