Westgate Elementary School, 7500 Magarity Rd, Falls Church, VA 22043 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Westgate Elementary School
Address: 7500 Magarity Rd, Falls Church, VA 22043
Type: Public Elementary School Food Service
Phone: 703 813-4820
Total inspections: 8
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
Today I conducted a routine inspection and discussed with the certified food manager the following:
1. Management should continue to reiterate the 5 major risk factors associated with foodborne illness with all staff frequently: Employee health policy, Personal hygiene, Contaminated equipment/utensils, Time/Temperature relationships for food and Unapproved food sources.
2. Management should continue to calibrate all food thermometers in the ice water bath to 32f as often as needed to ensure accuracy when taking food temperatures. The ice water bath is a cup completely filled with ice and some cold water. The thermometers should be washed, rinsed and sanitized BEFORE and AFTER each use.
3. Management should continue to set up the 3-vat sink each morning to wash, rinse and sanitize. WASH in hot, soapy water. RINSE in hot, clean water and SANITIZE in cold water (65f-75f) and Quaternary ammonium at a concentration of 150-400ppm. Change the water at the 3-vat sink and red sanitizer buckets at least once every 2 hours or more often as needed.
4. Management has chosen to use "time as a public health control" for any potentially hazardous foods stored on the refrigerated surfaces during service time. See hand out provided.
If you have any questions please feel free to contact me at 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: 1. Hummus cups: 45f, 2. Yogurt cups: 48f. These food items are displayed on a refrigerated surface at the service line.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCUSSED WITH THE MANAGER. THESE FOOD ITEMS WILL STAY COLD ONLY ON THE BOTTOM OF THE FOODS
  • Handwashing Sink / Mix Valve or Combination Faucet , Water at 100°F
    Observation: Water from the handwashing sinks in the kitchen and employee restroom was measured at a temperature less than 100°F. Observed the water between 69f-88f.
    Correction: A handwashing sink shall be equipped to provide water at a temperature of at least 100°F through a mixing valve or combination faucet. DISCUSSED WITH THE MANAGER. MANAGER WILL HAVE MAINTENANCE ADJUST THE WATER TEMPERATURE SO THAT THE HOT WATER FROM THE HAND SINKS IS AT LEAST 100F.
03/09/2016Routine
Today I conducted a routine inspection and discussed the following with the certified food manager:
1. Calibrate your digital food thermometers at least once a week in an ice water bath at 32f to ensure accuracy. If the digital thermometer is off by +/-2f then it is recommended you obtain a new thermometer.
If you have any questions please feel free to contact me at 703-246-2444. Thank you.
No violation noted during this evaluation.		09/30/2015Routine
FINAL INSPECTION AFTER RENOVATIONS
*Approval on renovations and equipment is hereby granted by the Fairfax County Health Department. This approval is contingent on installation of smooth, nonabsorbent and washable wall finish at the staff rest room.
No violation noted during this evaluation.		08/21/2015Pre-Opening
The purpose of today's visit is to conduct a routine inspection.
No violation noted during this evaluation.		05/08/2015Routine
The purpose of this visit was to conduct a risk factor assessment. All temperatures observed were in compliance during today's visit. No violations noted. If you have any questions, please call (703) 246-2444. Thank you for your time today.
No violation noted during this evaluation.		09/30/2014Risk Factor
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site) (repeated violation)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cheesesteak in 2DR upright refrigerator at 70F. Cheesesteak had been cooled overnight under refrigeration, but had been left out at room temperature this morning.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. DISCARDED.
04/22/2014Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cooked egg out of shell in Continental 2DR refrigerator, at 49F.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. MOVED TO WALK-IN FREEZER TO COOL.
10/01/2013Routine
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 feel free to call 703-246-2444. Thank You.
No violation noted during this evaluation.		05/22/2013Risk Factor

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