Emmanuel Christian School, 8302 Spruce St, Manassas, VA 20111 - Private Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Emmanuel Christian School
Address: 8302 Spruce St, Manassas, VA 20111
Type: Private Elementary School Food Service
Phone: 703 369-3950
Total inspections: 6
Last inspection: 05/20/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	05/20/2015	Risk Factor
SATISFACTORY INSPECTION No violation noted during this evaluation.	05/14/2014	Risk Factor
Warewashing Equipment, Determining Chemical Sanitizer Concentration (corrected on site) Observation: A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration. Correction: Use a chemical test kit to ensure the sanitizing solution is maintained at the proper solution.	12/20/2013	Routine
Discussed Cooling & Reheating Foods Critical: Reheating for Hot Holding* (corrected on site) Observation: The chili was not reheated to 165F within 2 hours to eliminate pathogenic bacteria. Correction: Rapidly reheat food for hot holding to 165°F or above within 2 hours. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent (corrected on site) Observation: paper liners on range shelf, top of convection oven, & on prep table under-shelf. Correction: Do not use paper liner on equipment surfaces. Equipment and Utensils - Good Repair and Calibration (corrected on site) Observation: The cook's food thermometer is not accurate in the range of use. Correction: Recalibrate thermometer more frequently. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Accumulation of food debris on range drip tray. Correction: Clean drip trays. Line trays with foil. Toilet Room Receptacle Covered Observation: There is no covered trash container in the employee restroom. Correction: Provide a covered trash container in the employee restroom. Critical: Toxics - Conditions of Use* Observation: The Ortho Home Defense Flying insect Spray is labeled for household use only. Correction: Remove product from foodservice area.	05/08/2013	Routine
The chlorine concentration of the dishwasher machine is 50 PPM. No violation noted during this evaluation.	10/03/2011	Follow-up
There is a new CFM at this facility. The risk factors for foodborne illness including the employee health policy requirements were discussed with her. The proper cooling of potentially hazardous food and sanitation of food contact surfaces (food thermometer was demonstrated and explained to the CFM). Information and handouts regarding employee health and glove usage was also provided. It was recommended that food safety training be provided to all food workers. Please have the dishwasher machine contact the health department after the machine be repair. Critical: Demonstration of Knowledge* Observation: The person in charge failed to explain his or her responsibility in preventing the transmission of foodborne disease by an employee who has a disease or a medical condition that may cause foodborne disease. Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Critical: Employee Health* Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation) Observation: Raw ground beef stored next to gallons of milk. Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Critical: Cooling* Observation: The grounbeef was not properly cool. It was on ice, covered on the dishwasher machine clean side drainboard. Noted not being adequately cooled to prevent the growth of harmful bacteria. Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F 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. Warewashing Machines, Sanitizer Level Indicator Observation: The warewashing machine is not equipped with a device to warn of low sanitizer level. Correction: Alter or replace the warewashing machine so that an audible or visual warning is given when more chemical sanitizer needs to be added. Sanitizing Solutions, Testing Devices (corrected on site) Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Chlorine sanitizing solution used was not at an acceptable concentration. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized: no sanitizer in use at the 3 comp sink, food thermometers were not sanitize before and between use. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	09/30/2011	Routine

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