Edison High School, 5801 Franconia Rd, Alexandria, VA 22310 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Edison High School
Address: 5801 Franconia Rd, Alexandria, VA 22310
Type: Public Middle or High School Food Service
Phone: 703 813-4800
Total inspections: 8
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
This was a routine inspection. Employee Health policy in place. Staff were observed well trained in their assigned duties. Observed two food workers wash hands properly during inspection.. Sanitizer observed at an acceptable level.
No violation noted during this evaluation.		03/03/2016Routine
  • Critical: PHF(TCS) Received Cold at 41°F or below
    Observation: The following refrigerated food item(s) is received at inadequate temperatures: cooked chicken strips in salads delivered today measured between 52f to 55f. Manager placed the salads into the walk in refrigerator to cool down. EHS recommends discarding.
    Correction: Manager placed the salads into the walk in refrigerator to cool. EHS recommends discarding. Refrigerated potentially hazardous food (time/temperature control for safety food) shall be at a temperature of 41°F or below when received.
  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    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: American cheese from bulk used two days prior and placed into the walk in refrigerator undated. Also, a container of mozzeralla cheese inside a bag in the walk in refrigerator was not properly dated.
    Correction: Both cheeses were discarded during inspection. 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.
09/30/2015Risk Factor
This was a routine inspection. Thank you. Staff were observed well trained in their assigned duties. Observed several people properly handwashing. Employee health policy in place. Sanitizer observed at an acceptable level. The time listed on this inspection report is for the inspection only and does not include time for typing as one other facility was inspected during today's visit and both reports were typed after their respective inspections.
No violation noted during this evaluation.		03/12/2015Routine
Today’s inspection was to conduct a risk factor assessment. 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 temperature observed:
-chicken sandwich (151F) in #5 hot well
-cooked pasta salad (40F) in salad bar
-cheese pizza (151F) in #5 hot case
*Good retail practice observed:
-Between lunch rushes, potentially hazardous foods were stored back in the refrigerator and salad bar was covered on top with ice packs to bring elevated temperature back down and hot wells were lidded to keep hot foods hot.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.
  • Critical: Quaternary Ammonium Compound Sanitizer Solution Concentration per Use Directions (corrected on site)
    Observation: When tested, the quaternary ammonium compound-based sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat with a concentration of 100 ppm total quaternary ammonium compound.
    Correction: The quaternary ammonium sanitizer used in this facility shall have a minimum concentration of at least 200 ppm OR a concentration between 150-400ppm based on the manufacturer's use directions and using the appropriate test kit. Manually added two more pumps and observed 200ppm.
10/08/2014Risk Factor
This was a routine inspection. Thank you.
Good practice observed:
-checking of reheat temperature
Additional training provided:
-sanitizer manufacturing directions
-ways to keep potentially hazardous food cold holding at salad bar
  • Outer Openings, Protected / Screen Requirements (repeated violation)
    Observation: Openings to the exterior of the building are present along the bottom of back door.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
02/10/2014Routine
  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: milk (51F) in milk cooler at line #3. Observed cooler was unplugged accidently and was at 63F. Cooler's plug doesn't stay plugged securely.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. Milk cooler was emptied out and maintenance is called.
10/21/2013Risk Factor
  • Critical: Hot Holding of Potentially Hazardous Food at 135°F or above (corrected on site)
    Observation: The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device: cooked potato (115F), cooked potato (119F) in hot well of serving line #1 and #2 - reheated.
    Correction: Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • Outer Openings, Protected / Screen Requirements
    Observation: Openings to the exterior of the building are present along the back door.
    Correction: Fill or close holes and other gaps along floors, walls, and ceilings to protect against the entry of insects and rodents.
04/05/2013Routine
No violation noted during this evaluation.12/04/2012Routine

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