Robinson High School, 5035 Sideburn Rd, Fairfax, VA 22032 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Robinson High School
Address: 5035 Sideburn Rd, Fairfax, VA 22032
Type: Public Middle or High School Food Service
Phone: 703 813-4881
Total inspections: 7
Last inspection: 01/12/2016
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Both managers are knowledgeable in food safety and display good active managerial control.
No violation noted during this evaluation.		01/12/2016Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed excellent date marking and employee handwashing.
No violation noted during this evaluation.		09/22/2015Risk Factor
The purpose of today's visit was to conduct a routine inspection. Observed facility clean and organized. Inspection time reflects slow technical issues.
No violation noted during this evaluation.		01/22/2015Routine
No violation noted during this evaluation.09/17/2014Risk Factor
No violation noted during this evaluation.04/08/2014Routine
  • 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: burger patties =111-F, 124-F, 122-F, 115-F.
    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. (reheated)
  • 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: spicy chicken wrap =50-F, spicy chicken strips = 45-F.
    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. (Relocated for rapid cooling.)
09/18/2013Risk Factor
  • Mechanical Warewashing Equipment, Hot Water Sanitize, Wash Solution Temp per Unit Specifications
    Observation: The wash temperature of the high temperature sanitizing warewashing machine is not meeting the manufacturer's specifications. The minimum temperature was 180-F while the actual temperature was 150-F
    Correction: The temperature of the wash solution in spray type warewashers that use hot water to sanitize may not be less than: 1) 165°F for a stationary rack, single temperature machine, 2) 150°F for a stationary rack, dual temperature machine, 3) 160°F for a single tank, conveyor, dual temperature machine, or 4) 150°Ffor a multitank, conveyor, multitemperature machine.
  • Critical: Food-Contact Surface Sanitized before Use after Cleaning
    Observation: The food-contact surfaces of food trays were not observed sanitized due to improper operation of the dish washing machine.
    Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning.
  • Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified
    Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized.
    Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.
05/06/2013Routine

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