King's Fork High School, 351 King's Fork Rd., Suffolk, VA 23434 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: King's Fork High School
Address: 351 King's Fork Rd., Suffolk, VA 23434
Type: Public Middle or High School Food Service
Phone: 757 925-5789
Total inspections: 6
Last inspection: 10/20/2015
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Inspection findings

Inspection date

Type
  • Temperature Measuring Devices
    Observation: Observed reach in cold and hot units behind the serving line and the reachin under the salad bar had no thermometers inside.
    Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the vent over the toilet in the employee restroom facility has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
10/20/2015Routine
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Observed bottles of white vinegar stored on floor in dry storage area. ;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
    Observation: The prepared ready-to-eat (RTE) deli meats in the refrigeration unit is not properly dated for disposition. Also observed sliced prepared cucumbers in the WIR without a date label.
    Correction: Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
  • Equipment and Utensils, Air-Drying Required
    Observation: Metal pans were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Vents and air returns in kitchen 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.
06/08/2015Routine
NOTES:
- Frequent hand washing observed during inspection.
- Cutting boards may need to be replaced or resurfaced soon.
- Proper thawing of chicken in walk-in refrigerator.
- Kitchen observed clean and well-organized.
- No violations noted during inspection.
No violation noted during this evaluation.		12/03/2014Risk Factor
NOTES:
- Tow bulbs need to be replaced under vent hood.
- Wiping buckets found at 200ppm quaternary ammonium.
- Good glove usage observed.
- Kitchen looks great.
- Reviewed employee health policy and current food handler cards with PIC.
- No violations found during inspection.
- Have a great Summer!
No violation noted during this evaluation.		05/19/2014Routine
No violations at time of inspection. Mrs. Robert is acting manager while position is being filled.
No violation noted during this evaluation.		10/29/2013Risk Factor
No violations at time of inspection. Facility is well organized and had good temperatures and date marking at time of inspections
No violation noted during this evaluation.		05/15/2013Risk Factor

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