Stratford College, 7777 #555 Leesburg Pike, Falls Church, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Stratford College
Address: 7777 #555 Leesburg Pike, Falls Church, Virginia
Total inspections: 13
Last inspection: Apr 16, 2009

Restaurant representatives - add corrected or new information about Stratford College, 7777 #555 Leesburg Pike, Falls Church, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

  • 3-501.16(A)(2)(a) - Critical (CORRECTED DURING INSPECTION) The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device:1) Chicken (BARC--44F),2) Sausage (BARC--46F),3) Shell Eggs (SWC--45F)
  • 3-501.17(B) - Critical (CORRECTED DURING INSPECTION) The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening:1) Deli meats,2) Cheeses
April 16, 2009Critical Procedures20Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food as follows: raw ground beef holding over whole muscle meat in walk in freezer, raw shell eggs holding over cheese in refrigerator.
  • 4-101.19 - The nonfood-contact surface of the following equipment is not corrosion resistant, nonabsorbent, and/or smooth: rusty shelving inside refrigerator.
  • 4-402.11(A) - Observed that handwashing sink in kitchen 1 needs to be re-chaulked.
  • 4-501.12 - Observed several cutting boards that were badly scored or stained.
June 30, 2008Routine13Details / Comments
  • 3-501.17B - Corrected During Inspection Critical Observed that the commercially processed, ready-to-eat, opened ham, turkey, and canadian bacon are not properly dated for disposition.
  • 3-501.18(A)(1) - Corrected During Inspection Critical According to the date on the chicken stock (1/30), this item has exceeded the maximum allowable shelf-life and should have been discarded.
  • 4-703.11(C) - Critical When tested, 50 ppm quat chemical sanitizer was found being dispensed from sinks in K-0 and K-1.
February 14, 2008Critical Procedures30Details / Comments
  • 3-302.11(A)(1) - Corrected During Inspection Critical Repeat Observed raw shell eggs stored over cheese in refrigerator.
  • 3-302.11(A)(2) - Critical Repeat Observed raw chicken and raw pork loin stored together in walk in freezer.
  • 3-501.16(A)(2)(a) - Critical The following food item(s) were observed cold holding at improper temperatures using a calibrated food temperature measuring device: tabletop refrig-french dressing 46 F, ranch dressing 46 F (discarded), meat box-salami 44 F, ham 44 F.
  • 4-301.11 - The following mechanical refrigeration unit is not currently operating as required to cold hold food at a temperature of 41F or less: tabletop refrigerator (K-2) 50 F, meat box 44 F.
  • 6-501.16 - Observed that mops are improperly stored between use (not hung up or inverted to air-dry).
October 17, 2007Routine32Details / Comments
  • 3-302.11(A)(1) - Critical Observed raw salmon stored over cooked salmon and raw eggs stored over ready-to-eat terrine.
  • 3-302.11(A)(2) - Corrected During Inspection Critical Repeat Observed raw ground beef stored on top of a raw tenderloin.
  • 3-501.17(A)(1) - Critical The following ready-to-eat, potentially hazardous food in the refrigeration unit is not used within 24 hours of preparation and is not properly dated for disposition within 7 days at 41F: smoked turkey, cooked salmon.
  • 3-501.17(B) - Critical The following ready-to-eat , commercially processed food in the refrigeration unit was not properly dated for disposition after opening: ham.
  • 3-603.11(A) - Corrected During Inspection Critical A review of the menu with the foodservice operator indicates that there is no consumer advisory for the following food item(s) that may be served raw and/or undercooked: seared filet mignon and gravlax.
  • 4-402.11(A) - Observed that the mop sink needs to be recaulked.
  • 4-904.11(B) - Observed silverware and single service utensils stored with handles facing different directions.
  • 7-202.12(A)(1)-(4) - Critical The concentration of the quat sanitizer solution at the 3 vat sinks were measured at 300-400 ppm.
May 18, 2007Routine62Details / Comments
3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. In the walk-in freezer.November 09, 2006Critical Procedures10Details / Comments
  • 3-304.12 - Repeat In-use utensils improperly stored between use. Dispensing scoops found on bulk flour with handle in contact with the flour.
  • 3-304.14B2 - Wiping cloths improperly stored between use. Wet wiping towels noted on prep tables not in he sanitizing solutions.
  • 3-501.16B - Critical Milk (yellow cap) at kitchen #2 was cold holding at improper temperatures. Observed temperature was 55-F.
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) such as roasted turkey in the refrigeration unit is not properly dated for disposition.
  • 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 4-501.116 - Repeat The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-601.11C - Repeat The cabinets at he deep fryers and the interior surfaces of the deep fryers were observed soiled with an accumulation of grease crust and debris .
  • 4-602.11E - Repeat The can opener blade was observed soiled with accumulations of grime and debris.
  • 6-202.11A - Repeat The shield on one of the ceiling light fixtures in one of the kitchens is missing.
  • 6-303.11C - Repeat Inadequate lighting was noted in the at the hood systems. Burned out light bulbs were noted at two of the three hoods.
  • 6-501.113A - Repeat Two brooms noted to be stored in such a way that they were contaminating a slicing machine and prep table. The brooms were stored next to the prep table and slicing machine.
June 16, 2006Routine29Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer and other refrigeration units.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use at bulk food bins. The handles were in direct contact with the foods.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Heavy cream and half & half were cold holding at improper temperatures in a reach refrigerator located in the dry storage room..
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces and other foods in the refrigeration units are not properly dated for disposition.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed creams and half-half in the refrigeration unit were not properly dated for disposition after opening.
  • 4-501.11A - Repeat Excessive ice build-up was noted in side the reach-in refrigerator at one of the kitchens.
  • 4-501.11B - Repeat The door gaskets of some of the reach-in refrigerators are torn or damaged.
  • 4-601.11A - Critical Repeat The interior of the 2-door meat box was soiled to sight and touch.
  • 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: Deep fryer motor compartment and grill cabinet at k-3 kitchen.
  • 6-202.11A - Three ceiling light fixtures are not covered by protective shielding.
  • 6-303.11C - Inadequate lighting was noted in the under the hood at K-2. One of the bulbs under the hood has burned out.
  • 6-501.113A - Brooms, brushes and dust pans were noted to be stored in such a way that it is contaminating ice machine.
December 13, 2005Routine58Details / Comments
  • 3-302.11A1 - Corrected During Inspection Critical Raw animal food stored over ready-to-eat (RTE) food in the walk-in freezer and other refrigeration units.
  • 3-304.12 - Corrected During Inspection Repeat Dispensing utensils improperly stored between use at bulk food bins. The handles were in direct contact with the foods.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in freezer.
  • 3-501.16B - Corrected During Inspection Critical Repeat Heavy cream and half & half were cold holding at improper temperatures in a reach refrigerator located in the dry storage room..
  • 3-501.17A - Critical Repeat The prepared ready-to-eat (RTE) sauces and other foods in the refrigeration units are not properly dated for disposition.
  • 3-501.17C - Critical The ready-to-eat (RTE) commercially processed creams and half-half in the refrigeration unit were not properly dated for disposition after opening.
  • 4-501.11A - Repeat Excessive ice build-up was noted in side the reach-in refrigerator at one of the kitchens.
  • 4-501.11B - Repeat The door gaskets of some of the reach-in refrigerators are torn or damaged.
  • 4-601.11A - Critical Repeat The interior of the 2-door meat box was soiled to sight and touch.
  • 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: Deep fryer motor compartment and grill cabinet at k-3 kitchen.
  • 6-202.11A - Three ceiling light fixtures are not covered by protective shielding.
  • 6-303.11C - Inadequate lighting was noted in the under the hood at K-2. One of the bulbs under the hood has burned out.
  • 6-501.113A - Brooms, brushes and dust pans were noted to be stored in such a way that it is contaminating ice machine.
December 13, 2005Routine58Details / Comments
  • 3-304.12 - Dispensing utensils improperly stored between use in bulk food containers in the dry storage room. The handles were in direct contact with the food.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor. A bag of rice was on the floor on The storage room.
  • 3-501.16B - Critical Heavy cream and cultured low fat milk were cold holding at improper temperatures.
  • 4-501.116 - There is no chemical sanitizing test kit present to ensure the chemical sanitizing solution used is at the proper concentration.
  • 4-501.116 - The operator is not testing the chemical sanitizing solution to ensure proper concentration of the solution.
  • 4-501.11A - The motor inside the under-counter refrigerator in the second kitchen was observed in a state of disrepair and damaged. Excess ice accumulates on the top of the motor unit.
  • 4-501.11B - The door gasket of one of the upright refrigerated units is damaged.
  • 4-502.11C - The ambient air temperature gauge on the reach-in refrigerator at the 3rd kitchen area not in good repair and/ or not accurate in the range of use.
  • 4-601.11A - Critical The bottom storage compartment inside some of the refrigerators were observed soiled to sight and touch.
  • 4-601.11C - The top of the convectional ovens .located under the hood system are noted to be dusty and in need of cleaning g.
  • 4-602.11E - Surfaces of the can opener blade and holder were observed soiled with accumulations of grime and debris.
  • 4-803.11 - Soiled linens were found stored in a locations that may directly or indirectly contaminate cleaned utensils and equipment.
  • 5-202.12A - Water from the handwashing sink at kitchen was measured at a temperature less than 110F.
  • 6-501.11 - The ceiling tiles in he main storage room are not maintained in good repair. Some of these tiles have been damaged by moisture.
  • 7-102.11 - Critical An unmarked spray bottles of a cleaning solution was not properly labeled.
May 10, 2005Routine311Details / Comments
  • 6-303.11B - Inadequate lighting was noted inside some of the reach-in refrigeration units (most True brands). Observed burnt out and/or missing light bulbs.
  • 4-204.113 - There is no legible data plate on the warewashing machine.
  • 4-502.11C - The water temperature gauge on the Jackson heat sanitizing dish machine is not in good repair and/ or not accurate in the range of use.
  • 4-301.11 - Observed several refrigeration units not registering an ambient air temperature of 41F or below. Several units were registering 44F-46F.
  • 4-901.11A - Clean equipment on shelves found stacked while wet after cleaning and chemical sanitization.
  • 6-501.110A - Employees are not using the dressing rooms or lockers provided.
  • 4-402.11A - Observed the 2-vat and 3-vat sink(s) not properly sealed to the FRP paneling.
  • 3-305.11A3 - Food stored on the floor and/or food stored less than 6" above the floor inside the walk-in freezer.
  • 5-205.15B - Plumbing connections at one 3-vat sink are leaking.
  • 6-201.16A - In conjunction with 6-201.11: Observed the ceiling panels inside the restrooms not constructed of the proper material.
  • 4-204.112B - There was no temperature measuring device located in the Delfield 2-door reach-in refrigerator.
  • 6-501.11 - Observed small holes in the FRP paneling.
  • 3-501.17A - Critical The prepared ready-to-eat (RTE) foods in the refrigeration units are not properly dated for disposition. Currently the foods are dated with the preparation date.
December 17, 2004Routine112Details / Comments
  • 5-501.16C - There is no refuse container at the handsink area located at the kitchen #1.
  • 6-501.11 - Observed a burnt bulb inside the kitchen hood.
  • 6-501.113B - Repeat Observed brooms stored at the corner of dry food storage room
January 21, 2004Routine03Details / Comments
  • 8-304.11A - The permit is not posted in a location that is conspicuous to consumers.
  • 4-501.11B - The door gasket of the walk-in freezer damaged.
  • 4-501.11A - Observed the pipe under the 2 compartment sink in K3.
  • 43.1-1-5F - The following items are intended for household use only and are not approved for use in a commercial food establishment:1.Cuisinart food processors.(being used by students)2.Sanyo microwave.
  • 6-501.114A - Facility is storing unnecessary items to the operation or maintenance of the establishmenat.1.Broken equipments in the dry storage.
  • 6-501.113B - Observed cleaning tools improperly stored.
  • 6-305.11A - Observed students backpacks stored under the prep table.
  • 4-601.11A - Critical The following utensils were observed soiled to sight and touch:1. Floor mixer bowl.2.Ice scoop.
  • 5-501.116A - Observed no plastic liner in the trash can at the kitchen 1-2&3.
  • 4-602.13 - The nonfood contact surface of the walk-in gaskets had accumulations of grime and debris.
  • 6-202.11A - Lights bulb(s)under the hood are not covered by a protective shielding.
  • 3-603.11 - Critical A review of the menu with the foodservice operator indicates that the following food item may be served raw and/or undercooked:
March 27, 2003Routine210Details / Comments

April 16, 2009 (Critical Procedures)


Violations: Comments:
This is a critical procedures evaluation.

June 30, 2008 (Routine)


Violations: Comments:
The purpose of this visit was to conduct a routine inspection.
*Water heater: lochnivar boiler
*Dishmachine: Jackson 200, thermolabel activated. quat at 3 vat sink observed at 200 ppm. Test strips available
*Grease Trap: cleaned every 3-4 months.
*Hood: cleaned every twice a year. last service: 6/27/08 Filters: cleaned every 5 weeks
*Pest Control Services: obtained as needed

February 14, 2008 (Critical Procedures)


Violations: Comments:
The purpose of this visit was to conduct a critical procedures inspection, This type of inspection focuses on those violations that can directly lead to foodborne illness.
*Water heater: lochnivar boiler
*Dishmachine: Jackson 200, thermolabel activated. quat at 3 vat sink observed at 50 and 200 ppm. Test strips available
*Grease Trap: cleaned twice a year
*Hood: cleaned every twice a year. last service: 1/10/08 Filters: cleaned every 5 weeks
*Pest Control Services: obtained as needed

October 17, 2007 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection. Observed two repeat critical violation today. Please note that repeated critical violations will lead to enforcement action.
1. Please fax invoices showing that the tabletop refrigerator in K-2 and the meat box have both been adjusted/repaired to maintain foods at internal temperatures of 41 F or less. In the meantime, do not use the tabletop refrigerator. The meat box can still be used as the temperature is only slightly elevated.
*Water heater: lochnivar boiler
*Dishmachine: Jackson 200, thermolabel activated. quat at 3 vat sink observed at 200 ppm. Test strips available
*Grease Trap: unknown cleaning frequency
*Hood: cleaned every 4 months. last service: 7/18/07 Filters: cleaned each month
*Pest Control Services: obtained as needed

May 18, 2007 (Routine)


Violations: Comments:
The purpose of today’s visit was to conduct a routine inspection.
*Water heater: Lochinvar
*Dishmachine: Jackson 200 thermolabel activated
*Grease Trap: PIC was not sure
*Hood: cleaned every 5 months last service 2/12/07. Filters: cleaned every 5 weeks
*Pest Control Services: handled by building maintenance.

November 09, 2006 (Critical Procedures)


Violation: 3-302.11(A)(2) - Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. In the walk-in freezer.
Store chicken on the bottom shelf with beef and fish on the next and top levels to prevent possible cross contamination.
Comments:
This is a critical procedures inspection. The school is open on Monday through Friday from 9:00 a.m. to noon. A pest control company treats the building on a regular basis. The grease trap is cleaned out every 3 months. The dish machine is used on Fridays only.

June 16, 2006 (Routine)


Violations: Comments:
This is a routine inspection. Correct critical violations immediately and noncritical violations within the next 5 days. No evidence of pest presence was noted and no mishandling of food was observed. The grease traps were checked and determined to be well maintained. Food contact surfaces were very clean. However, food handlers must consistently date mark foods to show use by dates as indicated on the violation cited above.

December 13, 2005 (Routine)


Violations: Comments:
This is a routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. No evidence of pest presence was noted at the time of this visit.

December 13, 2005 (Routine)


Violations: Comments:
This is a routine inspection. Correct critical violations immediately and noncritical violations within the next 10 days. No evidence of pest presence was noted at the time of this visit.

May 10, 2005 (Routine)


Violations: Comments:
This is a routine inspection. Correct critical violations and easily correctable noncritical violations immediately. Correct all other noncritical violations within the next 10 days. The facility as a whole was noted to be clean and no evidence of pest presence was found.
Copies of a list of conditions for excluding and restricting employees from food service as a result of illness was given to the manager to use as reference regarding employees' health policy.

December 17, 2004 (Routine)


Violations: Comments:
Today I conducted a routine inspection at the above named establishment. All critical and easily correctable non-critical violations shall be corrected immediately. If any questions arise, please contact me at (703)246-8425. 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. Continue to inspect canned food deliveries and segregate any dented cans from general storage. 5. Maintain pest control services as needed. Keep records of all services provided. 6. Maintain grease trap and hood filter cleanings on a regular basis. Keep records of all cleanings performed. 7. Discuss with your employees illnesses and symptoms that would prevent them from coming to work (e.g. vomiting, diarrhea, fever, etc.). 8. Properly date mark food items with the “use by” date if held beyond 24 hours. 9. Contact the Health Department before you make any changes, additions, and/or renovations to the establishment.
NOTES: Water heater: Either Lochinvar; BTU: 270,000 or Rheem Ruud; Model #: G91-200; BTU: 199,900.
NOTES: Dish machine: Jackson heat sanitizing unit; data plate not legible; Wash observed at: 153F, Rinse observed at: 169F (thermolabel turned black).

January 21, 2004 (Routine)


Violations: Comments:
This visit was made to conduct a routine inspection. All the violations cited were corrected at the time of the inspection. There will be another regular inspection in approximately six months. Water heater is current.
If you have question, please contact me at 703-246-5481. Thank you.

March 27, 2003 (Routine)


Violations:

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