Rose Hill Academy, 6318 May Boulevard, Alexandria, VA 22310 - Child Care Food Service inspection findings and violations



Business Info

Restaurant: Rose Hill Academy
Address: 6318 May Boulevard, Alexandria, VA 22310
Type: Child Care Food Service
Phone: 703 822-0411
Total inspections: 6
Last inspection: 01/11/2016

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Inspection findings

Inspection date

Type

pose of this visit is to conduct a follow-up for the restoration of hot water in the facility. The haot water has been restored. No further follow up necessary.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The interior of the countertop oven is observed with an accumulation of food debris.
    Correction: Clean and sanitize the interior of this countertop oven. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Critical: Hot Water / Water Heater / Peak Demands Met
    Observation: The water heater / boiler serving the food service establishment is no longer operable. The handsink and the three vat sink water measured 50F-53f. Manager indicated that the water heater broke yesterday.
    Correction: Because this is a captive audience, the facility is allowed to continue operate, However, the water heater shall be operating to dispense hot water at handsinks at a minimum of 100f and the three vat sink at a minimum of 110F. A follow up will be conducted on Monday, January 11, 2015. Meanwhile, use single service items for lunch and snacks today. If the water heater is not functioning by Monday, January 11, 2015, request that parents provide lunches from home and assemble the temporaty handsink just as it was assembled during the inspection today. If there is a need to replace the water heater, contact the health department to ensure that it meets minimum standards for compliance and has the capacity to meet the peak hot water demands of this facility (60gph recovery rate).
  • Toilet Rooms, Enclosed / Self-Closing Door
    Observation: Toilet room door is not provided with a self-closing door.
    Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
  • Physical Facilities Good Repair
    Observation: Observed that the kitchen has a cracked tile near the back door frame and rusting along the cupboards in the kithen.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
01/11/2016Follow-up
The purpose of this visit is to conduct a routine inspection. Employee Health policy in place.
IMPORTANT:
1. Repair the Waterheater immediately to restore a temperature of a minimum of 100f at handsinks and 110f at the three vat sink. A temporary handsink with measured hot water at 116f was assembled for the remainder of the day. Single service items will be used for lunch and snacks until the water heater is repaired. Today's lunch does not require reheating so no reusable utensils will be used. A follow up inspection will be completed on Monday morning (1/11/2015) Thank you.
Note: The facility no longer uses a caterer and is preparing foods daily for children enrolled in the program.

  • Critical: Cold Holding of Potentially Hazardous Food at 41°F or less (corrected on site)
    Observation: The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: spaghetti sauce stored in a cupboard which had been previously opened 56f.
    Correction: Manager discarded. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using "time as public health control" as specified under 3-501.19 to limit bacteria growth.
  • Nonfood-Contact Surfaces Clean at Frequency to Preclude Accumulation
    Observation: The nonfood-contact surfaces of the following equipment had accumulations of grime and debris: The interior of the countertop oven is observed with an accumulation of food debris.
    Correction: Clean and sanitize the interior of this countertop oven. Nonfood-contact surfaces of equipment and utensils shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
  • Critical: Hot Water / Water Heater / Peak Demands Met
    Observation: The water heater / boiler serving the food service establishment is no longer operable. The handsink and the three vat sink water measured 50F-53f. Manager indicated that the water heater broke yesterday.
    Correction: Because this is a captive audience, the facility is allowed to continue operate, However, the water heater shall be operating to dispense hot water at handsinks at a minimum of 100f and the three vat sink at a minimum of 110F. A follow up will be conducted on Monday, January 11, 2015. Meanwhile, use single service items for lunch and snacks today. If the water heater is not functioning by Monday, January 11, 2015, request that parents provide lunches from home and assemble the temporaty handsink just as it was assembled during the inspection today. If there is a need to replace the water heater, contact the health department to ensure that it meets minimum standards for compliance and has the capacity to meet the peak hot water demands of this facility (60gph recovery rate).
  • Critical: Air Gap Design Standard, Not Less than 1' (corrected on site)
    Observation: An air gap between the water supply outlet of the sprayer hose and the flood rim level sink below the sprayer hose as the hose was sitting below the flood rim level.
    Correction: The hose was elevated above flood rim level during inspection. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than one inch.
  • Toilet Rooms, Enclosed / Self-Closing Door
    Observation: Toilet room door is not provided with a self-closing door.
    Correction: Provide a self-closing hinge or closing mechanism for the toilet room door.
  • Physical Facilities Good Repair
    Observation: Observed that the kitchen has a cracked tile near the back door frame and rusting along the cupboards in the kithen.
    Correction: Repair the physical facilities. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Storage of Toxics, Not Above Food, Linens, Equip., Single-Svc. (corrected on site)
    Observation: Observed cleaners that poisonous and toxic materials stored above single service items in the cupboard in the kitchen.
    Correction: Manager relocated the cleaners to chemical storage. All poisonous and toxic materials shall be stored below food, equipment, utensils, linens, and single service items to prevent contamination.
01/08/2016Routine
The purpose of this visit is to conduct a routine inspection. The 2015 permit fee has not been paid. Make application and payment for the Fairfax County Permit to Operate a Food establishment, to the health department within 24 business hours of this report. Employee Health Policy in place. On the day of this visit, the manager reported that no raw foods are cooked, only ready to eat foods are reheated and served for immediate service. Occasionally, this facility uses Jefferies Catering, but most times the food is prepared for commercially processed ready to eat foods.
Thank you. If you have any questions, please contact the Fairfax County Health Department.

  • Critical: Date Marking of Refrigerated, Ready-to-Eat PHF (TCS Food) (corrected on site)
    Observation: The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: Deli turkey, monterey jack cheese opened and not dated for discard of up to 7 days from opening the product. Manager reports the turkey and cheese were earlier this week.
    Correction: Manager chose to discard the cheese and turkey during inpsection. Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.
  • Equipment / Good Repair / Operation
    Observation: The toaster oven door is broken with the glass broken out.
    Correction: Repair or replace the toaster oven to ensure that it is intact, cleanble, fully functioning within 90 days.
  • Permit to Operate Required, Must be Posted, Must be Valid (repeated violation)
    Observation: The food establishment's Permit to Operate is no longer valid due to expiration of the permit on December 31, 2014. No person shall operate a food establishment unless that person possesses a valid permit issued by the Health Department.
    Correction: Make application and payment to the Health Department within 24 business hours. To obtain a current Permit to Operate, contact the Health Department at (703) 246-2444 within 48 hours to make payment of the permit renewal fee. You may provide payment by cash, check, or credit card. Failure to pay the permit renewal fee and obtain a current Permit to Operate within 48 hours may lead to further enforcement actions by the Health Department including immediate closure.
03/20/2015Routine
This is a follow-up inspection to routine inspection performed on June 2, 2014. EHS observed 2014 license is posted in conspicuous location and is valid and NoVA Limited CFM certifications have been obtained.
No violation noted during this evaluation.
06/16/2014Follow-up
Today’s inspection was to conduct a routine inspection. Thank you for accompanying me through the inspection as your participation allows me to clarify information and identify areas where your processes may need further attention or assessment.
This is catered only facility. Food is catered from Jeffery's Catering. Breakfast is delivered in the morning and lunch is delivered around 10:30AM. EHS observed receipt temperature log and also demonstrated how to calibrate thermometer.
EHS provided additional training and written instructions on:
-how to set up 3-vat/sanitizer
**EHS will observe correction of following violations during next religiously exempt child care inspection scheduled in near future.
-Limited Food Manager card
-Posted 2014 permit
*Please have Employee Health Policy easily accessible for future inspections.
It has been a pleasure to serve you today. If you have any questions or concerns, please free to call 703-246-2444. Thank you.

  • Equip/Utensils/Linens/Single-Service/Invert, Cover
    Observation: Clean plates and plastic wares were observed stored with the food-contact surface facing upward.
    Correction: Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered/inverted.
  • Permit to Operate Required, Must be Posted, Must be Valid
    Observation: The establishment has not posted the permit to operate in a conspicuous location.
    Correction: No person shall operate a food establishment unless that person possesses a valid permit issued by the Director. Only a person who complies with the requirements of this Chapter shall be entitled to receive or retain such a permit. Permits are not transferable from one owner to another. A valid permit shall be posted in every food establishment in a conspicuous place in the public view. Food establishment permits are issued for a calendar year and expire on December 31 regardless of the month of issue.
  • Certified Food Manager/Certificate Process
    Observation: The person in charge (PIC) has a valid certificate of successful completion of a Limited Certified Food Manager (CFM) exam but does not possess the CFM card issued by ORS Interactive, Inc.
    Correction: Food managers who possess a valid certificate of passing a food safety exam shall obtain the photo identification card from ORS Interactive, Inc. (see handout provided) within 10 business days. A copy of the photo identification card can be faxed to the food safety section at (703) 385-9568. Failure to provide a copy of the photo identification card will result in further enforcement action. EHS observed manager is knowledgable about food safety. However, certification was obtained recently and manager did not have NoVA CFM card available. This will be observed during a follow-up.
06/02/2014Routine
No violation noted during this evaluation.04/15/2014Pre-Opening

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