Kempsville Presbyterian Day School (24-0022), 805 Kempsville Road, Virginia Beach, VA 23464 - Private Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Kempsville Presbyterian Day School (24-0022)
Address: 805 Kempsville Road, Virginia Beach, VA 23464
Type: Private Elementary School Food Service
Phone: 757 495-4611
Total inspections: 9
Last inspection: 01/21/2016
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Inspection findings

Inspection date

Type
Advised to discontinue use of dishmachine until it is able to reach rinse temperature of 180 degrees F. Please call me when this has been corrected.
  • 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 read 150 degrees F.
    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.
01/21/2016Routine
Note: dented cans must be segregated, and facility cannot use non-permitted refrigeration for food storage.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures
    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.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Correction:
  • Equipment - Good Repair and Proper Adjustment
    Observation: Reach in refrigeration was observed in a state of disrepair and damaged.
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
10/13/2015Routine
Kitchen in the facility is permitted and all employees that utilize the kitchen must follow the Virginia Administrative Code at all times when kitchen is in use. Discussed.
  • Person in Charge (corrected on site)
    Observation: PERSONNEL entering the food preparation, food storage, and/or warewashing areas are not in compliance with this Regulation.
    Correction: Establish a barrier to food contamination by Informing employees, delivery and maintenance persons and pesticide applicators to comply with this Regulation when entering areas of the food establishment where food and food contact items are exposed. Individuals present in areas of a food establishment where food and food contact items are exposed presents a potential contamination risk.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the dish washing area.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
05/28/2015Routine
Permit issued.
No violation noted during this evaluation.		09/19/2014Routine
Note: Dented cans should not be used in food preparation. Employee food and beverage must be segregated from permitted facility food and beverage to prevent illness from cross-contamination. Provided regulations regarding sponge use limitation. Certified food manager certification is expired. Discussed.
  • Sponges, Use Limitation
    Observation: Sponges are being used to clean food contact surfaces.
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
06/23/2014Routine
Noted: Trip hazard in middle of kitchen floor. Discussed.
No violation noted during this evaluation.		02/11/2014Routine
Certified Food Manager states milk is returned from classroom. EHS recommends that an alternative method be put into place, as the milk may not be retained as a leftover under the current method. Observations discussed.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Handwashing - Using a Handwashing Lavatory
    Observation: The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
    Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use.
09/18/2013Routine
Observation discussed.
  • Light Bulbs Protective Shielding
    Observation: Lights in dry storage room are not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
05/21/2013Routine
Kitchen being maintained in good sanitary condition!
No violation noted during this evaluation.		02/25/2013Routine

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