Christopher Farms Elementary School (07-0097), 2828 Pleasant Acres Drive, Virginia Beach, VA 23456 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Christopher Farms Elementary School (07-0097)
Address: 2828 Pleasant Acres Drive, Virginia Beach, VA 23456
Type: Public Elementary School Food Service
Phone: 757 648-2249
Total inspections: 10
Last inspection: 01/26/2016
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Inspection findings

Inspection date

Type
Observation discussed and corrected with manager. Kitchen is in very good sanitary condition.
  • Non-Food Contact Surfaces (corrected on site)
    Observation: The nonfood contact surfaces of the backsides of some of the serving trays have accumulations of soap residue.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soap residues. (Assisant Manager noted that a recent repair has been made to the rinse aid dispenser. The trays in question were pulled and rewashed during inspection.)
01/26/2016Routine
Cafeteria in good sanitary condition!
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. 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.
09/30/2015Routine
No violation noted during this evaluation.05/27/2015Routine
Violations discussed and/or corrected during inspection.
  • Distressed Merchandise, Segregation and Location (corrected on site)
    Observation: Products for credit, redemption, or return is not being stored in a separate designated area
    Correction: Segregate products for credit, redemption, or return (damage, spoiled or recalled items) from other food, equipment, linens and single-service and single-use articles being used in the establishment to avoid the mistaken use of these items.
  • First Aid Supplies, Storage (corrected on site)
    Observation: First Aid Supplies are not being stored in a kit or container
    Correction: Store first aid supplies in a kit or container that is located to prevent the contamination of food, equipment, utensils, and linens, and single-service and single-use articles
01/29/2015Routine
Permit renewed during the inspection.
No violation noted during this evaluation.		09/23/2014Routine
No violations noted during the inspection. The HACCP logs were reviewed and found complete and well documented. Continue to monitor the final rinse temperature of the dish machine to ensure constant 180 degree minimum final rinse.
No violation noted during this evaluation.		05/07/2014Routine
Dish machine final rinse is at 180 degrees, however it took 10 cycles to achieve the minimum required temperature. The manager called for service on the booster heater that has been recently replaced. A ceiling leak is also under repair in the far right corner of the kitchen. HACCP logs reviewed and are well documented and complete.
No violation noted during this evaluation.		01/16/2014Routine
Permit renewed during the inspection.
No violation noted during this evaluation.		09/19/2013Routine
No violations noted during the inspection.
No violation noted during this evaluation.		05/07/2013Routine
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The grated ceiling vents in the kitchen are dusty and noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
01/31/2013Routine

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