Bush Hill Elementary School, 5927 Westchester St, Alexandria, VA - Restaurant inspection findings and violations

April 23, 2009 (Routine)

Comments:
Today’s inspection 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.
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
2. Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
3. During inspection observed that the current permit is posted in a place where customers can view.
4. Thermometers calibrated this am and found accurate
5. Separate area for dented cans (three dented cans pulled and stored separate from non-dented cans)
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: shared with school and as in file
Dishmachine: n/a
Grease trap cleaning: Located by managers office and by icecream
Vent hood cleaning: regularly cleaned quarterly
Pest Control service: monthly and as needed
Consumer Advisory: n/a
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.

October 28, 2008 (Routine)

Comments:
Today’s inspection 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.
ADDITIONAL COMMENTS:
1. During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. The person in charge was able to name the Big Five Foodborne illness which are required to be reported to the Health Department.
2. Sanitizer for 3-vat sink is 200PPM QUATERNARY AMMONIA. The facility provided the test kit..
3. During inspection observed that the current permit is posted in a place where customers can view.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
Hot water heater: shared with school and as in file
Dishmachine: n/a
Grease trap cleaning: Located by managers office and by icecream
Vent hood cleaning: regularly cleaned quarterly
Pest Control service: monthly and as needed
Consumer Advisory: n/a
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.

April 16, 2008 (Routine)

Violations:

• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: preassembled hamburger and cheeseburgers on serving line
  Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
• 4-502.11(B) - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  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 32F or calibrated in a pot of boiling water at 212F.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations must be addressed immediately. Limit amount of time hamburgers are out at room temperature for assembly. The meat in hamburger must be maintained above 135F after assembly.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Employee Health policy observed posted in the kitchen.
4. Hood cleaning, grease trap cleaning and pest control service is done routinely by the county.
5. Sanitizer for 3 vat sink is quaternary ammonia at 200ppm.
6. Grease trap is located in the floor of the manager's office and by the ice machine.

Note: Prepared and packaged garden salads are held in the Beverage Air milk cooler.

September 27, 2007 (Routine)

Violation: 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: cut watermelon out for self service, prior to service and employee lunch
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations must be addressed immediately. Cut melons are potentially hazardous and must be maintained at 41F or below.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Employee Health policy observed posted in the kitchen.
4. Hood cleaning, grease trap cleaning and pest control service is done routinely by the county.
5. Sanitizer for 3 vat sink is quaternary ammonia at 200ppm.
6. Grease trap is located in the floor of the manager's office and is cleaned yearly in the summer.

Note: Prepared and packaged garden salads are held in the Beverage Air milk cooler.

March 27, 2007 (Routine)

Violation: 7-102.11 - Critical Working containers of poisonous and toxic materials are not properly labeled with a common name at the handsink. (bottle was relocated by the custodian)
Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations must be corrected immediately. It was observed that milk for a student on a special diet is being stored in the refrigeration unit. Please remember to store the container in a manner that will not contaminate other food items stored in the refrigeration unit (bottom shelf)
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Employee Health policy observed posted in the kitchen.
4. Hood cleaning, grease trap cleaning and pest control service is done routinely by the county.
5. Sanitizer for 3 vat sink is quaternary ammonia at 200ppm.
6. Grease trap is located in the floor of the manager's office and is cleaned yearly in the summer.

Note: CFM was reminded that sliced tomatoes (not on menu today) are potentially hazardous and must be maintained at 41F or below.

October 02, 2006 (Routine)

Violations:

• 4-204.112(B) - Temperature measuring device on the McCall milk cooler was observed in disrepair.
  Repair the thermometer on the milk case.
• 6-201.14(A) - Carpeted floor mat observed in the kitchen, in front on the McCall refrigerator.
  Remove carpeted mat and replace with one that is non absorbent and easily cleanable.
• 6-303.11(C) - One light observed out under the hood.
  Replace bulb under the hood.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-135F too long.
3. Employee Health policy observed posted through out the kitchen.
4. Hood cleaning, grease trap cleaning and pest control service is done routinely by the county.
5. Sanitizer for 3 vat sink is quaternary ammonia at 200ppm.
***Failure to correct and maintain cited violations may result in additional corrective action being taken.***

May 01, 2006 (Routine)

Violations:

• 3-501.17C - Critical The ready-to-eat (RTE) commercially processed American cheese slices, in the McCall RI refrigeration unit at warewash area, was found not properly dated with "use by" date, after opening.
  CORRECTED DURING INSPECTION--Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration in bucket at dining room --- it was too low or none present at less than 200 PPM.
  CORRECTED---**Discuss with school food administrator to determine policy/best practice for dining room sanitizer bucket for breakfast shift when youngest children are in dining room.Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-602.11E - Surfaces of the inside panel of ice machine were observed soiled with slight accumulation of grime and mold, and some white residue.
  Clean the surfaces of inside ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
• 6-303.11C - Inadequate lighting was noted under the hood system where one light bulb was not working.
  *Replace light bulb.Provide at least 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.
• 6-501.12A - Fllor fan observed in kitchen, and on plastic crate, was observed with accumulated dirt and dust on blades.
  **Clean fan before use so that it will not blow dirt/dust into kitchen.All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Today's visit was to conduct a routine inspection. Please note:
1. Food thermometers and sanitizer test strips observed on-site, in kitchen.
2. Food items in WI freezer found marked with preparation date, and "planned date of use", dates.
3. Menu for today includes: pre-cooked, frozen, then cooked-in-oven chicken nuggets with rice, and pork egg rolls.
4. **Manager explained sanitizer bucket in dining room is routinely made with 200 PPM quat. ammonium sanitizer, when younger children have left dining room.** Observed dining tables being wiped with sanitizer after breakfast children had left dining room. ***
5. Commercial pest treatments are done as-needed, and regularly.
6. Hood system cleaning is managed by school maintenance and administration.
7. No grease trap located in kitchen.
*** Be sure to hot-hold foods at 140F, or above; and, keep all cold-holding foods at 41F, or below. ***
*** Reminder to wash hands whenever changing tasks. ***
[Hand-written on both reports: "*Grease trap observed (after report printed) in floor in food manager's office.
**Have maintenance open and clean grease trap.
Old grease build-up in trap can contribute to plumbing and/or sewage blockage."]

October 25, 2005 (Routine)

Violations:

• 3-501.14A - Corrected During Inspection Critical Chicken nuggets observed not being adequately cooled to prevent the growth of harmful bacteria. Chicken was cooled tightly wrapped yesterday and observed at 63F today.
  Chicken was discarded.Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F (45F) or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 3-501.15A - Corrected During Inspection The methods used for cooling were not adequate. Observed chicken nuggets cooked yesterday in the McCall upright #1 at 63F. They were tightly wrapped.
  Chicken was discarded.Cool foods by the following methods: (1) Placing food in shallow pans; (2) Separating food into smaller thinner portions; (3) Using rapid chill cooling equipment; (4) Stirring the food in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Any other method that can effectively accomplish cooling.

Comments:
This visit was made to conduct a Critical Procedures Inspection.
This inspection places emphasis on those items and procedures that most directly affect the safety and sanitation of the foods served. Other less critical items, if present, are not noted in this report but are brought to the managers attention for correction as needed.
Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
3. Review cooling process. Excessive time for cooling of potentially hazardous foods has been consistently identified as one of the leading contributing factors to foodborne illness. If food is not cooled in accordance with the Code requirement, pathogens may grow to sufficient numbers to cause foodborne illness.
4. Professional Pest Control Company services the establishment. However, exact routine is unknown. No activity/evidence noted today.
5. Current health permit observed posted.
6. Test kit and food thermometers observed on site.
7. CFM is knowledgeable on food safety and sanitation. Please train all employees so they may share the same knowledge.
8. ALL inspections are available for public viewing on the State of Virginia’s website.
9. Be sure to continue learning and maintain knowledgeable on the big 5 FBI's and their symptoms.
If you have any questions, please contact me. Thank you.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.
Public Health Interventions:
1) Knowledge of CFM 2) Employee Health 3) Hands as a vehicle of contamination
4) Time/Temp. relationships 5) Consumer Advisory
Risk Factors Associated W/ Foodborne Illness:
1) Improper holding temperature 2) Inadequate cooking 3) Contaminated equipment
4) Unsafe food and water source 5) Poor personal hygiene

April 20, 2005 (Routine)

Violations:

• 3-501.16A - Corrected During Inspection Critical Repeat Corn dog, fried potatoes, and cheese sticks all observed below 140F on the service line.
  Ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
• 5-501.113B - Outside refuse container was uncovered because it is overflowing.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 5-502.11 - Outside refuse containers observed overflowing.
  Have refuse containers and area cleaned.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. All remaining violations must be corrected before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. Observed foods thawing in refrigeration unit (an approved method of thawing).
5. There is a routine Professional Pest Control Company that services this facility. However, exact routine is unknown. No activity/evidence noted today.
6. Food thermometers and Quaternary Ammonia test kit were provided. Three comp. sink was observed at 200ppm.
7. Big five FBI info sheet was on site already at time of inspection.
8. Be sure to keep cooling unit ambient temperature logs up to date. Certified Food Manager advised that the kitchen was understaffed today.
If you have any questions, please contact me. Thank you.
REMINDERS:
Ensure that:
• employees are effectively cleaning their hands with soap and warm water for at least 20 seconds.
• employees understand illnesses and symptoms that would prevent them from coming to work (i.e., vomiting, diarrhea, fever, etc.).
• food is received from approved sources at the proper temperatures and in sound condition.
• the proper temperatures of Potentially Hazardous Foods during receiving, storage, preparation, cooling, reheating, and service by using a probe thermometer.
• foods are rapidly cooled down within 4 hours.
• employees are properly cleaning multiuse equipment and utensils by washing, rinsing, and sanitizing.
• there is no bare hand contact with ready-to-eat foods by using deli tissue, single use gloves, or tongs as a barrier.
• employees are properly trained in food safety as it relates to their assigned duties.

September 22, 2004 (Routine)

Violations:

• 3-501.16A - Critical Ham sandwich (123F) on serving line observed at a temperature below 140F.
  CORRECTED DURING THE INSPECTION.Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-703.11C - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket.
  CORRECTED DURING THE INSPECTION.Provide sanitizing agents at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 4-204.112B - Observed no temperature measuring device located in the ice cream freezer.
  CORRECTED DURING THE INSPECTION,Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 4-602.11E - The interior of the ice machine observed with a calcium/mineral build-up.
  Clean the ice machine interior at any time when contamination may have occurred, at least every 24 hours, or per manufacturer specifications.
• 6-202.15 - Gap observed along the bottom threshold of the rear exit door.
  Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows; and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 6-201.11 - The ceiling tiles in the restroom observed not smooth, nonabsorbent, and easily cleanable.
  Replace tiles with ones that are.
• 6-303.11B - No light observed in the mop sink room
  CORRECTED DURING THE INSPECTION.Replace bulb. Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms.
• 5-202.12A - Water from all sinks (79F-80F) measured at a temperature less than 110F.
  CORRECTED DURING THE INSPECTION.Make necessary adjustments to valves and lines serving the all sinks to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. A technician was contacted to service the hot water heater. Reset button was reset. Hot water is now verified at 110F.
3. Food service coordinator has put in a work order for the necessary ceiling tiles, and weather stripping for rear exit door. Work order #'s 24096503, 24096504.
4. All remaining violations must be corrected before the next routine inspection.
5. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
6. Certified Food Manager is unaware of exact Professional Pest Control Company's routine service. No activity/evidence noted today.
If you have any questions, please contact me. Thank you.

March 08, 2004 (Routine)

Violations:

• 4-202.11A - Critical Milk crates were observed being used as shelving units in the dry storage and walkin freezer.
  Repair or replace the milk crates to provide a food contact surface that is smooth and easily cleanable, and to prevent buildup of food debris.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia based test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 6-303.11C - Inadequate lighting was noted at the hood system and inside the McCall upright cooler.
  Provide at least 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.
• 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment: Homestandard Kenmore microwave
  (Corrected during inspection) Remove identified household food equipment from the establishment. All food equipment must meet American National Sanitation Institute, ANSI, or National Sanitation Foundation, NSF, listed or equivalent.

Comments:
The purpose of today's visit was to conduct a routine inspection. Correct non-critical violations within thirty (30) days.