Edward E. Drew Middle School, 501 Cambridge Street, Fredericksburg, VA 22405 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Edward E. Drew Middle School
Address: 501 Cambridge Street, Fredericksburg, VA 22405
Type: Public Middle or High School Food Service
Phone: 540 371-1415
Total inspections: 8
Last inspection: 02/11/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge:
1) Good hand washing procedures observed
2) Work order to repair equipment
3) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, HH- hot holding, PPM- parts per million.
  • Plumbing System Maintained in Good Repair (corrected on site)
    Observation: The handsink near the entrance of the employee bathroom is broken. PIC stated a work order has been placed to repair the handsink. PIC instructed the employees to wash their hands at the other handsinks.
    Correction: Plumbing systems and components shall be maintained in good repair.
02/11/2016Routine
Discussed the following with the person in charge. There is standing water near the mop sink drain
No violation noted during this evaluation.		11/09/2015Risk Factor
Observed/Discussed with Person in Charge:
1) Good employee hygiene, holding temperatures and date marking.
2) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		02/13/2015Routine
Observed/Discussed with Person in Charge:
1) Sandwich prep during time of inspection.
2) 3 compartment sink Steramine solution (quat) @ 200ppm.
3) Warewashing machine hot water sanitizer @ >160F per temperature test strip.
4) Good date marking procedures, good holding temperatures.
5) Facility is clean and well maintained.
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer, WIC = Walk in Cooler, WIF = Walk in Freezer, Prep = preparation
No violation noted during this evaluation.		10/22/2014Routine
Discussed with Person in Charge:
1) Food product receiving during time of inspection.
2) 3 compartment sink Steramine solution (quat) @ 200ppm.
3) Warewashing machine hot water sanitizer @ 160+F per temperature test strip.
4) Good date marking procedures, holding temperatures.
5) No food preparation during inspection, pizza lunch from WIC direct to oven.
6) Facility is clean and well maintained.
Abbreviations: HH = Hot Holding, RIC = Reach in Cooler, RIF = Reach in Freezer
  • Handwashing Signage/Handwashing Facilities (corrected on site)
    Observation: A sign or poster that notifies food employees to wash their hands is not provided at the handsink adjacent to the ware washing area.
    Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
04/30/2014Risk Factor
Discussed with Person in Charge:
1) Provided updated sample Employee Health Policy
2) 3 compartment sink quaternary ammonium sanitizer @ 200 ppm.
3) Warewashing machine hot water sanitizer @ 160F per temperature test strip, 158.9 per dishwashing thermometer.
4) Good date marking procedures, holding temperatures.
5) Facility is clean and well maintained.
No violation noted during this evaluation.		10/29/2013Risk Factor
The high temperature recording thermometer measured 171.2'F when cycled through the dish machine.
Quaternary ammonia sanitizer in the 3-compartment sink measured 200 ppm.
Discussed:
Pest control measures. Ensure pest control company is replacing glue traps during visits.
Facility is clean & well maintained. Thank you.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Observed the pre-wash spray hose laying in the sink basin at the 3-vat sink- no air gap existed. (The hose was taken out of the sink basin and attached to the wall hook. The maintenance personnel arrived on site to look at the hose during the inspection. They will either install a spring hose that is elevated 1 inch above the flood rim level or install a backflow prevention device on the water line.)
    Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
04/25/2013Routine
Facility is clean and well maintained.
Discussed:
Repairing flooring around floor drain near kettle
Repairing cracked floor tile in dry storage room
Pest control
Use of dish machine high temperature recording thermometer. Ensure thermometer is "cleared out" by holding down the top left button and the bottom button until you see dashes on the screen. To read highest temperature after running through the machine, hold the top left button down for approximately 2 seconds until the reading appears. It should be at least 160'F. Today's reading was 167'F. This is recording the surface temperature, which is different than the reading on the machine's temperature gauge (temperature of the water coming through the manifold- should be 180' or higher).
No violation noted during this evaluation.		12/13/2012Risk Factor

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