St Joseph Church, 750 Peachtree Street, Herndon, VA 20170 - Private Elementary School Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
The purpose of this visit was to perform a routine inspection.
- Critical: PHF(TCS) Received Cold at 41°F or below (corrected on site)
Observation: The following refrigerated food item is received at inadequate temperatures:Observed cut cantaloupe at 53F
Correction: Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received. NOT SERVED, RETURNED TO CATERER
- Critical: PHF(TCS) Received Hot at 135°F or above (corrected on site)
Observation: Hot food is received at inadequate temperatures - hot dogs received at 115F, 120F, cauliflower at 92F
Correction: Potentially hazardous food (time/temperature control for safe food) that is cooked to a temperature and for a time specified under 3-401.11, 3-401.12, and 3-401.13 and received hot (for example, catered meals to a serving kitchen or satellite operation) shall be at a temperature of 135°F or above. THE CFM PUT THE HOT DOGS AND CAULIFLOWER IS THE OVEN TO REHEAT TO 165F
- Sanitizing Solution Test Kit Accurate & Used
Observation: Observed the test strips at the facility were discolored and unable to properly display the concentration of the santizier.
Correction: The operator shall be monitoring the concentration of the sanitizing solution using a properly functioning and no damaged test kit or other device.
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10/26/2015 | Routine | |
| No violation noted during this evaluation. | 09/22/2014 | Routine | |
- Utensils That are In-Use / Between-Use Storage (corrected on site)
Observation: Dispensing and/or in-use utensils improperly stored between use as follows: OBSERVED ICE SCOOPS STORED ON TOP OF THE ICE MACHINE WITH FOOD CONTACT SURFACE DOWN
Correction: During pauses in food preparation or dispensing, food utensils shall be stored in one of the following manners: 1) in the food with their handles above the top of the food and the container, 2) in food that is not potentially hazardous (time/temperature control for safe food) with their handles above the top of the food within containers or equipment that can be closed, 3) on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food contact surface of the food preparation table or cooking equipment are cleaned and sanitized, 4) in running water of sufficient velocity to flush particulates to the drain, 5) in a clean, protected location if the utensils are used only with a food that is NOT potentially hazardous (time/temperature control for safe food), or 6) in a container of water if the water is maintained at a temperature of at least 135°F and the container is cleaned frequently. CORRECTED: DISCUSSED WITH CFM WHO MOVED THE SCOOPS TO A LABELED STORAGE BIN.
- Permit to Operate Required, Must be Posted, Must be Valid (corrected on site)
Observation: The establishment has not posted the permit to operate in a conspicuous location. OBSERVED PERMIT POSTED AT THE INSIDE WALL OF THE KITCHEN AREA WHERE IT IS NOT VISIBLE TO PUBLIC.
Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue. CORRECTED: DISCUSSED WITH CFM WHO MOVED PERMIT OUTSIDE IN THE HALLWAY.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the QUATERNARY AMMONIUM SANITIZER solution was measured at > 500PPM WHEN TESTED WITH QUAT TEST STRIP. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of QUATERNARY SANITIZER @150-250 ppm as stated in Ecolab label . Verify concentration using the appropriate test kit. CORRECTED: DISCUSSED WITH CFM AND DILUTED CONCENTRATION TO APPROXIMATELY 200PPM WHEN TESTED WITH QUAT TEST STRIP.
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09/05/2013 | Routine | |
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