Nottoway Elementary School, 13093 Ivor Road, Sedley, VA 23878 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Nottoway Elementary School
Address: 13093 Ivor Road, Sedley, VA 23878
Type: Public Elementary School Food Service
Phone: 757 859-9392
Total inspections: 8
Last inspection: 01/28/2016
Address: 13093 Ivor Road, Sedley, VA 23878
Type: Public Elementary School Food Service
Phone: 757 859-9392
Total inspections: 8
Last inspection: 01/28/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Overall excellent sanitation. Inspection at end of meal period so most foods removed from serving lines before inspection. Observed good food temperatures, good knowledge, good overall storage with one issue corrected, good labeling, sanitizer in place at 200 ppm Cl and used, good handwashing, glove use and good employee health knowledge. Noted, unit temperatures taken and food temperatures sometimes taken - suggest consistently taking cold holding temperatures after arrival and before lunch to ensure good temperatures. Good process for foods out for lunch - salads prepared at 10:00 - 10:30 and last meal at 12:15 PM. Today checked salad cooling chicken cooled to 43 F and tomatoes to 40 F at the 3 hour, and 15 minutes, period after preparation. Discussed, if time that ingredients are taken from refrigeration to the last meal served is as long as 3 hours - suggest discarding any salads on line and if yogurt and cheese does not cold hold at 41 F or below on line to use same guidance.
|
01/28/2016 | Routine | |
| Overall excellent. Inspection done at the end of the meal period - no direct food handling seen. Observed good handwashing, clean well organized facility with sanitizer in place at 200 ppm Cl and used. Good food temperatures and one storage issue discussed and corrected during inspection. Maintenance in process or ordered for several pieces of equipment - walk in units with lights going on/off - seen by electrician, reach through refrigerator with fan ordered, dishmachine checked for leak and today noted taking up to 6 cycles to reach minimum sanitizing temperature. Test strip run to show machine sanitizing before temperature reached: Suggest maintenance to adjust temperatures and ordering test strips to use in case of temperature issues that may result in not using machine if sanitizing rinse not reached. Good employee health knowledge by all staff. Representative hot, reheat and cook temperatures taken and recorded in log, please add cold esp from walk in refrigerator. No violation noted during this evaluation. | 09/28/2015 | Routine | |
Overall excellent sanitation. Observed good glove use, handwashing and food temperatures, with food thermometer present and used by cook. Facility clean and well organized with sanitize in place at 200 ppm Cl and used.. Discussed employee health good knowledge for symptoms and able to quickly reference diseases. Discussed eight major allergens and flyer left. Discussed upcoming requirement to post statement that inspection reports can be viewed on the Virginia Department of Health website.
|
02/10/2015 | Routine | |
| Overall outstanding. Good handwashing, glove use, food temperatures, storage, labeling, and good employee health. Over the summer, facility with AC problems that created mold problems especially in the dry storeroom. Room cleaned and dehumidifier present. Noted walk in refrigerator ceiling with some spotting and gasket in need of cleaning. Ladder tall enough to reach ceiling needed to allow for cleaning. If maintenance helps kitchen staff with cleaning, ensure kitchen staff are aware and able to store food to protect from contamination before cleaning. Chemicals in dish area stored on the floor, suggest shelving with bottom shelf 6 inches from the floor or with wheels. No violation noted during this evaluation. | 09/17/2014 | Risk Factor | |
Overall excellent sanitation, good employee health policy knowledge, good handwashing, good glove use, good food temperatures, storage and labeling, food prep surfaces sanitized with 100 ppm Cl.
|
02/27/2014 | Routine | |
| Phone message received from school board food service supervisor on 10 Oct 13, that walk in refrigerator is working well. No violation noted during this evaluation. | 10/11/2013 | Other | |
Overall excellent. Noted good handwashing, glove use, good dented can sorting and storage, good employee health policy awareness, clean well organized facility with sanitizer in place at 200 ppm Cl and used. Some foods in walk in refrigerator cold holding above 41 > 4 hrs. Unit temperature good at 38 verified by calibrated thermocouple. Sometimes foods do not properly cold hold even in a cold refrigerator if maintenance problems are present such as fans/motors not working properly. Noted some foods kept in cardboard boxes, do not recommend keeping food in boxes for circulation, but nothing seen that should block good air flow to all foods. Facility already with process in place to temperature check and record unit temperatures. Suggest adding checking at least 1-2 food temperatures from each refrigerator before beginning food prep for the day and no less than every 4 hours to verify foods are safely cold holding. Take all food temperatures with calibrated, sanitized food thermometers. All temperatures taken today by EHS thermocouple, calibrated at 32.2 F and second thermocouple calibrated at 32.4 F. Unit thermometer calibrated at 32.0 F. Facility thin tipped, instant read thermometer not working, even with battery replacement. Replace / repair thermometer.
|
10/02/2013 | Risk Factor | |
| Overall excellent sanitation with good handwashing, no bare hand contact, clean well organized facility with 200 ppm Cl in place and used, good cooling, yesterday made and cooled spaghetti sauce, today moved to walk in freezer checked at 30 F stem temp. Good labeling and storage - excellent management, county Black History Month event held at school, food for event brought in, stored below and separate from school food. Good dented can storage. **Equipment problems noted both reach through reach in refrigerators used to place food for easy access to the lines, 51 and 54 F. Per staff units start cold, then go up to 50's when opened for use and do not go back down for hours. Requests for maintenance already submitted. Discussed, until repaired, when used for breakfast load as late as possible from walk in refrigerator and return any unused potentially hazardous foods to walk in refrigerator immediately after meal. For lunch - which is up to 3 hours,load as late as possible and discard any unused potentially hazardous foods at the end of the meal period. EHS will follow up with Food Service Supervisor. **Doors that can be locked when kitchen staff are not present have broken locks. Food utensils including ice scoop taken from kitchen, creating utensil shortages and showing unauthorized people have been in the kitchen. Please ensure locks are fixed as soon as possible, lock all areas possible to lock, ie walk in units and ensure all food contact surfaces are thoroughly sanitized before beginning food prep. No violation noted during this evaluation. | 02/21/2013 | Risk Factor |
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