Oak Hill Virginia News

No money, but they got the pizza

webmaster — Fri, 24 May 2013 00:43:28 +0000

From Fairfax County police. Winterthur Lane is near Hunters Woods Plaza in Reston:

ROBBERY, 11900 block of Winterthur Lane, 5/22/13, 12:15 a.m. A 21-year-old man was delivering pizza. Two unknown men approached and attempted to assault the man. He avoided the first blow but was hit with a second strike. He dropped the pizza and escaped. The two men fled with the pizza. the victim was not seriously injured.

There have been other crimes on this block recently occurring during late night hours.

$60,000 in fire damage to Fox Mill area home

webmaster — Thu, 23 May 2013 12:29:02 +0000

From our fire department:

Fairfax County Fire and Rescue Department units responded to a house fire, Tuesday, May 21, 2013, at approximately 7:10 p.m., in the Herndon area of Fairfax County. The single family home is located at 12400 Wendell Holmes Road.

Firefighters encountered heavy smoke coming from the eaves and attic of the home upon arrival. Firefighters conducted an aggressive fire attack after finding the seat of the fire, quickly extinguishing the fire. Sounding smoke alarms provided early warning for the occupants. Both occupants escaped unharmed. Red Cross support was offered but declined by the occupants. There were no injuries.

Damage is estimated at $60,000.

According to fire investigators, the fire was accidental. The cause of the fire originated in the attic as a result of resistant electrical heating.

Amazon Web Services coming to Herndon with 500 jobs to fill

webmaster — Wed, 22 May 2013 23:05:30 +0000

Likely thanks to some $500,000 in subsidies courtesy of the taxpayers of Virginia, Amazon’s subsidiary Amazon Web Services, which provides cloud hosting solutions, is planning to build in Herndon and they will be hiring. Amazon already has data centers in Loudoun County. Courtesy of the Washington Post:

A subsidiary of Amazon.com Inc. is expanding in Fairfax County and expects to provide 500 new jobs.

….

The company was lured in part from a $500,000 grant from the Governor’s Opportunity Fund. The state grant will be matched by county funds that will be used to improve an intersection in Herndon near the office site.

Play bingo Wednesday night and help victims of the Moore, Oklahoma tornado

webmaster — Tue, 21 May 2013 22:43:50 +0000

The Chantilly Patch reports:

Chantilly residents will gather Wednesday night for a standing bingo fundraising game for charity that this week will benefit the victims of the Oklahoma tornado.

All local residents are invited to attend.

Hosted by Staybridge Suites, 3860 Centreview Dr., in Chantilly, 100 percent of the money raised Wednesday night at the event will be sent to the victims’ fund, said Carl Brown, assistant general manager at the hotel, in an email to Patch.

The hotel provides dinner for participants, from 7-7:30 p.m., and the bingo game takes place from 7-9 p.m. The cost to play is $5 per bingo board.

House fire in Reston off Glade Drive causes $100,000 in damages

webmaster — Tue, 21 May 2013 22:38:45 +0000

From WUSA-9:

Fairfax Fire and Rescue Department officials say unattended food on the stove caused a townhouse fire on Monday in the Reston area.

The accidental fire at the single family home in the 11800 block of Saint Trinians Court left behind nearly $100,000 worth of damage, say fire officials.

Tools stolen from vehicle on Coppermine Road

webmaster — Mon, 20 May 2013 20:17:54 +0000

From Fairfax County police. This occurred at or near the Staybridge Suites on Coppermine Road:

LARCENY, 13300 block of Coppermine Road, tools from vehicle

Homeless peeper arrested in Chantilly

webmaster — Mon, 20 May 2013 20:08:46 +0000

From Fairfax County police:

PEEPING, 13700 block of Marsden Court, 5/18/13, 5 a.m. A 29-year-old woman reported someone was allegedly looking into her home. Her husband detained the individual. Jose Saguero Najarro, 33, no fixed address, was charged with peep into a dwelling.

Three critical violations at Shiang Yu restaurant inspection

webmaster — Mon, 20 May 2013 01:38:46 +0000

Shiang Yu Chinese Restaurant – Inspection Report

Inspection Information:

Facility Type:	Full Service Restaurant
Inspection type:	Routine
Inspection date:	May 08, 2013
Number of critical violations:	3
Number of non-critical violations:	1

Definition of critical and non critical violations

Violations:

A summary of the violations found during the inspection are listed below.

Code	Observation / Corrective Action
2-201.11(A)(1)-(5)	Critical Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled “Employee Health Policy.” A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see “What is Foodborne Illness” handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see “Employee Illness Reporting Agreement” handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see “Employee Illness Decision Guide for PIC/CFM” handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.
2-401.11(A)	Corrected During Inspection Critical Open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Drinks with no lids stored above steam wells. Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
7-207.11(B)	Corrected During Inspection Critical Employees’ medicines are not properly located to prevent contamination of food and food contact surfaces. Many bottles of vitamins stored with cans/bottles of food. Employees’ medicines shall be properly stored to prevent contamination of food and food contact surfaces.
6-501.12(A)	Observed that the dry storage area is in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:

The purpose of today’s visit was to conduct a routine inspection. It was noted that the facility was fairly clean, CFM was knowledgeable. CFM was reminded to have the hood cleaned soon, some build-up was observed. Please contact me if you have any questions. Thank you. NOTES: Dishmachine: Jackson ES2000, 50 ppm. *Time reflects inspection only.

Four critical health violations at Fox Mill Elementary cafeteria

webmaster — Mon, 20 May 2013 01:36:23 +0000

Fox Mill Elementary students may want to bag lunch for a while, as some of these health violations found are disturbing:

Fox Mill Elementary School – Inspection Report

Inspection Information:

Facility Type: Public Elementary School Food Service

Inspection type: Routine

Inspection date: May 08, 2013

Number of critical violations: 4

Number of non-critical violations: 1

Definition of critical and non critical violations

Violations:

A summary of the violations found during the inspection are listed below.

Code Observation / Corrective Action

2-301.14(A)-(I) Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employee failed to wash hands before taking food out from the oven while doing dishes.
ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.

4-501.114(A) Corrected During Inspection Critical When tested, the quarternary ammonia sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of less than 150 ppm quaternary ammonia.
A quaternary ammonia based sanitizing solution shall have a minimum concentration of at least 200 ppm when tested using the appropriate test kit.

3-501.16(A)(1) Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potato 103F, cheese on bun 97F –FWE warmer
Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using “time as public health control” as specified under 3-501.19.

3-501.16(A)(2)(a) Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Grilled chicken on salad 47F, shredded cheese on salad 45F–milk cooler front. Note: Put the salads in upright refrigerator.
Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using “time as public health control” as specified under 3-501.19 to limit bacteria growth.

6-501.12(A) Observed that the hood filters in the kitchen is in need of cleaning.
Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.

Comments:

The purpose of today’s visit is to conduct a routine inspection. Note: Monitor receiving temperatures for salad. Also, monitor ambient temperatures for milk coolers.

Two critical violations in Reston Pot Belly health inspection

webmaster — Mon, 20 May 2013 01:32:45 +0000

The key nugget in this report is near the bottom of the report:

Complainant alleged of being sick after eating Italian sub around 8 pm on May 4, 2013. The complainant reported symptoms of diarrhea and vomiting

Details below:

Violations:

A summary of the violations found during the inspection are listed below.

Code Observation / Corrective Action

2-201.11(A)(1)-(5) Critical Repeat Upon discussion with the person-in-charge, one or more of the elements of an effective employee health policy is either missing or incomplete. A complete employee health policy is required to be in place at the food establishment. At the time of this inspection, the Health Department provided and reviewed handouts and resource information in a red folder labeled “Employee Health Policy.”
A complete employee health policy must have the following elements: 1) Employee training on foodborne illness, particularly symptoms of illness and prevention of the Big Five illnesses (see “What is Foodborne Illness” handout); and 2) Documentation that employees have been instructed of their responsibility to report symptoms of, diagnosis of or exposure to foodborne illness to management (see “Employee Illness Reporting Agreement” handout); and 3) A management plan to restrict or exclude employees, as applicable, who have symptoms, diagnosis or exposure to foodborne illness (see “Employee Illness Decision Guide for PIC/CFM” handout). The information provided at the time of this inspection will help you develop and implement this policy. Handouts are available in the following languages: English, Arabic, Chinese (traditional), Farsi, Hindi, Korean, Spanish, Thai, Urdu and Vietnamese. If you have any questions about your employee health policy, please contact your area inspector or contact the Health Department at 703-246-2444, TTY 703-591-6435.

6-301.14 Corrected During Inspection Observed that sign or poster that notifies food employees to wash their hands is not provided at all handwashing sinks used by food employees. Observed no handwashing sign in women restroom.
Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.

3-302.11(A)(4) Corrected During Inspection Critical Unwrapped or uncovered food in the following location where the food is subject to contamination: Observed sandwich bread on load station touching the side wall. The bread should be covered in plastic bag or in a container.
Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.

3-501.15(A)-(B) The following methods used for cooling were not adequate to facilitate proper cooling: Observed sliced tomatoes cooling on prep top–True 1DR backup dress stn. Sliced tomatoes with lid covered in refrigeartor.
Cooling hot foods shall be accomplished as follows: 1) placing the food in shallow pans; 2) separating the food into smaller or thinner portions; 3) using rapid cooling equipment; 4) stirring the food in a container placed in an ice water bath; 5) using containers that facilitate heat transfer; 6) adding ice as an ingredient; or other effective methods. Food containers placed in cooling and cold equipment to cool shall be: 1) arranged in the equipment to provide maximum heat transfer through the containers walls, and 2) loosely covered or uncovered as long as protected from contamination to facilitate heat transfer from the surface of the food.

4-901.11(A) Metal and plastic utensils were found stacked while wet after cleaning and chemical sanitization.
After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

4-501.12 The cutting boards along the service line are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Comments:

The purpose of today’s visit is to conduct a routine inspection in conjunction with an alleged foodborne illness investigation. Complainant alleged of being sick after eating Italian sub around 8 pm on May 4, 2013. The complainant reported symptoms of diarrhea and vomiting Please fax a copies of signed employee agreement form for the Employee Health Policy within 10 days to my attention. Fax# 703-385-9568. Note: The facility does have online training for food safety and reporting illness symptoms. The staff has knowledge about the policy, however, could not locate signed documents for training. Water Heater: A.O. Smith BTH-150-970 Hood: Every 6 months Pest control: Once a month. Reminder: **Please make sure all potentially hazardous foods is cooled to 41F or below before putting it on prep top for refrigerators. **Reheat all commercially processed potentially hazardous foods to 135F within 2 hours before putting it on steam table.

Facility Type:	Public Elementary School Food Service
Inspection type:	Routine
Inspection date:	May 08, 2013
Number of critical violations:	4
Number of non-critical violations:	1

Code	Observation / Corrective Action
2-301.14(A)-(I)	Corrected During Inspection Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands. Observed employee failed to wash hands before taking food out from the oven while doing dishes. ALL food employees shall wash their hands OFTEN especially after handling trash, using the restroom, handling raw meats, handling soiled equipment and utensils, BEFORE putting on clean gloves, etc. Proper handwashing frequencies will aid in the reduction of foodborne illness.
4-501.114(A)	Corrected During Inspection Critical When tested, the quarternary ammonia sanitizing solution was observed to be at a concentration less than what is required for effective sanitization of food-contact surfaces of equipment and utensils. Observed the sanitizing solution in the 3-vat sink with a concentration of less than 150 ppm quaternary ammonia. A quaternary ammonia based sanitizing solution shall have a minimum concentration of at least 200 ppm when tested using the appropriate test kit.
3-501.16(A)(1)	Corrected During Inspection Critical The following food items were found hot holding at improper temperatures using a calibrated food temperature measuring device: sweet potato 103F, cheese on bun 97F –FWE warmer Potentially hazardous foods (time/temperature control for safety food) shall be hot held at a temperature of 135°F or above unless the permit holder is using “time as public health control” as specified under 3-501.19.
3-501.16(A)(2)(a)	Corrected During Inspection Critical The following food items were observed cold holding at improper temperatures using a calibrated food temperature measuring device: Grilled chicken on salad 47F, shredded cheese on salad 45F–milk cooler front. Note: Put the salads in upright refrigerator. Potentially hazardous foods (time/temperature control for safety food) shall be held cold at a temperature of 41°F or below unless the permit holder is using “time as public health control” as specified under 3-501.19 to limit bacteria growth.
6-501.12(A)	Observed that the hood filters in the kitchen is in need of cleaning. Clean the physical facilities at a frequency necessary to ensure the protection and safe preparation of food.