Dixon Education Center, 1751 Shutterlee Mill Rd, Staunton, VA 24401 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Dixon Education Center
Address: 1751 Shutterlee Mill Rd, Staunton, VA 24401
Type: Public Middle or High School Food Service
Phone: 540 332-4303
Total inspections: 5
Last inspection: 10/01/2015
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Inspection findings

Inspection date

Type
Kitchen clean and organized. Hand washing sink with hot water, soap, and towels being used. gloves worn during serving observed. Sanitizing solution at 150ppm.
No violation noted during this evaluation.		10/01/2015Routine
Cafeteria staff is knowledgeable regarding food safety. The Person in Charge is certified in food safety
  • Critical: Toxics - Restricted Use Pesticides - Criteria* (corrected on site)
    Observation: Restricted pesticide (Hot Shot) does not meet the requirements in 40 CFR 152 Subpart 1 Classification of Pesticides
    Correction: Use of restricted pesticides is limited to certified Pest Control Operators. The Person in Charge discarded the can.
04/23/2015Routine
These good conditions and practices are noted: employee health information is posted
  • Critical: Package Integrity* (corrected on site)
    Observation: Several cans of food in the storeroom are dented on the seams and/or rims.
    Correction: Segregate cans that are dented on the rims or seam (and other damaged products) from usable products until returned or discard. The person in charge removed the cans from the storeroom.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The commercially prepared ranch dressing was not date marked.
    Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The can opener blade was heavily soiled with dried food.
    Correction: Clean and sanitize these surfaces for food contact. The staff cleaned the can opener blade.
04/10/2014Risk Factor
These good conditions and practices are noted: an employee health policy is posted
No violation noted during this evaluation.		10/29/2013Routine
These good conditions and practices are noted: employee health policy posted
  • Pressure Measuring Devices, Mechanical Warewashing Equipment (repeated violation)
    Observation: The pressure gauge on the hot water supply line is not working.
    Correction: The data plate on the machine cites that pressure should be 20 psi when dish racks pass through the sanitizing compartment
03/22/2013Routine

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