Elizabeth Scott Elementary, 813 Beginners Trail Loop, Chester, VA 23836 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Elizabeth Scott Elementary
Address: 813 Beginners Trail Loop, Chester, VA 23836
Type: Public Elementary School Food Service
Total inspections: 12
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
The operator provided metal probe thermometers, quat. test strips and a posted Employee Health policy at this time.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Packaged ham & cheese sandwiches on the serving line were cold holding at improper temperatures ( ham & cheese sandwiches measured 48F - 49F). The operator rapidly cooled the TCS food products..
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
03/14/2016Routine
The operator provided a metal probe thermometer, quat test strips and an Employee Health policy during today's inspection.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not adequate ( chicken strips/pieces on the prepared Asian chicken salads measured 49F-50F, in the pass-thru Traulsen reach-in coolers ( TCS food products were stored in the reach-in cooler prior to food service)). The operator rapidly cooled the salads, utilizing the walk-in freezer
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
09/22/2015Routine
Recommended keeping small salads with sliced tomatoes on cold plate during lunch service. Operator advised staff to place small salads with sliced tomatoes in pass thrus in between lunch periods.
No violation noted during this evaluation.		05/18/2015Routine
Clean and organized facility.
No violation noted during this evaluation.		01/26/2015Routine
Yogurts should be placed on ice or cold plate.
Oranges and apples on the outside line should be covered.
No violation noted during this evaluation.		09/12/2014Routine
No violations noted.
Clean and organized kitchen.
No violation noted during this evaluation.		05/16/2014Routine
No violation noted during this evaluation.02/03/2014Routine
Review hand washing & glove changing procedures with all staff.
  • Equipment and Utensils, Air-Drying Required
    Observation: Collander was observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
09/13/2013Routine
No violations noted.
Clean and organized kitchen.
No violation noted during this evaluation.		05/17/2013Routine
Facility has adequate metal stem thermometer, quaternary ammonium test kit, and employee health policy in place.
Self closing door mechanism needed for the rest room.
Adjust door sweep to ensure there is no gap.
Good focus on food safety.
No violation noted during this evaluation.		02/01/2013Routine
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy.
Along with methods for cooling listed above do not cover foods during the cooling process and stir frequently while in an ice bath to release heat.
  • Critical: Cooling* (corrected on site)
    Observation: Spaghetti noted not being adequately cooled to prevent the growth of harmful bacteria. Two pans of spaghetti noodles & sauce prepared yesterday were observed at 55 F and 43 F. Operator voluntarily discarded pans of spaghetti.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate.
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Stirring the food in a container placed in an ice water bath 4. Using containers that facilitate heat transfer 5. Adding ice as an ingredient 6. Any other method that can effectively accomplish cooling.
02/03/2012Routine
No violations entered.
Dish machine was not in use at time of inspection. Operator has called to have the machine repaired.
Method of wash, rinse, and sanitize was in use.
Quaternary ammonium sanitizer tested at proper concentration.
Clean and well maintained facility.
No violation noted during this evaluation.		09/27/2010Routine

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