Mountain View Christian Academy, 153 Narrow Lane, Winchester, VA 22602 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Mountain View Christian Academy
Address: 153 Narrow Lane, Winchester, VA 22602
Type: Private Elementary School Food Service
Phone: 540 868-1231
Total inspections: 4
Last inspection: 02/10/2016
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Inspection findings

Inspection date

Type
  • Critical: Demonstration of Knowledge* (corrected on site)
    Observation: The person in charge failed to explain proper cold holding temperature of potentially hazardous food and foodborne illness.
    Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw food of animal origin holding in a manner that may cause cross contamination of to ready-to-eat food (RTE).
    Correction: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Warewashing - Manual Warewashing Equipment, Chemical Sanitizatin Using Detergent-Sanitizers (corrected on site)
    Observation: The operator is using a detergent product to wash, rinsing, but not a separate sanitize step to wash the equipment and utensils.
    Correction: Follow the manufacturer's guidelines on the product label to use the detergent/sanitizer properly.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of WD-40 and cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of WD-40 and cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
02/10/2016Routine
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the cardboard on shelving unit is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is smooth and easily cleanable. (Cardboard can harbor pest.)
11/20/2014Routine
No violation noted during this evaluation.11/14/2013Risk Factor
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
12/19/2011Routine

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