Poplar Hall Elementary School, 5523 Pebble Ln., Norfolk, VA 23502 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Poplar Hall Elementary School
Address: 5523 Pebble Ln., Norfolk, VA 23502
Type: Public Elementary School Food Service
Phone: 757 892-3269
Total inspections: 7
Last inspection: 03/17/2016
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Inspection findings

Inspection date

Type
Some cold holding units are elevated in temperature due to frequent opening and closing to prepare for lunch. Units' temperature did come down while they were closed and food inside is within required temperature control. Good cooling methods observed during inspection.
No violation noted during this evaluation.		03/17/2016Routine
List sent by Norfolk Public Schools confirms that CFM has recertified, however new date of expiration is currently unknown, year to expire is 2018.
Permit issued to cafeteria manager.
No violation noted during this evaluation.		09/17/2015Routine
  • Critical: Demonstration of Knowledge* (repeated violation)
    Observation: A food service employee was working in the food service establishment with an expired food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
03/26/2015Routine
One employee had expired food handler card by 3 months - gave online flyer. All other employees are current. Dishwasher had plastic in parts of machine - removed during inspection. Application received
  • Critical: Demonstration of Knowledge*
    Observation: A food service employee was working in the food service establishment without having a valid food service card.
    Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
  • Employee Health (corrected on site)
    Observation: Employee health policy does not reflect 2013 Food Code changes. Up to date Federal Form 1-B provided to PIC.
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, non typhoidal Salmonella, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Wiping cloth bucket not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
09/15/2014Routine
2013 Food Code changes issued and discussed with CFM. Est.no longer keeps thermometers in sanitizer.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of grime: inside mechanical parts of ice machine..
    Correction: Maintain nonfood-contact surfaces of equipment clean.
03/24/2014Routine
No violative conditions observed - permit issued.
No violation noted during this evaluation.		09/27/2013Routine
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gasket at the base of the walk-in freezer is damaged.
    Correction: Repair or replace the walk-in freezer door gasket in accordance with the manufacturer's specifications.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Underneath dishwasher 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.
  • Mops - Drying Mops (corrected on site)
    Observation: Mops and brooms not hung up to air dry.
    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.
03/15/2013Routine

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