Thoreau Intermediate School, 2505 Cedar Lane, Vienna, VA - Restaurant inspection findings and violations

May 06, 2009 (Routine)

December 05, 2008 (Critical Procedures)

November 17, 2008 (Routine)

March 13, 2008 (Routine)

• 6-301.14 - Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees (restroom and kitchen).
  Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
• 6-501.110(B) - Corrected During Inspection Repeat Observed employee clothing and other possessions stored in areas that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items (hung on food storage rack).
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

September 17, 2007 (Routine)

• 3-202.15 - Corrected During Inspection Critical The following food item(s) from damaged packaging were found offered for sale or service: chicken gravy and pineapple tidbits.
  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.
• 3-302.11(A)(4) - Corrected During Inspection Critical Observed that cookies were uncovered on line 2 next to register.
  Foods shall remain covered at all times. (Covered with pan liner.)
• 3-501.16(A)(1) - Critical The following food item(s) were found hot holding at improper temperatures using a calibrated food temperature measuring device:line 1- asian chicken 119 F, line 2 - asian chicken 109 F, warming cabinet - asian chicken 123 F.
  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. (Items did not need to be reheated because all would be served within the hour.)

March 19, 2007 (Routine)

• 4-502.11(B) - Corrected During Inspection Observed that the thermometer read 38 F in ice water.
  Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. It is suggested that food thermometers be calibrated at least once a week in a cup completely filled with ice and cold water to a temperature of 32F or calibrated in a pot of boiling water at 212F.
• 4-502.11(C) - The ambient air temperature gauge on the milk box on line 1 does not work.
  Ambient air temperature devices shall be maintained in good repair and be accurate within the intended range of use.
• 6-501.110(B) - Corrected During Inspection Observed employee jackets hung on food storage rack.
  Instruct employees to use the designated lockers and clothes hooks to prevent contamination of food, food equipment and utensils, and preparation surfaces.

September 26, 2006 (Routine)

• 2-401.11(A) - Corrected During Inspection Critical Open drinking containers, bottles of water, stored in a manner that may contaminate food, food contact surfaces or utensils.
  Drink from a cup with a lid and a straw.
• 3-302.12 - Corrected During Inspection Unlabeled food container. Water bottle
  Label the water bottle.
• 3-304.14(B)(2) - Corrected During Inspection Wiping cloths improperly stored between use. Quaternary ammonia sanitizing concentration in both buckets is<200ppm.
  Provide 200ppm concentration in the buckets.
• 4-101.19 - Corrected During Inspection The nonfood contact surface of the inside of the drawers are absorbent due to paper lining them.
  Remove the paper liners in the drawers in order to clean the drawers.
• 6-101.11(A) - The ceiling tiles located above the serving lines and in the kitchen do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, war
  Fairfax County Public Schools have submitted a plan of action to the Health Department indicating that the ceiling tiles are being ordered and are anticipated to be installed no later than January 2007.
• 6-303.11(B) - Inadequate lighting was noted in one reach-in freezer.
  Provide a bulb that provides a minimum of 20 foot candles of light.
• 6-501.11 - Floor and wall tile in kitchen are not maintained in good repair.
  Repair them where needed.

April 19, 2006 (Routine)

• 4-601.11C - Corrected During Inspection Repeat The top of the double tier convectional oven is dusty
  Maintain nonfood-contact surfaces of equipment clean. Clean surfaces of equipment more frequently.
• 5-205.11B - Corrected During Inspection Repeat The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 6-101.11A - The ceiling tiles located above the serving lines and in the kitchen vicinity do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Fairfax County Public Schools have submitted a plan of action to the Health Department indicating that the ceiling tile are being ordered and are anticipated to be installed no later than January 2007.
• 6-303.11C - Inadequate lighting was noted under the cooking equipment hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Some of the ceiling tiles above the serving line are damaged by moisture
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities Replace the damaged tiles
• 6-501.113A - Corrected During Inspection Broom and dust pan were noted to be stored in the dry storage room in such a way that they were contaminating beverage storage shelving.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

April 19, 2006 (Routine)

• 4-601.11C - Corrected During Inspection Repeat The top of the double tier convectional oven is dusty
  Maintain nonfood-contact surfaces of equipment clean. Clean surfaces of equipment more frequently.
• 5-205.11B - Corrected During Inspection Repeat The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 6-101.11A - The ceiling tiles located above the serving lines and in the kitchen vicinity do not meet the standard of: 1. smooth, durable, and easily cleanable and 2. non-absorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms and areas subject to flushing or spray cleaning methods.
  Fairfax County Public Schools have submitted a plan of action to the Health Department indicating that the ceiling tile are being ordered and are anticipated to be installed no later than January 2007.
• 6-303.11C - Inadequate lighting was noted under the cooking equipment hood system.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor.
• 6-501.11 - Some of the ceiling tiles above the serving line are damaged by moisture
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities Replace the damaged tiles
• 6-501.113A - Corrected During Inspection Broom and dust pan were noted to be stored in the dry storage room in such a way that they were contaminating beverage storage shelving.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.

November 01, 2005 (Routine)

• 4-501.114C - Critical Quaternary Ammonium sanitizing solution used at the 3-compartment sink and at the solution for soaking wet wiping towels, was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 4-501.11A - The sanitizing dispensing system at the 3-compartment sink is not operating properly. The system is not dispensing sanitizer at appropriate concentrations. When tested, the concentration of the quaternary ammonium compound sanitizer in the solution was less than 100 ppm.
  Repair the dispensing system to restore a state of condition that allows for proper operation, accuracy, and functioning. In the mean time , manually add the sanitizer in the water . Use the available test kit to ensure proper concentration.
• 4-601.11C - Repeat The nonfood-contact surfaces of the ovens located under the hood system were observed soiled with an accumulation of dust, Clean the exterior surfaces at the back of these ovens.
  Maintain nonfood-contact surfaces of equipment clean.

May 09, 2005 (Routine)

• 3-306.11 - Food on display on the salad section of the buffet unit was not being protected from contamination by the use of packaging; counter, service line, or salad bar food guards; display cases; or other effective means.
  Fairfax County Public Schools have submitted a plan of action to the Health Department indicating that the sneeze guards are being ordered/manufactured and are anticipated to be installed no later than March 2005.
• 4-501.11A - The interior of the white upright freezer is rusty and in need of repair.
  Resurface, repair or replace this freezer.
• 4-502.11A - Two white rubber spatulas were observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard and replace the equipment to provide proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code.
• 4-601.11C - Repeat The top surfaces of the ovens under the hood were observed soiled with an accumulation of dust and/or other debris.
  Maintain nonfood-contact surfaces of equipment clean. Clean the top of these ovens more frequently.
• 5-205.11B - The handwash station at the kitchen is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only.
• 6-301.12A - Observed that no paper towels were available for handsink at kitchen hand sink.
  CORRECTED DURING INSPECTION. Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.

December 10, 2004 (Routine)

• 6-501.11 - The ceiling tiles above the serving line are not maintained in good repair. These tiles have been damaged by water or moisture.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Replace the damaged ceiling tiles.
• 4-601.11C - Repeat The surface of the warmer located in the serving area and the top of the ovens located under the hood are dusty and in need of cleaning.
  Clean these equipment more frequently to prevent dust and dirt build-up.
• 6-303.11C - Inadequate lighting was noted under the hood in the kitchen. Two of four light bulbs have burned out.
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor. Replace the burned out bulbs.
• 4-202.16 - Repeat Milk crates found used as racks for storing food above the floor inside the walk-in cooler.
  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.
• 5-501.113B - Repeat Outside refuse containers or dumpsters were uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-502.13A - Manufacturer cherry container was observed reused for the storage of pear halves inside a reach-in refrigerator.
  Discontinue the reuse of single-use containers for the storage of fruits and other food items. Provide approved reusable food storage containers designed for your food storage needs.

April 27, 2004 (Routine)

• 4-202.16 - Repeat Milk crates found used as platforms to elevate food supplies above the floor.
  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.
• 4-601.11A - Critical The interior of the milk cooler is not clean. Also, he interior of the upright white freezer has excess ice build-up.
  Clean inside these units properly and more often. Defrost the freezer frequently to prevent excess ice accumulation.
• 6-501.12A - The floor under the storage shelves and racks inside the walk-in refrigerator is soiled and needs cleaning.
  Maintain floors in all areas clean at all times.
• 5-501.113B - Outside refuse container was uncovered.
  Close doors and lids on all exterior refuse containers to prevent attraction and harborage of rodents and other pests.
• 4-601.11C - The top surfaces of the warming cabinets, refrigerators and ovens were dusty.
  Clean these surfaces often to prevent dust build-up.

December 08, 2003 (Routine)

• 6-301.12A - Observed that no paper towels were available for handsink at the back of the kitchen.
  Corrected during inspection: Provide individual, disposable paper towels at the handsink to encourage proper hand drying by food handlers.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at the toilet used by food employees.
  Corrected during inspection: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the employee unisex rest room.
  Provide a cover to the feminine napkin refuse container in the unisex rest room.
• 5-205.15B - The handwash sink basin at the back of the kitchen is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 6-501.110B - Employee lunch box, rice and other food items have been found stored in a reach-in refrigerator that may contaminate food, food-contact surfaces of equipment, single-service items, or single-use items.
  Corrected during inspection: Propvide suitable facilities or designate an employee only shelf or compartment for the orderly storage of employee food items to avoid cross-contamination.
• 5-202.12A - Repeat The handwashing sink at the toilet room is equipped with separate cold and water faucets rather than a mixing valve or combination faucet.
  Remove and replace the separate cold and hot water and provide a mixing valve or combination faucet capable of providing an adequate flow of water at 110F and above.
• 5-202.12C - Water faucet at the handwashing sink located at the toilet room did not provide a flow of water for at least 15 seconds without the need to constantly holding the knob of 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.