Eri/Gladys H. Oberle School, 404 Willis Street, Fredericksburg, VA 22401 - Private Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: ERI/Gladys H. Oberle School
Address: 404 Willis Street, Fredericksburg, VA 22401
Type: Private Middle or High School Food Service
Phone: 540 372-6710
Total inspections: 8
Last inspection: 03/24/2016
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean equipment such as saute pans, stainless steel bowls, stock pots, serving platters and other items were observed stored with the food-contact surface facing upward on the clean pot rack. Items were covered during inspection..
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
  • Lighting, Intensity
    Observation: Less than 50 foot candles of light was noted in the cook's line under the ventilation hood. Measure at only 14 ft. It appears that low wattage bulbs have been installed in this area.
    Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
  • Physical Facilities in Good Repair
    Observation: The light fixtures are not maintained in good repair. Several light bulbs are not working in the kitchen.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Vent filters in the hood system are not being maintained in a clean condition.
    Correction: Maintain hood system vent filters in a clean condition.
03/24/2016Routine
Discussed with the PIC:
- be sure maintenance hangs all mops when not in use
- be sure all home economic clothing is kept away from all food contact surfaces
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM), hot holding unit (HH), temperature control for safety (TCS)
No violation noted during this evaluation.		05/04/2015Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No food prep going on during inspection. Chlorine sanitizer concentration level in the dishmachine measured 100 ppm. Quaternary ammonium sanitizer (QT 40) in the 3 compartment sink measured 150ppm. Facility is very clean, well organized and well maintained.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the hood baffles have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
04/02/2014Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Shell eggs stored over ready-to-eat (RTE) salad in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: Chlorine sanitizer concentration level in the dishmachine measured 10 ppm. Corrected to 100 ppm.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
10/17/2013Risk Factor Assessment
Operator has a small diameter probe thermometer for taking temperatures of thin foods. The air gap under the 3 compartment sink observed to be draining properly. An extended splashguard will be installed at the kitchen handsink within the next 4 days. Please advise the Health Department when the splashguard has been installed.
Discussed with operator: 1. ensure all holes in kitchen facility are sealed.
This facility is in substantial compliance and is eligible for a permit from the Virginia Department of Health.
No violation noted during this evaluation.		04/09/2013Routine
Please provide the following items prior to receipt of the Virginia.Department of Health regulations:
1. splash guard at the handsink
2. an air gap under the 3 compartment sink
3. install a soap dispenser at the handsink
4. install a hand drying system or paper towel dispenser at the handsink
5. provide a small diameter probe thermometer for taking temperatures of thin foods
6. provide a detailed and thorough cleaning of facility prior to opening for service
7. ensure the hot water heater has at least 46 gph rise
8. replace acoustical ceiling tiles in the men's and ladies restrooms
9. self closures on the rest room doors used by the kitchen staff
Discussed with operator:
1. operator will purchase only equipment, such as 1/2 sheet pans, to ensure the largest piece of equipment can be completely submerged in the 3 compartment sink
2. ensure the trash receptacles are stored on surfaces such as concrete or asphalt.
Facility has an employee health policy on file with the Health Department.
A reinspection is scheduled for March 8, 2013 between 9:00 am and 9:30 am.
No violation noted during this evaluation.		03/28/2013Pre-Opening
No violation noted during this evaluation.03/26/2013Other
No violation noted during this evaluation.03/22/2013Other

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