Orange Hunt Elementary School, 6820 Sydenstricker Rd, Springfield, VA 22152 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Orange Hunt Elementary School
Address: 6820 Sydenstricker Rd, Springfield, VA 22152
Type: Public Elementary School Food Service
Phone: 703 813-4880
Total inspections: 7
Last inspection: 03/17/2016

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Inspection findings	Inspection date	Type
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation.	03/17/2016	Routine
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment. It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you. No violation noted during this evaluation.	09/28/2015	Risk Factor
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: Hammus 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. Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The surfaces of the top of the ovens, hot holding cabinets and refrigerators had accumulations of dust and debris. 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. The dumpster was found opened. 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. Keep the dumpster closed after each use.	02/11/2015	Routine
The purpose of today’s visit was to conduct a risk factor assessment inspection. No critical violations observed during today's visit. Thank you. Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat. All food and equipment temperature logs are acceptable . No violation noted during this evaluation.	10/03/2014	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Thank you for being available to answer my questions or clarify any issues even though you were busy with you duties as kitchen manager. IMPORTANT: Please fax a copy of the repair for both under-counter refrigerators which are located under each serve line steam tables within 10 days. Fax number is 703-385-9568. I have provided a card with my name and contact information so that you may call me if you have any questions. OBSERVATIONS: Observed proper handwashing by one employee during inspection. Thermometers calibrated today and found accurate. Sanitizer in the three vat sink observed at an acceptable level. Employee health policy in place. Facility observed very neat and organized. Equipment temperature logs are acceptable. Facility has a grease trap and per manager is cleaned by maintenance regularly. Information regarding Fats, Oils, Grease proper and safe handling was provided to the manager, however the EHS did not have a brochure on hand. Thank you. 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: Both undercounter refrigerators below the serve line are holding at 50F F and 49-50F. Manager has placed a salad kit with corn/black bean salsa to cool 1.5 hours prior. The salad kit, along with two others which were placed inside unit at the same time, were relocated the the Mccall 3 door upright reach in refrigerator to continue cooling. 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. The salad kit with corn/black bean salsa, along with two others were relocated to the Mccall 3 door upright reach in refrigerator to continue cooling. Please fax a copy of the invoice for the repair of each of the 1 door undercounter refrigerators to the health department within 10 days. Please ensure that the name and address of this facility is located on the invoice for the repair.	02/06/2014	Routine
The purpose of today’s visit was to conduct a risk factor assessment inspection. No critical violations observed during today's visit. Thank you. Sanitize basin and wiping cloth buckets observed with acceptable levels of Quat. All food and equipment temperature logs are acceptable . No violation noted during this evaluation.	09/18/2013	Risk Factor
The purpose of this visit is a routine inspection. Continue manually adjusting the quarternary ammonium to the proper strength until the unit is replaced or your continuous supply of sanitizer matches the dispenser. Fax an invoice or statement outlining the corrective action for the quarternary ammonium within 10 days. It was a pleasure working with you. If you have any questions, I have left my card and contact information with you, so feel free to call. Facility data: Water heater: shared with school Pest control: with school or as needed dented cans: stored in dry storage on marked shelf Thermometers calibrated and accurate (ice bath method) Equipment / Good Repair / Operation Observation: The following Ajax sanitize dispenser above the three vat sink is dispensing quarternary ammonium at above 400ppm. However, the manager was currently adjusting the sanitizer in the sink and buckets to allow proper strength of 200ppm. Upon further inspection of the dispenser, it was observed that the type of quarternary ammonium in the the dispenser holder was not AJax brand but rather, a different brand, yet was being dispensed thru the dispenser intended for the Ajax brand quarternary ammonium. Observed one bottle of unopened Ajax quarternary ammonium in the dry storage area. Ensure that the type of sanitizer you use in the facility is being dispensed using the dispenser intended for a particular type of sanitizer. . 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. Please call me or fax a statement which indicates your plan for corrective action within 10 days. Meanwhile, continue as you have, adjusting the quarternary ammonium on the label of the bottle to dispense per manufacturing directions for food contact surfaces.	02/07/2013	Routine

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