Franklin High School, 310 Crescent Drive, Franklin, VA 23851 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Franklin High School
Address: 310 Crescent Drive, Franklin, VA 23851
Type: Public Middle or High School Food Service
Phone: 757 562-5187
Total inspections: 7
Last inspection: 01/21/2016

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Inspection findings	Inspection date	Type
Overall excellent. Observed good food temperatures, storage and labeling with one package of unwashed vegetables stored above ready to eat and corrected - training done. Clean well organized facility with sanitizer in place at 200 ppm Cl and used. Some items from lunch being cooled - with covers on - training done ensure items are not covered and thin layers to cool quickly, ensure temperatures are taken for cooling stages. Overall good employee health knowledge with some misunderstandings about return time from reportable diseases - training done. Facility with one out of order 3 door reach in refrigerator, please call when repaired for file update. One new 3 door unit present but not in place and used yet - for breakfast cold items to go in coolers for delivery to classrooms. Manager stated new "cold bags" are due to come in - ensure bags have smooth durable surfaces that can be cleaned and sanitized. New sandwich make table to set up near snack shop ordered and expected in next couple of months. Visit to check unit and processes planned when unit received and ready to use. Dry storeroom crowded, suggest "can rack" for easy and efficient can storage that will free up shelf space for boxes. One set of shelving in place in walk in refrigerator - manager states new shelving expected. Some boxes stored on pallet and some on floor of walk in refrigerator (produce items). Suggest shelving for effective food storage with better air flow and cold holding, better cooling, and food storage that prevents cross contamination issues. Cooling Methods (corrected on site) Observation: Sandwiches some double stacked and pan of beans cooling with covers on. Correction: Training done, covers removed, wax paper placed and sandwiches placed in walk in refrigerator on speed rack. Green beans discarded. Ensure food temperatures are taken to be certain foods reach correct temperatures by times required. Temperature Measuring Devices - Food Observation: The dial thermometer calibrates at 12 F in ice water - unable to adjust to calibrate. Correction: Thermometer discarded - ensure new thermometer obtained and calibrated right away. Suggest always keeping extra thermometers. Provide a temperature measuring device that is accurate within +/- 2 degrees Fahrenheit in the intended range of use. Temperature - Food Temperature Measuring Devices - Provided Observation: Instant read thermometer broken and new one on order. Correction: Provide one or more instant read thermometers to check small or thin foods. For today, cooling rib sandwiches cooling to be checked with dial thermometer that reads about 2-3 inches up the stem and manager will stack 3 pieces of meat together to check (not recommended as not as accurate and impossible to tell if food actually over the location when temperature sensor is located). Equipment - Good Repair and Proper Adjustment Observation: Right tabletop refrigerator when one door opened (on cooks side of unit) other door comes open and sometimes does not close all the way. Correction: Closely monitor doors and have unit repaired.	01/21/2016	Routine
Overall sanitation excellent. Inspection done after lunch no direct food handling seen. Good handwashing, good cleanliness and organization, good food temperatures, labeling and storage and good employee health knowledge. Discussed batch preparation of chicken, and manager with good understanding of process. Good food protection locking outside walk in units. Dumpsters and area in good condition. Walk in refrigerator with build up of ice - and called in for maintenance, ice cream freezer out of order - ice cream discarded and called in for maintenance. Sanitizer already discarded, bleach and test strips present. Dry storeroom with good dented can storage and overall good cleanliness - but room with old wooden shelving and insufficient amount of shelving for stores in room. Discussed, in other schools with similar shelving, front board taken off of bottom shelf for easier access to clean under shelving - however, special cleaning equipment and supplies still needed, ie vacuum with hose attachment - swiffer cleaning supplies etc. Floors and shelves will still need to be cleaned with hot soapy water. No violation noted during this evaluation.	10/07/2015	Routine
Overall excellent sanitation. Clean well organized facility with sanitizer in place at 100 ppm Cl. Observed good handwashing, good glove use, good food temperatures and storage. Good employee health policy knowledge. Discussed eight major allergens. Flyer left. Discussed upcoming requirement to post statement that sanitation inspection reports can be found on Virginia Department of Health website under Environmental Health, restaurant inspections. Thawing (corrected on site) Observation: Two long "tubes" of raw hamburger taken from walk in freezer and placed in sink to thaw in cold water for less than 1 hour. Pan that meat fits in does not fit in sink. Correction: If meat cannot fit in a pan inside the sink for cold running water to fill the pan, and slowly overflow to thaw meat with water that is 70 F or below, for no more than 2 hours, put meat in sink in water and let water out and refill every 10-15 minutes. Outside of meat temperature 50-53 surface temperatures. One bag with tear noted, discarded by manager. Equipment - Good Repair and Proper Adjustment Observation: Light in Walk in Refrigerator will turn on but not stay on. Correction: Repair light. Plumbing System Maintained in Good Repair Observation: Faucet in food preparation sink sometimes leaks dripping water on food / sink. Correction: Repair faucet. Refuse - Storage Areas, Redeeming Machines, Receptacles and Waste Handling Units, Location Observation: Dumpsters directly outside of kitchen back door and by walk in units. Rolling trash cans, mop etc. also stored in area directly behind kitchen. One dumpster with doors open. Correction: Relocate the dumpsters and trash cans to avoid attracting pests near facility. In the warm weather flies and animals are attracted, in the winter rats and feral animals may be attracted to dumpsters. Because dumpsters are directly behind kitchen, staff and students may try and go through kitchen to discard garbage. ENSURE that kitchen is not used as pathway to dumpsters, school garbage is not taken through the kitchen. Physical Facilities - Cleaning Frequency and Restrictions Observation: Dry storeroom with old sealed wooden shelving that is sturdy and holds supplies but bottom shelves make cleaning under shelves difficult. Noted front half of floor under shelving is clean, and back half with dust / debris build up. Correction: Suggest getting equipment such as wet/dry vac with suitable attachments, that will allow for cleaning under bottom shelving.	01/13/2015	Routine
Overall excellent sanitation. Noted good glove use, good employee health knowledge, good cleanliness with sanitizer in place at 100 ppm Cl and used. Overall good cold holding with repairs needed for walk in refrigerator, but good refrigeration present in kitchen. New equipment present includes, steam tables, 2 reach through display type, countertop milk boxes, new oven, new 3 door reach in freezer, and new steamer. Noted precooked chicken drummettes prepared for hot holding / service "cooked" to 142 stem temperature, normally a good temperature as this is not a leftover, however, package directions mandate heating to 165 F as needed for reheating leftovers. When package directions call for higher "heating" temperatures, follow package directions. Two staff members with expired district food handler cards, please renew right away. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Yogurt and cheese stored in the walk in refrigerator temperature checked at 50 and 49 with EHS thermocouple calibrated at 32.0 F. Food present > 4 hours. Unit thermometer reading 32.0 F. Correction: Yogurt and cheese voluntarily discarded during inspection. Call for unit repair. Until unit repaired, use only for foods that do not require time and temperature control. Suggest checking food temperatures with calibrated sanitized thermometer before starting food for the day and no less than every 4 hours. Unit thermometers must be replaced routinely. Checking food temperatures and comparing with unit temperatures when units are first opened and no food has been out is a good method to ensure refrigerator temperatures are reliable, but checking foods with calibrated, sanitized food thermometer is the only guaranteed method to ensure good cold holding. Foods held above 41 F allow for growth of harmful bacteria that can cause food borne illness. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: 1) New steam tables in place. Units able to hot hold foods using steam (with water added) or without water added. Units set on highest settings with food temperatures just at lowest allowable amount for hot holding or just below lowest allowable temperatures. 2) Hot box door latches broken. 3) Walk in refrigerator cold holding foods above 41 F. Correction: 1) Contact food service supervisor for new equipment issues. 2) Replace latches. 3) Call for repair of WIR.	10/03/2014	Routine
Overall excellent sanitation, with good handwashing, good glove use good food temperatures, sanitizer in place at 100 ppm Cl and used. Noted, chicken wings on right line 102-171 stem temps, precooked, reheated at 10 AM, with last meal served at 1:00 PM, so safe by time, no leftovers kept, good food storage and mixed labeling for leftovers. Noted New oven in place and working well, new sneeze guard in place, left serving line steam table repaired except one insert. *Walk in refrigerator out of order and empty pending repair. Unit freezing items - repeat issue. Sufficient refrigeration present inside facility for safe food operation with current meals and practices. Still no reach in freezer in kitchen, but maintenance for new 1 door reach in refrigerator to adjust and use as a freezer pending. Call with maintenance results. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking (corrected on site) (repeated violation) Observation: The ready-to-eat (RTE) commercially processed sliced cheese in the refrigeration unit was not properly dated for disposition after opening. Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Equipment - Good Repair and Proper Adjustment Observation: Walk in refrigerator out of order, was observed in a state of disrepair and damaged. Correction: Repair or replace the Walk in Refrigerator out of order for freezing the food - repeat issue. Physical Facilities in Good Repair Observation: Wall tiles missing around kitchen window. Correction: Please repair.	02/21/2014	Routine
Overall excellent sanitation. Noted good handwashing, good glove use, good employee health policy knowledge of symptoms by all staff, good food temperatures (except in the old milk box), good labeling, clean well organized facility with sanitizer in place at 200 ppm Cl and used, and good dry stores can storage. Outside walk in units now kept locked when staff not working in units to prevent tampering with foods, excellent management. Refresher training for time to wait before returning to work after being ill with exclusion symptoms needed. Cooling, Heating, and Holding Capacities Observation: Old milk box no longer adequate to use for milk used as a break out freezer. Turkey and sausage stored in milk box were thawed. Correction: Meats voluntarily discarded after suggested cold holding temperature can not be considered consistent or safe if food is normally frozen and is now thawed. Ensure only non-potentially hazardous foods are placed in old milk box, currently used as break out freezer. Per manager, food service supervisor checking manuals for new reach in side by side 2 door and 1 door unit in case 1 door unit settings can be changed and unit used as a freezer. If unit cannot be used as a freezer, obtain a freezer to use as a break out freezer inside the kitchen. Equipment - Good Repair and Proper Adjustment Observation: 1 steam table with 2 compartments that do not work. Unit not working adequately for over a year. Correction: Replace steam table. Replacement planned but not done as expected.	10/11/2013	Routine
EHS at facility at the end of the meal period. Noted some handwashing, and no handwashing violations, no normal food handling seen. Sanitizer in place at 200 ppm Cl and used. Good food temperatures noted, hamburgers in hot box checked at 127 F stem temp, with unit temperature reading 180 F. Hamburgers with just under 3 hours from cook to serve time so are safe. Suggest maintenance for hot box due to difference in food and unit temperatures. Noted, Raw frozen hamburger stored over garlic bread in reach in refrigerator. Hamburger brought from outside walk in freezer, and stored in refrigerator. No reach in freezer present in facility. Discussed, hamburger still frozen solid, but if beginning to thaw would create significant cross contamination risk if stored over ready to eat foods. Hamburger returned to walk in freezer. Some unwashed produce stored over juices in sealed bottles. Discussed, ensure unwashed fruits and vegetables are stored below ready to eat foods to prevent cross contamination risk. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking (corrected on site) Observation: Salad etc. not date labeled. Correction: Date labels placed on all leftovers, salads, opened cheese, etc.	02/14/2013	Risk Factor

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