King George High School, 10100 Foxes Way, King George, VA 22485 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: King George High School
Address: 10100 Foxes Way, King George, VA 22485
Type: Public Middle or High School Food Service
Phone: 540 775-3635
Total inspections: 7
Last inspection: 03/21/2016
Address: 10100 Foxes Way, King George, VA 22485
Type: Public Middle or High School Food Service
Phone: 540 775-3635
Total inspections: 7
Last inspection: 03/21/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Observed/Discussed with Person in Charge: 1) Observed good employee hygiene, holding temperatures and date marking. 2) Daily equipment temperatures. 3) Facility is clean & well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 03/21/2016 | Routine | |
| Observed/Discussed with Person in Charge: 1) Observed good employee hygiene & holding temperatures. 2) Facility clean & well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 11/17/2015 | Risk Factor | |
| Observed/Discussed with Person in Charge: 1) Ware washing machine not-in-use at time of inspection, 3 compartment sink set-up. 2) Observed good employee hygiene, holding temperatures and date marking. 3) Facility is clean and well maintained. Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat No violation noted during this evaluation. | 01/30/2015 | Routine | |
| Observed/Discussed with Person in Charge: 1) Dishwashing Hot Water Sanitizing Temperature > 160F. 2) 3 compartment sink Quaternary Ammonium (Broad Range) @ 400ppm. 3) Observed good hand washing, employee hygiene and glove use procedures. 4) Facility is clean and well maintained. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, HH = Hot Holding, RIC = Reach in Cooler. No violation noted during this evaluation. | 10/20/2014 | Routine | |
| Observed/Discussed with Person in Charge: 1) Dishwashing Hot Water Sanitizing Temperature @ 160F+. 2) 3 compartment sink Broad-Range Quaternary Ammonium @ 150ppm. 3) Observed good hand washing, employee hygiene and glove use procedures. 4) Facility is clean and well maintained. 5) NOTE: Recommend cone-type covering over vegetable wash drain (similar to drain adjacent to warewashing machine) to minimize splash. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, HH = Hot Holding, RIC = Reach in Cooler. No violation noted during this evaluation. | 05/15/2014 | Risk Factor | |
| Discussed with Person in Charge: 1) Limiting Preparation Time of Potentially Hazardous Food items. 2) Cooling procedures. 3) Dishwashing Hot Sanitizing Temperature > 160F. 4) 3 Compartment Sink Broad-Range Quaternary Ammonium @ 400ppm, sanitizing buckets @ 300ppm. 5) Equipment drying after warewashing. 6) Observed good handwashing, employee hygiene and glove use procedures. 7) Facility is clean and well maintained. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, HH = Hot Holding No violation noted during this evaluation. | 11/21/2013 | Routine | |
| 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 serving line measured 200 ppm. Discussed with operator: 1. ensure all equipment is properly dried after washing, rinsing and sanitizing. Operator is knowledgeable in food safety and employee health. No violation noted during this evaluation. | 05/16/2013 | Risk Factor |
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