- Food Temperature Measuring Devices
Observation: A food temperature measuring device is not provided and readily accessible for use in ensuring attainment and maintenance of food temperatures.
Correction: Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. The presence and accessibility of food temperature measuring devices is critical to the effective monitoring of food temperatures. Proper use of such devices provides the operator or person in charge with important information with which to determine if temperatures should be adjusted or if foods should be discarded.
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03/08/2016 | Routine | |
Mechanical dish machine and three compartment sink are both used in the warewashing process. Observed the dish machine not sanitizing. The three step ware washing process is being done in the three compartment sink.
No violation noted during this evaluation. | 09/18/2015 | Risk Factor | |
- Intensity/Lighting (repeated violation)
Observation: The light intensity is below 50 foot candles where a food employee is working with food (kitchen area has insufficient lighting).
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
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04/27/2015 | Routine | |
1. The kitchen toilet room is not used by the staff.
2. Breakfast snacks are the only meals prepared.
- Critical: Packaged and Unpackaged Food-Separation, Packaging, and Segregation/Preventing Food and Ingredient Contamination (corrected on site)
Observation: A container of raw-shelled eggs stored over milk and other ready-to-eat foods in "Delfield/Alco" refrigerator.
Correction: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
- Intensity/Lighting
Observation: The light intensity is below 50 foot candles where a food employee is working with food.
Correction: The light intensity shall be at least 540 lux (50 foot candles) at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Lighting levels are specified so that sufficient light is available to enable employees to perform certain functions such as reading labels
- Poisonous or Toxic Materials/Common Name/Working Containers (corrected on site)
Observation: Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.
Correction: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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09/09/2014 | Routine | |
The kitchen toilet room is not used by employee/staff.
Breakfast and snacks are the only meals prepared. Breakfast is served at 8 AM.
The warewashing machine must be primed before use.
- Plumbing System/Maintained in Good Repair
Observation: 1. The left 3 compartment sink faucet is not maintained in good repair. The hot water knob was observed turned off. 2. The 2 compartment sink faucet leaks.
Correction: A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
- Toilet Rooms, Enclosed
Observation: The toilet room door in the multipurpose room is not self-closing.
Correction: Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
- Physical Facilities/Repairing (repeated violation)
Observation: The wall behind the warewashing machine is not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
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03/06/2014 | Routine | |
The three compartment sink is currently not draining properly and it's left faucet fixture is leaking water.
Lunch is served 11 a.m..- 1 p.m. Children bring lunch from home. Facility provides milk and snacks.
No violation noted during this evaluation. | 09/17/2013 | Risk Factor | |
The school does not use but the dishsprayer is not working.
- Critical: Sanitized/Hot Water and Chemical/Methods
Observation: After being cleaned, equipment food-contact surfaces and utensils are not sanitized in a chemical manual or mechanical operations, using a proper solution [Dishmachine not ejecting sanitizer
Correction: 3-part sink was set-up in the meantime].
- Refuse/Toilet Room Receptacle, Covered
Observation: There is no covered receptacle in the kitchen toilet room.
Correction: A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Garbage containers should be available wherever garbage is generated to aid in the proper disposal of refuse.
- Intensity/Lighting
Observation: The light intensity is below 20 foot candles in the kitchen rest-room and inside the freezer.
Correction: The light intensity shall be at least 215 lux (20 foot candles): (1) At a surface where food is provided for consumer self-service such as buffets and salad bars or where fresh produce or packaged foods are sold or offered for consumption, (2) Inside equipment such as reach-in and under-counter refrigerators
- Physical Facilities/Repairing
Observation: The walls and floors are not maintained in good repair [Wall damage behind the dishmachine and 2-part sink, and floor tiles are loose in areas].
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Food Manager Certificate and Responsibility (corrected on site) (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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02/13/2013 | Routine | |
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