Boyce Elementary, 119 West Main Street, Boyce, VA 22620 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Boyce Elementary
Address: 119 West Main Street, Boyce, VA 22620
Type: Public Elementary School Food Service
Phone: 540 955-6115
Total inspections: 6
Last inspection: 11/13/2015
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Inspection findings

Inspection date

Type
Breakfast choice of chicken on biscuits, muffins, cereal bars, fruit, juice, milk. Temp logs up to date.
Hood inspection March 2015.
No violation noted during this evaluation.		11/13/2015Routine
Clean kitchen, temperature logs up to date.
Chicken patty on W roll, mixed vegs., cucumber slices, fresh fruit milk.
No violation noted during this evaluation.		03/27/2015Routine
No violation noted during this evaluation.03/20/2014Risk Factor
-Thank you for addressing all items from lest insp
-Recommend thermometer stickers instead of Tsticks for dish machine
-3bay sink 300ppm Quat
-Nice job thawing burger bottom shelf walk-in
-Discussed Ambient (room temperature) cooling and covering
-Dry storage area supplied with pest control stations
-mop sink not easily accessible with full size hose-maintenance staff issue. Be sure backflow control utilized.
No violation noted during this evaluation.		09/24/2013Risk Factor
  • Utensils - In-Use - Between-Use Storage (corrected on site)
    Observation: In-use utensils improperly stored between use. (Thermometer probes in sanitizer)
    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.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. (PSI gauge reading 36 during rinse cycle)
    Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the dump kettle were thoroughly washed but were not observed sanitized:
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
02/27/2013Routine
Quat sanitizer 400ppm , test strips on site
-metal stem thermometers calibrated and sanitized
***The quat sanitizer is fizzing when sink filled up, perhaps lime issue. The dishwasher is severely limed.
*****A water softner is suggested for the kitchen.
-A large can opener has been ordered-thanks
Facility well managed and clean. Thanks Caroline.
No violation noted during this evaluation.		02/23/2012Risk Factor Assessment

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