September 11, 2009 (Routine)

Violations:

• 4-204.112 - The "Kenmore" one door freezer is not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display.
  Cold or hot holding equipment used for potentially hazardous food (time/temperature control for safety food) shall be designed to include and shall be equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the device's temperature display. This section does not apply to equipment for which the placement of a temperature measuring device is not a practical means for measuring the ambient air surrounding the food because of the design, type, and use of the equipment, such as calrod units, heat lamps, cold plates, bainmaries, steamtables, insulated food transport containers, and salad bars. A permanent temperature measuring device is required in any unit storing potentially hazardous (time/temperature control for safety) food because of the potential growth of pathogenic microorganisms should the temperature of the unit exceed Code requirements. In order to facilitate routine monitoring of the unit, the device must be clearly visible.
• 4-301.12 - Repeat A sink with at least 3 compartments is not provided for manually washing, rinsing, and sanitizing equipment and utensils.1. Only 2 compartments are provided in the warewashing sink.
  Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 6-202.11 - The light bulb in the "True" two door upright refrigerator are not shielded, coated, or otherwise shatter-resistant.
  Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (1) The integrity of the packages cannot be affected by broken glass falling onto them; and (2) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. Shielding of light bulbs helps prevent breakage. Light bulbs that are shielded, coated, or otherwise shatter-resistant are necessary to protect exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles from glass fragments should the bulb break.
• 7-102.11 - Critical Repeat Working spray container used for storing amber colored poisonous or toxic materials is not clearly and/or individually identified with the common name of the material.
  Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 9.2-3.3 - Critical The food establishment is not under the immediate control of a Northern Virginia certified food manager.1. The Certified Food Manager cards of both persons in charge expired on 3/9/2009.
  It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager; provided, that a limited food establishment shall not be in violation of this subsection if it is under the immediate control of a limited Northern Virginia certified food manager. Temporary food establishments shall not be required to be under the immediate control of a Northern Virginia certified food manager or a limited Northern Virginia certified food manager.

Comments:
No cooking is performed in the kitchen.
Lunch is catered by Health E-lunches for Kids. (Lunch arrives around 10 am and is served starting at 11:30 am. Parents select menu online.
Wednesdays hot lunch is served catered by Papa John's Pizza.
Only single-use utensils and plates are used at facility.
Copy of renewed CFM cards will be faxed to Health Department no later than 2 weeks from the date of this inspection.

December 12, 2008 (Critical Procedures)

Violation: 7-102.11 - Critical (CORRECTED DURING INSPECTION):Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material.>One bottle with a clear liquid inside and two bottles with a blue liquid inside was observed not labeled.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
Comments:
Lunches are catered by "Health E-lunches for Kids". Lunch is at 12:00 PM and arrives in refrigerated bags (serves approx. 20 kids) on Mon, Tues, Thurs, and Fri.
The only hot lunch served is pizza on Wed (60-70 kids) which is catered by Papa John's.
Disposable plates, utensils, and gloves in use.
Big Five foodborne illness sheet, health notice, and food allergen info sheet reviewed and given to PIC to post for employees to read (English and Spanish)

May 20, 2008 (Routine)

Violations:

• 4-301.12 - A sink with at least 3 compartments is not provided for manually washing, rinsing, and sanitizing equipment and utensils.
  Except as specified in paragraph (C) of this section, a sink with at least 3 compartments shall be provided for manually washing, rinsing, and sanitizing equipment and utensils. The 3 compartment sink requirement allows for proper execution of the 3-step manual warewashing procedure. If properly used, the 3 compartments reduce the chance of contaminating the sanitizing water and therefore diluting the strength and efficacy of the chemical sanitizer that may be used. Alternative manual warewashing equipment, allowed under certain circumstances and conditions, must provide for accomplishment of the same 3 steps: 1. Application of cleaners and the removal of soil; 2. Removal of any abrasive and removal or dilution of cleaning chemicals; and 3. Sanitization.
• 4-501.11 - The ice machine is rusty in the inside. The true upright cooler door gaskets are torn.
  Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 [Materials for Construction and Repair] and 4-2 [Design and Construction]. Proper maintenance of equipment to manufacturer specifications helps ensure that it will continue to operate as designed. Failure to properly maintain equipment could lead to violations of the associated requirements of the Code that place the health of the consumer at risk. For example, refrigeration units in disrepair may no longer be capable of properly cooling or holding potentially hazardous (time/temperature control for safety) foods at safe temperatures.

Comments:
The kitchen is satellite by Fairfax Food Service & Caterers, PO Box 419 Newington VA 22122, (703) 550-1820.

February 21, 2008 (Critical Procedures)

Comments:
Food source : Fairfax Food Services. Food arrives around 10:00 am . Lunch is served from 11:30 am to 12:30 pm. No cooking is done in the kitchen, all food is catered.

May 25, 2007 (Routine)

Violations:

• 4-201.11 - Repeat The Sharp Caroussel microwave 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.
• 4-402.11 - Repeat The 1-compartment sink is not sealed to the wall.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 5-501.17 - There is no covered receptacle in the toilet room used by females.
  A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
• 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees (staff rest-room).
  A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.
• 6-501.111 - Repeat Harborage conditions exist. Mouse droppings were observed behind the oven.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment ( A large heavy duty mixer).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

February 02, 2007 (Routine)

Violations:

• 4-201.11 - The Sharp carousel microwave 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.
• 4-402.11 - The caulk behind the 1 part sink has deteriorated and is missing.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-702.11 - Critical Repeat There was no sanitizer on site.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 6-501.111 - Harborage conditions exist. Mouse droppings were observed in the corner by the oven.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - Repeat The facility is storing unnecessary items to the operation or maintenance of the establishment. A large, heavy duty mixer.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
The kitchen is satellite by Fairfax Food Service & Caterers, PO Box 419 Newington VA 22122 (703) 550 1820. The company provides all service utensils and single service plates that are used to serve food.

May 04, 2006 (Routine)

Violations:

• 4-201.11 - Repeat The Kenmore reach-in and the chest freezer are 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.
• 4-301.12 - There is no 3-vat sink located in the establishment.
  Install a 3-vat sink allowing employees to manually wash, rinse, and sanitize equipment and utensils.
• 4-302.14 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 4-501.11 - Repeat The door gaskets of the True reach-in are damaged. The grill is rusty on top(food contact surface).
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-602.11 - Corrected During Inspection Critical The Kenmore reach-in need cleaning in the inside.
  Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
• 4-602.13 - Repeat The dishwasher machine is moldy.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 4-702.11 - Corrected During Inspection Critical There was no sanitizer on site.
  After cleaning and rinsing food-contact surfaces and utensils, they shall be effectively sanitized before coming in contact with food and before use.
• 6-501.111 - The premises are not being routinely inspected for evidence of pests a dead roach was found in a glue trap.
  Inspect the premises on a routine basis for the evidence of pests. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 6-501.114 - The facility is storing unnecessary items to the operation or maintenance of the establishment, a mixer and the dishwasher machine.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
The kitchen is satallite by Fairfax Food Service & Cateres PO Box 419 Newington, VA 22122, (703) 550-1820, the company provide all service utensils and single service plates items are used to serve the food.

August 17, 2005 (Routine)

Violations:

• 4-501.11 - Repeat Door gaskets torn on True refrigerator.Ice cream chest freezer lid cracked.
  Repair or replace the door gaskets in accordance with the manufacturer's specifications.
• 4-601.11 - Inside of True refrigerator in need of cleaning.
  Maintain nonfood-contact surfaces of equipment clean.
• 4-601.11A - Critical Repeat The following utensils were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - Repeat Inside of cabinets in need of cleaning.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 6-303.11 - Light bulb out in True refrigerator.
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, and toilet rooms.
• 9.2-3.3 - Critical Repeat There is no certified food manager on duty at time of inspection.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.

Comments:
Food catered by Fairfax Food, and pizza delivered by Domino Pizza for 92/100 children.
Food temperature needed to be taken and logged at time of delivery and before serving.

February 17, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Spaghetti sauce in the Coldspot freezer cold holding at 83oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - The Sears Coldspot homestyle freezer is not designed and constructed to be durable.
  Remove this homestyle 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.
• 4-402.11 - Repeat The handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The door gaskets on the right door of the True refrigerator are peeling off.The lids of the ice cream freezer are cracked.
  Repair the gaskets, and lids to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the inside of the ice machine, and inside the GE and Whirpool refrigerators (teacher's use only).
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the inside of kitchen cabinets had 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.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mopsink.
  Install an approved backflow prevention device (Watts 8 or equivalent).
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Catered by Fairfax Food. The cater brings all the clean equipment and utensils in everyday. The establishment has a 2 part sink in the kitchen.

February 17, 2005 (Routine)

Violations:

• 3-501.16A2 - Critical Spaghetti sauce in the Coldspot freezer cold holding at 83oF should be discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
• 4-201.11 - The Sears Coldspot homestyle freezer is not designed and constructed to be durable.
  Remove this homestyle 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.
• 4-402.11 - Repeat The handsink is not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 4-501.11 - The door gaskets on the right door of the True refrigerator are peeling off.The lids of the ice cream freezer are cracked.
  Repair the gaskets, and lids to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
• 4-601.11A - Critical The following utensils were observed soiled to sight and touch: the inside of the ice machine, and inside the GE and Whirpool refrigerators (teacher's use only).
  Clean and sanitize these surfaces for food contact.
• 4-602.13 - The nonfood contact surface of the inside of kitchen cabinets had 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.
• 5-203.14A - Critical Observed a hose attached to a faucet fixture at the mopsink.
  Install an approved backflow prevention device (Watts 8 or equivalent).
• 5-501.113 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 5-501.17 - There is no cover to the feminine napkin refuse container in the ladies room stall.
  Provide a cover to the feminine napkin refuse container in the ladies room stall.
• 7-102.11 - Critical Working containers of chemicals are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Catered by Fairfax Food. The cater brings all the clean equipment and utensils in everyday. The establishment has a 2 part sink in the kitchen.

December 03, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty. Manager ill.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-601.11A - Critical Repeat The can opener was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-402.11 - Repeat The hand sink and yellow counter with sink are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 6-501.11 - Repeat Couple of floor tiles chipped/cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Containers of lighter fluid and spray can of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service Items found in storeroom shelf with food and single serve items.
  Containers of cleaners and lighter fluid containers must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-204.112 - Repeat There was no temperature measuring device located in the freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 5-501.16 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-202.16 - Repeat The milkcrates are being used as storage containers.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

Comments:
Establishment has 2- pt sink. Manager is ill and the volunteers were not able to relate to me how utensils are being washed and sanitized. A test kit and sanitizer was observed in the 2 pt sink area. (Steramine tablets)

December 03, 2003 (Routine)

Violations:

• 9.2-3.3 - Critical Repeat There is no certified food manager on duty. Manager ill.
  It is unlawful to operate a food service establishment without a valid Northern Virginia Certified Food Manager.
• 4-601.11A - Critical Repeat The can opener was observed soiled to sight and touch.
  Clean and sanitize these surfaces for food contact.
• 4-402.11 - Repeat The hand sink and yellow counter with sink are not installed in a manner that allows accessibility for cleaning, nor is it installed with closely abutting surfaces to minimize the need for cleaning.
  1.)Space the unit to allow access for cleaning along the sides, behind, and above 2.)space the unit so that it is not more than 1/32" away from adjoining equipment, walls, and ceilings to minimize the need for cleaning 3.)or seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 6-501.11 - Repeat Couple of floor tiles chipped/cracked.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 7-201.11 - Critical Containers of lighter fluid and spray can of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service Items found in storeroom shelf with food and single serve items.
  Containers of cleaners and lighter fluid containers must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.
• 4-204.112 - Repeat There was no temperature measuring device located in the freezer.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 5-501.16 - There is no refuse container at the area immediately adjacent to the kitchen hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 4-202.16 - Repeat The milkcrates are being used as storage containers.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.

Comments:
Establishment has 2- pt sink. Manager is ill and the volunteers were not able to relate to me how utensils are being washed and sanitized. A test kit and sanitizer was observed in the 2 pt sink area. (Steramine tablets)