Appalachia Elementary School, 3965 Kent Junction Rd, Appalachia, VA 24216 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Appalachia Elementary School
Address: 3965 Kent Junction Rd, Appalachia, VA 24216
Type: Public Elementary School Food Service
Phone: 276 565-1115
Total inspections: 13
Last inspection: 01/29/2016
Address: 3965 Kent Junction Rd, Appalachia, VA 24216
Type: Public Elementary School Food Service
Phone: 276 565-1115
Total inspections: 13
Last inspection: 01/29/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations observed,, Floor drain from dishwasher was clogged. County workers were there during my inspection. Disposable plates and utensils being used today. Workers got the drain working again before I completed my inspection. No violation noted during this evaluation. | 01/29/2016 | Routine | |
| Required temp. logs being maintained. Good hand washing observed. All staff appear healthy, facility in good shape. No hazards noted. The Hobart Ware washing machine has a leak and is not in service- work order issued on it. Using disposables and three compartment sink for utensils, etc. No violation noted during this evaluation. | 11/02/2015 | Risk Factor | |
| Milk refr. replaced, unit functioning satisfactorily, thank you No violation noted during this evaluation. | 09/16/2015 | Follow-up | |
Well trained staff in facility. Excellent personal hygiene and proper glove, utensil use observed. Good record keeping and food handling procedures noted.
|
08/19/2015 | Routine | |
| Previous hazard corrected. Milk refrigerator now functioning satisfactorily, has been repaired, had fan out in one side. Required cooking/heating logs maintained and up to date. Cold holding unit logs maintained as well, no hazards noted today, good job. No violation noted during this evaluation. | 05/19/2015 | Risk Factor | |
Good personal hygiene with no bare hand contact with foods observed. Milk is on time control in milk refr., continue this practice with proper documentation until unit is repaired to function properly or replaced. Required time/temperature logs maintained on foods and equipment. Good job today.
|
03/04/2015 | Routine | |
| Discussed menu items. Only ground beef and oven ready turkey are received raw. Discussed prep with these. Beef is cooked the same day it is served. Turkey is cooked, cooled, and reheated the next day. Reviewed logs and appropriate temperatures were reached when this was done. Very little food is ever saved from one day to the next, but they always follow their cooling procedure when they do. Discussed employee health and the restrictions due to the pre-k class. All employees have signed the safe working statement. Discussed use of single use trays and utensils when there is a large amount of illness in the children. This is a good idea and could help. The most important is that you use a disinfectant level of bleach water(1/10) on any surfaces possibly contaminated by someone that is sick. No violation noted during this evaluation. | 12/11/2014 | Training | |
| All foods reheated to 180°F and above. This is the temperature noted in the HACCP logs, but you should put the actual temperature of the food, otherwise it looks like you are just writing 180 every day. Excellent monitoring of temperatures. Good handwashing and prevention of barehand contact. Remember gloves are to protect the food and we need to protect the gloves from possible contamination, including touching clothing. Person in charge has the risk controlled with both the milk cooler not functioning and the dishwashing machine not functioning. Great job controlling the risk, but these items need to be repaired as soon as possible. Person in charge noted that the third compartment did not have sanitizer and corrected without prompting from the health inspector.
|
08/20/2014 | Routine | |
| Good handwashing and prevention of barehand contact observed. Remember gloves are to protect food and must be changed if they become contaiminated in any way. When working in the dish room, you must wash hands at the hand sink when going from handling dirty trays to handling clean trays. Overall facility is in good shape.
|
04/23/2014 | Routine | |
| No hazards noted. Good cooling process for gravy. All sanitizer solutions at proper concentrations. All required logs No violation noted during this evaluation. | 12/16/2013 | Risk Factor | |
Facility well maintained and operated, good staff, well trained.
|
08/26/2013 | Routine | |
| No hazards noted today. Facility is in very good shape. Observed good hand washing and zero bare hand contact w/ ready to eat foods. Spoke with person in charge about employee health policy and all kitchen staff have signed the safe working statement. No violation noted during this evaluation. | 04/09/2013 | Risk Factor | |
| No violations observed. Menu today was spaghetti, bread sticks, mixed veggies, chilled fruit. Good operation. No violation noted during this evaluation. | 12/06/2012 | Risk Factor |
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