Parkridge Elementary School, 2000 Parkway Blvd, Stafford, VA 22554 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Parkridge Elementary School
Address: 2000 Parkway Blvd, Stafford, VA 22554
Type: Public Elementary School Food Service
Phone: 540 658-6320
Total inspections: 7
Last inspection: 10/22/2015
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Inspection findings

Inspection date

Type
Discussed with the person in charge:
1. rinse temperature and the log for the dish machine
2. set up of the sanitizer bucket
3. good hand washing practices observed
Menu: spaghetti, turkey/cheese with bacon sandwiches
No violation noted during this evaluation.		10/22/2015Risk Factor
Abbreviations: WIC=walk in cooler
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Observed refried beans w/cheese hot holding at improper temperatures. Line 2 116'F Line 1 97'F.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
05/20/2015Risk Factor
Discussed with the person in charge:
1. the water at the hand sink near the office takes a long time to reach 100'F
2. no hot foods were observed during this inspection
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the ceiling fans have accumulations of grime and debris. The walk in freezer has a build up of ice particles.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The air vent covers in the entire kitchen is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
12/12/2014Routine
Discussed with the person in charge:
1. taking temperatures - ensure that the thermometer stops completely to obtain correct temperatures
2. floor in walk in cooler
3. milk box on line 2
No violation noted during this evaluation.		05/29/2014Risk Factor
Discussed with the person in charge:
1. great hand washing observed
2. ice machine is very clean - thank you
Menu: taco sliders, meatballs, gravy, rice
  • Physical Facilities in Good Repair
    Observation: The floor in the walk in cooler is rusty - not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
    Observation: The air vent covers in the dry storage room and restroom is noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
10/16/2013Routine
Discussed with the person in charge:
1. dish machine - maintenance personnel were on site to repair the 3-door reach in cooler. during this inspection. The person in charge asked them to look at the dish machine. Two thermocouple tapes were cycled through the machine but they never turned black. Continue to use the paper trays and the 3-compartment sink until the problem can be resolved.
2. cleaning of the air vents
3. conditions of the milk boxes
4. lighting in the walk in cooler measured 0 foot candles towards the back
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The equipment is not being sanitized. The final rinse thermometer measured 156'F and the thermocouple tape did not turn black. The person in charge discontinued using the machine.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) (repeated violation)
    Observation: The quaternary sanitizing solution measured 300+ ppm in the wiping cloth bucket. Sanitizer was remade.
    Correction: Utilize only quaternary sanitizing solution that measures 200 ppm when applying to food contact surfaces
04/30/2013Risk Factor
Discussed with Person in Charge:
1) Sanitizer solution
2) Limiting unauthorized persons in kitchen area.
3) Ware washing machine final rinse >160F.
4) Good date marking and hand washing procedures.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris: vent filter hoods above grill.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The intake air vent covers located in the dry storage area and mop sink are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
01/14/2013Routine

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