Tye River Elementary Cafeteria, 5198 Thomas Nelson Highway, Arrington, VA - Restaurant inspection findings and violations

September 25, 2009 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. In the freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 A 1 - Corrected During Inspection Critical Taco meat and tacos hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.

February 05, 2009 (Routine)

October 02, 2008 (Routine)

• 0380 - Corrected During Inspection Critical Food [can of commercial spaghetti sauce found with a large dent on the upper lip] packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1060 - The nonfood contact surface of the large stand mixer is not corrosion resistant and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Please have building services sandblast and repaint the mixer with a high gloss or enamel paint so that it is not rusting, chipping, and is easy to clean.

March 19, 2008 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 2000 - Clean food trays were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.

September 07, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0690 - Repeat loose tape on the ceiling of the walk-in cooler needs to be removed.
  Protect food from miscellaneous sources of contamination.
• 0820 - Critical Green beans hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Milk cooler #2 was observed in a state of disrepair and not functioning properly.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: floor sink adjacent to the ice machine and footing under the large mixer..
  Maintenance shall remove the drain cover for cleaning and re-install when clean. Maintain nonfood-contact surfaces of equipment clean.
• 2210 - The backflow or backsiphonage prevention device installed on the soup kettle is not identified as meeting standards set by the American Society of Sanitary Engineering.
  Maintenance shall cut the PVC pipe at a 45 degree angle to create a 4" air gap between the plumbing and the floor sink.
• 2310 B - The handwash station in the warewashing area and outside of the employee restroom is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Maintenance shall install weather stripping around the frame of the kitchen door to prevent flies from entering from the dumpster area. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3080 - Repeat Less than 50 foot candles of light was noted in the hood system, light do not work.
  Maintenance shall replace bulbs or repair the problem to 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

April 05, 2007 (Routine)

• 0690 - Loose tape on the walk-in cooler ceiling should be removed.
  Protect food from miscellaneous sources of contamination.
• 1080 - The brown paper bag used to store the kettle cleaning brush is not designed and constructed to be durable.
  Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
• 3080 - Less than 50 foot candles of light was noted in the above the cook line (lights within hood system appear inoperative).
  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
• 3170 - 1) Wall area behind sprayer (left of the dishmachine) requires cleaning and / or painting. 2)Certain chipped floor tiles in back area may require replacement within the next year.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises staff's ability to effectively clean.

October 30, 2006 (Routine)

May 10, 2006 (Routine)

• 0570 - Quaternary ammonium wiping cloth solution rated 0 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quaternary ammonium should be 200 ppm.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Mops not hung up to air dry. Mops stored in bucket
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 10, 2006 (Routine)

• 0570 - Quaternary ammonium wiping cloth solution rated 0 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quaternary ammonium should be 200 ppm.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Mops not hung up to air dry. Mops stored in bucket
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

May 10, 2006 (Routine)

• 0570 - Quaternary ammonium wiping cloth solution rated 0 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Quaternary ammonium should be 200 ppm.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3220 - Mops not hung up to air dry. Mops stored in bucket
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

September 09, 2005 (Routine)

• 0820 - Critical Corn dogs hot holding at improper temperatures. All corn dogs to be served or discarded within one hour.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - Corrected During Inspection Metal collander was observed in a state of disrepair and damaged. Collander badly dented and crushed and is no longer cleanable. Collander was voluntarily discarded.
  Repair the collander to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the collander, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1960 - Corrected During Inspection A plastic food container was found 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.
• 2000 - Repeat Single service items observed unprotected from contamination. Plastic tableware stored uncovered in nested bins where the bin bottoms were in contact with the lip contact surfaces of the utensils.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3380 - Corrected During Inspection Critical Sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Quat solution for wiping cloths rated 0 ppm.
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

February 18, 2005 (Routine)

• 0550 - Repeat Dispensing utensils improperly stored between uses. Scoops for flour and dry milk are stored with handles in food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Cloths were being stored on work/prep tables
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Corrected During Inspection Critical Individual containers of cream cheese were cold holding at improper temperatures. Cream cheese rated 61F in container stored atop ice. Cheese had been on serving line about one hour.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below. Containers were immediately immersed in ice. Temperature brought down to 41F within 30 minutes.
• 1800 - The nonfood contact surface of the utensil drawer above the flour bin has accumulations of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. Boxes of single service utensils in storage room were open to contamination.
  Store single service items in its original protective packaging. Always keep packaging/boxes closed to prevent contamination from other sources.
• 2600 - Repeat The outdoor refuse container is stored on absorbent material. Dumpsters are stored on bare ground.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 3150 - Corrected During Inspection Products for credit, redemption, or return is not being stored in a separate designated area. Dented cans not segregated.
  Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
• 3180 - HVAC vent cover in the dry storage room noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

May 07, 2004 (Routine)

• 1800 - The nonfood contact surface of the fans in the walk-in cooler has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Call the waste management company and have them place the dumpsters on asphalt or concrete.
• 0550 - Dispensing utensils improperly stored between uses. Flour scoop stored with handle in the food.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. CORRECTED.
• 2310 - Critical The handwashing facility located at the dish area is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the hood filters preventing its use. CORRECTED.

September 24, 2003 (Routine)

• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler. A light meter measured 4.8 foot candles.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. Replace the burnt out light bulb.
• 0380 - Critical Food from damaged packaging offered for sale or service. Severely dented cans were observed in the dry storage room.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 0570 - Wiping cloths improperly stored between use. Cloths are being stored in soapy water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0790 - Improper methods used to thaw tubes of ground beef. The beef was thawing on a rack at room temperature.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow 3. As part of the cooking process. THE FOODS WERE RELOCATED INTO THE WALK-IN COOLER. CORRECTED DURING INSPECTION.
• 0160 - Critical A food employee failed to wash his or her hands putting on clean gloves, and after handling soiled dishes.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before putting on clean disposable gloves, 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. DISCUSSED THIS ISSUE WITH THE MANAGER.
• 2730 - The refuse container used to store refuse/recycbles has no drain plug. Liquid waste is leaking from the dumpster onto the ground.
  Replace the drain plug to the refuse container. Contact the waste management company.
• 3380 - Critical Bucket sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. The solution rated 0ppm quaternary ammonia.
  Utilize only sanitizing solutions that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces. CORRECTED DURING INSPECTION.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a quaternary ammonia test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.