A ROUTINE INSPECTION of your facility was conducted today. Thank you for accompanying me during this inspection as your participation allows me to clarify process that may require further assessment.
NOTE: At this inspection,EHS observed Food Manager washing hands between tasks and wearing gloves before touching ready to eat foods like pasta.
QUESTION: Please call 703-246-2444
- Refuse / Area / Clean
Observation: Trash and litter were observed adjacent to the refuse container outside the facility. OBSERVED SIGNIFICANT AMOUNT OF TRASH AROUND THE DUMPSTER INCLUDING SPPONS, PLATES, PAPERS, RUBBER MATS AND OTHER MISCELLANEOUS ITEMS.
Correction: A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean. DISCUSSED WITH DIRECTOR TO ARRANGE TO HAVE THE AREA CLEANED IN 7 OR LESS. DUMPSTER AREA TO BE KEPT CLEAN TOA VOID ATTRACTING RATS AND OTHER VERMIN INTO THE AREA.
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07/13/2015 | Routine | |
- Handwashing Sink / Used for Hand Wash Only (corrected on site)
Observation: Observed the handsink at the Kitchen is being used for washing ladles and filling spray bottles
Correction: Handsinks are to be used only for washing hands to encourage proper hand washing and to prevent contamination of cleaned hands.SPOKE TO CFM AND EXPLAINED THE IMPORTANCE OF DESIGNATING HAND WASH SINK ONLY FOR HAND WASHING. CFM UNDERSTANDS THAT FACILITY HAS A 3 VAT SINK THAT IS TO BE USED FOR OTHER PURPOSES.
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10/10/2014 | Risk Factor | |
- Hair Restraint Effectiveness (corrected on site) (repeated violation)
Observation: Employees observed working in the food service area without proper hair restraints.Observed food manager preparing sandwiches in the kitchen without any hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. EHS SPOKE TO THE CERTIFIED MANAGER ABOUT THE NEED FOR HAIR RESTRAINT AND CFM WORE HAIR NET.
- Single-Service and Single-Use Articles / No Reuse
Observation: Manufacturer containers were observed reused for the storage of food: OBSERVED YOGURT AND SALAD CONTAINERS BEING WASHED AND REUSED FOR STORING FOOD SUCH AS PASTA.
Correction: Manufacturer containers may not be reused for secondary storage of other foods because the containers are not durable enough for multiple reuse and become uncleanable. SPOKE TO DIRECTOR TO DISCARD THESE CONTAINERS AND NOT REUSE
- Physical Facilities Good Repair
Observation: Observed that a portion of the sheild over the kitchen tubelight ( middle) is broken .
Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.SCHOOL DIRECTOR HAS BEEN ASKED TO REPLACE THE SHEILD.
- Critical: Sanitizers, 21 CFR Criteria for Food Contact (corrected on site)
Observation: The concentration of the chlorine sanitizer solution in the spray bottle was measured at >200 ppm when measured with bleach test strip..There were no other sanitizer solutions in the 3 VAT sink or in buckets. This concentration exceeds the approved limits for use with food-contact surfaces of equipment and utensils in a foodservice establishment.
Correction: Maintain the concentration of Bleach solution at 50-100 ppm. Verify concentration using the appropriate test kit. EHS WORKED WITH FOOD MANAGER TO MAKE A BLEACH SOLUTION IN THE 3 VAT SINK THAT MEASURED AT ~100 PPM WHEN TESTED WITH THE APPROPRIATE TEST STRIPS.
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03/24/2014 | Routine | |
| No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
The purpose of today’s visit was to conduct a routine inspection. 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.
FOR MORE INFORMATION:
Inspections are available for public viewing on the State of Virginia website (
www.vdh.virginia.gov
).
FACILITY DATA:
Hot water heater: Rheem Rudd G75-75 BTU
Dishmachine: N/A
*** IMPORTANT- Repair the drainage problem at the 3 VAT sink within 24 hrs. Water observed overflowing into the kitchen area when sink is being used. Call 703-246-8421 and leave a voice message which will be documentation this repair has been completed.
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.
- Hair Restraint Effectiveness (corrected on site)
Observation: Employee observed working in the food service area without proper hair restraints.
Correction: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff. CORRECTED: EMPLOYEE WORE HAIR NET WHEN INSTRUCTED.
- Plumbing / Maintained in Good Repair
Observation: The drain at the 3 VAT sink appears to have a blackage and is slow to drain. Empolyee informed health inspector that a work order has been placed to repair the drain.
Correction: A plumbing system shall be maintained in good repair.
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05/21/2013 | Routine | |
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