St Andrew The Apostle School, 6720-B Union Mill Rd, Clifton, VA 20124 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: St Andrew The Apostle School
Address: 6720-B Union Mill Rd, Clifton, VA 20124
Type: Private Elementary School Food Service
Phone: 703 817-1774
Total inspections: 3
Last inspection: 12/10/2015
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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 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.
The facility has an operational kitchen but does not use it. Food for the children is catered in from licensed facilities Monday through Friday and temperatures of the foods are documented on daily log sheets. The manager operates catered lunches 3 times a day and food is delivered between 9:30am-10:00am and is over by 12:30pm. Any leftover foods are discarded. The facility has a dish machine that is not used but if ever needed, maintenance shall be performed on the unit to ensure it is sanitizing properly. Facility uses all single service items. Finally, establishment is deciding on what type of sanitizer to use on the tables in the cafeteria. Currently the bleach water is causing reactions in some children. Manager has been given other options of Quaternary Ammonium (150-400ppm) or Iodine (12.5-25ppm). Depending on what option is used provide the appropriate test kit.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
  • Critical: Hot Holding of Potentially Hazardous Foods at 135°F or More (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Chicken strips: 116f.
    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. DISCUSSED WITH MANAGER. MANAGER SHALL ENSURE HOT FOOD CATERED IN REMAINS AT 135F OR ABOVE AT ALL TIMES.
  • Single-Service & Single-Use, Displayed & Dispensed / Prevent Contamination (corrected on site)
    Observation: Single service spoons and forks were found handled, displayed or dispensed with the food or lip-contact surface facing in the wrong direction.
    Correction: Single-service items and cleaned/sanitized utensils shall be handled, displayed, and dispensed so that contamination of food and lip contact surfaces are prevented. DISCUSSED WITH MANAGER. MANAGER REORGANIZED THE SINGLE SERVICE UTENSILS.
12/10/2015Routine
No violation noted during this evaluation.12/23/2014Routine
  • Critical: PHF(TCS) Received Cold at 41°F or below
    Observation: The following refrigerated food item(s) is received at inadequate temperatures: Turkey and Ham sandwiches
    Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received.
  • Modifications to FDA Food Code/Section 4-205.10, Equipment Certification
    Observation: The following items are intended for household use only and are not approved for use in a commercial food establishment: Americana Refridgerator
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program will be deemed to comply with Parts 4-1 and 4-2 of this chapter. Food equipment in a food establishment shall be certified of classified by an ANSI-accredited certification program, an equivalent certification program, or approved by the Regulatory Authority before installation and/or use.
09/26/2013Routine

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