St Timothy's School, 13809 Poplar Tree Rd, Chantilly, VA 20151 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: St Timothy's School
Address: 13809 Poplar Tree Rd, Chantilly, VA 20151
Type: Private Elementary School Food Service
Phone: 703 378-6932
Total inspections: 6
Last inspection: 03/08/2016
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Inspection findings

Inspection date

Type
Today a RISK FACTOR inspection in conjunction with a Risk Factor Study (RFS) Training inspection was conducted at the facility . RFS aims to meet FDA Standard 9 requirements.
QUESTIONS: Please call 703-246-2444
No violation noted during this evaluation.		03/08/2016Risk Factor
The purpose of today's visit was to conduct a risk factor assessment. A new walk in refrigerator has been installed since the last inspection. Facility was clean and organized. No violations observed.
No violation noted during this evaluation.		10/22/2015Risk Factor
The purpose of this visit is to conduct a routine inspection.
There are no violations observed during this inspection.
Thank you for demonstrating employee health policy knowledge and ensuring all employees upon hire are trained.
Provided a metal stem thermometer to the manager.
No violation noted during this evaluation.		04/27/2015Routine
The purpose of today's visit was to conduct a risk factor assessment inspection. EHS provided manager with and discussed the following handouts: date marking and a list of the cheeses that are exempt from date marking as future reference.
  • Critical: Discard RTE, PHF(TCS) if Not Consumed Within 7 Days at 41°F (Unless Frozen) (corrected on site)
    Observation: Observed the following ready-to-eat, potentially hazardous food being held for more than 7 days at 41°F: ------------american cheese opened on September 8, 2014 held in refrigerator 16 calendar days.
    Correction: Foods shall be discarded if it: 1) exceeds 7 days or at 41°F (except the time it is frozen)
09/23/2014Risk Factor
The purpose of today's visit was to conduct a routine inspection. EHS recommended to manager to pre-chill chicken on salads to 41F before service and to verify that any salads not served during lunch cool to 41F within proper time frames.
  • Temp Meas Devices for Ambient Air Location (corrected on site)
    Observation: The temperature measuring device in the following mechanically refrigerated unit was not properly located in the warmest part of the unit (front of unit):----------Continental 2DR upright cooler (outside integral thermometer observed not working) and thermometer inside unit was observed located in back of unit.
    Correction: In a mechanically refrigerated unit the sensor of a temperature measuring device shall be located to measure the air temperature of a simulated product temperature in the warmest part of the refrigerator. Store the thermometer near the door of the unit.
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the both kitchen handwashing sinks were measured at a temperature less than 100°F.------Observed one handwashing sink at 80F and the second one at 90F.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet.
03/26/2014Routine
The purpose of this visit was to conduct a Routine inspection. Please fax to my attention within 10 days signed copies of the EHP.
  • Critical: Responsibility of PIC to Require Food Employees to Report GI Symptoms or Cuts, Disease, Medical Condition or Exposure to PIC (corrected on site) (repeated violation)
    Observation: Observed the facility possessed the "Employee Health Policy" information supplied by the Health Department but had no signed policies.
    Correction: Please have all employees who handle food or food contact surfaces trained in employee health and fax the copies of the signed Employee Health Policies (EHP) to my attention within 10 days.
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: Observed chicken nuggets at 132F, 133F, 134F in the Metro CM2000 - DISCUSSED WITH THE CFM TO REHEAT TO 165F FOR 15 SECONDS
    Correction: Potentially hazardous foods shall be hot held at a temperature of 135°F or above.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: Observed cream cheese packet at 46F in Continental 2 door refrigerator - DISCUSSED WITH CFM TO MONITOR PHF TEMPERATURE WHEN OUT OF THE REFRIGERATOR
    Correction: Potentially hazardous foods shall be held cold at a temperature of 41°F or below.
  • Critical: Common Name on Working Containers of Toxics (Cleaners, Sanitizers) (corrected on site)
    Observation: Observed unlabeled bottles of sanitizer - BOTTLES WERE LABELED
    Correction: Label all working containers of toxic materials, with a common name to prevent the dangerous misuse of these materials.
12/11/2013Routine

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