Hampton Oaks Elementary School, 107 N. Hampton Blvd, Stafford, VA 22554 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Hampton Oaks Elementary School
Address: 107 N. Hampton Blvd, Stafford, VA 22554
Type: Public Elementary School Food Service
Phone: 540 658-6280
Total inspections: 7
Last inspection: 10/29/2015
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Inspection findings

Inspection date

Type
Discussed with the person in charge:
1. using time and temperature of the sliced tomatoes
2. hand washing procedures
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the interior of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces
    Observation: The following nonfood contact surfaces have accumulations of grime and debris: all of the ceiling fans, air vent over the dish machine, and the light shield near the walk in cooler
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
    Observation: The handwash station is being used as a dump station. EHS observed ice in the hand sink. This was addressed by the person in charge.
    Correction: The handwash facility identified above is to be used for washing hands only
  • Physical Facilities in Good Repair
    Observation: Observed that there is a light out near the steamers, holes in the ceiling tiles over line 1, and the air vent cover over line 2 are not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
10/29/2015Routine
Abbreviations: PIC=person in charge
No violation noted during this evaluation.		05/26/2015Risk Factor
Discussed with the person in charge:
1. walk in freezer door is in need of repair or replacement - since the door does not close excess water is on the floor - provide some type of coverage until the door is repaired
2. good hand washing procedures observed
3. discontinue washing single service utensils
  • Equipment and Utensils, Air-Drying Required
    Observation: Stainless steel pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Critical: Backflow Prevention Device, When Required*
    Observation: Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
    Correction: Provide a backflow or backsiphonage prevention device on all threaded faucets.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following physical structures are not maintained in good repair: grout missing in front of the dry storage room, ceiling tile over line 1, walk in freezer door, and light shield over line 2.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of chemicals are not properly stored to prevent the contamination of single service items. Single service items were removed.
    Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
10/02/2014Routine
Discussed with the person in charge:
1. small probe thermometer is needed
2. PSI gauge read 50 - must be between 15-25
3. rear door sweep
Quaternary sanitizer measured 200 ppm
Menu: mini cheeseburgers, sloppy Joe, baked beans, fries
No violation noted during this evaluation.		06/06/2014Risk Factor
Temperatures continued: milk box line 2 - chocolate milk - 39'F
Discussed with the person in charge:
1. facility is very clean and well maintained
2. sprayer hose
Menu: turkey/gravy, mashed potatoes, catfish, peas, fruit
  • Physical Facilities in Good Repair
    Observation: The ceiling tile over the bread racks is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The air vent cover in the walk in cooler is 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.
10/31/2013Routine
Discussed with the person in charge:
1. gasket needed on rear reach in cooler
2. facility very clean and well maintained
No violation noted during this evaluation.		05/31/2013Risk Factor
Facility is clean and well maintained.
Instructed the PIC on how to use the maximum temperature recording thermometer for the dish machine. Thermometer recorded 160.4F for the maximum surface temperature.
Discussed hot holding temperature for the French fries. Fries holding at 128'F. Fries are batched "cooked" and served shortly afterwards. Any left over after lunch service are discarded. Lunch is from 10:40a - 12:45pm.
Shell eggs are used for baking. Ensure if making scrambled eggs or other items where eggs are broken (other than baked goods) and mixed together that pasteurized eggs are used.
PIC will place work order for back flow prevention devices.
  • Critical: Backflow Prevention Device, When Required* (repeated violation)
    Observation: Backflow prevention devices are not provided on the garden hose (with spray nozzle attached) in the dishwashing area, the water line to the ice machine, and the sprayer at the food prep sink.
    Correction: Provide a backflow or backsiphonage prevention devices on the above equipment.
01/11/2013Routine

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