Providence Elementary School, 3616 Jermantown Rd, Fairfax, VA - Restaurant inspection findings and violations

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Business Info

Restaurant: Providence Elementary School
Address: 3616 Jermantown Rd, Fairfax, Virginia
Total inspections: 14
Last inspection: Oct 15, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand handwashing sinks located near the walk-in freezer used by food employees.
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:potato rounds @ reach-in refrige=63F, 68F.
  • 7-204.11 - Corrected During Inspection Critical Quaternary ammonium Compound Sanitizing Agent at the 3-vat sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. QAC concentration was in excess of 300 ppm when tested
  • 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatula.
  • 5-501.113(A) - No covered container located inside the unisex restroom .
October 15, 2009Routine23Details / Comments
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice cream chest freezer was noted with excess ice build-up. Also, the top surfaces of the ovens were dusty.
  • 5-501.113(B) - Outside refuse container was uncovered. Side door of one dumpster was opened.
May 11, 2009Routine02Details / Comments
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels were found stored on food storage shelf in the dry storage room.
  • 4-202.16 - Corrected During Inspection Milk crates found used as storage platforms for food supplies in the dry storage room.
  • 6-501.11 - Repeat Observed that the ceiling above the 3-vat sink in the kitchen and the wall base inside the restroom are not maintained in good repair.
November 25, 2008Routine03Details / Comments
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: leftover canned green beans.
  • 5-103.11(B) - Critical The boiler serving the food service establishment is no longer operable. The hottest water at the beginning of the inspection measured 100F and by the end of the inspection had falled to 90F. Note: Work order placed during inspection.
  • 5-202.12(C) - Repeat When timed, the automatic shut off faucet at the handwashing sink located in the restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Faucet remained activated for approximately 6-8 seconds.
  • 5-501.111 - The middle dumpster was observed with heavy rust damage on the bottom and bottom corner. No trash was observed in the interior of the dumpster, allowing the observation of the interior surfaces of the container. Light could be seen in multiple places due to holes caused by rust damage.
  • 5-501.115 - Repeat Liquid waste was observed adjacent to the middle refuse container outside the facility. Note: Due to rusted and damaged dumpster.
  • 6-501.11 - Repeat Observed that a ceiling panel over the 3 vat is missing.
May 16, 2008Routine24Details / Comments
  • 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Chicken wings on the serving line: 105-126; 115-122F2. Chicken wings in holding cabinet: 112-124FNOTE: Wings removed from line and cabinet and placed in oven for reheating.
  • 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat marinara held in the 3 door upright is not properly dated for disposition. Observed no label on leftover marinara.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mildew: gaskets on the walk-in freezer.
  • 5-202.12(C) - When timed, the automatic shut off faucet at the handwashing sink located in the restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 5-501.111 - Repeat The waste storage container for cardboard has both lids missing.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
  • 5-501.115 - Repeat Liquid waste was observed adjacent to the refuse container outside the facility due to lack of drain plug on the dumpster.
  • 6-501.11 - Repeat Observed that the ceiling is not maintained in good repair due to a missing ceiling panel over the 3 vat sink.
  • 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of a cleaning solution in the maintenance closet.
October 22, 2007Routine36Details / Comments
  • 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: dented can stored with undamaged ones.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: cheese in the upright refrigerator and chili in the walk-in freezer. Note: chili was discarded.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paper lining bottom of Beverage Air reach-in in milk cooler in the back of the facility.
  • 4-602.11(E)(1) - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime.
  • 5-501.111 - (REPEAT): The cardboard dumpster outside of the facility is missing both lids.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug and has leaked liquid wasted.
  • 5-501.115 - Repeat Liquid waste was observed leaking from the refuse container outside the facility.
  • 6-501.11 - Repeat Observed that the ceiling is not maintained in good repair. Observed a missing ceiling panel above the 3 vat sink area.
April 13, 2007Routine26Details / Comments
  • 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT): Chicken nuggets hot holding at improper temperatures at the serving line, 125F.
  • 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knife in clean equipment drawer with food debris on the surface
  • 5-501.114 - The refuse container used to store refuse has no drain plug and leaking liquid waste.
  • 5-501.115 - Liquid waste was observed adjacent to the refuse container outside the facility.
  • 5-501.15(A) - Cardboard dumpster is missing both lids.
  • 6-501.11 - Observed a missing ceiling tile above the 3 compartment sink.
September 19, 2006Routine24Details / Comments
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken Strips (130F) hot holding at improper temperatures.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  • 5-205.11B - Repeat The handwash station located near the 3-Dr Bev Bev Reach-In was used to dispose of ice and water.
  • 5-501.15A - Repeat The refuse container located outside the establishment is missing its cover.
  • 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
March 20, 2006Routine14Details / Comments
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken Strips (130F) hot holding at improper temperatures.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
  • 5-205.11B - Repeat The handwash station located near the 3-Dr Bev Bev Reach-In was used to dispose of ice and water.
  • 5-501.15A - Repeat The refuse container located outside the establishment is missing its cover.
  • 6-501.16 - Corrected During Inspection Mops and brooms not hung up to air dry.
March 20, 2006Routine14Details / Comments
  • 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (i.e. salt & pepper - dry storage floor, french fries walk-in freezer floor).
  • 3-501.16A - Corrected During Inspection Critical Rice (119F) hot holding at improper temperatures.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration within the wiping cloth basin (0 ppm).
  • 4-903.11D - Observed a box of paper towels being stored on the restroom floor.
  • 5-205.11B - The handwash station near the 3-Vat sink is being used as a dump station (i.e. ice, water from sanitizing buckets).
  • 5-501.15A - The refuse container located outside the establishment is missing its lid.
September 15, 2005Routine--Details / Comments
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  • 3-501.16B - Corrected During Inspection Critical Ranch dressing (65F) cold holding at improper temperatures.
  • 4-101.11D - Corrected During Inspection Observed wax paper and towel linings in several cook basins on the front line and in food warmer. Lining of any sort is not permitted. Food contact surfaces must be smooth and easily cleanable.
  • 5-202.12C - When timed, the automatic shut off faucet at the handwashing sink located in the employee restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 5-501.113B - Repeat Outside refuse container was uncovered. Refuse container is also missing a lid which needs to be replaced. Container doors were observed open as well.
  • 6-201.11 - Repeat The ceiling panels in the restroom do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
  • 7-201.11B - Corrected During Inspection Critical Containers holding wiping cloths in sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Please all basins on the floor or under any food contact surfaces.
April 13, 2005Routine34Details / Comments
  • 6-201.11 - Ceiling tiles in the employee restroom are not of a correct material.
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. the gaskets on the WI freezer. 2. the gaskets on the beverage air milk refrigerator by the office.
  • 6-202.15 - Openable windows observed with no screen over the three compartment sink.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food in the walk-in freezer stored on top of pans that were not elevating it six inches off the floor.
  • 4-204.112B - There was no temperature measuring device located in the ice cream cooler.
  • 4-602.11E - The inside of the ice machine was observed soiled. This machine has contact with non-potentially hazardous food items (ice).
  • 4-501.11A - The prep shelf by the hold holding cabinets is rusted and therefore in a state of disrepair and damaged.
  • 6-501.11 - Physical structure is not maintained in good repair. Observed a ceiling tile missing over the three-compartment sink.
October 28, 2004Routine09Details / Comments
  • 4-501.12 - Found the cutting board on the Rubbermaid wheeled cart in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  • 6-303.11A - Repeat Inadequate lighting of 4 footcandles was noted in the walkin freezer.
  • 4-501.11A - Found Victory RI refrigerator at ambient air temperature of 49F.
  • 6-301.14 - Observed a sign or poster that notifies food employees to wash their hands was not provided at employee rest room handsink.
April 29, 2004Routine04Details / Comments
  • 3-305.11A1 - Observed boxes of food on the floor in the walk-in freezer.
  • 4-202.16 - Observed stainless stell lexan containers being used to elevate boxes of food off the floor.
  • 6-501.112 - Dead insects were found on the premises in the light sheilds in the kitchen and on the dry food storage floor..
  • 7-201.11A - Containers of cleaning materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
  • 4-602.13 - Observed two (2) milk chest cooler gaskets are in need to cleaning.
  • 5-501.115 - Furniture were observed adjacent to the refuse container outside the facility.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
  • 5-501.111 - Observed the outside dumpster is in disrepair.-part of the lid is missing
September 15, 2003Routine08Details / Comments

October 15, 2009 (Routine)



Violations:
  • 6-301.14 - Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at the kitchen hand handwashing sinks located near the walk-in freezer used by food employees.
    Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands. (Hand washing sinage provided to manager)
  • 3-501.16(A)(2)(a) - Corrected During Inspection Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:potato rounds @ reach-in refrige=63F, 68F.
    Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth. (Heated in oven)
  • 7-204.11 - Corrected During Inspection Critical Quaternary ammonium Compound Sanitizing Agent at the 3-vat sink being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. QAC concentration was in excess of 300 ppm when tested
    Chemical sanitizers shall be used in accordance with the CFR. High concentrations of sanitizer in excess of the CFR requirements can be harmful because residues of the materials remain. (Diluted to 200 ppm)
  • 4-502.11(A) - Corrected During Inspection The following utensil was observed in a state of repair and condition preventing effective maintenance and cleaning/sanitization: Rubber spatula.
    Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (Discarded)
  • 5-501.113(A) - No covered container located inside the unisex restroom .
    Provide a covered container in the unisex restroom for sanitary napkin dispensing.
Comments:
This was a routine inspection. Food contact surfaces were every clean./ Nonfood contact surfaces were also very clean. Hot water temperature at all sinks was adequate. There was no visible evidence of pest presence observed during this inspection.
Temperature logs on equipment were reviewed and noted to be properly completed and temperatures noted to be within acceptable temperature limits.

May 11, 2009 (Routine)



Violations:
  • 4-601.11(C) - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ice cream chest freezer was noted with excess ice build-up. Also, the top surfaces of the ovens were dusty.
    Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Defrost the chest freezer more frequently to prevent accumulation of excess ice on the surfaces of the unity.
  • 5-501.113(B) - Outside refuse container was uncovered. Side door of one dumpster was opened.
    Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight fitting lids or doors if kept outside the food establishment.
Comments:
This was a routine inspection. Food contact surfaces were very clean., There was no critical violation during today's inspection. No visible evidence of pest presence was noted and no mishandling of food was observed at the time of this visit.

November 25, 2008 (Routine)



Violations:
  • 3-304.14(B)(1) - Corrected During Inspection Improper use of wet wiping cloths for the following activity: Wet wiping towels were found stored on food storage shelf in the dry storage room.
    Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a specified concentration.
  • 4-202.16 - Corrected During Inspection Milk crates found used as storage platforms for food supplies in the dry storage room.
    Milk crates, soda crates, and/or bread racks are not designed to store or elevate food, equipment, utensils, clean linens, and single-service items. Provide only ANSI-certified (such as NSF-listed) shelving units, storage units, or dunnage racks.
  • 6-501.11 - Repeat Observed that the ceiling above the 3-vat sink in the kitchen and the wall base inside the restroom are not maintained in good repair.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the missing ceiling tile and repair he damaged wall base covering in the restroom.
Comments:
This was a routine inspection. Correct all remaining violations immediately. Food contact surfaces were very clean. Nonfood contact surfaces were also very clean. There was no visible evidence of pest presence at the time of this inspection. Hot water temperature was adequate at all sinks.
No bare hand contact with ready-to-eat food was noted and no mishandling of food was observed.. The grease filters at the hood were clean.

May 16, 2008 (Routine)



Violations:
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: leftover canned green beans.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS.
  • 5-103.11(B) - Critical The boiler serving the food service establishment is no longer operable. The hottest water at the beginning of the inspection measured 100F and by the end of the inspection had falled to 90F. Note: Work order placed during inspection.
    Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment.
  • 5-202.12(C) - Repeat When timed, the automatic shut off faucet at the handwashing sink located in the restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Faucet remained activated for approximately 6-8 seconds.
    A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 5-501.111 - The middle dumpster was observed with heavy rust damage on the bottom and bottom corner. No trash was observed in the interior of the dumpster, allowing the observation of the interior surfaces of the container. Light could be seen in multiple places due to holes caused by rust damage.
    Replace the dumpster with one that is not damaged and will not leak liquid waste onto the ground surface.
  • 5-501.115 - Repeat Liquid waste was observed adjacent to the middle refuse container outside the facility. Note: Due to rusted and damaged dumpster.
    Clean the area of liquid waste to avoid pest attraction.
  • 6-501.11 - Repeat Observed that a ceiling panel over the 3 vat is missing.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The purpose of today's visit was to perform a routine inspection.
1) A work order was placed during the inspection to adjust/repair the boiler. Have facilities management contact me when the boiler has been repaired.
2) Replace the expired permits along the line with the current 2008 permit.
3) Establishment maintains food and equipment temperature logs. Logs observed filled out properly.

October 22, 2007 (Routine)



Violations:
  • 3-501.16(A)(1) - Critical Repeat (CORRECTED DURING INSPECTION): The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: 1. Chicken wings on the serving line: 105-126; 115-122F2. Chicken wings in holding cabinet: 112-124FNOTE: Wings removed from line and cabinet and placed in oven for reheating.
    Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135F or above unless the permit holder is using "time as public health control" as specified under 3-501.19.
  • 3-501.17A - Corrected During Inspection Critical Observed that the prepared, ready-to-eat marinara held in the 3 door upright is not properly dated for disposition. Observed no label on leftover marinara.
    Prepared, ready-to-eat, potentially hazardous food held for longer than 24 hours in a refrigerator at 41F or less shall be marked to indicate the date or day by which the food shall be discarded or sold. Food shall not be held for longer than 7 days including the day of preparation.
  • 4-602.13 - The nonfood-contact surfaces of the following equipment had accumulations of mildew: gaskets on the walk-in freezer.
    Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • 5-202.12(C) - When timed, the automatic shut off faucet at the handwashing sink located in the restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  • 5-501.111 - Repeat The waste storage container for cardboard has both lids missing.
    Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug.
    Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
  • 5-501.115 - Repeat Liquid waste was observed adjacent to the refuse container outside the facility due to lack of drain plug on the dumpster.
    Power wash the area to remove dried debris.
  • 6-501.11 - Repeat Observed that the ceiling is not maintained in good repair due to a missing ceiling panel over the 3 vat sink.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • 7-102.11 - Corrected During Inspection Critical Observed an unlabeled spray bottle of a cleaning solution in the maintenance closet.
    Label all working containers of poisonous and toxic materials, including cleaners and sanitizers, with a common name to prevent the dangerous misuse of these materials.
Comments:
The purpose of today's visit was to perform a routine inspection.
**Establishment maintains food and equipment temperature logs. Logs observed filled out properly.

April 13, 2007 (Routine)



Violations:
  • 3-202.15 - Corrected During Inspection Critical The following food items from damaged packaging were found offered for sale or service: dented can stored with undamaged ones.
    Food packages such as canned goods shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. Return all dented and damaged canned goods to your food supplier for a credit.
  • 3-501.17(B) - Corrected During Inspection Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: cheese in the upright refrigerator and chili in the walk-in freezer. Note: chili was discarded.
    Refrigerated, ready-to-eat, potentially hazardous foods (time/temperature control for safety food) that are commercially processed and held at 41F or below shall be clearly labeled and date marked with a "USE BY" not exceeding 7 TOTAL DAYS or if held at 41F-45F shall be clearly labeled and date marked with a "USE BY" date not exceeding 4 TOTAL DAYS. If the food is held for only 24 hours, no date marking is required.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: paper lining bottom of Beverage Air reach-in in milk cooler in the back of the facility.
    Non-food contact surfaces of equipment that are exposed to splash, spillage, or other foods that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
  • 4-602.11(E)(1) - Surfaces of the ice machine were in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime.
    Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) shall be cleaned at any time when contamination may have occurred.
  • 5-501.111 - (REPEAT): The cardboard dumpster outside of the facility is missing both lids.
    Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.
  • 5-501.114 - Repeat The refuse container used to store refuse has no drain plug and has leaked liquid wasted.
    Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place.
  • 5-501.115 - Repeat Liquid waste was observed leaking from the refuse container outside the facility.
    A storage area and enclosure for refuse, recyclables, and returnables shall be maintained free of unnecessary items and kept clean.
  • 6-501.11 - Repeat Observed that the ceiling is not maintained in good repair. Observed a missing ceiling panel above the 3 vat sink area.
    Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The purpose of today's visit was to perform a routine inspection.
**Establishment maintains food and equipment temperature logs. All recorded temperatures were acceptable.
NOTES:
*Dish Machine: n/a
*Grease Trap: maintained by County maintenance
*Hood Filters: n/a
*Hood System: n/a
*Pest Control Services: maintained by County maintenance

September 19, 2006 (Routine)



Violations:
  • 3-501.16(A)(1) - Corrected During Inspection Critical (REPEAT): Chicken nuggets hot holding at improper temperatures at the serving line, 125F.
    Reheat foods to 165F and maintain above 135F.
  • 4-601.11(A) - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: knife in clean equipment drawer with food debris on the surface
    Maintain food contact surfaces clean.
  • 5-501.114 - The refuse container used to store refuse has no drain plug and leaking liquid waste.
    Replace the drain plug.
  • 5-501.115 - Liquid waste was observed adjacent to the refuse container outside the facility.
    Clean the area of debris and liquid waste to reduce pest attraction.
  • 5-501.15(A) - Cardboard dumpster is missing both lids.
    Maintain the dumpsters in good repair.
  • 6-501.11 - Observed a missing ceiling tile above the 3 compartment sink.
    Replace tile. Maintain physical facilities in good repair.
Comments:
The purpose of today's visit was to perform a routine inspection.
**Reinstate equipment temperature logs to monitor refrigeration temperatures.
**Establishment maintains food temperature logs. All recorded temperatures were acceptable.
**Good dented can storage was observed.
HANDWASHING REMINDER
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands for at least 20 seconds and thoroughly rinsing with clean water. Always wear gloves or use other suitable utensils such as tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.

March 20, 2006 (Routine)



Violations:
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken Strips (130F) hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 5-205.11B - Repeat The handwash station located near the 3-Dr Bev Bev Reach-In was used to dispose of ice and water.
    The handwash facility identified above is to be used for washing hands only.
  • 5-501.15A - Repeat The refuse container located outside the establishment is missing its cover.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 6-501.16 - Corrected During Inspection Mops and brooms 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:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

March 20, 2006 (Routine)



Violations:
  • 3-501.16A - Corrected During Inspection Critical Repeat Chicken Strips (130F) hot holding at improper temperatures.
    Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 140F or above to inhibit the growth of harmful bacteria.
  • 4-502.11B - Corrected During Inspection The food temperature measuring device was found out of calibration in the range of use.
    Calibrate the device in accordance with manufacturer's specifications as necessary to ensure their accuracy in the range of use.
  • 5-205.11B - Repeat The handwash station located near the 3-Dr Bev Bev Reach-In was used to dispose of ice and water.
    The handwash facility identified above is to be used for washing hands only.
  • 5-501.15A - Repeat The refuse container located outside the establishment is missing its cover.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
  • 6-501.16 - Corrected During Inspection Mops and brooms 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:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
FOR MORE INFORMATION:
ALL inspections are available for public viewing on the State of Virginia website (www.vdh.virginia.gov).
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.

September 15, 2005 (Routine)



Violations:
  • 3-305.11A3 - Corrected During Inspection Repeat Food stored on the floor and/or food stored less than 6" above the floor (i.e. salt & pepper - dry storage floor, french fries walk-in freezer floor).
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 3-501.16A - Corrected During Inspection Critical Rice (119F) hot holding at improper temperatures.
    Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
  • 4-501.114C - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration within the wiping cloth basin (0 ppm).
    Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • 4-903.11D - Observed a box of paper towels being stored on the restroom floor.
    All single service items shall be stored at least 6" above all flooring.
  • 5-205.11B - The handwash station near the 3-Vat sink is being used as a dump station (i.e. ice, water from sanitizing buckets).
    The handwash facility identified above is to be used for washing hands only.
  • 5-501.15A - The refuse container located outside the establishment is missing its lid.
    Replace the missing cover of the outside refuse container with one that is a tight fit.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
Critical Violations shall be corrected within 10 days.
Non-Critical Violations shall be corrected within 90 days.
If you have any questions or would like additional information on the routine inspection please call me (703) 246-8449.
Hot Water Heater: Current
Dishwasher: NA
Grease Trap: 2/year
Pest Control: 1/year
Consumer Advisory: NA
Food Source: FFX County Schools

April 13, 2005 (Routine)



Violations:
  • 2-401.11A - Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
    Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) the employee's hands; (2) the container; and (3) exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.
  • 3-501.16B - Corrected During Inspection Critical Ranch dressing (65F) cold holding at improper temperatures.
    Cold hold potentially hazardous food at 41F (45F) or less to inhibit the growth of harmful bacteria. Limit the amount of dressings place out at room temperature. Ensure basin or container is stainless steel and is surrounding by plenty of ice to keep cooling tempertures under 41F. Keep in cooling unit until requested.
  • 4-101.11D - Corrected During Inspection Observed wax paper and towel linings in several cook basins on the front line and in food warmer. Lining of any sort is not permitted. Food contact surfaces must be smooth and easily cleanable.
    Remove all lining from food contact surfaces.
  • 5-202.12C - When timed, the automatic shut off faucet at the handwashing sink located in the employee restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
    Adjust or replace the faucet to provide water tempered to at least 110F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
  • 5-501.113B - Repeat Outside refuse container was uncovered. Refuse container is also missing a lid which needs to be replaced. Container doors were observed open as well.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests. Replace missing lid immediately.
  • 6-201.11 - Repeat The ceiling panels in the restroom do not meet the requirement of smooth, nonabsorbent, and easily cleanable.
    Replace these panels with ceiling panels that are nonabsorbent and easily cleanable.
  • 7-201.11B - Corrected During Inspection Critical Containers holding wiping cloths in sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Please all basins on the floor or under any food contact surfaces.
    Containers holding wiping cloths must be located in an area that is not above food, equipment, utensils, linens or single service items.
Comments:
The purpose of this visit was to conduct a routine inspection.
Review the Big 5 Food-borne Illnesses (Salmonella, E.Coli, Shigella, Hepatitis A, and Norovirus) and the symptoms associated with these illnesses (diarrhea, vomiting, severe stomach cramps and/or jaundice). Ensure that all employees, including management, understand reporting, restriction, and exclusion.
COOKING, REHEATING & HOLDING TEMPERATURES:
Review cooking, reheating, and holding temperatures with food service employees
COOKING: Poultry 165F; Ground Beef & Comminuted Meats 155F; Steaks, Seafood, Pork, and Raw Shell Eggs 145F
REHEATING: PHFs prepared on site 165F, Commercially Processed Foods 140F
HOLDING: Hot 140F+, Cold 41F-
DO NOT let food sit in the “DANGER ZONE” (41F-140F) for extended periods of time.
FOOD STORAGE:
Food shall be stored in the refrigeration and freezer units according to cook temperature to prevent contamination. Raw food products requiring higher cook temperatures shall be stored below raw food products requiring lower cook temperatures.
BOTTOM SHELF – 165F Raw Poultry
MIDDLE SHELF – 155F Raw Ground Beef, Sausage, & Other Comminuted Meats
TOP SHELF – 145F Whole Intact Steaks, Pork, Seafood, Raw Shell Eggs
It is recommended that raw animal products be stored completely separate from raw vegetables, cooked animal products and other non-animal products, such as noodles & rice. If these foods are not stored on a separate shelf from the above listed raw animal products they must be stored above all raw animal products.
DATEMARKING:
Mark the name and "consume by" date on the container of ready-to-eat (RTE), potentially hazardous food (PHF) at the time of preparation if the food is to be held for more than 24 hours. Similarly, mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar, including the prep/open date. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
COOLING:
Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F 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.
Do not allow food to cool at room temperature. When the temperature of hot food falls below 140F it must be under temperature control to prevent bacterial growth. Cool foods by using the following methods:
(1) Placing food in shallow pans;
(2) Separate food into smaller, thinner portions;
(3) Use rapid chill cooling equipment;
(4) Stir the food in a container placed in an ice water bath;
(5) Use containers that facilitate heat transfer (metal);
(6) Add ice as an ingredient;
(7) Cover food loosely while cooling to facilitate air transfer; or
(8) Any other method that can effectively accomplish cooling.
HANDWASHING REMINDER:
Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
Always wear gloves or use other suitable utensils such as, tongs or deli tissue, when handling ready-to-eat food. Minimize bare hand contact with non-ready-to-eat food as well.
If you have any questions or would like additional information on the critical procedures inspection please call me.
Hood System: Annually, Hood Filters:Annually
Pest Control: Annually

October 28, 2004 (Routine)



Violations:
  • 6-201.11 - Ceiling tiles in the employee restroom are not of a correct material.
    Replace the tiles with panels that are smooth, easily cleanable and non-absorbant (i.e. the kitchen ceiling panels).
  • 4-601.11C - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:1. the gaskets on the WI freezer. 2. the gaskets on the beverage air milk refrigerator by the office.
    Maintain nonfood-contact surfaces of equipment clean.
  • 6-202.15 - Openable windows observed with no screen over the three compartment sink.
    Protect the food establishment against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight fitting windows (with screens if openable); and (3) Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
    Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. Observed food in the walk-in freezer stored on top of pans that were not elevating it six inches off the floor.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 4-204.112B - There was no temperature measuring device located in the ice cream cooler.
    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.
  • 4-602.11E - The inside of the ice machine was observed soiled. This machine has contact with non-potentially hazardous food items (ice).
    Clean the surface of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • 4-501.11A - The prep shelf by the hold holding cabinets is rusted and therefore in a state of disrepair and damaged.
    Repair or replace the prep shelf to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-501.11 - Physical structure is not maintained in good repair. Observed a ceiling tile missing over the three-compartment sink.
    Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Today I conducted a routine inspection at the above named establishment. There were no critical violations. All remaining non-critical violations shall be corrected within thirty (30) days. If any questions arise, please contact me at (703)246-8436. Thank you.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. 2. Employees shall handle food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometers to ensure food is held at 41F or below and 140F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. Maintain grease trap cleanings on a regular basis. Keep records of all cleanings performed. 6. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.).

April 29, 2004 (Routine)



Violations:
  • 4-501.12 - Found the cutting board on the Rubbermaid wheeled cart in the kitchen is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Resurface or replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized .
  • 6-303.11A - Repeat Inadequate lighting of 4 footcandles was noted in the walkin freezer.
    Provide a higher wattage bulb, and provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
  • 4-501.11A - Found Victory RI refrigerator at ambient air temperature of 49F.
    Repair or adjust the refrigerator to maintain ambient air temperature of 41F, or below, and to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code .If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-246-2444 to make sure that replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
  • 6-301.14 - Observed a sign or poster that notifies food employees to wash their hands was not provided at employee rest room handsink.
    CORRECTED DURING INSPECTION--Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
Comments:
Today's visit was to conduct a routine inspection.
Correct repeat violation immediately. Correct other violations at least by time of next routine inspection.

September 15, 2003 (Routine)



Violations:
  • 3-305.11A1 - Observed boxes of food on the floor in the walk-in freezer.
    Elevate food off the floor at least six inches to prevent any cross contamination.
  • 4-202.16 - Observed stainless stell lexan containers being used to elevate boxes of food off the floor.
    Stainless steel lexan containers are not designed and to elevate food off the floor.
  • 6-501.112 - Dead insects were found on the premises in the light sheilds in the kitchen and on the dry food storage floor..
    Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
  • 7-201.11A - Containers of cleaning materials are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    "Corrected during inspection" Containers of cleaning materials must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
  • 4-602.13 - Observed two (2) milk chest cooler gaskets are in need to cleaning.
    Clean and sanitize frequently to prevent accumulation.
  • 5-501.115 - Furniture were observed adjacent to the refuse container outside the facility.
    The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • 5-501.113B - Repeat Outside refuse container was uncovered.
    "Corrected during inspection" Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
  • 5-501.111 - Observed the outside dumpster is in disrepair.-part of the lid is missing
    Replace the waste storage container to prevent rodent and insect harborage.
Comments:
This is a routine inspection.
Temperature logs are taken daily of all refrigeration and freezer units.

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