Ecoff Elementary School, 5200 Ecoff Avenue, Chester, VA 23831 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Ecoff Elementary School
Address: 5200 Ecoff Avenue, Chester, VA 23831
Type: Public Elementary School Food Service
Phone: 804 768-6185
Total inspections: 10
Last inspection: 10/08/2015
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Inspection findings

Inspection date

Type
Note: The operator provided digital metal probe thermometers, quat. test strips and an Employee Health policy during today's inspection.
  • Physical Facilities in Good Repair
    Observation: Stained ceiling light fixtures were noted in the food processing/warewashing areas. Also noted were stained areas at the ceiling tile and walls in the front service areas. The foodservice manager provided an email dated 10/6/15 for repairs/servicing to the physical structure.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/08/2015Routine
Yogurts that are placed out for breakfast should be placed on a cold plate.
  • Food - Potentially Hazardous Food - Slacking (corrected on site)
    Observation: Chicken filets in the rolling rack on the cook line, that had been out for less than four hours, were observed at 50 degrees F. Operator cooked filets immediately.
    Correction: Slack frozen potentially hazardous food to moderate the temperature at 41°F (45°F) or less or at any temperature if the food remains frozen.
06/03/2015Routine
After pulling product from the freezer, product should be dated after product is above 32 degrees F.
  • Food - Washing Fruits and Vegetables (corrected on site)
    Observation: Fruits not washed before being offered for sale or service. Prior to slicing oranges, wash produce to prevent any contamination, during slicing.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Marinara sauce hot holding at improper temperatures. After heating/reheating sauces, stir to distribute heat throughout product.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
02/09/2015Routine
Make sure that utensils for children on display are all facing one way, to prevent contamination to the mouth portion, of the utensil.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. (spinach for salad)
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
09/23/2014Routine
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Diced sweet potatoes and catfish pieces in the serving line Hobart hot holding unit were hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
06/04/2014Routine
The operator provided metal probe thermometers and quaternary ammonium test strips during today's inspection.
No violation noted during this evaluation.		02/24/2014Routine
The operator provided a metal probe thermometer, quaternary ammonium test strips and an Employee Health policy during today's inspection. Hand washing and gloves use and restrictions were also discussed at this time.
No violation noted during this evaluation.		09/13/2013Routine
The facility provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage patties on the front service line was observed hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
06/04/2013Routine
Reviewed cold hold, hot holding, and cooling with operator.
Clean and organized kitchen!
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Chicken filet hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/29/2013Routine
Facility clean and well maintained.
Quaternary ammonium sanitizer in use and is at proper concentration.
Dish machine rinse at 160+.
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean forks, knives, and spoons were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
10/04/2010Routine

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