- Handwashing Cleanser, Available at Handwashing Facilities (corrected on site)
Observation: Observed that hand soap was not provided at each handwashing sink (no paper at handsink in bathroom)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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03/17/2016 | Risk Factor | |
Note: Only school food service employees are allowed to be in the kitchen (including restroom).
- Handwashing Sink / Used for Hand Wash Only
Observation: Observed non-food service employee (a teacher) come out of the teachers lounge, go to hand sink and clean out her beverage container in handwashing sink.
Correction: A handwashing sink may not be used for purposes other that handwashing.
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09/18/2015 | Routine | |
| No violation noted during this evaluation. | 06/10/2015 | Risk Factor | |
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: mashed potatoes (reheated to above 165F)
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above.
- 3-Compartment Warewashing Sink Compartment Sizing (repeated violation)
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment (baking trays are too large to be submerged in basins)
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the prep sink piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Physical Facilities Good Repair (repeated violation)
Observation: Observed that the floor in walk in freezer is not maintained in good repair (metal panel on floor is lifting up and not completely sealed)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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03/11/2015 | Routine | |
- 3-Compartment Warewashing Sink Compartment Sizing
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment (baking trays are too large to be submerged in basins)
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Critical: Backflow Prevention, Air Gap / When Required
Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin (mop sink, shut off valve after back breaker)
Correction: A plumbing system shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the food establishment, including on a hose bib if a hose is attached or on a hose bib if a hose is not attached and backflow prevention is required by Law by providing an air gap as specified under 5-202.13.
- Physical Facilities Good Repair
Observation: Observed that the floor in walk in freezer is not maintained in good repair (panel on floor is lifting up and not completely sealed)
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
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12/05/2014 | Routine | |
Visit to follow up on 3 Compartment Sink:
Levers have been installed at the 3 compartment sink to help regulate the flow. This is not a permanent solution, and I will be meeting with the school system to determine a time frame for the problem to be completely resolved. In the interim, please only turn the lever to 1/4 open to eliminate the risk of sewerage backup in the kitchen.
- 3-Compartment Warewashing Sink Compartment Sizing (repeated violation)
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment (trays are too large to be submerged in basins)
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Crescori warmer on the line
Correction: wheels for same unit are unstable and must be adjusted
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10/06/2014 | Follow-up | |
This visit was made to conduct a follow-up inspection. The following items must be corrected immediately:
- Repair 3 compartment sink so that wastewater does not overflow into kitchen. 3 compartment sink basins must be drained slowly one at a time until the issue is resolved.
- Wash rinse and sanitize all areas of the kitchen.
Maintenance personal came on site during inspection to assess the issue and will have a plumber repair this. Levers to control water flow while draining will be installed. Follow-up scheduled for 10/6/14.
- 3-Compartment Warewashing Sink Compartment Sizing (repeated violation)
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment (trays are too large to be submerged in basins)
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Equipment / Good Repair / Components / Gaskets (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): Crescori warmer on the line
Correction: wheels for same unit are unstable and must be adjusted
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10/03/2014 | Follow-up | |
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: threshold of walk in refrigerator covered with temporary sticky plastic, remove this
Correction: Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
- 3-Compartment Warewashing Sink Compartment Sizing
Observation: The compartments of the 3-compartment sink are not large enough to accommodate the largest piece of equipment (trays are too large to be submerged in basins)
Correction: Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. If equipment or utensils are too large for the warewashing sink, a warewashing machine or alternative equipment shall be used.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less (2 door Victory refrigerator)
Correction: Refrigerators shall be capable of holding foods at a temperature of 41°F or below. Repair the unit(s) immediately. Foods exposed to temperature abuse for over 2 hours shall be discarded, otherwise, the foods shall be stored in properly operating refrigerators.
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): Crescori warmer on the line
Correction: wheels for same unit are unstable and must be adjusted
- Plumbing / Maintained in Good Repair
Observation: Plumbing connections under the handsink (in kitchen) piping are leaking.
Correction: A plumbing system shall be maintained in good repair.
- Floor , Wall & Ceiling / Design
Observation: The ceiling tile located in the back hallway of the kicthen and in front of the office must be replaced.
Correction: Wall, floor, and ceiling surfaces shall be smooth, durable, easily cleanable, and non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, and toilet rooms.
- Outer Openings, Protected (Screen Requirements)
Observation: An exterior window is kept open for ventilation, but the opening is not protected against the entry of insects or rodents (screens for windows in kitchen have been removed)
Correction: If an exterior door is kept open for ventilation, the opening shall be protected by a mesh screen (16 mesh to 1 inch) to prevent the entry of insects and rodents.
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink (no soap dispenser at handsink in kitchen)
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
- Handwashing Signage at Handwashing Facilities Required (corrected on site)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (no sign at handsink in kitchen or bathroom) signs provided in binder
Correction: Provide a sign or poster at all handwashing lavatories used by food employees to notifiy them to wash their hands.
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09/15/2014 | Routine | |
This visit was made to conduct a pre-opening inspection. The following items shall be corrected within 30 days:
-soap and paper towel dispenser for kitchen hand sink
-soap dispenser for restroom hand sink
-Replace missing light bulb in walk-in freezer
-Replace light bulb in walk-in cooler to provide sufficient lighting
-Seal wall in dry storage near outlet
-Provide light fixture for hallway adjacent to hot water heater
-Install mop rack
-Seal crease on floor in mop room
-Provide a splash guard for the kitchen hand sink.
Remove unnecessary 2-door upright refrigerator at serve line
Temporary equipment in use at serve line. Originals to be installed within 2 weeks. Please call Rebecca at 703-746-4972 when installed.
Okay for CO
No violation noted during this evaluation. | 08/26/2014 | Pre-Opening | |
This visit was made to conduct a pre-opening evaluation. The following items shall be corrected:
1. Provide a drainboard on both sides of the 3-compartment sink.
2. Provide a splashguard for hand sink.
3. Seal hand sinks, 3-compartment sink, prep sink and floor to wall junctures (walk-in, mop room, hot water room).
4. Adequate lighting for food prep areas (50' candle), walk-in and dry storage (10' candles)
5. Replace ceiling tiles in dry storage and employee restroom.
6. Provide screens for windows in kitchen
7. Make sure all equipment is in operation for final evaluation.
No violation noted during this evaluation. | 08/20/2014 | Pre-Opening | |
This visit was made to conduct a construction visit. Discussed hot water requirements and finish surface schedule. Pre-opening anticipated last week in August, 2014.
No violation noted during this evaluation. | 07/25/2014 | Pre-Opening | |
This visit was made to conduct a training inspection. There were no risk-factor/public health intervention violations observed.
No violation noted during this evaluation. | 05/14/2014 | Training | |
This visit was made to conduct a routine inspection. The following items need correction:
- Date mark all potentially hazardous foods that are kept over 24 hours.
--- Great cold holding temperatures, very clean facility.
-- All violations must be corrected within 10 days
** Repeat violations shall be subject to civil penalty
- Date Marking of RTE, PHF(TCS) Prepared On-Site, Stored at 41°F or less
Observation: The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41°F: gravy
Correction: Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are prepared on site and held at 41°For below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required. For example, if foods like leftover soups, chili, tuna salad, potato salad, pasta salad, etc. are prepared on 2/1 they shall be date marked with a "use by" date not exceeding 2/7.
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02/03/2014 | Routine | |
- Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
Observation: The following food item(s) were measured at improper temperatures: milk
Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below.
- Equipment / Good Repair / Operation
Observation: The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41°F or less: 4 door reach in refrigerator
Correction: 45F
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10/08/2013 | Routine | |
- Physical Facilities Good Repair
Observation: Observed that the mop sink walls and floor are not maintained in good repair.
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Visited Principal's office to let him know this is an ongoing violation. Left inspection report for the Principal.
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02/07/2013 | Routine | |
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