Nickelsville Elementary, 11415 Nickelsville Hwy Hwy., Nickelsville, VA 24271 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Nickelsville Elementary
Address: 11415 Nickelsville Hwy Hwy., Nickelsville, VA 24271
Type: Public Elementary School Food Service
Phone: 276 479-2676
Total inspections: 13
Last inspection: 02/03/2016
Address: 11415 Nickelsville Hwy Hwy., Nickelsville, VA 24271
Type: Public Elementary School Food Service
Phone: 276 479-2676
Total inspections: 13
Last inspection: 02/03/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Hazard 1570 from the August 20, 2014 inspection was observed as a repeat hazard. Kitchen is very clean and well organized. Hair restraints worn and gloves used appropriately. Sanitizers set up properly and tested correctly. Cheese pizza in warmer was 155°F
|
02/03/2016 | Routine | |
| Facility very clean. Good label and dating of foods. HAACP sheets kept and up to date. All previous violations have been corrected. Thank you. No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
| HACCP logs kept and up to date. Water leak under 3 compartment sink, this needs to be repaired. Overall facility very clean. Thank you. No violation noted during this evaluation. | 08/24/2015 | Risk Factor | |
Milk box not cooling. Needs to be repaired. Milk had been in box 15 minutes when checked. Temperature of milk 44 degrees. Milk was relocated to walk in cooler. HAACP sheets kept and up to date. Facility very clean. Thank you.
|
05/20/2015 | Risk Factor | |
HACCP sheets kept and up to date. Excellent label and dating of foods, good food handling practice observed. Thank you.
|
02/10/2015 | Routine | |
| Hazards 1570 (2), 2350 ii (1) (2), and 2720 from the August 20, 2014 were observed as repeat hazards during this inspection. Pipe underneath the bathroom sink is leaking and water is leaking down the hose at the 2-compartment sink. Pre-cooked bacon was heated to 200 degrees F, pre-cooked eggs to 182 degrees F., and pans of pre-cooked chicken strips to 186, 174, 170 and 193 degrees F. EHS discussed with person in charge changes coming to the food regulations to include the requirement to have on staff a person certified in food safety and the fact that cut greens will require time and temperature control for food safety (TCS). Kitchen is very well maintained No violation noted during this evaluation. | 11/17/2014 | Risk Factor | |
Hazard 1570 is a repeat hazard observed during the April 10, 2014 inspection. EHS and person-in-charge (PIC) discussed whether or not any of the students or staff who eat here must have gluten-free foods and how the PIC would respond if asked if certain foods are gluten-free. PIC said, to her knowledge, no one requires a gluten-free meal. School nurse has provided staff with a list of children with allergies and what those allergies are to, i..e., milk, nuts and cinnamon. Kitchen very clean. Staff wearing hair restraints and using gloves appropriately. No critical hazards were observed during this inspection. Non-critical hazards to be corrected immediately.
|
08/20/2014 | Routine | |
There were no previous open hazards to follow-up on. Food temperatures are consistently taken and recorded. Good use of hair restraints and gloves observed. Sanitizer at acceptable level. Bosco (cheese) sticks at 177 and 186 degrees F. in oven
|
04/10/2014 | Routine | |
| There was no evidence of violations in regards to concerns from complaint received March 4, 2014. Concerns were discussed with the manager. Proper use of hair restraints and gloves was observed. Children in Head Start through second grade go through the food line where kitchen staff put food on their trays. Third through seventh graders serve themselves. EHS observed the following during the lunch period: Boy in first grade took a carton of milk out of the milk box and placed the lip of the carton in his mouth. He played with it for a while before removing the carton from his mouth and then started banging his milk carton against his fellow classmates' milk cartons. A girl in first grade picked her nose and then swiped that finger on the inside of the metal milk box. A third grade girl was playing with the gum dangling from her mouth and then touched a serving spoon. One of the kitchen staff quickly cleaned and sanitized that serving spoon. Another child, after serving himself pizza, placed the part of the spatula he had just touched with his bare hand directly onto the pizza and another child let a serving spoon handle that had just been touched fall into a pan of peaches. That pizza and the pan of peaches were removed from the serving line. The three kitchen staff members were constantly busy during this inspection. One member stayed almost exclusively in the wash room during this inspection. Two staff members were on the serving line to place food on the trays of the younger children. When the third through seventh graders went through the line there was only one staff member on the line. That member was diligent in cleaning up spilled food and refilling empty food trays and pans, making it nearly impossible to see everything that went on while the children were serving themselves. At no time did this inspector see an issue with hair getting into the food. No violation noted during this evaluation. | 03/04/2014 | Complaint | |
| 3 compartment sink set up properly with 100 ppm chlorine sanitizer. HACCP log kept and up to date. Facility very clean. Thank you. No violation noted during this evaluation. | 12/06/2013 | Risk Factor | |
HACCP log kept and up to date All cold holding temperatures good.. Facility very clean and organized. Thank you.
|
08/19/2013 | Routine | |
HAACP log kept and up to date. Facility very clean. Thank you.
|
04/15/2013 | Routine | |
Hazards 1570 and 2720 from the March 28, 2012 inspection were observed as repeat hazards during this inspection. Pork roasts were being cooked for Friday's lunch. EHS discussed with person-in-charge proper cooling procedures. She acknowledged understanding and will ensure roasts are properly cooled. Facility clean. Staff have a good grasp of food safety practices. Thank you.
|
12/12/2012 | Routine |
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