King George Middle School, 8246 Dahlgren Road, King George, VA 22485 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: King George Middle School
Address: 8246 Dahlgren Road, King George, VA 22485
Type: Public Middle or High School Food Service
Phone: 540 775-2331
Total inspections: 7
Last inspection: 03/21/2016

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Inspection findings	Inspection date	Type
Observed/Discussed with Person in Charge: 1) Hand sink hot water temperature measures 160F+, 100F minimum required. Recommend tempering to reduce scalding potential. 2) Daily equipment logs. 3) Very good employee hygiene, holding temperatures and date marking procedures observed. 4) 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 Critical: Backflow Prevention* (repeated violation) Observation: The wash/rinse basins for the 3 compartment sink flows directly into wall cavity. An air gap or backflow preventor is not apparent. The sanitizer basin does have an air gap draining into floor drain. Correction: Verify that a backflow prevention system (air gap) exists between the wash/rinse basins and the waste drainage system and that there is no direct connection. Physical Facilities in Good Repair (repeated violation) Observation: The following physical facilities are not maintained in good repair: Ceiling panel removed/missing in the mop sink closet. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	03/21/2016	Routine
Observed/Discussed with Person in Charge: 1) Hot water at hand sink measures 170F+, 100F minimum required, recommend tempering to reduce scalding potential. 2) Cooling procedures. 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.	11/16/2015	Risk Factor
Observed/Discussed with Person in Charge: 1) Chest RIF in storage room not-in-use. 2) Hot water at hand sink measures 170F+, 100F minimum required, recommend tempering to reduce scalding potential. 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 Critical: Backflow Prevention* (repeated violation) Observation: The wash/rinse basins for the 3 compartment sink flows directly into wall cavity. An air gap or backflow preventor is not apparent. The sanitizer basin does have an air gap draining into floor drain. Correction: Verify that a backflow prevention system (air gap) exists between the wash/rinse basins and the waste drainage system and that there is no direct connection. Physical Facilities in Good Repair (repeated violation) Observation: The following physical facilities are not maintained in good repair: Ceiling panel removed in mop sink closet Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	03/04/2015	Routine
Observed/Discussed with Person in Charge: 1) Chest type RIF is no longer in use. 2) Hot water at hand sink. 3) Power cords to milk boxes. 4) Floor drains. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer. Critical: Backflow Prevention* Observation: The wash/rinse basins for the 3 compartment sink flow directly into wall cavity. An air gap or backflow preventor is not apparent. The sanitizer basin does have an air gap draining into floor drain. Correction: Verify that a backflow prevention system (air gap) existing between the wash/rinse basins and the waste drainage system and that there is no direct connection. Physical Facilities in Good Repair Observation: The following physical facilities are not maintained in good repair: 1) Ceiling panel opening and opening around ceiling light in mop sink closet. 2) Missing floor drain cover located under garbage disposal unit in warewashing area. 3) Metal floor drain cover, located at drain for 2 compartment vegetable wash sink, is in state of disrepair and does note provide a suitable drain covering. 4) Power cords from plugs to both Milk Boxes are loose on floor, creating a tripping and safety hazard. 5) Hot water temperature at hand sink is extremely high, minimum temperature for a handwashing station is 100F. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	11/03/2014	Routine
Observed/Discussed with Person in Charge: Risk Assessment inspection, however, noted the following maintenance items: 1) Ice build-up on interior of chest-type Milk Box. 2) Gasket track in disrepair on sliding door of Milk Display box. 3) Main hand sink in center of kitchen slow to drain, extremely hot water. 4) Cords to both milk boxes loose on floor to plug, creating a tripping hazard. Observed good employee hygiene practices. Abbreviations: WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler No violation noted during this evaluation.	05/15/2014	Risk Factor
Sanitizer: Quaternary Ammonia: Concentration in Spray Bottle: 200pm, Three Compartment sink: 200ppm Discussed with Person in Charge: 1. Employee Health 2. Cooling Procedures 3. Ensure Range hood is repaired as needed 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 Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The EHS surface thermometer read 154'F and the Thremolabel indicated the minimum surface temperature of 160'F had not been meet. Person in charge discontinued use of the dischmachine and had it serviced while EHS was on site. 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. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: Several Metal ladles, serving spoons and a cutting board in the kitchen facility. Person in charge moved items to three compartment sink to be washed, rinsed and sanitized. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils Observation: Surfaces of the Ice machine interior were observed soiled with accumulations of grime and debris. Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the following equipment were not observed sanitized due to the Final Rinse Surface Temperature being below 160'F: Metal Pots, Pans, Bowls and serving utensils. Person in Charge moved items to three compartment sink to be washed rinsed and sanitized. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor and wall juncture around the walk in freezer is not sealed. Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.	11/22/2013	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 Observed good hot and cold holding temperatures, food handling procedures, food storage, date marking and glove use during this inspection. Operator is knowledgeable in food safety and employee health. Facility is clean and well maintained. No violation noted during this evaluation.	04/25/2013	Risk Factor

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