- Equip/Utensils/Linens/Single-Service/Storage/Prohibitions
Observation: Single service items store on the floor.
Correction: Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
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03/11/2016 | Routine | |
Make sure to take food temperature at the time the food is received.
- Temperature/Specifications for Receiving (corrected on site)
Observation: Spaghetti received hot was not at a temperature of 135ºF or above., (125 F) received at 10:20 AM serve by or before 2:00 PM.
Correction: Time/temperature control for safety food that is cooked to a temperature and for a time specified under sections 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57ºC (135ºF) or above.
- Temperature/Specifications for Receiving (corrected on site)
Observation: Refrigerated cut melons received at a temperature above 41ºF. ,(43-45). received at 10:20 AM, serve food by or before 2:00 PM.
Correction: Refrigerated, time/temperature control for safety foods shall be at a temperature of 5ºC (41ºF) or below when received. If a temperature other than 5ºC (41ºF) for a time/temperature control for safety food is specified in law governing its distribution, such as laws governing milk and molluscan shellfish, the food may be received at the specified temperature.
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09/22/2015 | Risk Factor | |
- Sponges, Use Limitation
Observation: Sponges are used in contact with cleaned sanitized or in-use food-contact surfaces.
Correction: Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces. Sponges are difficult, if not impossible, to clean once they have been in contact with food particles and contaminants that are found in the use environment. Because of their construction, sponges provide harborage for any number and variety of microbiological organisms, many of which may be pathogenic. Therefore, sponges are to be used only where they will not contaminate cleaned and sanitized or in-use, food-contact surfaces such as for cleaning equipment and utensils before rinsing and sanitizing.
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03/24/2015 | Routine | |
Lunches catered by Schoolhouse Grill, Herndon VA. Receiving temperatures log was observed.
Lunch was delivered during inspection. Cheese ravioli was observed at 113-128 F. Chicken tenders were observed at 112 F. Food was refused by establishment. One heat plate was provided in cambro type unit by catering company. According to management, three heat plates are typically provided in cambro type unit.
No violation noted during this evaluation. | 09/22/2014 | Risk Factor | |
Lunches catered by Schoolhouse Grill, Herndon VA. Receiving temperatures were not being recorded. Importance of recording receiving temperatures was discussed with CFM.
- Temperature Measuring Devices
Observation: The Arctic Air 1 dr uprt, the 1 door reach in unit in the 4 & 5 year old room, and the 1 door reach in unit in the toddler room were not 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.
Correction: Cold or hot holding equipment used for potentially hazardous food (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. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
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03/07/2014 | Routine | |
Cold hold: 41 F or below.
(Received food) Hot hold: 135 F or above.
The report will be mailed
- Handwashing Sink/Using/Operation and Maintenance (corrected on site)
Observation: The handwashing sink was observed blocked. Containers were stored in the sink basin. The handwashing sink is for handwashing only.
Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Facilities must be maintained in a condition that promotes handwashing and restricted for that use. Convenient accessibility of a handwashing facility encourages timely handwashing which provides a break in the chain of contamination from the hands of food employees to food or food-contact surfaces.
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09/06/2013 | Risk Factor | |
- Manual Warewashing/Sink Compartment Requirements
Observation: A sink with at least 3 compartments is not provided for manually washing, rinsing, and sanitizing equipment and utensils. The permit states "single service only" but mulit use utensils as and containers are being wash rinsed and sanitizer in a one basin sink.
Correction: Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil
- Drying Mops (repeated violation)
Observation: After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
Correction: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.
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03/27/2013 | Routine | |
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