Carroll Education Center, 205 Oak St, Hillsville, VA 24343 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Carroll Education Center
Address: 205 Oak St, Hillsville, VA 24343
Type: Public Elementary School Food Service
Phone: 276 728-9055
Total inspections: 6
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ice machine was observed in a state of disrepair and damaged.
    Correction: Repair the ice 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 ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
02/03/2016Routine
  • Food - Miscellaneous Sources of Contamination
    Observation: The fan used to air dry cleaned dishware had accumulations of dust and debris.
    Correction: Protect cleaned dishware from miscellaneous sources of contamination, have fan cleaned.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ice panel inside the ice machine has accumulations of a black mold-like substance.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
09/16/2015Routine
* Facility was not in operation during inspection, finished and closed for the day.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: a black mold-like substance on the ice panel inside the ice machine
    Correction: Clean and sanitize these surfaces for food contact.
02/13/2015Routine
Notes:
*Remove unnecessary items from the facility to allow for all items to be stored on the shelves. Observed items stored on crates - all items must be stored at least 6 inches off the ground on shelving with legs for ease of cleaning.
*Suggest stocking the freezer with uncooked animal products on the bottom just like you do in the cooler.
*Keep lighting turned on in the service and food prep areas. Upon arrival for the inspection several lights were turned off and the lighting in these areas did not meet the 50 foot candle minimum required.
  • Critical: Eating, Drinking, or Using Tobacco*
    Observation: The employee is storing a personal beverage in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee beverage stored on the food prep table.
    Correction: Provide a designated area where employees may store personal drinks so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Good Repair and Calibration of Thermometers
    Observation: Observed food thermometer is not calibrated to ensure accuracy. Some were calibrated and others were not.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy. Suggest doing this on a regular basis and keeping a log for verification.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1)Slicer-had some food debris left from last use. Be sure staff knows how to break this equipment down and properly wash, rinse, and sanitize all pieces. 2)Ice machine interior had mold growth and mineral build up.
    Correction: Clean and sanitize these surfaces for food contact.
  • Handwashing Lavatory, Water Temperature, and Flow
    Observation: Water from the handwashing sink in the kitchen and also the restroom 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.
09/26/2014Routine
No violations, keep up the good work. Also conducted a School Sanitation Survey & Inspection Report. Again no problems, Keep up the good work.
No violation noted during this evaluation.		08/28/2013Risk Factor
Conducted a HACCP Verification Summary
No violation noted during this evaluation.		02/20/2013Routine

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