Hugh Mercer School, 2100 Cowan Blvd, Fredericksburg, VA 22401 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Hugh Mercer School
Address: 2100 Cowan Blvd, Fredericksburg, VA 22401
Type: Public Elementary School Food Service
Total inspections: 7
Last inspection: 03/22/2016
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Inspection findings

Inspection date

Type
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		03/22/2016Risk Factor
Discussed the following with the person in charge: 1) PIC stated that a work order has been put in to replace the walk-in freezer 2) PIC placed a work order in (during the inspection) to repair the broken reach-in cooler near the slicer.
Abbreviations: PIC- person in charge, WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, IT- internal temperature, ST- surface temperature, PPM- parts per million.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: The cutting boards are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. PIC discarded the cutting boards during the inspection.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The hood vents and ceiling fans throughout the kitchen are 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.
11/24/2015Routine
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		03/27/2015Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket at the cookline measured 200 ppm. Ceiling vents observed in a clean condition. Operator is knowledgeable in food safety and employee health. Facility is clean and well maintained.
  • Critical: Package Integrity* (corrected on site) (repeated violation)
    Observation: Food from damaged packaging offered for sale or service. Observed a dented can of crushed tomatoes and a dented can of sliced peaches on dry storage shelving.
    Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
10/08/2014Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Shell eggs are hard boiled and only used for salads. Discussed with operator: 1. provide a test kit for measuring the concentration level of sanitizer 2. ensure the ceiling vents and ceiling fan are kept in a clean condition to prevent possible contamination of food and/or equipment. With the exception of the ceiling vents and fan, facility is clean, well organized and well maintained.
  • Critical: Package Integrity* (corrected on site)
    Observation: Food from damaged packaging offered for sale or service. Observed 3 dented cans of salsa and 1 dented can of cream corn on dry storage shelving.
    Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
04/10/2014Risk Factor
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
Today's menu consists of fish sticks and peanut butter & jelly sandwiches. Per operator: shell eggs are only utilized hard boiled in students salads. Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket in the prep area measured 200 ppm. A new hot water sanitizer dishmachine has been installed in facility
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: Observed employee chewing gum while dispensing food at the serving line where they may contaminate food, clean equipment, utensils or other items needing protection.
    Correction: Provide a designated area where employees may chew gum so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
  • Sanitizing Solutions, Testing Devices (corrected on site)
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
09/23/2013Routine
Discussed with PIC:
1. Have maintenance clean the lime scale build up underneath the dishwashing machine.
2. Have maintence lower the thermostats on all of the RIC and the RIC for the milk.
Kitchen was very hot when I arrived and staff had just finished preparing most of the cold foods.
Kitchen is clean and well maintained. Good job!
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Observed rolling cart with trays of pizza in the WIC with the top tray exposed where it is subject to splash, dust or other contamination. PIC covered top tray with plastic.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed bowl of tuna salad in the WIC, and salads in the RIC cold holding at improper temperatures. Temperature of tuna salad was 49'F, salads were 54. Employee voluntarily discarded the tuna, and PIC had the salads moved to another cooler.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
04/12/2013Routine

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