Jefferson Dining Room, 7430 Spring Village Dr, Springfield, VA 22150 - Adult Care Home Food Service inspection findings and violations

Business Info

Restaurant: Jefferson Dining Room
Address: 7430 Spring Village Dr, Springfield, VA 22150
Type: Adult Care Home Food Service
Phone: 703 923-4612
Total inspections: 6
Last inspection: 02/22/2016

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Inspection findings	Inspection date	Type
This was a routine inspection. No critical violations was observed. The facility as a whole was observed to be visibly cleaned. There were no visible signs of pest presence on premises noted during the inspection. The high temperature heat sanitizing ware washing machined was checked and tested and was observed to be operating properly. the machine passed the heat tape test. The concentration of the quaternary ammonium compound sanitizer was also checked and observed to be 200 ppm. Plumbing / Maintained in Good Repair Observation: The plumbing connection at the prep sink/hand sink on the cookline are in need of repair. Correction: Repair the hands sink and adjacent prep sink so that both would operate properly. Lighting Intensity/ Walk-ins & Dry Storage/ 10 foot candles Observation: Observed that inadequate lighting was provided in the walk-in refrigerators. One of the ceiling light fixture has burned out light bulb s. Correction: Increase the lighting to provide a minimum of 10 foot candles at a distance of 30 inches off of the floor in these areas. Replace the burned out bulbs to provide adequate illumination.	02/22/2016	Routine
his was a Risk Factor Assessment inspection. The inspection focused on critical violations and their corrective actions. Food contact surfaces were noted to be visibly cleaned. The facility as a whole was observed to be visibly cleaned. However, the high temperature heat sanitizing ware washing machine was not operating properly and it was ordered to be placed pout of service until proper repairs or adjustments have been completed. The machine failed the heat tape test after several trials. The pressure exceeded 30 psi and the wash temperature was only 140-F less than the minimum (60 PSI) stated on the data plate.Do not operate this machine until it repairs have been made and it is able to properly sanitize utensils and equipment. You may fax or email the service report/invoice or tape to our office after work has been completed. The ware washing machine was fixed and verified during the inspection. Thanks for resolving the problems. The establishment is in compliance Mechanical Warewashing Equipment, Sanitization Pressure 15-25 PSI (corrected on site) Observation: The pressure gauge for the high temperature warewashing machine was above 30 PSI. Observed pressure was 45 PSI. Correction: The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine shall be within the range specified on the machine manufacturer's data plate and may not be less than 5 PSI or more than 30 PSI as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control valve. Critical: Food-Contact Surface Sanitized before Use after Cleaning Observation: The food-contact surfaces of utensils and equipment were not observed sanitized at the ware washing machine due to improper operation of the machine. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces.	08/25/2015	Risk Factor
Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation Observation: The nonfood-contact surfaces of the following equipment had accumulations of debris : Top of convectional ovens . Correction: Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean the top of the oven more often to prevent debris accumulation. Equip/Utensils/Linens/Single-Service/Original Package Observation: Clear plastic containers were not properly protected during storage in the dry storage room. Correction: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Mops in Air-dry Position Observation: Observed that mops are improperly stored between use. Correction: Store mops in a position that allows them to air dry without soiling walls, equipment, supplies. Hang wet mops to properly air dry when not in use.	03/25/2015	Routine
The purpose of today’s visit was to conduct a risk factor assessment inspection. Time was for inspection only and does not include the time allotted for typing this report. MAINTENANCE: Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated. Observed facility very clean and organized. Several CFMS who are knowledgeable about food safety. FOR MORE INFORMATION: If you have any questions or concerns, please call 703-246-2444. Thank you. Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation) Observation:* The handwashing facility located by the dishwashing area is blocked, preventing access by employees for easy handwashing. OBSERVED BUCKET IN HANDWASHING SINK. Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC REMOVED BUCKET FROM SINK.	02/19/2014	Risk Factor
The purpose of today’s visit was to conduct a routine inspection. Time was for inspection only and does not include the time allotted for typing this report. MAINTENANCE: Water Heater: Lochinvar PBN 100 Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated. Observed facility very clean and organized. Several CFMS who are knowledgeable about food safety. No violation noted during this evaluation.	07/01/2013	Routine
The purpose of this visit is a risk factor assessment. Thank you for following me through the inspection as it allows me to clarify any issues or answer any questions that arise. REMINDER: 1. Obtain a vegetable wash test kit. MAINTENANCE: Water Heater: Lochinvar PBN 100 Dish Machine: Hobart CPW80A high heat sanitizer, thermolabel activated after several runs and the repair by maintenance. Critical: Food-Contact Surface Sanitized before Use after Cleaning (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: Observed that utensils, such as a cutting board were being washed, rinsed and sanitized at this location. Correction: All utensils and food-contact surfaces of equipment shall be sanitized before use and after cleaning. After repair, utensils were sanitized thru the unit. Critical: Sanitize / Hot Water / Mechanical/Thermolabel Test Verified (corrected on site) Observation: Due to improper operation of the hot water, mechanical warewashing machine, the thermolabel did not turn black, indicating that food-contact surfaces of equipment and utensils are not being adequately sanitized. Correction: Immediately discontinue use of the dishmachine. Repair the dishmachine so that a thermolabel will turn black. Until the machine is adequately repaired, set up the 3 vat sink to manually wash, rinse and chemically sanitize food-contact surfaces. Maintenance repaired the unit on site during inspection Handwashing Sink / Accessible at All Times (corrected on site) (repeated violation) Observation: The handwashing facility located at the dishwashing area is blocked with utensil carts, preventing access by employees for easy handwashing. Correction: A handwashing sink shall be maintained so that it is accessible at all times for employee use.	02/21/2013	Risk Factor

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