Trailside Middle School, 20325 Claiborne Pkwy, Ashburn, VA 20147 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Trailside Middle School
Address: 20325 Claiborne Pkwy, Ashburn, VA 20147
Type: Public Middle or High School Food Service
Total inspections: 6
Last inspection: 02/04/2016
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Inspection findings

Inspection date

Type
Maintain the corrected items as corrected. Employee health information posted - good!
Please review how to take temperatures of various foods with staff. Good hand washing habits observed today.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Some foods hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: Foods are date marked to exceed the maximum seven day holding period.
    Correction: Mark the date on PHF/TCS foods to indicate a maximum holding period of seven days, including the day of preparation.
02/04/2016Routine
Reminder: please use sanitizing buckets for sanitizer (not detergent).
Remember to visually look and see that dishwasher booster heater is turned on.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink at end of line by dishwash area was measured at a temperature less than 100°F and has insufficient flow.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens and increase flow.
09/14/2015Routine
PIC=Isabel Carreras 13-MAY-2019 ServSafe 11076745
  • Kitchenware and Tableware
    Observation: Cleaned and sanitized utensils (knives at customer service) not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense cleaned and sanitized utensils so the food- or lip-contact surface are protected from contamination.
02/03/2015Routine
All potentially hazardous food registered at adequate temperature. Dishwasher sanitizer adequately. Facility in excellent condition.
No violation noted during this evaluation.		10/15/2014Risk Factor
Dishwasher reached required temperature of final rinse at/above 180 degrees F. (Corrected from last pre-opening/post construction inspection)
Permit approved.
No violation noted during this evaluation.		07/29/2014Follow-up
Dishwasher not reaching the required temperature for high temperature sanitization.
All cold holding equipment registered at adequate temperature below 41 degrees F.
All handwashing facility provided with hot running water. Adequate lighting provided throughout the food prep, storage area and dishwashing area.
Follow up required.
No violation noted during this evaluation.		07/24/2014Other

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