Rachel Carson Middle School, 13618 Mclearen Rd, Herndon, VA - Restaurant inspection findings and violations

September 16, 2009 (Follow-up)

Comments:
This is a follow-up inspection to determine status of the malfunctioning refrigerator. A new door gasket is being obtained to increase the efficiency of the unit and a new thermostat has been ordered to correct the temperature problem. The unit is not being used until it has been repaired and the manager will contact me when it is ready to be reinspected.

April 14, 2009 (Routine)

Violation: 5-202.12(C) - Repeat When timed, the automatic shut off faucet at the handwashing sink located at the restroom did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Eight seconds for hot water and 13 seconds for cold water.
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.
Comments:
This is a routine inspection. Quaternary ammonia sanitizing concentration in the 3-vat sink and bucket is 200ppm.

September 16, 2008 (Critical Procedures)

Comments:
This is a critical procedures inspection. No critical violations were observed. Quaternary ammonia sanitizing concentration in the 3-vat sink and bucket is 200ppm.

March 27, 2008 (Routine)

Violations:

• 5-202.12(C) - Repeat When timed, the automatic shut off hot water 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 - The waste storage container for trash has 2 broken lids.
  Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Comments:
This is a routine inspection. Quaternary ammonia sanitizing concentration in the 3-vat sink and bucket is 200ppm.

September 19, 2007 (Critical Procedures)

Comments:
This is a critical procedures inspection. No critical violations were observed. Quaternary ammonia sanitizing concentration in the 3-vat sink and bucket is 200ppm.

March 30, 2007 (Routine)

Violation: 5-202.12(C) - Corrected During Inspection When timed, the automatic shut off hot water faucet at the handwashing sink located at 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.
Comments:
This is a routine inspection. Quaternary ammonia sanitizing concentration in the 3-vat sink and buckets is 200ppm. The grease trap is cleaned every summer.

October 31, 2006 (Routine)

Violations:

• 3-501.17(B) - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed food (shredded cheese) in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Date mark all ready-to-eat (RTE) commercially processed food after opening the originhal packaging with an expiration date if maintained longer than 24 hours.
• 4-501.11(B) - Observed the door gasket of the walk in refrigerator torn.
  Replace the door gasket of walk in refrigerator to allow for a tight seal between the door and the frame.
• 4-901.11(A) - Steel trays were found stacked while wet after cleaning and chemical sanitization.
  Air dry all the equipment before stacking to prevent microbial growth.
• 5-501.113B - Corrected During Inspection Repeat Outside refuse container was uncovered.
  Keep the refuse container covered all the time.
• 6-102.11(A) - Observed absorbent and non-cleanable ceiling tiles in mop closet.
  Replace mop closet tiles with smooth, non-absorbent and easily cleanable tiles.

Comments:
The purpose of today’s visit was to conduct a routine inspection at the above named establishment. All critical violations were corrected during the inspection. Maintain critical violations corrected. All remaining non-critical violations shall be corrected within ninety (90) days. Contact me if any questions arise. Thank you.
IMPORTANT:
1. 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.
REMINDERS: 1. Employees shall wash their hands frequently at hand sinks using warm water and soap. It is the duty of the CFM to monitor handwashing activities. 2. Employees shall handle ready-to-eat food properly using utensils and/or wearing disposable gloves that are changed often. 3. Monitor food, refrigeration and freezer temperatures. Use your calibrated thermometer to ensure food is held at 41F or below and 135F or above. 4. Maintain pest control services as needed. Keep records of all services provided. 5. If applicable, maintain grease trap and hood filter 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.). 7. Contact the Health Department before making any changes, additions, and/or renovations to the establishment or existing equipment.
NOTES TO THE OPERATOR:
· The Fairfax County Health Department has an Enforcement Policy aimed to bring establishments in continued and repeat and/or flagrant violation into compliance. A Notice of Violation will be sent to your establishment if:
a) Critical violations cited in a routine inspection remain uncorrected at the time of a follow-up inspection
b) A violation has been cited three consecutive times within an eighteen month period
To avoid further enforcement action, which may result in the revocation of the permit to operate, have all repeat and critical violations corrected at the time of a follow-up inspection or at the next routine inspection.
· The Fairfax County Health Department adopted the 2005 FDA Food Code as of September 1, 2006. The adoption of this code may affect your establishment. For more information on the 2005 FDA Food Code, go to http://www.cfsan.fda.gov/~dms/foodcode.html or contact the Health Department with any questions.
NOTES:
*Water heater: boiler
*Dishmachine: NA, quaternary ammonium at three-compartment sink observed at 200ppm. Test strips available
*Grease Trap: cleaned yearly
*Hood: cleaned yearly
*Pest Control Services: obtained as needed

March 30, 2006 (Routine)

Comments:
This is a routine inspection. No violations were observed. Thank you.

March 30, 2006 (Routine)

Comments:
This is a routine inspection. No violations were observed. Thank you.

November 01, 2005 (Routine)

Violations:

• 3-304.14B2 - Corrected During Inspection Sanitizer level is low at wiping cloth container
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 4-501.11B - toilet ;seat is damaged and removed from toilet; Hobart one door refrigerator is not working
  Repair or replace these (work orders already in)
• 4-904.11A - Corrected During Inspection plastic spoons dispensed with the food or lip-contact surface facing upward.
  Store spoons with food or lip-contact surface facing downward to prevent contamination prior to use.
• 5-501.113B - Corrected During Inspection Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 6-501.11 - two sets of ceiling lights on line are out
  repair/replace as needed (work order in already)

Comments:
This is a routine inspection at this school cafeteria. Remaining violations for correction are maintenance issues.

March 09, 2005 (Critical Procedures)

Violations:

• 3-501.18A - Corrected During Inspection Critical Observed an open bag of taco meat in the Brown Walk-in Refrigerator. The bag had a datemark label on it but no consume by date was recorded. The label did indicate that the date that the taco bag was opened or cooked and cooled was March 1, 2005. This indicates that the consume by date would have been March 7, 2005, which is 7 days after the prep date including the prep date.
  Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" 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.
• 4-703.11C - Corrected During Inspection Critical When tested, a low concentration of chemical sanitizer was found in one of the wiping cloth buckets.
  Provide quaternary ammonia sanitizer at 200 PPM in the sanitizer buckets and immerse towels in the sanitizer solution.
• 4-901.11A - Observed stainless steel pans stacked while wet after cleaning and chemical sanitization.
  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.
• 8-304.11A - The permit is not posted in a location that is conspicuous to consumers (students & teachers).
  Post the permit in a conspicuous location to consumers.

Comments:
The purpose of this visit was to conduct a critical procedures inspection. The critical procedures inspection focuses less on the condition of the physical facilities and more on employee health and hygiene, food-borne illnesses (FBIs), risk factors for FBIs, and the knowledge of the person in charge (PIC) regarding these issues.
ADDITIONAL TEMPERATURES:
Marinara Sauce - Hobart Upright Warmer - 147, Ham & Cheese - Line #3 - 147, Hamburgers - Warmer 135F
Accurate ambient air temperatures of the milk coolers and the Hobart Upright Reach-In were not attainable because students were being served and this units were open. Monitor the holding temperatures of the hamburgers, cheeseburgers, and veggie burgers in the warmer. They measured at 135F. If the temperatures fall below 135F reheat these items to 165F.
During the inspection of this establishment it was noted that management was aware of the Food Code provision that employees are required to report certain symptoms or diagnosed illnesses to the person in charge. However, the PIC/CFM could not convey knowledge of an employee health policy indicating what symptoms are to be reported and when to exclude/restrict an employee from their duties OR did not have access to a written policy stating what actions are necessary following a report that an employee has certain symptoms are diagnosed illnesses.
The ceiling panels in the restroom do not meet the requirement of smooth, nonabsorbent, and easily cleanable. Replace these panels.
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
If you have any questions or would like additional information on the critical procedures inspection please call me.

October 26, 2004 (Routine)

Violations:

• 5-501.113B - Repeat Observed outdoor dumpsters uncovered.
  CORRECTED DURING INSPECTION. Ensure that custodial staff is closing lids after disposing of waste.
• 5-501.111 - Repeat The lid to the recycle dumpster is damaged preventing tight closure.
  Contact the waste contactor and have the lid replaced. All dumpsters must have tight fitting lids and doors to prevent rodent and insect infestation.
• 5-205.11B - The hand sink near the 3 compartment sink is being used as a dump station. Observed ice draining in the sink
  Hand sinks must be used for handwashing only. Do not use the hand sinks as dump stations.
• 3-301.11B - Critical Observed employee handling ready to eat pretzels with bare hands.
  All employees must wear gloves when handling ready to eat foods. Food borne illnesses are commonly spread through the contaminated hands of food handlers.
• 7-202.12A - Critical The Quaternary Ammonia sanitizer was in excess of 200 PPM.
  CORRECTED DURING INSPECTION. The Quat sanitizer must maintain a concentration of 200 PPM to prevent the contamination of food, equipment, utensils, linens or single service items.

Comments:
The purpose of this visit was to conduct a routine inspection.
It is the responsibilty of the CFM to teach employees how to set up the chemical sanitizer so that it maintains a concentration of 200 PPM. Every time the sanitizer is mixed the concentration should be checked to verify that it is only 200 PPM. It is recommended that a concentration log be established and maintained to encourage employees to check the concentration every time.
Nearly all food handlers were wearing gloves and handwashing was observed; however, it is important that all employees wear gloves whenever they are handling ready to eat foods.

February 23, 2004 (Routine)

Violations:

• 5-501.113B - Repeat Outside refuse containers observed uncovered.
  CORRECTED DURING THE INSPECTION. Close doors and lids on all exterior refuse containers to prevent the attraction and harborage of insects, rodents, and other pests.
• 3-501.16A - Critical Steak sub (118F) observed hot holding below 140F. Sub had been prepared about a half hour prior.
  CORRECTED DURING THE INSPECTION. Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Note: HACCP guidelines recommend discard of potentially hazardous foods if found maintained at less than 120F for 2 or more hours.
• 4-202.16 - Milk crates observed being used as storage shelf for boxes of juice in the walk-in freezer.
  CORRECTED DURING THE INSPECTION. Milk crates are not designed and constructed to allow easy cleaning due to projections and crevices. Do not reuse these items for storage or elevation in the foodservice establishment. Obtain shelving that is smooth, durable, and easily cleanable that provides an elevation of at least six (6) inches.
• 6-201.16B - Ceiling tiles in the restroom observed not smooth, nonabsorbent, or easily cleanable.
  Upon replacement or change of ownership, ceiling tiles must be replaced with ones that are smooth, nonabsorbent, and easily cleanable.
• 4-501.11B - The door gaskets to the Hobart upright and Brown walk-in observed with mildew and other soil build-up.
  Clean and sanitize the door gaskets to prevent the contamination of food.
• 3-302.12 - Container of salt observed without a label to properly identify its contents.
  CORRECTED DURING THE INSPECTION. Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
• 5-501.111 - A lid to one of the refuse containers observed cracked and damaged.
  Contact Waste Management Company to have lid replaced. Replace the damaged lid to the refuse container to prevent the attraction or harborage of insects, rodents, and/or others.

Comments:
This visit was made to conduct a routine inspection. Please review the following comments:
1. All critical violations were corrected during the inspection.
2. Correct all remaining violations before the next routine inspection.
3. Be sure to monitor all hot/cold potentially hazardous foods. Bacterial growth and/or toxin production can occur if PHF's remain in the temperature "Danger Zone" of 41F-140F too long.
4. As of today, line checks (food temperatures) will be performed three times throughout the lunch shift and a log will be kept on site for review.
5. There is no routine Professional Pest Control service for this establishment. No activity/evidence noted today.
6. Establishment serves around four hundred and fifty children (450) daily from about 11:15am-1:10pm. Breakfast is also served daily from 7:40am-8:00am.
7. If you have any questions, please contact me. Thank you.