Belvedere Elementary School, 6540 Columbia Pike, Falls Church, VA 22041 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Belvedere Elementary School
Address: 6540 Columbia Pike, Falls Church, VA 22041
Type: Public Elementary School Food Service
Phone: 703 813-4864
Total inspections: 4
Last inspection: 10/15/2014
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Inspection findings

Inspection date

Type
The purpose of today's visit was to conduct a risk factor assessment inspection. Observed facility clean and organized. Observed frozen foods received frozen.
No violation noted during this evaluation.		10/15/2014Risk Factor
NOTES:
* The purpose of today's visit was to conduct a routine inspection.
  • Food Temp Meas Device, Calibrated (corrected on site)
    Observation: The food temperature measuring device(s) were found out of calibration in the range of use.
    Correction: Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32°F or calibrated in a pot of boiling water at 212°F. Corrected at the time of inspection by CFM.
02/24/2014Routine
The purpose of today's visit is to conduct a risk factor assessment inspection.
Note to Manager: The CFM checked the ambient temperature for the 3dr cooler in the mornings at 37F, EHS observed the 3dr cooler holding in the range of 47-50F during lunch period and having issue dropping at 41F degree or below during the inspection. No phf can be stored until the 3dr cooler is able to cool at or below 41F. Please fax the service report that the 3dr cooler is able to maintain 41 F and below to the Fairfax County health Department within 10 business days. Fax: 703-385-9568
No violation noted during this evaluation.		09/10/2013Risk Factor
The purpose of today's visit is to conduct a routine inspection.
Water heater: boiler room
Dish machine: n/a
EHS provided manager with date marking handout.
  • Critical: Package Integrity & No Dented Cans/ Specifications for Receiving (corrected on site)
    Observation: The following food item from damaged packaging were found offered for sale or service: Dented can of Apple Sauce.
    Correction: Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.---Moved to the dented can area.
  • Thawing / Approved Methods (corrected on site)
    Observation: Observed the following food thawing using an improper method: thawing liquid cheese in room temperature.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be thawed using one of the following methods: 1) under refrigeration that maintains the food temperature at 41°F or less, 2) completely submerged under running water at a water temperature of 70°F or below with a sufficient velocity to agitate and float off loose particles of food as long as held for period of time at a temperature of 41°F or less, or 3) as part of a cooking process if the food is cooked as specified by Law or thawed in a microwave oven and immediately transferred to a conventional cooking process.--Moved back to the walk-in cooler.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site) (repeated violation)
    Observation: The following refrigerated, ready-to-eat, potentially hazardous food that is commercially processed is not used or discarded within 24 hours of when the original container was opened and is not observed to be date marked: cheddar and monterey jack cheese was open two weeks ago 2/14/13 and then frozen that day and thawed on 2/27/13.
    Correction: Refrigerated, ready-to-eat, potentially hazardous commercially processed foods when opened and kept for more than 24 hours cannot have a shelf-life of more than 7 days, including the day of the original container was opened. These food items must be marked with either the "consume-by" date and/or "preparation" date, color-coded labels, or another marking system/method that effectively indicates shelf-life that is clearly understood and properly used by the employees. This date cannot exceed any manufacturer determined "use-by" date based on food safety.
  • Hand Drying Provision / Individual, Disposable Towels (corrected on site)
    Observation: Observed that paper towels were not provided at each handwashing sink.
    Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.---Paper towels bins was refilled.
02/28/2013Routine

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