Tuscarora High School, 801 N. King St, Leesburg, VA 20175 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Tuscarora High School
Address: 801 N. King St, Leesburg, VA 20175
Type: Public Middle or High School Food Service
Phone: 703 252-1900
Total inspections: 7
Last inspection: 09/17/2015
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Inspection findings

Inspection date

Type
All food temperature were within the acceptable range. The quat sanitizer at the 3 basin sink was good @ 200ppm. Remember to keep up with the food and equipment temperature charts
No violation noted during this evaluation.		09/17/2015Routine
The dish machine was sanitizing utensils @ 170 degrees F. The quat sanitizer at the 3 basin sink was good @ 200 ppm. All food temperatures were with in the acceptable range. Repair the faucet within 2 weeks. Try to keep up with your temperature records.
  • Plumbing System Maintained in Good Repair
    Observation: The air rater screen on the hand sink faucet by dish machine is in need of cleaning as the water is restricted and the pressure is high.
    Correction: Repair and maintain all plumbing components and fixtures.
04/08/2015Routine
All food temperatures were within the acceptable range. The dish machine was sanitizing with hot water with a utensil temperature of 167 degrees F. The quat sanitizer at the 3 basin sink was good. Manager provided information on reportable illnesses.
  • Cooling Methods (corrected on site) (repeated violation)
    Observation: The methods used for cooling canned tomato paste were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Remember, any food items from a can is fully cooked and needs to be cooled to 41 degrees F within 4 hours.
10/01/2014Routine
Need to monitor the cooling of foods more closely to make sure the hot foods cools from 135 to 70 degrees within 2 hours and continue to cool to 41 or less within a total of 6 hours. The canned pizza sauce has 4 hours to cooler from room temperature to 41 degrees or less. Need to call the trash company and have the dumpsters replaced with dumpsters that have drain plugs. All food temperature's were within the acceptable range. Manger provided information on reportable illnesses.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling pizza sauce and diced chicken were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the prepared ready-to-eat (RTE) marinara sauce in the refrigerator, the food should have been discarded 7 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Using Drain Plugs
    Observation: Several of the dumpsters used to store refuse/recyclables has no drain plug.
    Correction: Replace the drain plug to the refuse container.
04/23/2014Routine
The dish machine is now sanitizing utensils with hot water at 164 degrees F. The hand sink has not been repaired. Repair hand sink within 10 days.
  • Plumbing System Maintained in Good Repair (repeated violation)
    Observation: The hand wash sink at dish machine is not working.
    Correction: Repair and maintain all plumbing components and fixtures.
11/15/2013Follow-up
Need to monitor the dish machine sanitizing rinse more often to make sure all food utensils are sanitized after use. The quaternary ammonia sanitizer at the 3 basin sink was good @ 200 ppm.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the pans and food utensils were not sanitized due to a malfunctioning dishmachine.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. All items that have been washed to day need to be sanitized at the 3 basin sink.
  • Plumbing System Maintained in Good Repair
    Observation: The hand wash sink at dish machine is not working.
    Correction: Repair and maintain all plumbing components and fixtures.
11/07/2013Routine
Dishwashing machine was functioning adequately. The sanitizer at 3 compartment sink was tested at required concentration.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometers were not calibrated to ensure accuracy
    Correction: Calibrate food thermometers according to manufacturer's specification as necessary to ensure accuracy
04/12/2013Routine

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