Carroll County Middle School, 1036 N Main St, Hillsville, VA 24343 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: CARROLL COUNTY MIDDLE SCHOOL
Address: 1036 N Main St, Hillsville, VA 24343
Type: Public Middle or High School Food Service
Phone: 276 728-2382
Total inspections: 6
Last inspection: 02/08/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.02/08/2016Routine
* Facility is very clean, organized, and well-maintained. Great Job!
No violation noted during this evaluation.		09/28/2015Routine
Notes:
* Facility is using time as a PHC on the PHF items held hot and cold on the 2 serving lines
and are batch cooking the items for the different lunch times. PIC provided proper documentation of times and temperatures for all time controlled items. Any leftover items from service are properly discarded. Temperatures are taken for each item as it is going into the time controlled environment from being reheated or cooked to proper temperatures and twice during service. PIC also keeps a daily temperature log on every cold holding unit in facility. Observed proper hand washing and glove use by multiple staff during inspection. Facility is well maintained, cleaned, and organized.
No violation noted during this evaluation.		02/06/2015Routine
Notes:
*There is no digital food thermometer in the facility, only bimetallic stemmed thermometers. The thermocouple that the school used to have broke. Suggest obtaining at least one digital thermometer for the facility.
*Be sure to check calibration of thermometers on a regular basis and keep records to prove this.
*The Hobart 3 door refrigeration unit that is having trouble holding temperature seems to do so because the doors to not seal well. If you open one door and close it, that action causes the other doors to pop open and unless extra care is taken to push all three doors to ensure they stay securely shut, the other doors stay open slightly. Suggest replacing the door gaskets with a magnetic gaskets or some other means to ensure this unit is able to hold appropriate temperature.
*When using wiping cloths in and around the kitchen, be sure to keep the towels in a sanitizer solution between uses.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed employee beverages stored on the food contact surface. Employee beverages, if allowed in the kitchen, should be covered with a lid that has a sip spout or a straw. No screw top beverage bottles allowed. Do not store on or above food or food contact surfaces. If employees are allowed to store personal food or beverages in facility refrigerators it should only be done in a designated and labeled spot where there is no potential for spilling or contamination of food served to customers.
    Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: All items in the Hobart 3 door reach in cooler were observed cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the wooden shelves is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is smooth and easily cleanable.
  • Equipment - Good Repair and Proper Adjustment
    Observation: High temperature dish machine was observed in a state of disrepair and damaged. Observed water flowing out of the machine and onto the drain board.
    Correction: Repair the dish machine to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the dish machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Water Pressure
    Observation: Hot water under insufficient or inadequate pressure was found to serve the following equipment: handsink in the kitchen.
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the handsink.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the only handwashing sink in the kitchen was measured at a temperature less than 100°F.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens and to encourage staff to take the time to properly wash hands.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Backflow or backsiphonage prevention device not available on threaded faucet at the mop sink as required by law.
    Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • Toxics - Presence and Use Restriction
    Observation: Unnecessary poisonous or toxic materials (pesticide) found in the food establishment.
    Correction: Remove unnecessary poisonous or toxic materials. Pesticides should only be applied by a licensed pest control operator and then stored off site.
10/02/2014Routine
No violations, keep up the good work. Also conducted a School Sanitation Survey & Inspection Report. Mold/mildew problem in gym boy showers.
No violation noted during this evaluation.		09/19/2013Risk Factor
Conducted a HACCP Verification Summary
No violation noted during this evaluation.		02/25/2013Routine

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