Note: No bottled drinks allowed for employees working in kitchen.
- Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
Observation: Cheeseburgers and hamburgers out of temperature.
Correction: TCS foods shall be maintained at 135°F or above. (recommend using time as a public health control)
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10/16/2015 | Routine | |
- Critical: Hands and Arms / Cleaning Procedure (corrected on site)
Observation: Food handler did not wash for a full 20 seconds and did not use paper towel to turn off faucet (proper method demonstrated)
Correction: -ALL food employees shall wash their hands in the following manner:
1. remove and discard used gloves,
2. turn on warm water at the hand sink,
3. rinse hands/arms with warm water,
4. lather hands/arms with soap and scrub for at least 20 seconds,
5. rinse hands/arms with warm water, and
6. dry hands/arms with paper towels and then turn off the water at the hand sink using the paper towel.
- Equipment / Non Food / Design / Easy Clean
Observation: The nonfood-contact surface of the following equipment is not designed or constructed to be easily cleanable: using cardboard on walk in floor
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.
- 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 upright hobart (closest to staff bathroom). No TCS foods in unit at the time, Do not use for TCS foods storage until repaired.
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 (repeated violation)
Observation: The door gaskets of the following unit(s) are (missing, damaged): 2 door upright hobart warmer, 2 door Continental warmer
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
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05/19/2015 | Routine | |
- Critical: No Bare Hand Contact with RTE Foods (corrected on site)
Observation: Food employee(s) was observed handling the following ready-to-eat foods using their bare hands: chicken nuggets, pears (corrected on site)
Correction: Except when washing fruits and vegetables, food employees may not contact ready-to-eat foods using their bare hands. Employees shall be using suitable utensils such as deli tissue, spatulas, tongs, or clean disposable gloves to handle all ready-to-eat foods. Proper handling of food and effective handwashing procedures will help prevent foodborne illness.
- Hand Drying Provision / Individual, Disposable Towels (corrected on site)
Observation: Observed that paper towels were not provided at each handwashing sink (sink near dishwashing area)
Correction: Provide paper towels at each hand sink to allow employees to properly dry their hands after handwashing.
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02/18/2015 | Risk Factor | |
I called the cafeteria and spoke to the manager and she stated that they have cold water but, no hot water. She had reported the problem and contact TC Williams to supply them with lunch foods. No food prep today at the school until the hot water is available for the kitchen.
No violation noted during this evaluation. | 10/10/2014 | Complaint | |
This visit was made to conduct a routine food safety evaluation.
When cooling solid food items, spread them out on a tray or into small containers and leave uncovered in the walk-in until they reach 41 degrees F (probably overnight for you). Then they can be covered.
*Repeat violations are subject to civil penalty*
- Eating, Drinking, or Tobacco Use / Proper Food Employee Drinking Containers (corrected on site)
Observation: Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. (Observed open water bottles and coffee cups)
Correction: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items. (Bottles and cups were discarded)
- Cooling Methods: Containers Properly Arranged & Covered (corrected on site)
Observation: Food containers for cooling food are arranged so as not to allow for maximum heat transfer. (Observed chicken pieces cooling in the walk-in in a covered metal container stacked on top of another container)
Correction: Food containers in which food is being cooled shall be: 1) arranged in the equipment to provide maximum heat transfer through the container walls, and 2) the food containers shall be loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food. (Chicken was spread out on a sheet tray in the walk-in)
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10/01/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation. The person in charge was very helpful and knowledgeable.
Correct the above noted violations before the next routine inspection after the summer.
*repeat violations are subject to civil penalty*
- Equipment / Good Repair / Components / Gaskets
Observation: The door gaskets of the following unit(s) are (missing, damaged): (Beverage Air milk cooler closest to office (left side of line if looking from dining area) gasket broken.)
Correction: Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Maintaining Premises Free of Unnecessary Items and Unused Equipment
Observation: Observed that items that are unnecessary to the operation or maintenance of the establishment are being stored on the premises. (Ice machine has not been functioning for an extended amount of time. Repair or remove the ice machine)
Correction: Remove unnecessary items, including equipment which is no longer in use, from the premises to allow for regular and effective cleaning and to prevent harborage conditions.
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05/20/2014 | Routine | |
This visit was made to conduct a routine food safety evaluation.
Gaskets on the reach-in refrigerator closest to office are moldy on the inside. Clean and sanitize regularly.
No noted violations, Excellent record keeping and separation of employee beverages.
No violation noted during this evaluation. | 02/03/2014 | Risk Factor | |
- Handwashing Cleanser, Available at Handwashing Facilities
Observation: Observed that hand soap was not provided at each handwashing sink.
Correction: Provide hand soap at each hand sink to allow employees to properly wash their hands.
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10/08/2013 | Risk Factor Assessment | |
no violations
No violation noted during this evaluation. | 02/22/2013 | Risk Factor | |
Complaint received from Maintenance Engineer regarding no hot water at the school. Phoned the kitchen manager by phone and told her no food prep allowed without hot water. She asked me to phone the Director of Foods Nutrition Services for the City Schools. Spoke with the director minutes later and told her no food prep allowed at the school without hot water. They are now planning on preparing foods at T.C. Williams High School and bring the foods to Francis Hammond school.
Spoke with the Kitchen manager again and sandwiches are being made at the High School and will serve prepackaged products, sealed fruit cups with milk. Lunch service to begin around 11:15 am. Will verify at that time. Dec. 19, 2012, visited the school and verified prepackaged lunches were being served. The Director of Nutrition Services called 8:00 am to let me know hot water has been restored at the school.
No violation noted during this evaluation. | 12/20/2012 | Complaint | |
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