Narrows Elementary/Middle School, 401 Wolf Street, Narrows, VA 24124 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Narrows Elementary/middle School
Address: 401 Wolf Street, Narrows, VA 24124
Type: Public Elementary School Food Service
Phone: 540 726-2391
Total inspections: 7
Last inspection: 03/18/2016
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Inspection findings

Inspection date

Type
Talked with PIC about the employee health policy which is in place and being utilized. Maintenance looked at the dishmachine while I was present and stated that a new temp. gauge would need to be ordered from their supply house in order to replace the non-functioning rinse temp. gauge.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Taco Meat and Refried Bean Dip hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Warewash Machines, Temperature Measuring Devices
    Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is not operating.
    Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Clean ice scoops were found stored on top of the ice machine in contact with dust.
    Correction: Store ice scoops in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
03/18/2016Routine
Establishment is clean and orderly. Discussed the employee health policy that is in place and also noro-virus precautions. A milk cooler has not been operating correctly and needs to be re-serviced or repaired. Milk was transferred back into the WIC in order to maintain the correct temperature.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures.
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
12/17/2015Routine
Establishment is clean and orderly. Discussed with the PIC the importance of using their Employee Health Policy due to the prevalence of Noro-virus in the community. Also talked with maintenance about checking the final rinse pressure gauge on the dishwashing machine. It appears that it is very erratic and is fluctuating between 10 PSI to 30 PSI to 60 PSI. Ensure that the final rinse pressure is stable between 5 PSI and 25 PSI.
No violation noted during this evaluation.		01/26/2015Routine
Discussed with PIC about having the walk-in cooler condenser unit worked on. It is beginning to form ice on the condenser line and may begin dripping down onto boxes of food underneath it.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed the ice machine shield with pink algae on it.
    Correction: Clean and sanitize these surfaces for food contact.
10/27/2014Routine
Facility is very clean and orderly. No maintenance issues were noted that need to be corrected before the beginning of the next school year.
No violation noted during this evaluation.		06/03/2014Routine
Kitchen is clean, orderly, and efficiently run.
  • Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
    Observation: Dispensing utensils improperly stored between uses. Handles of dispensing utensils for sugar/flour buried within product.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
12/11/2013Routine
Discussed with PIC best ways of cooling batches of chili, spaghetti sauce, soups, ect. It was recommended that they get an ice wand to help cool large batches of sauces and soups. Kitchen is clean and orderly.
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
05/08/2013Routine

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