Macy Mcclaugherty Elem, 1001 Henson Avenue, Pearisburg, VA 24134 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Macy Mcclaugherty Elem
Address: 1001 Henson Avenue, Pearisburg, VA 24134
Type: Public Elementary School Food Service
Phone: 540 540-1363
Total inspections: 7
Last inspection: 03/14/2016
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Inspection findings

Inspection date

Type
Establishment is clean and orderly. Employee health policy is in place and being utilized. Discussed current cooling procedures and reminded that if ice baths are being utilized to cool foods, the foods must be stirred to properly allow heat to be transferred from the food to the ice.
  • Food Storage - Clean and Dry Location
    Observation: Food stored in a location where it is subject to splash, dust or other contamination.
    Correction: Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
03/14/2016Routine
Establishment is clean and orderly. Discussed the Employee Health Policy with the PIC and also discussed Noro-virus precautions (1.5 cups of bleach to 1 gallon of water.)
No violation noted during this evaluation.		12/14/2015Routine
Establishment is clean and orderly. Discussed the employee health policy with the PIC and stressed the importance of using it along with proper hand washing due to the number of stomach "bugs" in the community.
No violation noted during this evaluation.		01/22/2015Routine
Establishment is clean and orderly. Discussed the employee health policy with personnel and PIC.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
    Observation: Observed pink algae beginning to grow in the ice machine.
    Correction: Clean and sanitize these surfaces for food contact.
10/28/2014Routine
Facility is clean and orderly. The only maintenance issue which must be addressed is the final rinse pressure gauge on the warewashing machine must be replace/repaired so that it is reading correctly.
  • Warewashing - Mechanical Warewashing Equipment, Sanitization Pressure
    Observation: The pressure gauge for the high temperature warewash machine was below 15 PSI.
    Correction: Replace the pressure gauge on the high temperature warewash machine so that it can properly read the pressure of the final rinse pressure. The final rinse minimum pressure as indicated by the data plate is 20 PSI.
06/02/2014Routine
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the rinse cycle of the warewashing machine is not operating properly
    Correction: Provide a functioning temperature measuring device at the rinse compartment so employees can routinely monitor the water temperature. Please correct within 30 days. (Water temperature appeared to be correct, based on max/min thermometer.)
12/09/2013Routine
Discussed with the PIC the need to track cooling temperatures in order to make sure that PHF's are adequately cooled. We also discussed how placing a sealed hot holding cabinet inside a walk-in cooler will not allow food to cool in a timely manor.
  • Critical: Cooling* (corrected on site)
    Observation: Observed cooked turkey not being adequately cooled.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Cooling Methods (corrected on site)
    Observation: Observed a hot holding cabinet pushed into the walk-in cooler to cool food. The food inside the cabinet was still warm and the cabinet was closed so that refrigerated air could not circulate around the food to adequately cool its contents.
    Correction: Cease placing hot holding cabinets inside the walk-in cooler. Utilize speed racks to allow refrigerated air to circulate around food so that it can adequately cool. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
05/07/2013Routine

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