- Food Preparation
Observation: Food is subject to back up from the garbage disposal contamination during preparation.
Correction: Repair the garbage disposal. Protect unpackaged food from environmental sources of contamination during preparation.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The garbage disposal backs up into the prep sink.
The steamer drains onto the floor.
Correction: Repair and maintain all plumbing components and fixtures.
|
10/19/2015 | Routine | |
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Milk in the top of the milk box cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Plumbing System Maintained in Good Repair
Observation: The garbage disposal backs up into the three compartment sink causinig potential cross contamination.
The steamer drains onto the kitchen floor.
Correction: Repair and maintain all plumbing components and fixtures.
- Refuse - Covering Receptacles (corrected on site)
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory in the right side of the kitchen.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
05/20/2015 | Routine | |
| No violation noted during this evaluation. | 11/19/2014 | Routine | |
The kitchen in this school is inadequate in size and storage, to feed the increased number of children in this school. They are serving 400 breakfasts, which now must be cold cereal, bagged breakfast and 575 lunch meals. The refrigeration units are not located in the kitchen, and there are not enough refrigeration units in this cafeteria to put food back in to cool after preparation during and between breakfast and lunch. There is only one 3 compartment sink in the kitchen which has to accommodate food preparation, defrosting and dishwashing. There is grave concern for safety of food served under these conditions.
New kitchen is under construction.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: All refrigeration is located in the cafeteria/auditorium.
Correction: Protect food from miscellaneous sources of contamination.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
Observation: Beef in warmer hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Hot holding cabinet and refrigerators and walk in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional @EQUIPMENT@ necessary to maintain food items at @TEMPERATURE@. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: Hot holding cabinet was observed in a state of disrepair and damaged.
Correction: Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors and walls are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/29/2014 | Routine | |
The kitchen in this school is inadequate in size and storage, to feed the increased number of children in this school. They are serving 400 breakfasts, which now must be cold cereal, bagged breakfast and 575 lunch meals. The refrigeration units are not located in the kitchen, and there are not enough refrigeration units in this cafeteria to put food back in to cool after preparation during and between breakfast and lunch. There is only one 3 compartment sink in the kitchen which has to accommodate food preparation, defrosting and dishwashing. There is grave concern for safety of food served under these conditions.
When construction begins in December the facility must find safe storage space for the food and single service items that are stored in the area scheduled for demolition.
- Food Storage - Clean and Dry Location (repeated violation)
Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Food - Miscellaneous Sources of Contamination
Observation: Refrigerators are all in the cafeteria and open to the public
Correction: Protect food from miscellaneous sources of contamination.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the milk cartons used for shelving is not designed or constructed to be easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigerators and hot holding cabinet were overstocked and are not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration necessary to maintain food items at proper TEMPERATURE. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items. The 3 compartment sink is being used to thaw, prep and wash dishes and is inadequate for this purpose.
Correction: Provide additional drainboards/utensils racks/tables and prep sink so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The oven and warmer was observed in a state of disrepair and damaged.
Correction: Repair the oven and warmer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the oven and warmer, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Cartons of single service items were found stored on the floor
Correction: Store cartons of single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors and walls 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
Observation: Floors especially in the storage room and under equipment 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.
|
05/08/2014 | Routine | |
The kitchen in this school is inadequate in size and storage, to feed the increased number of children in this school. They are serving 420 breakfasts, which now must be bagged breakfast and 520 lunch meals. The refrigeration units are not located in the kitchen, and there are not enough refrigeration units in this cafeteria to put food back in to cool after preparation during and between breakfast and lunch. There is only one 3 compartment sink in the kitchen which has to accommodate food preparation, defrosting and dishwashing. There is grave concern for safety of food served under these conditions.
When construction begins in December the facility must find safe storage space for the food and single service items that are stored in the area scheduled for demolition.
- Critical: Food - Potentially Hazardous Food - Hot Holding*
Observation: FOOD in holding cabinet hot holding at improper temperatures.
Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: Refrigerators and hot holding cabinet was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
Correction: Provide additional refrigeration, ovens, and warmers necessary to maintain food items at proper TEMPERATURE. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.
- Drainboards (repeated violation)
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The hot holding cabinet does not always stay shut and was observed in a state of disrepair and damaged.
Correction: Repair the hot holding cabinet to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Physical Facilities in Good Repair (repeated violation)
Observation: Floors and walls are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
|
10/25/2013 | Routine | |
- Food Storage - Clean and Dry Location
Observation: Food stored in a location where it is subject to splash, dust or other contamination. All of the refrigeration is in the cafeteria where it is accessible and open to the potential for contamination.
Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination. Refrigeration must be located in an area where the public does not have access to it.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
Observation: Milk in front of the milk box was 50 degrees F. Food in the kitchen, (ham, hamburger being defrosted in the sink due to inadequate refrigeration, ham and chicken salad sitting out) out of temperature.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no accurate temperature measuring device located in the milk box
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Drainboards
Observation: The drainboards/utensil racks/storage tables located are not large enough to accommodate all soiled and cleaned items.
Correction: Provide additional drainboards/utensils racks/tables so that all cleaned and soiled utensils and equipment can be properly stored as they accumulate during operation.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service items were found stored on the floor
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Physical Facilities in Good Repair
Observation: Walls and floors are not maintained in good repair
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Toxics - Storage of Toxic Containers*
Observation: Containers of dish detergent are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items because there is inadequate space in the kitchen.
Correction: Containers of dish detergent must be located in an area that is not above food, equipment, utensils, linens or single service items.
- Critical: Toxics - Refrigerated Medicines, Storage*
Observation: Refrigerated medicines are accessible to children
Correction: Store refrigerated medicines so that they are not accessible to children
|
05/09/2013 | Routine | |
- Equipment - Good Repair and Proper Adjustment
Observation: Ovens observed in a state of disrepair and damaged.
Correction: Repair the ovens to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the ovens, replace with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment - Good Repair and Proper Adjustment
Observation: Mechanically vented hood filters not in good repair or have gaps in between filters.
Correction: Repair or replace hood filters and/or eliminate gaps between filters.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the kitchen
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
|
12/06/2011 | Routine | |
Restaurant representatives - add corrected or new information about Round Hill Elementary School, 2020 Oakland Boulevard, Nw, Roanoke, VA 24012 »