West Springfield High School, 6100 Rolling Rd, Springfield, VA 22152 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: West Springfield High School
Address: 6100 Rolling Rd, Springfield, VA 22152
Type: Public Middle or High School Food Service
Phone: 703 813-4874
Total inspections: 7
Last inspection: 10/07/2015
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Inspection findings

Inspection date

Type
Today’s inspection was to conduct a risk factor assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
No violation noted during this evaluation.		10/07/2015Risk Factor
Today’s inspection was to conduct a routine assessment. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
Good practices observed:
-Handwashing
-Equipment temperature log
-Demonstration of how manually correct quat sanitizer solution at 3-vat
*Please monitor and correct for proper cold holding temperatures of potentially hazardous foods that are on cold trays in the lines.
*Please consider installing additional hand sink during next renovation.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut melon (46F), ham sandwiche (47F), cooked corn and bean mix (49F) on cold trays in the line.
    Correction: Potentially hazardous foods (time/temperature conrol for safety food) shall be held cold at a temperature of 41°F or below. All food items were placed into walk-in to cool down and swapped out. Discussed with manager how pre-made sandwich was still cooling when it was place in the line, so staff may need to put little at a time while the rest of prepped food cools and as well as to placed prepped foods into the cooler right away. Cold trays may have been either placed on ice where the ice level did not touch the tray or freezer table is insulated witha plastic tray so proper cold holding can not be achieved. Manager spoke of the concern they have concerning freezer table freezing food that's placed on it. EHS requested manager to take temperatures of foods and consider ways to cold hold properly.
02/05/2015Routine
The purpose of this visit is a risk factor assessment. No critical violations observed during today's visit. Observed acceptable level of sanitizer in both the wiping cloth bucket and the sanitize basin of the three vat sink. Observed several employees washing hands in between glove changes. Thank you for following me through the inspection as it allows for any questions or concerns to be addressed. If you have any additional questions, please contact the health department.
No violation noted during this evaluation.		09/24/2014Risk Factor
The purpose of this visit was to conduct a routine inspection
Quaternary ammonium tested at acceptable level. Separate area for dented cans noted in dry storage. Thermometers calibrated this morning. Employee health policy in place. Thank you.
Facility Data Sheet
Hot water heater: Lochinvar CFN-0750 which uses 750,000 BTU's to produce 773 GPH of 140F water at a 100F rise.
Dishmachine: N/A
No violation noted during this evaluation.		01/27/2014Routine
The purpose of this visit was to conduct a risk factor inspection. No critical violation observed.
Facility Data Sheet
Hot water heater: Lochinvar CFN-0750 which uses 750,000 BTU's to produce 773 GPH of 140F water at a 100F rise.
Dishmachine: N/A
No violation noted during this evaluation.		09/20/2013Risk Factor
The purpose of this visit was to conduct a routine inspection
Important: Fax to 703-385-9568 the invoice for the repair of the Hobart Pass Thru refrigerator within 48 hours. Do not use this unit for Potentially hazardous foods (PHF) until a repair is adequate to hold PHF at 41f or below.
Facility Data Sheet
Hot water heater: Lochinvar CFN-0750 which uses 750,000 BTU's to produce 773 GPH of 140F water at a 100F rise.
Dishmachine: N/A
  • Equipment / Good Repair / Operation
    Observation: The following refrigeration unit is not operating properly and is unable to maintain cold food at or below 41°F: Hobart pass thru refrigerator 52f-54f
    Correction: Repair/adjust the unit so it is able to maintain foods at or below 41°F. Do not use the unit to store potentially hazardous foods while it is not operating properly.
02/26/2013Routine
The purpose of today's visit is to conduct a risk factor assessment.
  • Handwashing Signage at Handwashing Facilities Required
    Observation: Observed that sign or poster that notifies food employees to wash their hands is not provided at one of the handwashing sink used by food employees.
    Correction: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
12/07/2012Risk Factor

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