Elephant's Fork E. School, 2316 William Reid. Dr., Suffolk, VA 23434 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Elephant's Fork E. School
Address: 2316 William Reid. Dr., Suffolk, VA 23434
Type: Public Elementary School Food Service
Phone: 757 925-5789
Total inspections: 6
Last inspection: 09/16/2015
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Inspection findings

Inspection date

Type
NOTES:
- Proper glove use and hair restraints observed.
- Ensure all single use boxes are stored in plastic wrap when not in use.
- Ensure walk-in freezer alarm is repaired as soon as possible. EHS observed temp logs in AM and PM all within normal freezing ranges.
- Ensure three compartment sink is used while warewashing machine is being repaired.
  • Equipment - Cutting Surfaces
    Observation: The white and green cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The temperature observed during was 125 degree F after multiple attempts. Dish machine must reach at least 150 degree F.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
09/16/2015Routine
NOTES:
- Proper hair restraints observed during inspection.
- Staff must monitor final cooking temperatures of raw animal food to ensure proper final internal temperature has been reached. Re-train staff on proper final food temperatures for raw animal food.
- All employees are up-to-date with district Food Handler cards.
  • Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
    Observation: The chicken breast was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria.
    Correction: Continue to cook the stuffed food to heat all parts to 165°F or above for 15 seconds.
  • Food - Frozen Food
    Observation: Walk-in freezer observed with heavy accumulations of ice crystals and ice powder near the entrance. The unit is observed with door that is not closely tightly. With the observed heavy ice accumulations, this may possibly signify that the food that is frozen may be thawing and re-freezing while inside walk-in which is poor food safety practices, especially for potentially hazardous foods.
    Correction: Ensure frozen food is maintained frozen. Repair door or other parts that are preventing a proper continuous frozen state inside walk-in freezer. Monitor temperatures of unit morning, afternoon, and closing time.
  • Non-Food Contact Surfaces
    Observation: Cleaning under the units and in corners of kitchen are noted in need of attention.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Window above three compartment sink is still broken from last inspection.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
05/29/2015Routine
NOTES:
- No violations observed during inspection.
- Discussed Employee Health and Allergen awareness flyer.
No violation noted during this evaluation.		02/23/2015Routine
The Reach in units were experiencing temperature spikes during food prep do to a broken exhaust fan in the fire suppression hood. It was recommend that only a cold menu be served until it can be fixed, do to the excess heat of ovens, warmers, steamers, etc. Working temperature of kitchen was exceeding 100 degrees
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: milk, contents of all reach in units cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Ventilation - Mechanical Ventilation
    Observation: Ventilation is not sufficient to keep rooms free of excessive heat. fire supression system is not functioning
    Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes
05/22/2014Routine
No violations at time of inspection, facility looks good well run
No violation noted during this evaluation.		11/08/2013Risk Factor
Good personal hygiene practice observed. Good date marking system. Facility is maintained in a sanitary condition
No violation noted during this evaluation.		05/20/2013Routine

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