Narrows High School Cafeteria, 1 Green Wave Lane, Narrows, VA 24124 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Narrows High School Cafeteria
Address: 1 Green Wave Lane, Narrows, VA 24124
Type: Public Middle or High School Food Service
Phone: 540 726-2384
Total inspections: 7
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Discussed with PIC the employee health policy which is in place and being utilized. Also discussed the need to properly cool foods and the importance of utilizing an ice wand. Recommended that several ice wands be purchased to effectively cool larger batches of viscous foods (spag. sauce, soups, chili, ect.) Also, a thermometer with a small diameter probe tip must be obtained. Recommended that a digital thermometer replace the old dial thermometers which are being used now.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill 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 7. Any other method that can effectively accomplish cooling.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (repeated violation)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer.
    Correction: Clean and sanitize these surfaces for food contact.
03/18/2016Routine
Discussed employee health policy with the PIC and also Noro-Virus precautions (1.5 cups of bleach to 1 gallon of water.)
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Flooring in the dry goods storage area noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
12/16/2015Routine
Discussed with the PIC the importance of utilizing the employee health recommendations due to the abundance of Noro-virus throughout the community. Also discussed the need to have the pre-wash dishwashing wand spring changed so that the nozzle doesn't fall below the flood rim of the sink.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer.
    Correction: Clean and sanitize these surfaces for food contact.
01/23/2015Routine
Establishment is clean and orderly. Discussed with personnel about what constitutes damaged canned goods that need to returned to vendor. Also, the employee health policy was discussed with personnel.
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The water temperature gauge on the Dishwashing machine (rinse cycle) is not in good repair and/ or not accurate in the range of use.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
10/27/2014Routine
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
    Correction: Repair/replace final rinse pressure gauge before beginning of next school year. Currently it is not operational.
06/02/2014Routine
Kitchen clean, everything organized despite size limitations.
No violation noted during this evaluation.		12/11/2013Routine
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed pink mold growing in the ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
05/08/2013Routine

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