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



Business Info

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

Restaurant representatives - add corrected or new information about Providence Elementary School, 3616 Jermantown Rd, Fairfax, VA »


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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: 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: Comments:
This is a routine inspection.
Temperature logs are taken daily of all refrigeration and freezer units.

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