John Tyler Elementary, 3649 Hartford Street, Portsmouth, VA 23707 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: John Tyler Elementary
Address: 3649 Hartford Street, Portsmouth, VA 23707
Type: Public Elementary School Food Service
Phone: 757 393-5121
Total inspections: 7
Last inspection: 02/03/2016
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Inspection findings

Inspection date

Type
Good kitchen employee food safety practices demonstrated during this inspection.
No violation noted during this evaluation.		02/03/2016Routine
Reviewed proper cooling methods, food handler card status, food manager's certification, having maintenance install a drain plug on the dumpster and replace the inoperable compartment light in the walk-in freezer. Permit issued.
  • Cooling, Heating, and Holding Capacities
    Observation: The walk-in refrigerator @ 10:30 am is not maintaining a cold-holding temperature < 41 F.
    Correction: (maintenance technician notified and on his way) Maintain the cold-holding temperature below 40 F in order to ensure the foods hold <= 41 F.
    Note: A review of the daily temperature log shows the walk-in refrigerator cold holding at 38 F at 7:29 am. The stored foods will be transferred to other refrigeration units if the walk-in refrigerator's cold holding temperature cannot be re-established below 41 F by 11:30 am.
09/29/2015Routine
A clean and well-organized kitchen. Good kitchen staff food safety practices demonstrated during this inspection.
No violation noted during this evaluation.		04/29/2015Routine
A clean and well organized kitchen. Good employee food safety practices demonstrated during this inspection. Permit renewal issued.
No violation noted during this evaluation.		09/18/2014Routine
Discussed violations with CFM. Reviewed food handler cards and left current schedule. Work order in for Hobart unit. Good safe food practices and good managerial control observed. Left information on upcoming changes to the Code with CFM.
  • Critical: Cooling*
    Observation: 2 pans of Beefaroni (made previous day) were (covered) in the walk-in at 43/ 44F.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floor drain (under slicer) 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.
  • Mops - Drying Mops
    Observation: Mops and brooms not hung up to air dry. Brooms laying on the floor and mops laying inside the mop sink (with ice poured on top of them).
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
04/01/2014Routine
During the inspection, employee health, hand washing, and no bare hand contact w/ ready to eat food was discussed. The kitchen is clean and well organized. The permit was issued. Thank You.
No violation noted during this evaluation.		09/20/2013Risk Factor
Discussed cooking and cooling methods. Reviewed food handler cards. Discussed employee health. Good managerial control observed and kitchen maintained clean and organized.
No violation noted during this evaluation.		02/12/2013Risk Factor

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