Christian Center School, 5411 Franconia Rd, Alexandria, VA - Restaurant inspection findings and violations

March 31, 2009 (Routine)

Comments:
The purpose of this visit is a routine inspection.
1. No violations were observed during today's visit.
2. Per discussion with CFM and the director, both were aware of the big 5 foodborne illnesses.
3. Pest control: Per foodworker, if any pests are observed, an administrator will be notified and a certified pest control operator will be contacted for treatment. No activity observed during inspection.
4. Facility receives lunch from an approved caterer at 10:30 am for service at 10:50.
5. Temperature logs are maintained on site for hot food items. It is recommended that the facility record cold food items. It was suggested that the temperatures be recorded directly on the menu.
6 Food storage containers and utensils are returned to the caterer for cleaning and sanitizing. Single service plates used for service.
8. Proper glove use was observed.
Thank you. If you have any questions, please call 703-246-8442

November 12, 2008 (Routine)

Comments:
The purpose of this visit is a routine inspection. A complaint inspection was conducted along with the routine inspection. The complainant indicated that the food was being handled unsafely. Based upon today's inspection, the complaint cannot be confirmed.
1. Noviolations were observed during today's visit.
2. Per discussion with CFM and the director, both were aware of the big 5 foodborne illnesses. Written information was provided for posting during today's inspection. Facility restricts staff that show signs of illness.
3. Pest control: Per foodworker, if any pests are observed, an administrator will be notified and a certified pest control operator will be contacted for treatment. No activity observed during inspection.
5. Facility receives lunch from an approved caterer at 10:30 am for service at 10:50.
6. Temperature logs are maintained on site for hot food items. It is recommended that the facility record cold food items. It was suggested that the temperatures be recorded directly on the menu.
7. Sanitizer for 3 vat sink is chlorine. Food storage containers are returned to the caterer for cleaning and sanitizing. However, the director stated that the caterer will provide single service utensils or the facility will return the re-use serving utensils back to the caterer for sanitizing Single service plates used for service.
8. Proper glove use was observed.
Thank you. If you have any questions, please call 703-246-8442

May 14, 2008 (Routine)

Violation: 4-204.112(E) - Repeat The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures).
Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. No critical violations were observed during today's visit.
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. Obtain a thermometer that is scaled in 2 degrees increments.
3. CFM was aware of the big 5 food, information sheet on site. Facility restricts staff that show signs of illness.
4. Director was unsure of how often pest control service is received, it is maintained by the Church.
5. Facility received lunch from a new approved caterer at 10:30 am for service at 10:50.
6. Temperature logs are maintained on site for hot food items. It is recommended that the facility record cold food items. It was suggested that the temperatures be recorded directly on the menu.
7. Sanitizer for 3 vat sink is chlorine. Food storage containers are returned to the caterer for cleaning and sanitizing, however, serving utensils are s washed, rinsed and sanitized utensils on site. Single service plates used for service.
8. Proper glove use was observed.

October 10, 2007 (Routine)

Violations:

• 3-202.11(A) - Critical The following refrigerated food item(s) is received at inadequate temperatures: milk
  Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41F or below when received.
• 4-204.112(E) - Repeat The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures).
  Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
• 4-904.11(B) - Corrected During Inspection Unwrapped forks were randomly stored on the counter for self service.
  Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and consumers if consumer self-service is provided.
• 43.1-3-4(a)-(h) - Repeat The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
  Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. Critical violations must be addressed immediately.
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. Obtain a thermometer that is scaled in 2 degrees increments.
3. CFM was aware of the big 5 food, information sheet on site. Facility restricts staff that show signs of illness.
4. CFM was unsure of how often pest control service is received. No activity/evidence noted today.
5. Facility received lunch from a new approved caterer at 10:30 am for service at 10:50.
6. Temperature logs are maintained on site for hot food items. It is recommended that the facility record cold food items. It was suggested that the temperatures be recorded directly on the menu.
7. Sanitizer for 3 vat sink is chlorine. Food storage containers are returned to the caterer for cleaning and sanitizing, however, sometimes serving utensils are not provided the facility does wash, rinse and sanitize utensils on site. Single service plates used for service.
8. Proper glove use was observed.

March 27, 2007 (Routine)

Violations:

• 4-204.112(E) - Repeat The food temperature probe is improperly scaled,for measuring hot/cold food temperatures.
  Food temperature measuring devices shall have a numerical scale, printed record, or digital readout in increments no greater than 1C or 2F in the intended range of use.
• 6-301.11 - Corrected During Inspection Observed that hand soap was not provided at each handwashing sink.
  Provide hand soap at each hand sink to allow employees to properly wash their hands.

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. Obtain a thermometer that is scaled in 2 degrees increments.
3. CFM was aware of the big 5 food. Facility restricts staff that show signs of illness.
4. Professional Pest Control Company services every month in the Spring. No activity/evidence noted today.
5. Facility received lunch from an approved caterer between 9:30-9:45 am for service at 10:45.
6. Temperature logs are maintained on site for hot food items.
7. Sanitizer for 3 vat sink is chlorine. All equipment and utensils are returned to the caterer for cleaning and sanitizing, however, sometimes serving utensils are not provided the facility does wash, rinse and sanitize utensils on site. Single service plates used for service.
8. Proper glove use was observed.

Note: During today's vegetables were received raw for service. (broccoli, cauliflower and carrots)

October 18, 2006 (Routine)

Violations:

• 4-204.112(E) - The food temperature probe (is improperly scaled, not in the intended range of use for measuring hot/cold food temperatures). (meat thermometer in use)
  Obtain a thermometer that is scaled to measure the temperature of hot and cold foods being received and served.
• 43.1-3-4(a)-(h) - The Person in Charge (PIC) has a valid certificate of successful completion of a Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc
  Obtain a CFM card issued by ORS Interactive, please fax a copy of the CFM card to the Health Department.
• 6-303.11(B) - Inadequate lighting was noted in the reach-n True refrigerator.
  Per CFM, workorder has already been placed. Replace light bulb to provide adequate lighting in the reach-in refrigerator.

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. Obtain a thermometer that is scaled in 2 degrees increments and goes down to 0F.
3. During the inspection of this establishment it was noted that management was not aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. Also, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
4. Professional Pest Control Company services every 60 days. No activity/evidence noted today.
5. Facility received lunch from an approved caterer between 9:30-9:45 am for service at 10:45.
6. Temperature logs are maintained on site. Per the CFM, the temperature is taken when the food is delivered.
7. Sanitizer for 3 vat sink is chlorine. All equipment and utensils are returned to the caterer for cleaning and sanitizing, however, sometimes serving utensils are not provided the facility does wash, rinse and sanitize utensils on site.
8. Proper glove use was observed.

February 23, 2006 (Routine)

Violation: 5-202.12A - Water from the handwashing sink and "three comp. sink" was measured at a temperature less than 110F (98F, 99F).
Make necessary adjustments to valves and lines serving the handsink 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. No critical violations observed today.
2. Correct remaining violation before the next routine inspection.
3. Food is catered from an approved source around 9:30 and served to about 50-80 children around 10:45am.
4. Certified Food Manager advised she takes temperatures before serving. I recommend taking temperatures upon receipt. Certified Food Manager was able to provide proper hot and cold hold temperatures of food (receipt temperatures).
5. Certified Food Manager was also able to provide the proper concentration for her Chlorine sanitizer as well.
6. The church handles the pest control service. The exact routine is unknown. No activity/evidence noted today.
7. ALL inspections are available for public viewing on the State of Virginia’s website.
8. This facility acts as a serving kitchen only. No food prep is done on site (kitchen is shared with by the church).
9. All utensils are returned for cleaning and sanitizing.
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

February 23, 2006 (Routine)

Violation: 5-202.12A - Water from the handwashing sink and "three comp. sink" was measured at a temperature less than 110F (98F, 99F).
Make necessary adjustments to valves and lines serving the handsink 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. No critical violations observed today.
2. Correct remaining violation before the next routine inspection.
3. Food is catered from an approved source around 9:30 and served to about 50-80 children around 10:45am.
4. Certified Food Manager advised she takes temperatures before serving. I recommend taking temperatures upon receipt. Certified Food Manager was able to provide proper hot and cold hold temperatures of food (receipt temperatures).
5. Certified Food Manager was also able to provide the proper concentration for her Chlorine sanitizer as well.
6. The church handles the pest control service. The exact routine is unknown. No activity/evidence noted today.
7. ALL inspections are available for public viewing on the State of Virginia’s website.
8. This facility acts as a serving kitchen only. No food prep is done on site (kitchen is shared with by the church).
9. All utensils are returned for cleaning and sanitizing.
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

October 20, 2005 (Routine)

Violations:

• 4-302.12 - The certified food manager could not provide a food temperature measuring device.
  Obtain at least one food temperature measuring device so that employees can properly monitor the temperature of food items in the establishment.
• 6-301.12A - Repeat Observed that no paper towels were available at the handsink
  Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 7-202.12A - Corrected During Inspection Critical Sanitizing solution observed at 200ppm+ for Chlorine.
  Sanitizer must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.

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. Professional Pest Control Company services on a routine basis. The church handles the service. Exact routine is unknown. No activity/evidence noted today.
5. Food is delivered around 9:30am. Temperatures are taken when CFM comes into work and a log is kept on site for review. Recommend taking temperatures of food upon receipt to verify that foods are received at the proper temperatures.
6. Lunch is served to about sixty (60) children between 10:45am-12:00pm.
7. Current health permit observed posted.
8. Test kit for Chlorine on site. Be sure to sanitize at 50-100ppm.
9. ALL inspections are available for public viewing on the State of Virginia’s website.
10. School utilizes part of the church kitchen.
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 11, 2005 (Routine)

Violations:

• 4-302.14 - No test kit for Chlorine observed on site.
  Provide a test kit for Chlorine so that sanitizing solutions may be accurately monitored.
• 6-301.12A - No paper towels observed at hand sink
  CORRECTED.

Comments:
Routine inspection.
1. No critical violations observed.
2. Correct remaining violation immediately.
3. Food is catered from an approved source around 10:30am.
4. Lunch is served around 10:55am.
5. Food temperatures are taken upon receipt and a log is kept on site for review.
6. Establishment does have a back-up plan should foods be delivered at improper temperatures.
7. All utensils are returned for cleaning and sanitizing.
8. This facility acts as a serving kitchen only. No food prep is done on site (kitchen is shared with by the church).
9. Big five FBI info sheet was left with the CFM.
If you have any questions, please contact me. Thank you.

December 10, 2004 (Routine)

Violation: 4-502.11B - Repeat Thermometer observed out of calibration. Read 49F instead of 32F.
CORRECTED.
Comments:
Routine inspection.
1. All violations corrected.
2. Food is catered from an approved source (around 10:25am). Contract on site for review.
Lunch is served around 10:55am. Food temperatures are taken before serving adn a log is kept on site for review.
3. No problems reported with catering company.
4. All utensils are returned for leaning and sanitizing. This facility acts as a serving kitchen only. No food prep is done on site (kitchen is shared with by the church).
Questions???? Please contact me.

June 15, 2004 (Routine)

Violation: 4-502.11B - Food thermometer observed calibrated to 43F.
CORRECTED DURING THE INSPECTION. Calibrate thermometer in ice bath (as shown) to 32F.
Comments:
1. Routine inspection.
2. Facility quit serving hot lunches last week. Under normal circumstances however, food is catered and served between 11:00am-12:15pm.
3. Food contract on site for review.
4. Temperature log is also kept on site for review.
5. All pans and other utensils are wrapped and are returned for cleaning and sanitizing. This facility acts only as a serving kitchen. No food prep is done on site (kitchen is shared with by the church).
6. Questions, please contact me. Thank you.

Water Heater Info:
*** AO Smith PEC 120 ***
4.5KW
Recovery Rate: 15gph

September 16, 2003 (Routine)

Comments:
This is a routine inspection.
There were no violations today.
The lunches are catered by Fairfax Foodservice at 7:30am; lunch is between 10:30 and 12:00. Foods are kept hot in the cambros and milk is placed in the refrigerator.

January 07, 2003 (Routine)

Comments:
The following measurements are recorded:

-Handsinks (in kitchen 110F, men's 110F, women's 110F)
-3-vat sink (110F)

-Meatballs (145F, receiving temperature 170F, see log)
-Rice (153F, receiving temperature 170F, see log)
-Milk 47F (recommend placing milk cartons in ice or on a cold-hold tray during lunch service)
-2-door True refrigerator (integrated 41F, ambient 41F, half/half-45F)
-Vulcan 2-door freezer (all items frozen)

-Upon arrival, CFM is serving lunch using gloved hands to portion food received from Fairfax Foodservice catering company. The food is delivered at 7:30 AM in hot cambros (milk received is placed in the refrigerator) and food temperatures are measured prior to serving with a Robinson bi-metallic stem thermometer (calibrated at 32F in ice bath). Lunch is served from 10:30AM until 12:00 PM (see attached menu for month of January). All pans and dispensing utensils come wrapped from the caterer, and are returned for cleaning/sanitizing. This facility only acts as a serving kitchen, no food prep is done on-site.

-Water heater is an AO Smith model PEC-120 that uses 4.5 kW of electricity to generate approximately 18 gallons of hot water per hour.

-This is a routine inspection, there are no violations noted during this inspection. If you have any questions, contact me at 703-246-2344.