Baywood Elementary School, 247 Grammar Ln., Galax, VA 24333 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Baywood Elementary School
Address: 247 Grammar Ln., Galax, VA 24333
Type: Public Elementary School Food Service
Phone: 276 773-2172
Total inspections: 7
Last inspection: 02/02/2016
Address: 247 Grammar Ln., Galax, VA 24333
Type: Public Elementary School Food Service
Phone: 276 773-2172
Total inspections: 7
Last inspection: 02/02/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Professionally run facility with knowledgeable, responsive staff. Facilities are clean, organized, and controlled. It was noted that the dish machine was down for repairs. As this facility does not have a 3-compartment sink, operators had implemented a cleaning procedure using a 2CS. Dishes are washed and rinsed, then stacked on drainboard. Rinse sink is cleaned and loaded with sanitizer, and dishes from drainboard are run through sanitizer and returned to drainboard to air dry. This is approved as a temporary measure only. Either a 3-compartment sink will need to be installed, or the dish machine repaired. Reminder to staff---no towel drying of dishes, even to dry the rolled edges of large pans. If necessary, use ovens to force drying of crevices. HACCP record review: *HACCP plan (check with food program mgr for the county to locate signature sheet) *cook log *cooling log (ensure all items are completed) *time as public health control record *refrigeration logs (be sure to initial and verify). Also conducted at this time was a school facility inspection. Reviewed were all water fountains, bathrooms, hallways, entryways, water supply, septic system, and grounds. Items noted at inspection: *Handsinks in student restrooms need attention. Some are missing valves so that hot or cold water cannot be turned on. One faucet is broken so that the sink is non-functional. 2 sinks were noted as having almost no water flow. One has a clogged drain. Another has spring valves which will not provide continuous water flow. All faucet valves must provide at least 20 seconds of continuous water flow to facilitate proper handwashing. Having to reset the valve, or hold it open to get water flow, re-soils the child's hands. Repair handsinks in restrooms to provide adequate flow of hot and cold water for handwashing. No violation noted during this evaluation. | 02/02/2016 | Routine | |
| A spacious, clean, well-run commercial kitchen. Staff are knowledgeable and responsive, and well versed in proper food safety procedures. HACCP records review : cook records, equipment temps, serve line temps. A cooling log will be added. EHS recommends that all of the schools switch to using time as public health control for the serve line, monitoring the time the food leaves cook/hot holding and the time food is disposed (not to exceed four hours). HACCP plans should be updated to reflect this change, with written records documenting the time interval. This could eliminate temperature monitoring of the serve line. The dish machine needs to be preheated before use, and the fill valve opened for each run to ensure adequate hot water is present. Have the service company check the RINSE gauge to ensure it displays properly during each rinse cycle.
|
09/25/2015 | Routine | |
| No violation noted during this evaluation. | 04/28/2015 | Routine | |
| Facility is clean, organized, and well run. Staff are knowledgeable and responsive. While facilities are older, the rooms are maintained in good working condition. Food handling was careful and correct, with proper hair restraints and gloves. With only two staff to operate the multiple lunch periods, the kitchen is a very fast paced operation, yet HACCP records are completed in real time and were found to be current and complete. It was noted the the warewasher is not achieving a proper sanitizing temperature, and it failed to real 160F plate surface temp, even after 5 cycles. Unit may need a new heat booster. Operators were instructed to switch to using the wash sink for chemical sanitizing with chlorine, and will do so until the warewasher has been repaired. This school uses single-use articles for the childrens meals (trays, utensils, cups), so the only dishes to wash are cookware and serve-line equipment. HACCP records reviewed: HACCP plan, milk temp log, serving line temps, cook log, refrigeration temp logs, cooling logs, reheating logs. The reheating log was incomplete but data could be reconstructed from multiple records. EHS instructed on proper documentation of reheat records, to prove adherence to reheating requirements: from refrigeration to 165F within 2 hours. Records indicate reheating is very fast (steam cabinet or steam kettle), but this does need to be documented in the cooking/reheating log. A full school facility inspection was also conducted. See printed report for details.
|
09/18/2014 | Risk Factor | |
| audited cook temp/serving temp logs as no food service at time of inspection- No violation noted during this evaluation. | 05/15/2014 | Routine | |
| No violation noted during this evaluation. | 09/09/2013 | Risk Factor | |
| No violations observed. Great job! No violation noted during this evaluation. | 03/20/2013 | Routine |
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