The Boyd School, 4550 Walney Road, Chantilly, VA 20151 - Private Elementary School Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine. CFM set up sanitizer basin to hand sanitize food contact surfaces
- Plumbing / Maintained in Good Repair
Observation: Plumbing connection handle (cold water) at 3-vat sink is leaking.
Correction: A plumbing system shall be maintained in good repair.
|
09/03/2015 | Routine | |
The purpose of today's visit is to conduct a routine inspection. Note: Food delivered by a permitted catering facility. Reviewed temperature logs for receiving temperatures. EHS discussed with manager and provided a handout on calibrating a food thermometer.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:---------refried beans at 128F.
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. REHEATED TO 172F.
- Food Temperature Measuring Devices, F Scale, Accurate within 2°F (corrected on site)
Observation: The food temperature thermometer is not accurate in °F:----------observed food thermometer reading 20F in ice water.
Correction: Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to +/- 2°F in the intended range of use. DISCARDED. FACILITY WILL HAVE NEW THERMOMETER BY NEXT SCHOOL DAY.
|
09/19/2014 | Routine | |
The purpose of today's visit is to conduct a routine inspection.
Note: Food delivered by a permitted catering facility.
Reviewed temperature logs for receiving temperatures.
Please fax invoice for fixing the dishmachine within 10 days. Manually sanitize the utensils in 3-vat sink.
Facility Data:
Dishmachine: Ecolab
Water Heater: State SBD81190NE
- Critical: Chlorine Sanitizer Solution Concentration based on pH and Water Temp (corrected on site)
Observation: When tested, the low temperature, chemical sanitizing warewashing machine was observed with a sanitizing rinse concentration of less than 50 ppm chlorine solution. Observed at 0 ppm. Note: Discontinue using the machine.
Correction: Immediately discontinue use of the dishmachine. Until the machine is adequately repaired, set up the three-compartment sink to manually wash, rinse and sanitize food-contact surfaces using a sanitizing solution at the proper concentration of at least 50 to 100 ppm total chlorine.
|
10/30/2013 | Routine | |
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