Creekside Elementary School, 1000 Bennett's Creek Park Rd., Suffolk, VA 23435 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Creekside Elementary School
Address: 1000 Bennett's Creek Park Rd., Suffolk, VA 23435
Type: Public Elementary School Food Service
Phone: 757 925-6789
Total inspections: 7
Last inspection: 03/03/2016
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Inspection findings

Inspection date

Type
Personnel answered food safety temperatures and employee health questions. Gloves use and hair restraints were observed. Food thermometers observed in use. Make sure personal drink have lids and a straw. No additives used.
  • Critical: Person in Charge - Assignment of Responsibility*
    Observation: The person in charge was not available at the time of inspection. When EHS asked for person in charge it was expressed that person is working in another school. When EHS asked who was left in charge it was expressed then that they are all in charge.
    Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: Egg and sausage sandwich at 109F, 122F, and 112F hot holding at improper temperatures in Delfield hot holding unit. Personnel replaced items in oven to reheat to proper temperatures
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Apple juice at 54F and orange juice at 46F cold holding at improper temperatures on the service line. Juices were kept packed in crates not allowing proper air flow to keep items cold. EHS recommended placing items out of crates and in stainless steel containers to spread out and allow proper air flow. Corrected temperatures was 41F
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the temperatures of the heat sanitizing at the dishwasher.
    Correction: Obtain a thermo test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Refuse - Using Drain Plugs
    Observation: The refuse container used to store refuse/recyclables has no drain plug. EHS observed 3 dumpsters at the facility with no drain plugs.
    Correction: Replace the drain plug to the refuse container.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed around the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
03/03/2016Routine
Food workers answered food safety and employee health questions. No roast, additives are utilized in facility. Most foods are precooked items minus some chicken is cooked from raw. Glove use and hair restraint observed in use. Facility observed visibly clean and organized. No HSP. Sanitizer logs are maintained.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: mini burgers at 110 & 120F hot holding at improper temperatures. PIC just heated burgers and placed in hot holding unit. Burgers were placed back in the oven and meet proper temp for hot holding.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
09/22/2015Routine
Observed proper handwashing, proper hair restraints and when asked thawing method is from WIF to WIR. No eggs were observed at facility only commercial made omelettes. Eggs are only purchased to boil for salads.
No violation noted during this evaluation.		01/14/2015Routine
No violation at time of inspection. observed good handwashing, proper disposal of expired food, all health cards up to date.
No violation noted during this evaluation.		09/18/2014Risk Factor
All staff possess current Suffolk health cards.
HACCP plan in place, reviewed, and properly understood.
Kitchen staff knowledgeable of safe food handling practices and procedures.
All information reviewed with PIC.
No violation noted during this evaluation.		06/06/2014Risk Factor
Fresh turkey roasts added to menu once monthly. Turkey is received frozen, placed in walk in to thaw, then used the next day. Chicken-same process-served 2x monthly. Internal food temps taken upon receipt of delivery.
No leftovers ever.
HACCP plan reviewed and understood by PIC.
Kitchen staff knowledgeable of safe food handling practices and procedures.
All information reviewed with PIC.
No violation noted during this evaluation.		10/30/2013Routine
All employees have current Suffolk health cards.
Employee health policy reviewed and in place.
Regular cooked food temps taken daily.
All cold/hot holding equipment temps monitored 2x daily. Documentation provided.
HACCP plan reviewed and understood.
Kitchen staff knowledgeable of safe food handling practices and procedures.
Good handwashing/glove use observed.
Quats used as sanitizer. Test kit provided. Sanitizing bucket provided- 200ppm.
Good date labeling observed.
Long stem thermometer provided and calibrated to 32F daily.
All information reviewed with PIC.
No violation noted during this evaluation.		05/20/2013Risk Factor

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