Carrsville Elementary Sch, 5355 Carrsville Hwy., Carrsville, VA 23315 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Carrsville Elementary Sch
Address: 5355 Carrsville Hwy., Carrsville, VA 23315
Type: Public Elementary School Food Service
Phone: 757 562-4057
Total inspections: 8
Last inspection: 01/13/2016
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Inspection findings

Inspection date

Type
Great job of keeping your kitchen clean and organized.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed a hose and splitter attached to mop sink and hose extends below rim of mop sink. Because the splitter has a shut off valve, an additional backflow device is needed.
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
  • Mops - Drying Mops (repeated violation)
    Observation: Mops not hung up to air dry. EHS observed a mop drying inside empty bucket. EHS educated PIC about the need for a mop hanger.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
01/13/2016Routine
Food handler cards are current. Be watchful of the red caps on the fire suppression system and make sure they are on the pipes. Red caps prevent grease and moisture from clogging the suppression system. EHS observed one cap had come off. Caps was put back on. BE mindful of dented can (on the seals).Keep a designation area for all dented/damaged food items so that they are not accidentally grabbed to be served. Facility does serve pre=K classes. PIC states no eggs are served and everything is precooked and pasteurized.
  • Critical: Time as a Public Health Control*
    Observation: sliced tomatoes and cut fruit for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time. EHS discussed importance with PIC
    Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time.
  • Warewashing Machines, Manufacturers' Operating Instructions
    Observation: The mechanical warewashing machine was not operating in accordance with the manufacturer's specifications. Observed psi around 30-35. Specs require 20+/-5.
    Correction: Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized. Have dishwasher looked at by manufacture or representative.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Grease/food trap trey at the gas stove needs cleaned in preventing pest/rodent infestation and pathogen growth..
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Ensure mops are hung with mop head facing downward to allow proper air drying and prevent contamination of handle.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
09/23/2015Routine
All deliveries supervised
No violation noted during this evaluation.		04/01/2015Routine
No violations at time of inspection. Good and proper glove use, handwashing, and temperature control was witnessed. It was noted one light fixture could use cleaning, overall facility is very clean and well run.
No violation noted during this evaluation.		12/18/2014Routine
No violations or concerns at time of inspection
No violation noted during this evaluation.		09/25/2014Risk Factor
Please inspect drip found in Hobart refrigerator.
- Ensure that the dishwashing pressure is between 15-25 psi.
- Great hand-washing observed during inspection.
- Health cards are up-to-date.
- Overall, a very good inspection.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) opened yellow cheese in the refrigerator, the food should have been discarded. Found opened with a date of 02/06/2014.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Critical: Backflow Prevention, Air Gap*
    Observation: An air gap between the water supply outlet (spray nozzle) and the flood rim level at the pre-wash mechanical dishwasher is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
    Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
02/21/2014Routine
- Dishwasher temperatures fluctuated during cycle
No violation noted during this evaluation.		10/22/2013Risk Factor
- No PHFs in Hobart 1-door
No violation noted during this evaluation.		05/30/2013Risk Factor

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