Giles High School, 1825 Wenonah Avenue, Pearisburg, VA 24134 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Giles High School
Address: 1825 Wenonah Avenue, Pearisburg, VA 24134
Type: Public Middle or High School Food Service
Phone: 540 921-1711
Total inspections: 7
Last inspection: 03/14/2016

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Inspection findings	Inspection date	Type
Employee health policy is in place and being utilized. Recommend that the establishment obtain a couple digital thermometers (ie. thermoworks thermopen) to quickly take accurate temperatures. Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses in the flour, sugar, and salt bins. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Although the establishment is beingn monitored for mice, it was observed that mice droppings were on the floor in the dry storage area and noted in need of cleaning (particularly under wire rack shelving.) Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	03/14/2016	Routine
Discussed with PIC the employee health policy and norovirus precautions (1.5 cups of bleach to 1 Gallon of water.) Also discussed the presence of mice feces and the need to clean the floors under the shelving in the dry good storage area. Also discussed the importance of proper cooling of batch foods and the use of the cooling wands to rapidly cool batch foods before placing them into the walk-in cooler. Cooling Methods (corrected on site) 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. 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. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floors in the dry storage area are noted in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.	12/14/2015	Routine
Establishment is clean and orderly. Discussed the employee health policy with PIC and it is currently being implemented. Several employees have been off work due to a stomach bug and all employees have not been returning to work until they have been 24 hours asymptomatic. For personal reference, a chlorine mixture of 1.5 cups of chlorox to 1 gallon of water can be used at home to help kill off the potential of spreading Noro-virus. Also, it is important that unused, broken equipment (old hot holding cabinets) be removed from the premises. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Meat Slicer. Correction: Clean and sanitize these surfaces for food contact.	01/22/2015	Routine
Establishment is clean and orderly. Discussed with the PIC about watching problematic hot holding cabinets. A new hot holding cabinet has replaced the serv-lift hot holding cabinet which has not worked properly in the past. No violation noted during this evaluation.	10/23/2014	Routine
Facility is very clean and orderly. I have spoken with the PIC regarding replacing the ServLift hot holding cabinet due to ongoing hot holding problems. In order to properly hot hold foods, a unit must be in place by the beginning of the 2014-2015 school year that can properly maintain food temperatures above 135 F. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Grilled Chicken Breast Sandwiches hot holding at improper temperatures in the ServLift Hot Holding Cabinet. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	06/02/2014	Routine
All issues from previous inspection have been corrected. Did not observe dishwashing machine in use. No violation noted during this evaluation.	12/09/2013	Routine
Discussed with the PIC about having the dishwashing machine's pressure gauge checked to make sure it is operating correctly. It should register 20 psi for rinse water pressure. Also discussed the need for the janitors to find a separate place to keep their chemicals so that it's not stored in the same area as single service items. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: Observed the meat slicer with meat debris on food contact surfaces of the slicer. Correction: Clean and sanitize these surfaces for food contact. Critical: Backflow Prevention, Air Gap* Observation: An air gap between the water supply outlet and the flood rim level of the pre-wash sink in the dish washing area is not observed. The spring and water line sleeve are not keeping the spray nozzle from being submerged below the flood rim level of the sink. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Correction: Replace the support spring and water line sleeve on the spray nozzle so that it remains elevated above the flood rim of the sink. Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.	05/09/2013	Routine

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