Gladesboro Elementary School, 7845 Snake Creek, Hillsville, VA 24343 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: GLADESBORO ELEMENTARY SCHOOL
Address: 7845 Snake Creek, Hillsville, VA 24343
Type: Public Elementary School Food Service
Phone: 276 398-2493
Total inspections: 6
Last inspection: 02/01/2016
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.02/01/2016Routine
* Keep mops and brooms up off the floor by hanging on a wall holder in the chemical closet.
* Very clean, well-maintained facility. Great job!
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable temperature. Temperature was around 35F.
    Correction: Adjust the sanitizing solution to a minimum temperature of 75°F.
09/30/2015Routine
* Facility is well maintained, organized, and clean.
* Proper documentation for TPHC TCS food items during breakfast and lunch services was provided by PIC.
  • Nonfood Contact Surfaces (repeated violation)
    Observation: The nonfood contact surface of the dry storage room shelving is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is nonabsorbant, smooth and easily cleanable.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: ice machine panel.
    Correction: Clean and sanitize these surfaces for food contact.
03/04/2015Routine
Notes:
*Be sure to check thermometer calibration on a regular basis, once per week at minimum. Suggest keeping a log to verify this is done.
*All bagged food items once opened should be stored in containers with lids.
*Check canned goods for dents and return or discard if found.
*If employees are going to be allowed to keep personal food or beverage in a refrigerator a specific shelf or area should be designated and labeled.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Improper use of wet wiping cloths. Observed wiping cloths stored in detergent solution instead of sanitizer solution.
    Correction: Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment. Store wet wiping in a chemical sanitizer at the proper concentration between use.
  • Cooling Methods
    Observation: The methods used for cooling were not adequate. If cooling is done in the facility, be sure to use proper methods and document the item an temperatures in a cooling log.
    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.
  • Critical: Time as a Public Health Control*
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Observed a turkey sub at 51 degrees.
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a) Food must be marked with the time within which it must be cooked, served or discarded. b) The food is served or discarded within four hours from the time when the food is removed from temperature control c) Food in unmarked containers or packages, or for which the time expires is discarded and d) Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e) Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
  • Nonfood Contact Surfaces
    Observation: The nonfood contact surface of the wood shelves is not designed or constructed to be easily cleanable.
    Correction: Alter or replace this item to provide a surface that is smooth and easily cleanable.
  • Toxics - Presence and Use Restriction
    Observation: Unnecessary poisonous or toxic materials found in the food establishment. Pesticide found in the kitchen chemical storage.
    Correction: Remove unnecessary poisonous or toxic materials. Pesticides should only be applied by a licensed pest control operator and stored off site of the food service facility.
10/01/2014Routine
One violation, keep up the good work. Also conducted a School Sanitation Survey & Inspection Report. Again no problems, Keep up the good work.
  • Water Pressure (repeated violation)
    Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: spray arm at pre wash area.
    Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the spray arm immediately.
08/29/2013Routine
Conducted a HACCP Verification Summary
No violation noted during this evaluation.		02/20/2013Critical Procedures

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