Coeburn Primary School, 332 School House Hill Dr., Coeburn, VA 24230 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Coeburn Primary School
Address: 332 School House Hill Dr., Coeburn, VA 24230
Type: Public Elementary School Food Service
Phone: 276 395-6100
Total inspections: 12
Last inspection: 01/27/2016
Address: 332 School House Hill Dr., Coeburn, VA 24230
Type: Public Elementary School Food Service
Phone: 276 395-6100
Total inspections: 12
Last inspection: 01/27/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violations noted. Very good record keeping and temperature logs maintained. Heating/cooking logs maintained as required. Good personal hygiene and very good hand washing/glove use observed. No violation noted during this evaluation. | 01/27/2016 | Routine | |
| No violations observed. Good handwashing and glove use practices observed. 3 new milk refrigerators have been purchased! True freezer #1 not in use and is scheduled to be removed, as it is not working. Facility very clean, well organized. No violation noted during this evaluation. | 10/29/2015 | Risk Factor | |
| Log book used for milk cooler on the line as it is not working. Milk placed in unit 5 minutes before breakfast and lunch. Any left over moved to the working refrigerators. Very good record keeping of temperature monitoring. Good handwashing and prevention of barehand contact.
|
08/20/2015 | Routine | |
| No violations observed. Three refrigeration units scheduled to be replaced over the summer: milk cooler in kitchen on right, the True freezer in the kitchen on the left side of the kitchen, and the milk cooler on the serving line. Milk cooler at the serving line is holding around 44 degrees, but the milk is pulled from another cooler just before lunch. Milk was 38 degrees. Other 2 units not in use. No violation noted during this evaluation. | 05/01/2015 | Risk Factor | |
| Observed good handwashing and glove use. Very clean, well organized. Manager Lisa Hurd current for her Food Safety Training Certification. No violation noted during this evaluation. | 02/02/2015 | Routine | |
| No hazards noted today. Turkey breast roasts thawing under refrigeration, good job. Facility in good condition. No violation noted during this evaluation. | 11/17/2014 | Risk Factor | |
Observed very good personal hygiene, hand washing and proper glove use. Logs maintained as required, facility in good shape.
|
08/18/2014 | Routine | |
| No hazards noted today. Well trained staff, very good personal hygiene observed, good job. No violation noted during this evaluation. | 04/07/2014 | Risk Factor | |
| Reviewed HACCP logs. Good monitoring and recording of required temperatures. Be sure to make comments as needed to explain observations. Discussed cooling and recording temperatures in a log as well. This is an important procedure that needs documentation. No violation noted during this evaluation. | 12/09/2013 | Training | |
| Metro warmer on the right had the corn dogs and french fries. These are under time control as they are the hardest items to keep above 135°F. This is a good food safety method. Observed good managerial control as the person in charge observed and corrected issues before they were noticed and/or mentioned by the inspection. This is the ideal, the manager is able to observe and correct issues in their facility. Discussed unauthorized personnel in kitchen. A refrigerator for teachers is located in the kitchen and has been for years. This shouldn't be in the kitchen as only kitchen workers should be allowed in the kitchen. Overall facility is in good shape and is kept clean.
|
08/21/2013 | Routine | |
| Discussed cooking, cooling, and reheating. Discussed taco meat preparation. Time control for hot foods today, no plans of reheating. Discussed handwashing and glove use.
|
04/11/2013 | Routine | |
| The manager made an excellent decision to heat the ham on the day of service. The ham came in refrigerated, they sliced the ham and then heated in batches of three trays. Each tray of ham was monitored with both the temperature and the time recorded. Recording the time food comes out of heat treatment allows you to use time as a control. The time limit without temperature control is 4 hours. Lunch is over at 1:00 PM and food doesn't start coming out of the oven until around 10:00 AM. Batch cooking and not adding cooling/reheating is a less risky way of preparing big meals like todays. Good handwashing and prevention of barehand contact observed during service. Facility still needs a small diameter probe thermometer for thin foods. No violation noted during this evaluation. | 12/13/2012 | Risk Factor |
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