Observed much improvement in the standards of operation of the food service area.
- Water Pressure
Observation: Hot / Cold water under insufficient or inadequate pressure was found to serve the following equipment: Hand Wash Sink in the dish room and 3-compartment sink in back of kitchen.
Correction: Inadequate water pressure could result in improper handwashing or equipment operation. Restore water under sufficient and adequate pressure to the hand sinks immediately.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sins in the cafeteria was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: When timed, the automatic shut off faucet at the handwashing sink located in the kitchen did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
Correction: Adjust or replace the faucet to provide water tempered to at least 100°F and for at least 15 seconds to allow more effective handwashing and removal of fatty soils encountered in kitchens.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Observed methods are not being used to control pests - fly lights located behind service lines and in kitchen are not being maintained properly.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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10/07/2015 | Routine | |
Screw fastener holes in the wall need to be properly filled. Fire Suppression last serviced March 2015.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests - fly lights located behind service lines are not being maintained properly.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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04/20/2015 | Routine | |
Facility very clean and well maintained at time of inspection. Please have maintenance staff to adjust hand sink mixing valve to obtain hot water at 100'F or slightly above to encourage cafeteria personnel to properly wash hands often. No violation noted during this evaluation. | 10/29/2014 | Routine | |
Observed proper use of hair restraints and single-service gloves to prevent bare hand contact with ready to eat product.
- Pests - Controlling Pests*
Observation: Premises are not being routinely inspected to maintain trapping devices.
Correction: Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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04/02/2014 | Routine | |
Discussed proper cooling of leftover products, reheat of leftover products and additional covering of salads on self-service units. Great job with product temperature control. No violation noted during this evaluation. | 10/23/2013 | Routine | |
Observed proper use of gloves and hair restraints at time of inspection. Left handouts regarding foodborne illnesses. No violation noted during this evaluation. | 04/29/2013 | Routine | |
Use of hair restraints by all staff. Proper use of gloves and utensils to limit bare hand contact with ready to eat foods. Establishment is very neat, clean and orderly.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from all three handwashing sink in the kitchen was measured at a temperature less than 100°F.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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10/20/2011 | Routine | |
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