Osbourn Park High School, 8909 Euclid Ave, Manassas, VA 20111 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Osbourn Park High School
Address: 8909 Euclid Ave, Manassas, VA 20111
Type: Public Middle or High School Food Service
Phone: 703 369-5627
Total inspections: 7
Last inspection: 12/17/2015

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Inspection findings

Inspection date


The cafeteria is well run and the staff work well together. Clean and operational. Keep up the good work.
No violation noted during this evaluation.
No violation noted during this evaluation.06/08/2015Routine
No violation noted during this evaluation.12/18/2014Routine
Kitchen very clean and well run. keep up the good work. Please contact EHS when the dishwasher is repaired and temps are within approved temperatures.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165ºF for a stationary rack single temperature machine. The thermometer test strip was less then 160 degrees.
    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 or use the dishwasher on the second floor .
This School establishment will use Time as a Public Health Control at the first floor and second floor salad bar for Tuna salad, potato salad ,deli meats , cheese and diced tomatoes. The procedures were explained and provided to the CFM
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: 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 7. Any other method that can effectively accomplish cooling.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: clean trays were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
Kitchen well run and since it was the last couple of days before school closes for summer, equipment was being cleans and food service a bit truncated . Overall things look good. Staff working well together and observing good hygiene practices.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the line # 4 cooling unit. The unit had been cleaned the day before and thermometer had been removed. The unit was being used to cool water bottles
    Correction: 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.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy in line 3 cooler was reading approximately 10 degrees but food in cooler was with in proper temp.
    Correction: Maintenance was called in to correct calibration. Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy.
  • Physical Facilities in Good Repair (corrected on site)
    Observation: light blub in reach in cooler not working and is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
A new dishwasher machine was installed (second floor) during the summer school break.
  • Distressed Merchandise, Segregation and Location (corrected on site)
    Observation: Dented cans to be returned stored in the dry food storage area. Products for credit, redemption, or return is not being stored in a separate designated area
    Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.

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