Maury High School, 322 Shirley Ave., Norfolk, VA 23517 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Maury High School
Address: 322 Shirley Ave., Norfolk, VA 23517
Type: Public Middle or High School Food Service
Phone: 757 628-3354
Total inspections: 6
Last inspection: 01/04/2016
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Inspection findings

Inspection date

Type
Observed well documented temperature charts, employee health policy, and food handler cards. Facility is well maintained and clean.
  • Physical Facilities in Good Repair
    Observation: Lightbulb observed in need of replacing on the back side of the ventilation hood system.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (corrected on site)
    Observation: Observed employees engaged in cleaning the surrounding facility walls while food was uncovered/unprotected on the counter.
    Correction: Clean during periods when the least amount of food is exposed such as after closing. Protect food products from potential contamination during periods of cleaning.
01/04/2016Routine
  • Handwashing Signage/Handwashing Facilities
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
  • Lighting, Intensity
    Observation: Observed a total of 3 lightbulbs out. 1 observed out in the walk in freezer. 2 observed out under the ventilation hood system.
    Correction: Replace damaged lightbulbs with working lightbulbs.
  • Mops - Drying Mops
    Observation: Mops and brooms not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
05/07/2015Routine
Observed excellent temperature charts, employee health policy, and food handler cards. Approved for permit.
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands (chicken sandwich)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
09/29/2014Routine
Reach In Refrigerator #7 was observed in a state of disrepair at the time of inspection. A work order has already been placed. PHF/TCS foods not observed stored. Remove metal stem thermometers and adopt 2013 FDA requirements of digital thermometers. Observed temperature charts including: cook, cold holding, and cooling charts. Facility is very well maintained and very clean. Provided new employee health policy, application, food handler class schedule, and effective changes to the 2013 FDA Food Code. Approved for permit.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of sanitizer observed stored on the floor of the facility.
    Correction: Maintain storage of in-use sanitizer bottles >6'' above the floor.
03/10/2014Routine
Inspection for USDA Summer Food Program Site:
Observed PIC (M. Mason) exhibiting good handwashing procedures/ glove use/ and utensil use. Observed fully stocked handsink with proper water temperature. PIC stated she is unsure of the food source
No violation noted during this evaluation.		07/30/2013Routine
Facility is well maintained.
  • Utensils - In-Use; Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. Thermometers being kept in sanitizers.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
  • Equipment and Utensils, Air-Drying Required
    Observation: Baking sheets were found stacked wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
04/08/2013Routine

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