John M. Gandy School, 201 Archie Cannon Drive, Ashland, VA 23005 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: John M. Gandy School
Address: 201 Archie Cannon Drive, Ashland, VA 23005
Type: Public Elementary School Food Service
Phone: 804 365-4500
Total inspections: 7
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Observed the employee health policy posted in the kitchen.
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: Food employees failed to wash their hands before handling clean trays in the dishwashing room after handling soiled trays. The EHSS instructed the employees to wash their hands between handling soiled trays and clean and sanitized trays.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
  • Food Display (corrected on site)
    Observation: The sliced kiwi on display on the serving line is not protected from contamination. The person in charge relocated the tray of sliced kiwi to the area of the serving line where a sneeze shield is located.
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: The popcorn chicken is hot holding at improper temperatures in the warmer and serving line. The temperatures were observed between 123°-133°F. The PIC stated that the chicken was removed from the oven at approximately 9:15 AM and will be served by 12:30 PM (less than 4 hours). Any leftover chicken will be discarded.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Toilet Room Receptacle Covered
    Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
  • Pests - Removing Dead or Trapped Birds - Insects, Rodents, and other Pests
    Observation: Many dead insects were found in the insect control devices and on the floor under the food preparation sink.
    Correction: Remove dead or trapped insects and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
10/06/2015Routine
Discussed the following with the person in charge (PIC):
1. Observed the employee health policy posted in the kitchen and copies of the policy on file in the office. Ensure that the policy is reviewed with all new employees upon being hired and recommend that a signed copy of the policy is kept on file.
2. The PIC stated that a new 3 compartment sink and dishwashing machine was installed over winter break. The PIC stated that the ceilings in the kitchen will be replaced this summer.
3. The non-critical deficiencies noted on the previous inspection report have been corrected.
Observed good holding and reheating temperatures of foods and the overall facility clean.
No violation noted during this evaluation.		03/25/2015Risk Factor
Manager called and said that they were working on fixing the problem but would call when corrected so follow up visit could occur.
No violation noted during this evaluation.		12/11/2014Other
Reminder to date mark when appropriate. Until dishmachine is fixed, styrofoam to be used and 2 vat sink for equipment wash, rinse, sanitize. Temperature logs for food and equipment reviewed.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read140-155.
    Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.(PIC called for service. Styrofoam plates used for service and 3vat sink set up for equipment wash)
  • Floors, Walls, and Ceilings - Cleanability
    Observation: Wall or wall covering behind/under and at the dishmachine is not smooth and easily cleanable.
    Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Walls under 2 vat sink 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.
10/20/2014Routine
No critical violations. good use of glove use and handwashing. Monitor steam table for proper hot holding temperatures. Ceiling tiles observed non food grade.
No violation noted during this evaluation.		04/10/2014Risk Factor
No critical violations. Discussed menu. minimal items reheated. Discussed cooling temps and methods. REveiwed Employee health. 1B form given for signatures and to keep on premises. Logs reviewed for equipment and food. all appear in order.
No violation noted during this evaluation.		11/14/2013Routine
No hot food to temp. No critical violations. Employee Health information observed. Temperature logs observed for equipment and food. Discussed reheating temperatures and methods. discussed cooling. Reminder to cool to < 70 degrees before covering and leaving. Uses ice wand.
No violation noted during this evaluation.		05/02/2013Risk Factor

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