Hillsboro Elementary School, 37110 Charles Town Pike, Purcellville, VA - Restaurant inspection findings and violations

September 16, 2009 (Routine)

Violations:

• 0450 - Critical Bare hand contact with ready-to-eat food.
  Instruct employees to use gloves, tongs or other suitable utensils when handling ready-to-eat food.
• 1530 - The chlorine test kit is not capable of measuring the concentration of the quaternary ammonium sanitizer
  Provide quaternary ammonium test kit for use with the sanitizer.

Comments:
Correct the critical item within 24 hours, the non critical within two weeks.
All food service workers observed wearing proper hair restraints. Reviewed Employee Health with manager. All food temperatures taken today were correct.
Observed non cafeteria school staff entering the kitchen/food production area without hair restraints.

February 10, 2009 (Routine)

Violation: 0140 - Corrected During Inspection Critical A food service employee was observed washing their hands with a wiping cloth removed from a fresh bucket of sanitizer.
Instruct food service workers to wash their hands with warm water and soap for at least 10 to 15 seconds, rinse under clean warm running water and dry with paper towels.
Comments:
Reviewed how to fill out cooling and reheating logs with manager.

September 23, 2008 (Routine)

Violations:

• 0220 - Critical A staff beverage without a cover is stored on a food preparation table.
  Instruct employees to drink from open containers only while they are in designated break areas.
• 0690 - Repeat Staff food stored above customer food in the cooler.
  Store staff food below customer foods.
• 0820 A 1 - Critical Mashed potato at 128F hot holding at improper temperatures.
  Rapidly reheat to 165F and maintain at or above 135F throughout the holding period.

Comments:
Correct the violations today. Reviewed temperature logs - please use production log temperature form to record cook and reheat temperatures.

January 08, 2008 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee observed touching a sliced orange with bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw shell eggs stored over ready to eat foods in the 3 door reach in cooler.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0690 - Repeat Employee foods stored over customer foods in the 3 door reach in cooler.
  Protect food from miscellaneous sources of contamination. Do not store employee foods above or next to customer foods.
• 0820 1 - Critical Hamburgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 2 - Corrected During Inspection Critical Cream cheese cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Repeat The slicer blade is chipped and is beginning to rust.
  Clean and sharpen or replace the blade.
• 1570 - The hand soap dispenser in the kitchen restroom is in a state or repair that prevents two out or three employees from obtaining hand soap at that lavatory.
  Repair or replace the soap dispenser in the kitchen restroom.

Comments:
Correct the remaining critical violation within 24 hours, correct all others within 2 weeks.

September 26, 2007 (Routine)

Violations:

• 0690 - Corrected During Inspection The door to the outdoor freezer is not locked.
  Protect food from miscellaneous sources of contamination.
• 0690 - Corrected During Inspection Repeat Employee foods are stored above school foods.
  Store employee foods below and away from school foods.
• 0850 - Corrected During Inspection Critical Cream cheese, sliced melon and sliced tomato for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
  Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
• 1570 - The slicer blade is chipped and is beginning to rust.
  Sharpen or replace the slicer blade to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
• 1770 A - Corrected During Inspection Critical The following equipment food-contact surfaces were observed soiled to sight and touch: the blades of both can openers.
  Clean and sanitize these surfaces for food contact.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided the lavatory in the employee rest-room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Floors and walls behind equipment noted in need of cleaning.
  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.
• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Maintain the corrected violations as corrected. Correct all other violations within 2 weeks.

March 30, 2007 (Routine)

Violation: 0690 - Corrected During Inspection Personal food items are stored with school food. Please segregate and store in a designated area.
Protect food from miscellaneous sources of contamination.
Comments:
HACCP records: temperature logs are taken daily for refrigeration, freezers and dishwasher. Did not verify thermometer calibration nor food process temperatures.

November 28, 2006 (Routine)

Violation: 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI.
The range for proper operation is between 15 and 25 PSI.