Courtland Elementary School, 6601 Smith Station Road, Spotsylvania, VA 22553 - Public Elementary School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Overall observed facility to be cleaned and well maintained. Contact the health department once repairs are made to the walk in freezer. Abbreviations: PIC - Person in Charge, EHTS - Environmental Health Technical Specialist, ST - Surface Temperature, IT - Internal Temperature
|
11/05/2015 | Routine | |
| Facility is clean and well maintained. Thank you! No violation noted during this evaluation. | 05/05/2015 | Risk Factor | |
| Abbreviations: IT - internal temperature, ST - surface temperature, RIC - reach-in cooler, WIC - walk-in cooler, ppm - parts per million, PIC - person in charge Quaternary Ammonium 146 sanitizer measured 400ppm in the wet wiping cloth and the 3-compartment sink. Facility is currently using QT-10 test strips for the Oasis 146 sanitizer. QT-40 test strips should be used for this type of sanitizer. Facility is very clean and well maintained with knowledgeable staff. Thank you! No violation noted during this evaluation. | 10/07/2014 | Routine | |
| Discussed the following items with the Person in Charge: 1. Dish machine did not reach sufficient final rinse temperature for sanitizing equipment until the 8th rack had gone through. Observed wash gauge to read between 140 and 150"f (150'F is minimum per data plate), and final rinse gauge reading between 180 and 190 during the first 7 cycles. Observed some plastic stuck in one of the baffles and pressure gauge to read a little high (approximately 30 psi, with 25 being the required maximum psi.) Operator agreed to run 8 empty racks through the dish machine prior to running dishes through. Also recommend obtaining a maximum registering thermometer to assist with measuring temperature of wash and final rinse water in the dish machine. In upcoming versions of the regulations, a maximum registering thermometer, or heat sensitive labels will be required. 2. Overall facility appears to be generally clean and in good repair. Thank you!
|
04/10/2014 | Routine | |
| Facility is overall maintained clean and in good repair. Discussed product changes with the PIC. Facility has previously had pre-cooked products and recently has been receiving more raw items, such as the sausage patties. Ensure employees are aware of the changes made with products and treating the products accordingly. Observed excellent food handling and hand washing during today's inspection. Thank you!
|
11/07/2013 | Risk Factor | |
| Discussed the following items with the Person in Charge: 1. Facility is maintained very clean. 2. Observed significant amounts of water on the floors throughout the facility, including inside the walk in cooler. Person in Charge stated work orders have already been placed. Contact the health department once work orders are completed. Ensure standing water and condensation pools are removed, as it presents a safety hazard for employees. 3. Dish machine took several cycles to get up to proper sanitizing temperature. Approximately 5 racks went through the dish machine before EHS thermometer read high enough for proper sanitizing. Recommend obtaining temperature labels or thermometers capable of being sent through the dish machine to help ensure water temperature is adequate. 4. Observed excellent food safety practices during today's inspection. Thank you.
|
04/16/2013 | Routine |
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