Grafton School Cafeteria, 200 Grafton Ln., Berryville, VA 22611 - Private Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: Grafton School Cafeteria
Address: 200 Grafton Ln., Berryville, VA 22611
Type: Private Middle or High School Food Service
Phone: 540 955-2400
Total inspections: 8
Last inspection: 01/20/2016
Address: 200 Grafton Ln., Berryville, VA 22611
Type: Private Middle or High School Food Service
Phone: 540 955-2400
Total inspections: 8
Last inspection: 01/20/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 01/20/2016 | Routine | |
| Chicken Caesar salad, mac salad, bread, milk. No violation noted during this evaluation. | 07/22/2015 | Routine | |
Ensure that the hand sink in the kitchen is not blocked.
|
01/29/2015 | Routine | |
| Large batches of chili were put in the walk-in refrig on 7/9/14. When I inspected on 7/10/14, the internal temp of the chili was only 48 degrees. You need to tighten up your cooling procedures- some suggestions- 1) smaller batches- no more than 4 inches of product in a pan. 2) While a product is cooling in a refrigerated unit, do not cover it until the temp has gone down below 41 degrees. So, procedure wise-- you can cool a product on a counter at room temperature for up to 2 hours (some stirring periodically would help this process) after 2 hours, the product should be cool enough to put in the refrig UN-COVERED for up to 4 hours, or until the product has reached 41 degrees or below. So in a case like this, the lunch shift could do the first 2 hours of cooling, then the dinner shift would be responsible for covering the food after the temp goes down below 41 degrees. Improper cooling is one of the worst causes of food-borne illness in restaurants. Please adjust your procedures to reflect such. If you have questions, please contact me at 540-955-1033 or Greg.Lloyd@vdh.virginia.gov.
|
07/10/2014 | Routine | |
| no violations observed. No violation noted during this evaluation. | 01/06/2014 | Risk Factor | |
| Kitchen clean and well-maintained No violation noted during this evaluation. | 07/16/2013 | Risk Factor | |
| There were no QAC test strips available- told operator they were required. Follow up next inspection. No violation noted during this evaluation. | 01/04/2013 | Risk Factor | |
Good food handling practices observed- gloves worn, hair restraints, date stamping.
|
01/18/2012 | Routine |
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