Phenix Elementary School, 400 Red House Rd., Phenix, VA 23959 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Phenix Elementary School
Address: 400 Red House Rd., Phenix, VA 23959
Type: Public Elementary School Food Service
Phone: 434 542-4933
Total inspections: 12
Last inspection: 03/16/2016
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Inspection findings

Inspection date

Type
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Chemical sanitizer immersion time was not adequate for sanitizing solution. (Items dipped in sanitizer instead of 30 second immersion time)
    Correction: Provide sanitizer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time. (30 seconds)
  • Indoor Areas - Surface Characteristics
    Observation: The shelving material located at dry storage does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent (Peeling paint and bare wood exposed)
    Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent
  • Physical Facilities in Good Repair
    Observation: Ventilation hood is not maintained in good repair (Peeling paint)
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
03/16/2016Routine
No violation noted during this evaluation.12/03/2015Routine
No violation noted during this evaluation.09/03/2015Routine
No violation noted during this evaluation.05/18/2015Routine
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Clean service trays were observed stored with the food-contact surface facing upward.
    Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
03/17/2015Routine
No violation noted during this evaluation.12/08/2014Routine
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of cleanin chemicals are not properly labeled. (Unlabeled spray bottle)
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
09/02/2014Routine
No violation noted during this evaluation.04/09/2014Routine
No violation noted during this evaluation.01/28/2014Routine
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit (Raw eggs stored over RTE Salads).
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
10/29/2013Risk Factor
School closed for summer break prior to quarterly inspection.
No violation noted during this evaluation.		05/23/2013Routine
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Microwave, Ice machine air filter.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: There are damaged or missing floor tiles in the following areas: Dish area, prep area and back storage room next to stage
    Correction: Repair or replace the floor tiles
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Floors in the prep area and lights in the cafeteria 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.
03/19/2013Routine

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