Northern Shores Elementary School, 6701 Respass Beach Rd., Suffolk, VA 23435 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Northern Shores Elementary School
Address: 6701 Respass Beach Rd., Suffolk, VA 23435
Type: Public Elementary School Food Service
Phone: 757 925-5789
Total inspections: 6
Last inspection: 10/16/2015
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Inspection findings

Inspection date

Type
Food are from approved sources. Facility is visibly clean and no visibly signs of pest and rodents. Food workers answered some of the employee health and food safety questions but require periodic refresher. Some employees did not know some answers and were iffy on others. Watch for dented cans, mop storage hot holding of ready to eat foods, mop storage and concentration of sanitizer. Facility has pre-k classes (HSP). Ensure eggs and milk are pasteurized for HSP age groups. PIC states additives are not used. Only food cooked from raw is chicken. Facility uses leftover and utilizes cooling. Temps are taken but no log is maintained. EHS educated PIC on importance of documenting temps and recommends utilizing a cooling log and a sample log sheet was provided.Also, make sure food trays are not being stacked on top each other with food on them to allow good air flow in units. Good gloves use and hair restraints.
  • Critical: Package Integrity* (corrected on site)
    Observation: Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans). EHS observed 9 cans on shelf right away and educated personnel on what to look for. EHS also recommended observing deliveries. Items were removed for use.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. EHS observed several boxes on the floor in walk in unit from the previous day (per PIC) delivery.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Sausage pizza hot holding at improper temperatures at 116F, 120F and 98F in Hobart hot holding unit. Per PIC items placed in unit about half an hour prior. Hot holding must be maintained at 135F and above to prevent pathogen growth.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. PIC reheated food to 167F for hot holding
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Wiping buckets were observed at 0ppm (QT). PIC redid the solution and observed corrected concentration was at 200ppm.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry. Mops observed stored leaning on wall with heads facing up ward. Mops need to be hung for proper air flow in drying to pathogens do not grow and the mop heads needs to be facing downward to ensure mop handle is not contaminated while drying.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
10/16/2015Routine
NOTES:
- Observed proper hair restraints and glove usage during inspection.
- All employees are up-to-date with District Food Handler cards.
- Reviewed Employee Health.
  • Critical: Eggs - Pasteurized - Substitute for Raw Shell Eggs for Certain Recipes and Populations*
    Observation: Raw or under cooked eggs used in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages.
    Correction: Substitute pasteurized eggs or egg products for raw shell eggs in the preparation foods that are not cooked to the required cook temperature for the minimum required amount of time.
06/09/2015Routine
No violation noted during this evaluation.12/19/2014Routine
All staff possess current Suffolk health cards.
Excellent handwashing/glove use observed.
Kitchen staff knowledgeable of safe food handling practices and procedures.
All information reviewed with PIC.
No violation noted during this evaluation.		06/03/2014Risk Factor
All staff possess current Suffolk health cards.
Employee health policy reviewed and in place. Reportable illnesses also reviewed.
Good date labeling practices observed.
Large quantity of raw chicken observed being prepped at one time. Multiple pans on rolling rack 38F-59F. PIC advised that prepping began <4hrs prior. Rolling rack taken to walk in. Each pan to be prepped then immediately placed inside walk in to minimize time in the temperature danger zone.
Good handwashing/glove use observed.
HACCP plan reviewed and understood by PIC.
Temperature logs maintainted/observed (food and equipment).
Regular cooked food temps taken daily.
Quats used as sanitizer. Test kit provided- 200ppm.
All information reviewed with PIC.
No violation noted during this evaluation.		12/19/2013Routine
Hot dogs observed properly thawing inside of hobart RI.
Good date labeling observed.
Quats used as sanitizer. Test kit provided. Sanitizing bucket provided.
All hot/cold holding equipment monitored 2x daily. Temps documented.
Employee health policy in place and posted.
All kitchen staff have current Suffolk health cards.
FIFO method properly used.
Dented can section provided.
HACCP plan in place and followed.
Regular cooked food temps taken and documented 2x daily.
Long stem thermometers provided and calibrated to 32F daily.
No violation noted during this evaluation.		05/16/2013Risk Factor

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