T. C. Williams Career Center, 3300 King St, Alexandria, VA 22302 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: T. C. Williams Career Center
Address: 3300 King St, Alexandria, VA 22302
Type: Public Middle or High School Food Service
Phone: 703 824-6850
Total inspections: 3
Last inspection: 12/03/2015
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Inspection findings

Inspection date

Type
This visit was made to conduct a routine food safety evaluation. The following issues require attention:
1. Please ensure that students are washing their hands often including : after handling soiled equipment or utensils, During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: Observed a few students fail to wash their hands before putting on new gloves.
    Correction: All food employees shall be washing their hands often especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, before putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Instructed student to wash their hands upon entering kitchen and before putting on new gloves.
  • Food Storage Containers, Identified with Common Name of Food
    Observation: Observed unlabled storage containers with sugar and other grains.
    Correction: All food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled.
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible
    Observation: There is no irreversible temperature mesauring strips for use in the dishwashing machine that uses high temperature water to sanitize.
    Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
  • Equip/Utensils/Linens/Single-Service/Invert, Cover
    Observation: clean utensils including tongs, were observed stored in a way that fodo contact surface was exposed and not inverted. .
    Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
12/03/2015Routine
This visit was made to conduct a routine food safety evaluation. The following items require attention:
1. Food establishment is required to have test strips/thermolabels to monitor sanitizing temperature for the high temperature dishmachine.
2. Food employees (students) shall follow the double handwashing procedure when exiting restroom. Food employees shall wash their hands in the bathroom and immediately upon entering the kitchen.
  • Critical: Handwashing / When to wash hands (corrected on site)
    Observation: A food employee failed to wash his hands after using the rest-room and before entering the kitchen.
    Correction: ALL food employees shall be washing their hands OFTEN especially after handling trash, using the rest-room, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction foodborne illness. Corrected by discussing with the certified Food Protection Manager double hand washing procedure. Food employees shall wash their hands in the rest room and again upon entering the kitchen.
  • Manual Warewash Temp Meas Dev Provided and Readily Accessible
    Observation: No irreversible registering temperature indicator available to measure the utensil surface temperature.
    Correction: In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature.
11/21/2014Routine
This visit was made to conduct a routine evaluation. Person in charge was very knowledgeable, and facility was clean.
Dishwashing machine needs to be serviced so that surface temperature of food contact surfaces reach 160 degrees F. Rinse water temperature should be 180 degrees.
  • Food Storage Containers, Identified with Common Name of Food (corrected on site)
    Observation: Unlabeled food containers with the following food items that are not easily identified by appearance: Large containers of flour, sugar, and other dry ingredients not labeled with common name.
    Correction: ALL food and ingredients removed from their original container and stored in other food containers, squeeze bottles or "shakers" shall be labeled properly using the common name of the food (if the food or ingredient is not easily distinguished). For example, all cooking oils, salt, sugar, flour, starch, spices, herbs, etc. shall be labeled (Conatiners were labeled).
11/19/2013Routine

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