Alexandria Health Department
4480 King Street, Alexandria VA 22302 | Visit Official Website

William G. Truesdale Adult Detention Center

2001 Mill Rd Alexandria, VA 22314
Status: Permitted

Correctional Facility | Routine

February 8, 2022
Score & Grade: Grade:
Observations & Corrective Actions

16: 4-602.11 16 - 4-602.11(E)(4) - Clean Ice Bins, Beverage Dispenser Nozzles, Etc. per Manufacturer Specs. (Core) Surfaces of ice bins, beverage dispensing nozzles, and enclosed components of equipment are not being cleaned as required. Build-up observed to the deflector panel of the ice machine (by the mop sink).
Corrective Actions: Surfaces of utensils and equipment contacting food that is NOT potentially hazardous (time/temperature control for safety food) such as ice bins, beverage dispensing nozzles, and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer or at a frequency necessary to preclude accumulation of soil or mold. Increase frequency of weekly cleaning and ensure interior surfaces are deep cleaned and sanitized to preclude build-up.

44: 4-903.11 Section 44 - 4-903.11(B) - Equip/Utensils/Linens/Single-Service/Invert, Cover (Core) Clean pans were not found stored in a position that allows for air-drying. Stacks of hotel pans observed wet nesting on the clean dish shelf.
Corrective Actions: Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Correction: EHS discussed different methods to ensure proper air drying and stacks of wet nested pans were allowed to air dry.

55: 6-501.11 The following areas observed not in good repair: caulking around the dish area observed with build-up and separating, paint peeling above the dish area, and damaged floor around the mop sink.
Corrective Actions: Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order to serve their intended purpose. Damage floors and areas not in good repair can cause standing water and allow for pest harborage conditions.

Additional Comments

This visit was made to conduct a routine inspection. The following were discussed with the person in charge (PIC):
-Order new Quat. Ammonium test strips. Test strips observed expired.
-Monitor pressure gauge to the dish machine and ensure pressure is between 20-25 PSI during final rinse cycle. Pressure did reach 25 PSI during inspection.
-Discussed placing a internal thermometer in the hot box to ensure the exterior thermometer is accurate.
-Place a light shield or replace light bulb with a shatter-resistant bulb to the interior of the reach-in cooler freezer.
-Monitor the shelving in the walk-in freezer and dry storage and ensure all bottom shelving is at least 6 inches off the floor.

Note: EHS provided vomit and diarrheal clean-up procedures to PIC. PIC will email a copy of company procedures for review. Ensure all employees are training on procedures and written procedures are readily available upon request for future inspections.

CFPM: Brandon Lewis
Cert: ServSafe #16574746
Exp: 6/15/2023

*Repeat violations may be subject to civil penalties.

Food Temperatures
Description Temperature State of Food
WIC: eggs 38°F, cheese 39°F Cold Holding
Hot box: oatmeal 174 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Dish Machine High Temp 160 °F
3 Compartment Sink Chemical 200 Quat. Ammonium 73 °F
No records found
Equipment Temperatures
Description Temperature
WIF-Frozen 0 °F
Tall reach-in freezer-frozen 2 °F
WIC 32 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
OUT
16 Food-contact surfaces: cleaned & sanitized.
Violation
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
NO
19 Proper reheating procedures for hot holding.
Compliant
Observations
NO
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
NA
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Proper Use of Utensils (0 points)
OUT
44 Utensils, equip. & linens: stored, dried, handled.
COS Violation
Observations
Physical Facilities (0 points)
OUT
55 Physical facilities installed, maintained & clean.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant