Overall very good to excellent sanitation seen. Observed good food temperatures and storage with additional labeling needed and done. Good management taking and recording food temperatures on arrival and at breakfast time - suggesting adding at least one addtional time to take and record cold and if hot holding present, hot holding. Final cook temperatures already taken, suggest recording. Good overall employee health knowledge for symptoms and return times, but unsure of diseases until reviewed. *Discussed with GM, post flyer where it is easy for staff to see and review entire policy with all staff. Some additional shelving needed for good storage for single service items and freezer storage. Plumbing still with some repairs needed.
- Critical: Package Integrity* (corrected on site)
Observation: 5-6 dented cans stored with foods for use. Dented can shelf present for use.
Correction: Discussed with manager, who stated staff do not use dented cans. Train staff to place dented and damaged cans on shelf for damaged foods to ensure they are not used if pulled and dents etc. not noticed. Cans moved during inspection.
- Food Storage - Clean and Dry Location
Observation: Boxes of foods stored on the floor or pallets in the walk in freezer - and when supplies received, large stacks of food boxes removed from unit and stacked on the floor outside the unit to allow new supplies to be stored.
Correction: Suggest heavy duty shelving to store foods off the floor and so that foods can be easily accessed and put away without removing from unit and then replacing and stockage levels that allow for good food storage. Anytime items are put on the floor the risk is present the boxes will be set on a food preparation surface in the kitchen and create a contamination risk. Also even though temperatures are currently cold, taking stacks of food boxes out of the freezer for periods of time may allow for partial thawing and refreezing. If adequate shelving and good stockage levels do not correct the problem, suggest additional freezer space.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: Leftover labels not present on foods present for 5 days (including a snow day and weekend).
Correction: Date labels added during inspection.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: Manager unable to find thermometer during inspection. States fast reading thermometer present.
Correction: Contact EHS when found. Suggest back up thermometers to ensure working thermometer always available.
- Plumbing System Maintained in Good Repair
Observation: *Cold water handle on handwashing sink tightened to work - hard to turn and intermittently does not work. Water at handwashing sink scalding hot without cold water on - ***that will result in less frequent and likely inadequate handwashing. Faucet in dish sink taped together.
Correction: Repair and if needed replace plumbing that will not operate correctly.
- Pests - Controlling Pests*
Observation: Boxes of single service items stored on pallets, previous dishwashing countertops etc. with no spacing under, or behind boxes to see if any signs of pests exist or allow for daily cleaning.
Correction: Suggest actual shelving for good storage and to allow for adequate cleaning and observation for signs of pests.
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01/25/2016 | Routine | |
EHS spoke with kitchen manager via phone - new dumpsters are in place.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment with repair issues:
-Walk in refrigerator with badly torn gasket, with the door sometimes cracked open and condensation problem - and fans working one at a time.
-Ice machine with piece of machine loose (likely a gasket)
Correction: *Walk in refrigerator maintenance already submitted for action. Repairman at school for different issue - discussed inside walk in unit. Asked manager to place bowl or dish of ice cubes in unit near the door - to ensure items are not thawing / partially thawing and refreezing.
Call EHS when maintenance done.
*Ice machine with piece coming down into ice - discontinue use for any food or drink items - cooling canned drinks etc. ok, wipe off container and request maintenance, sanitize, rinse and resume use.
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10/09/2015 | Follow-up | |
EHS to facility to check dumpster status - old dumpsters still in place but level of flies in or near units down - likely in part due to weather, cooler temperatures and rain.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment with repair issues:
-Walk in refrigerator with badly torn gasket, with the door sometimes cracked open and condensation problem - and fans working one at a time.
-Ice machine with piece of machine loose (likely a gasket)
Correction: *Walk in refrigerator maintenance already submitted for action. Repairman at school for different issue - discussed inside walk in unit. Asked manager to place bowl or dish of ice cubes in unit near the door - to ensure items are not thawing / partially thawing and refreezing.
Call EHS when maintenance done.
*Ice machine with piece coming down into ice - discontinue use for any food or drink items - cooling canned drinks etc. ok, wipe off container and request maintenance, sanitize, rinse and resume use.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Dumpsters missing the lid and half the lid still present with some flies present. Number of flies down considerably.
Correction: Same suggestions remain in place, Keep facility doors closed, cover all food out for service, sanitize frequently, and
-When no food dishes out in kitchen manually kill flies and clean and sanitize.
-Ensure garbage is completely bagged and if bags tear, double bag.
-Ask maintenance to hang fly strips along the back dock area ***Not over the door where food will be taken into the facility.
-Closely monitor units, if flies present - spray . Ensure spray is labeled for flies.
-Ensure doors and lids of dumpsters are immediately closed and kept closed when not disposing of garbage.
-When dumpsters are removed ensure cement under unit is cleaned *suggest power washing
-Remove items that should not be in back dock area - and keep area clear as possible
**Flies Manually spread many diseases, especially food borne illnesses by spreading bacteria on their bodies - defecating, urinating, and vomiting in the food or on food surfaces.
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10/06/2015 | Follow-up | |
EHS to facility to follow up for handwashing - corrected yesterday and dumpsters in poor condition with flies present. Dumpsters not yet replaced.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment with repair issues:
-Walk in refrigerator with badly torn gasket, with the door sometimes cracked open and condensation problem - and fans working one at a time.
-Ice machine with piece of machine loose (likely a gasket)
Correction: *Walk in refrigerator maintenance already submitted for action. Repairman at school for different issue - discussed inside walk in unit. Asked manager to place bowl or dish of ice cubes in unit near the door - to ensure items are not thawing / partially thawing and refreezing.
Call EHS when maintenance done.
*Ice machine with piece coming down into ice - discontinue use for any food or drink items - cooling canned drinks etc. ok, wipe off container and request maintenance, sanitize, rinse and resume use.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Dumpsters missing the lid and half the lid still present with some flies present. Met with principal and head of maintenance to discuss dumpster condition and risk of flies next to back door of kitchen / diseases spread by flies. Discussed moving dumpsters farther from kitchen back door - when assessed principal and head maintenance stated no other suitable location present
Correction: Discussed with manager - immediate actions:
-When no food dishes out in kitchen manually kill flies and clean and sanitize.
-Ask maintenance to hang fly strips along the back dock area ***Not over the door where food will be taken into the facility.
-If fly spray is available, spray and should be used in the back dock area, inside the dumpsters, under the dumpsters and in general area.
-Ensure doors and lids of dumpsters are immediately closed and kept closed when not disposing of garbage.
-When dumpsters are removed ensure cement under unit is cleaned *suggest power washing
-Remove items that should not be in back dock area - and keep area clear as possible
**Flies Manually spread many diseases, especially food borne illnesses by spreading bacteria on their bodies - defecating, urinating, and vomiting in the food or on food surfaces.
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09/30/2015 | Follow-up | |
Overall excellent sanitation with good employee health knowledge, good glove use - handwashing not seen but no violations noted, good food temperatures - with overall good storage (limited by shelving availability in walk in refrigerator), and two items not labeled since yesterday - discussed, ensure items are labeled and good food safety by making sandwiches for lunch using batch preparation. New walk in motors for two walk in units in place over the summer - with one pending replacement. Noted 2-3 visitors to the kitchen, discussed with staff, ensure if school staff etc. stop at the kitchen / need something that they wash hands before touching any food contact surfaces, equipment handles, food etc., ie getting ice from machine or getting drinks for younger children or obtain the items for them. ***Most important issue noted, some flies in kitchen, food with good covering to protect from contamination - but at least 50 to 75 flies noted in each dumpster located close to kitchen back doors. Discussed immediate actions to take with manager.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment with repair issues:
-Walk in refrigerator with badly torn gasket, with the door sometimes cracked open and condensation problem - and fans working one at a time.
-Ice machine with piece of machine loose (likely a gasket)
Correction: *Walk in refrigerator maintenance already submitted for action. Repairman at school for different issue - discussed inside walk in unit. Asked manager to place bowl or dish of ice cubes in unit near the door - to ensure items are not thawing / partially thawing and refreezing.
Call EHS when maintenance done.
*Ice machine with piece coming down into ice - discontinue use for any food or drink items - cooling canned drinks etc. ok, wipe off container and request maintenance, sanitize, rinse and resume use.
- Critical: Handwashing Lavatory*
Observation: The only handwashing sink for the kitchen has no cold water - water tested at 160 F with EHS thermocouple - is too hot to use preventing safe and effective handwashing at the designated sink.
Correction: Discussed with manager, staff already using left compartment of food preparation sink for handwashing - and work order already in. Ensure sink is repaired right away to allow for handwashing in the designated sink with soap and paper towels provided / and avoid getting handwashing water in areas that may cause contamination issues with food / or tableware.
- Critical: Pests-Controlling Pests*
Observation: Flies present in kitchen about 4-6. Several flies present in back dock area just outside kitchen. Dumpsters heavily infested with flies / with door or lids open. Dumpsters about 1/2 full, bad odor noted uncertain if from dumpsters or build up noted under dumpsters. Other items stored on the back dock can also attract flies, stacks of garbage cans - pallet of bagged items and drums labeled "apple juice" but not a product for the school kitchen.
Correction: Discussed with manager - immediate actions:
-When no food dishes out in kitchen manually kill flies and clean and sanitize.
-Ask maintenance to hang fly strips along the back dock area ***Not over the door where food will be taken into the facility.
-If fly spray is available, spray and should be used in the back dock area, inside the dumpsters, under the dumpsters and in general area.
-Ensure doors and lids of dumpsters are immediately closed and kept closed when not disposing of garbage.
-Call to have dumpsters emptied ***If Dumpsters soiled with putrid substances / liquid have cleaned or replaced.
-When dumpsters are removed ensure cement under unit is cleaned *suggest power washing
-SUGGEST Placing dumpsters farther away from back kitchen doors.
-Remove items that should not be in back dock area - and keep area clear as possible
**Flies Manually spread many diseases, especially food borne illnesses by spreading bacteria on their bodies - defecating, urinating, and vomiting in the food or on food surfaces.
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09/29/2015 | Routine | |
Overall good sanitation. Observed good glove use, sanitizer in place at 100 ppm, good overall food temperatures and storage, no leftovers seen. Foods on right steam table below required hot holding temperatures, but would have been effected by depth of food in pans. Test hot holding capacity of steam table, either with pan of hot water, checked after in place for 20-30 minutes or during next lunch period when foods such as vegetables or other items with sauce, gravy or liquid present. If food is below 135, call for maintenance. Discussed employee health, updated training for policy needed. Discussed eight major allergens, flyer left. Discussed upcoming requirement to post a statement that sanitation inspection reports can be viewed on the Virginia Department of Health website.
- Critical: Employee Health* (corrected on site)
Observation: Staff not aware of all symptoms, return times or diseases for employee health policy.
Correction: Flyer given and discussed. Review entire policy with all staff.
- Critical: Food - Safe and Unadulterated* (corrected on site)
Observation: Several badly dented cans and at least two "swellers" stored with canned food to prepare and serve for meals.
Correction: Cans separated. Ensure all staff are trained and any cans that are dented either on seams or with dents bad enough to crease the can, springers, flippers, swellers, leaking, or with pitted rust are separated for return or credit and not used. Ensure food is safe and unadulterated.
- Temperature - Food Temperature Measuring Devices - Provided (repeated violation)
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer in kitchen with build up of frost on ceiling and ice on pipe under fans.
Correction: Have maintenance done.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice machine in need of cleaning.
Correction: Empty, clean, sanitize, flush, ice machine.
- Hand Drying Provision
Observation: Paper towel holder in place does not work for paper towels used in the facility. Paper towels are present, at end of food prep table, away from handwashing sink.
Correction: Install small shelf, or paper towel holder or even small table next to handwashing sink to make paper towels readily accessible for drying hands.
- Physical Facilities in Good Repair
Observation: Tiles missing in reach through hot box and refrigerator area.
Correction: Ensure new tiles are placed, or walls are otherwise sealed to provide a smooth, durable cleanable surface.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Area under dry storeroom shelving with debris present. Shelving old painted wooden shelving, sturdy and provides space for dry stores, but is difficult to clean under.
Correction: Obtain and use cleaning utensils that are able to clean under bottom shelving, such as vacuum cleaner with hose attachment, swiffer etc.
- Mops - Drying Mops
Observation: Mops and brooms stored heads down next to handwashing sink in the kitchen. Mop / broom holder in mop sink, cleaning room in poor condition. Mops not hung up to air dry.
Correction: Install adequate rack to hang and dry mops and allow brooms to hang off the floor. 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.
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01/28/2015 | Routine | |
Overall excellent handwashing, glove use, good overall food temperatures and storage. Sanitizer in place at 100 ppm Cl and used. Discussed employee health good knowledge of symptoms, but uncertain of return time and diseases, flyer left with staff. Over the summer, walk in freezer out of order, with food discarded and unit repaired with new motor installed. New equipment installed, both steam lines, new milk reach in refrigerators, reach through refrigerator, steamer, oven and ice cream freezer. Reach through hot box is the wrong type and waiting for correct unit to install.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Pan of yogurt out to serve for breakfast but returned to walk in refrigerator 4 hours ago 46 F stem temp. Yogurt stored on left side of unit closest to the door. Temperatures taken with EHS thermocouple calibrated in ice water. Yogurt, stored in back of unit and present for 24 hours tested at 40 F. Milk stored on right side of unit delivered 45 minutes ago, tested at 39 F.
Correction: Yogurt voluntarily discarded. Discussed with manager, do food temperature checks before beginning food prep and no less than every 4 hours from each location. No other foods to test near the yogurt. If temperatures are more than 2-3 degrees different in different locations, or above 41 F call for maintenance. If foods are above 41 F for 4 hrs or more discard and store new time/temperature controlled foods in alternate location. EHS will follow up with manager for results.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Sanitizing Solutions, Testing Devices
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Good Repair and Proper Adjustment
Observation: Walk in freezer gasket in poor condition. Exhaust hood not working.
Correction: Replace gasket. Repair hood.
- Equipment - Good Repair and Proper Adjustment
Observation: Unused or non-functioning equipment not removed from the premises.
Correction: Remove any unused or non-functioning equipment from the premises.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: Both dish and food sinks with loose faucets.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floors under shelving in both dry storerooms soiled.
Correction: Clean routinely.
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09/23/2014 | Routine | |
Overall excellent. Observed good handwashing, glove use, food temperatures and storage. Also, good employee health knowledge and practices. Sanitizing solution not made at the beginning of inspection or not present. Per manager solution made and used earlier. Solution made at 200 ppm Cl during inspection. Suggest keeping sanitizer in place.
- Critical: Package Integrity* (corrected on site) (repeated violation)
Observation: Several dented cans stored with can for use. Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans)
Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants. Manager called to relay cans have been segregated for return.
- Equipment - Good Repair and Proper Adjustment
Observation: Out of repair reach through refrigerator and exhaust hood present.
Correction: Please repair or replace.
- Prohibitions - Single Service
Observation: Some single-service or single-use items not stored on shelving 6 inches off the floor or with wheels to be easily movable for cleaning.
Correction: Store all single service items at on approved shelving at least 6 inches off the floor or with wheels to make cleaning easy.
- Plumbing System Maintained in Good Repair
Observation: Two compartment sink faucet leaking and taped.
Correction: Please repair or replace.
- Plumbing System Maintained in Good Repair
Observation: Drain cover missing for floor drain under ice machine.
Correction: Install floor drain.
- Physical Facilities in Good Repair
Observation: Damaged ceiling tiles present.
Correction: Please replace.
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02/07/2014 | Routine | |
Overall excellent sanitation. Noted good handwashing and glove use. Good cleanliness and sanitizing done with 200 ppm Cl. Dish process out of order Wash, Sanitize, Rinse. Correct process is Wash, Rinse Sanitize. Noted paper towels away from sink as type used is not the same as the dispenser. Suggest putting up paper towel roll holder or shelf to avoid walking through kitchen to dry hands. Faucet at the 3 vat sink taped, please repair. Some uncertainty about the employee health policy. Review policy and ensure all staff understand, symptoms, how long to remain out of work when symptoms are gone, and reportable diseases. *Chicken on lines and on one tray in hot box below hot holding temperature of 135 F. Chicken safe due to time from preparation until last meal 3 hours. Best practice is to keep chicken hot at 135 F or above. Kitchen is hot and stuffy. Ventilation does not appear to be working - please ensure ventilation is working.
- Critical: Package Integrity*
Observation: Damaged and dented cans present, including rusting and leaking cans.
Correction: Ensure canned goods are checked for damage and when damaged cans are found either discarded or set aside in designated area, where they will not be used.
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09/25/2013 | Risk Factor | |
Overall excellent sanitation. Observed good handwashing, good glove use, good food temperatures, good storage and labeling - add shelving needed, clean well organized kitchen sanitizer in place at 50 sink, 100 and 200 ppm Cl wiping buckets and used. Most significant issues involve equipment:
1) Steamer removed to use at different facility, no working steamer present. Please call with update, temporary loss of steamer can be managed with menu changes, however, per manager steamer is frequently used.
2) Hot box thermometer reading 105, food 155 F. Have maintenance done - filter also with build up of dust. If new thermometer needed, replace.
3) Menu changes to add more fresh fruits etc. result in crowded walk in refrigerator and make good storage difficult. Some shelving present in WIR, however, additional shelving is needed for good storage. Assess refrigeration space after additional shelving installed and plan for additional refrigeration or altering supply amounts and frequency to allow for good storage if needed.
4) Single service supplies etc. stored in old dish washing area, on pallets, making good cleaning and checking for any pests in kitchen very difficult. Suggest removal of old dishmachine and counters and installing shelving for good storage, the ability to clean the floor and detect any pests such as mice, roaches etc. Easy detection and quick extermination of pests prevents pervasive pest problems. Until shelving installed, asked manager to have someone look between pallets and floor with flashlight each day.
Also: - Unit temperature charts in place and current. Per cook, final cook temperatures are taken but not recorded. Suggest starting and using a food temperature chart to include, at least 1 refrigerated food temperature for food deliveries, cold holding reheating, hot holding, cooling and final cook. Hot and cold holding temperatures should be taken first thing before food preparation and no less than every 4 hours while kitchen open, every 2 hours to be able to move and save food in the case of equipment failure.
- Cheese sandwiches now made in oven 130 F after heating, and storing in hot box. Preparation time to last meal < 3 hours, so food safe, however, best practice is to heat and hold sandwiches at 135 F or above. Discussed with manager, sandwiches will be heated to 135F or above.
No violation noted during this evaluation. | 02/26/2013 | Risk Factor | |
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