Final rinse pressure = 17psi - ok
- Good Repair and Calibration of Thermometers
Observation: Observed the only thin-tipped probe food thermometer is not functioning properly.
Correction: Repair or replace the thin-tipped thermometer.
|
11/09/2015 | Routine | |
Final rinse pressure for warewasher = 17 psi - ok.
One of the 2 light bulbs in the kitchen 3-door refrigerator is out. Need replace.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use. No sanitizer in bucket for clothes at warewasher window.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use bleach/Chlorine solution or QUATS solution, or equivalent for wiping down surfaces in kitchen and service tables in cafeteria.
- Temperature Measuring Devices
Observation: There was no functional/easily readable temperature measuring device located in the milk service refrigerator and ice cream service thermometer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
|
08/13/2015 | Routine | |
Warewasher final rinse pressure = 20 psi - ok
Wiping cloth bucket - Chlorine sanitizer = 200 ppm - ok
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Cases of food stored on walk-in freezer floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Reheating for Hot Holding* (corrected on site)
Observation: Commercially produced pre-cooked chicken bits are inadequately reheated. 121-137°F
Correction: Need to reheat commercially pre-cooked temperature controlled for safety food to min. of 135°F
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Sliced cut ham, in walk-in refrigerator, cold holding at improper temperatures (44°F)
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Do not store next to foods that are cooling.
|
03/02/2015 | Routine | |
Final Rinse pressure = 18 psi - OK. Thanks for corrections.
Alleged violations corrected from 11/24/2014 routine inspection:
1690 - Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure.
2350ii - Plumbing System Maintenance in Good Repair.
No violation noted during this evaluation. | 12/05/2014 | Follow-up | |
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure (repeated violation)
Observation: The pressure gauge for the high temperature warewash machine was above 31.5-33 PSI.
Correction: Correct this immediately, to insure proper sanitizing of dishes and utensils. The range for proper operation is between 5 and 30 PSI. If unable to correct, then will need to go to manual washing and sanitizing dishes and utensils.
- Plumbing System Maintained in Good Repair
Observation: Leaking water from hose at scrapping tower next to warewasher.
Correction: Repair spray hose so not leak.
|
11/24/2014 | Routine | |
Final rinse pressure = 24-25 psi - ok
Thank you for correcting all alleged violation quickly.
No violation noted during this evaluation. | 09/08/2014 | Follow-up | |
Chlorine sanitizer in wiping cloth bucket = 200 ppm - ok
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the platic knife rack on inside janitor's closet doo is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI. It ran 34-35 PSI
Correction: The range for proper operation is between 5 and 30 PSI. Get this fixed as soon as possible to make sure that all equipment is getting cleaned and santized properly.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Hose with nozzle attached located adjacent to the "Groen" bulk floor kettle. The hose is long enough to allow the end of the nozzle to potentially be stored below the flood plain of the kettle.
Correction: Need to install a double-check valve with atmopheric vent or remove hose.
|
08/29/2014 | Routine | |
Light bulb out in left side of the 3-door refrigerator
Chlorine sanitizer for wiping clothes is 200 ppm - ok
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the enclosed plastic knife holder, attached to janitor's closet door, is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices. Need to have knife holder that can easily be broken down and cleaned, such as a magnetic strip type holder or equivalent.
- Plumbing System Maintained in Good Repair
Observation: Spray nozzle attached to hose that is adjacent to the "Groen" bulk floor kettle. The hose is long enough to allow the end of the nozzle to potentially be stored below the flood plane of the kettle.
Correction: Need to install a double-check valve with atmospheric vent on supply hose to the nozzle to avoid back siphonage. If not corrected by next inspection will be marked as a critical hazard.
|
03/06/2014 | Routine | |
Final Rinse pressure for dishwasher/warewasher = 18 psi -ok
No violation noted during this evaluation. | 01/09/2014 | Follow-up | |
Chlorine sanitizing solution for wiping clothes in dish room and kitchen = 200 ppm - both ok
Will recheck walk-in cooling ability and dishwasher proper temperature and pressure when school system returns from Christmas break.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Cooked pizza (44.5°F) in walk-in refrigerator cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. UNTIL can correct problem with walk-in refrigeration temperature suggest crack walk-in freezer door to keep adequate cold air in walk-in refrigerator. Suggest taking potentially hazardous foods periodically to insure they are being help at 41°F or lower.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the student-service milk refrigerator and the external thermometer does not function.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 172ºF, 170°F and sometimes 180°F.
Correction: Repair/adjust final rinse temperature so consistantly runs at 180°F as manufacturer requires to effective. Plate temperature reaches 160°F min., so can continue to use until repaired.
- Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
Observation: The pressure gauge for the high temperature warewash machine was above 30 PSI. Measured at 35-37 PSI
Correction: Need to adjust/repair so that pressure 30 psi or below. Since plate temperature measured at least 160°F, so can continue to use until repaired.
|
12/12/2013 | Routine | |
Final rinse pressure for dishwasher/warewasher = 23 PSI - ok
Chlorine sanitizer in wiping cloth container = 200 PPM -ok
STRONGLY SUGGEST THAT WHEN COOLING POTENTIALLY HAZARDOUS FOODS SUCH AS EGGS AND MEATS THAT DO SO ON SHALLOW METAL PAN UNWRAPPED TO GET MAXIMUM EXPOSURE TO COLD AIR OF REFRIGERATOR. Can wrap after food reaches 41°F or below.
- Critical: Cooling* (corrected on site)
Observation: Pizza, chicken patties and baked potatoes, cooked yesterday noted not being adequately cooled, in walk-in refrigerator, to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. 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.
- Outer Openings - Protected
Observation: Back exterior screen door not have self-closer installed.
Correction: Need install self-closer on back exterior screen door.
- Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests (corrected on site)
Observation: Dead or trapped mounse was found (glue board in dry storage) in the control device
Correction: Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
|
08/22/2013 | Routine | |
Violation 3270 - Pests - Controlling Pests has been corrected since last inspection done on March 26, 2013. Please continue to monitor and take needed actions when warranted.
No violation noted during this evaluation. | 04/08/2013 | Follow-up | |
Franklin Co. School Maintenance office was notified by phone of continuing problem. This situation was also noted during the 1/8/2103 inspection.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Roaches found on glue traps on floor in dishwasher/warewasher room. 2 alive and 2 dead in trap # 13 at entry to dishwash room. Also, 1 dead larger roach and 2-3 dead juveniles in trap station # 14. Trap #14 soaking wet and sticking to self (under dishwash scrapping tower).
Correction: Need to fully control the presence of roaches in dishwasher area and make sure not spread elsewhere. Roaches in one part of kitchen will eventually spread to other parts of kitchen. Roaches can potentially contaminate food and food-contact equipment.
|
03/26/2013 | Follow-up | |
Final rinse pressure for dishwasher/warewasher = 25 PSI - OK
Make sure bulk tea being brewed labeled.
One of 2 light bulbs out in 3-door refrigerator.
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor. Boxes of onions, carrots and potatoes in walk-in cooler.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Good Repair and Calibration of Thermometers
Observation: Temperature measuring strip placed within dishwasher/warewasher indicates temperature reaches at least 160°F, but the machine thermometer does not seem to indicate rinse temperature is reaching required 180°F.
Correction: Need repair, adjust or replace dishwasher machine thermometer or related device(s) so that proper temperature is indicated correctly.
- Critical: Pests-Controlling Pests*
Observation: Many dead roaches found on glue trap and on floor under dishwasher/warewasher. Also found 1 live roach on same trap.
Correction: To fully control the presence of roaches in dishwasher area and make sure not spread elsewhere.
|
01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Ferrum Elementary School, 660 Ferrum School Road, Ferrum, VA 24088 »