King's Fork Middle School, 350 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 Middle School
Address: 350 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: There was no temperature measuring device located in the salad/apple reachins on the serving line and no thermometer in the hot holding cabinet.
    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.
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the portable hot holding unit was observed gray in color are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Good Repair and Calibration of Thermometers
    Observation: Thermometer inside of milk cooler was observed broken.
    Correction: Please replace to ensure accuracy of temperature reading.
  • 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: inside of the ice maker was pbserved with mold and mildew.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: on a/c vents and returns throughout kitchen. Worst ones noted over the walkin uits.
    Correction: Maintain nonfood-contact surfaces of equipment clean. Clean and or replace grates to ensure no build up of debris and cleanliness.
10/20/2015Routine
NOTES:
- Observed proper hair restraints and proper glove usage during inspection.
- Reviewed Employee Health Policy.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed corn in the walk-in refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. 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.
06/08/2015Routine
No violation noted during this evaluation.12/03/2014Risk Factor
NOTES:
- Replace two bulbs that were found not working under vent hood.
- Good glove usage observed during inspection.
- Discussed employee health with manager
No violation noted during this evaluation.		05/19/2014Routine
No violations at time of inspection
No violation noted during this evaluation.		10/29/2013Risk Factor
  • Cooling, Heating, and Holding Capacities
    Observation: walk in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
    Correction: Provide additional walk in freezer necessary to maintain food items at <32 degrees. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
05/15/2013Routine

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