S. P. Morton Elementary School, 300 Morton Drive, Franklin, VA 23851 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: S. P. Morton Elementary School
Address: 300 Morton Drive, Franklin, VA 23851
Type: Public Elementary School Food Service
Phone: 757 562-5458
Total inspections: 10
Last inspection: 01/27/2016

Restaurant representatives - add corrected or new information about S. P. Morton Elementary School, 300 Morton Drive, Franklin, VA 23851 »

Inspection findings	Inspection date	Type
Overall excellent sanitation seen. Observed good handwashing, good glove use, and good food temperatures. One storage issue noted and corrected and good labeling seen. Noted food thermometer present and calibrated, discussed taking representative food temperatures on arrival for at least one food from each refrigerator, representative cooking temperatures, reheating temperatures, representative food delivery temperatures, and cooling temperatures. Keeping a tracking log will document temperatures and trends. Sanitizer in place and checked at 200 ppm Cl, good employee health knowledge from staff questioned - review with entire staff. New equipment in place - 3 door reach in refrigerator M3 Turbo Air - just turned on and currently set at 1-5 F, maintenance due to set temperature. New Convotherm - oven broiler, new food carts. Good shelving for dry stores, single service, and walk in refrigerator needed for good storage, adequate cleaning and prevention / detection of pests. Food storage in Walk in Refrigerator still with pallets - so that any boxes stored on pallets should be considered contaminated - and if put on food prep surfaces would be a source of contamination in food prep. Also noted, staff had to pick up and move stacks of existing boxes of yogurt etc. to put in new items - so storing food on pallets if very labor intensive. Suggest: Good sturdy, Shelving for the walk in refrigerator first then for all dry storage. Noted salads made and per manager may be kept one-two days. Discussed, when salads are made keep all in the refrigerator until the meal, and if they are put on the line - at the end of the meal ensure they are discarded. Today checked chicken from tossed salad - in place on line < 1 hr 51 F stem temperature. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Unwashed cucumbers and potatoes above ready to eat foods in the reach in refrigerator (cooks box). Correction: Discussed treat all unwashed fruits and vegetables as contaminated and store under ready to eat foods. Items moved to bottom of unit. Pests - Controlling Pests* Observation: Dry storerooms with very limited shelving - some that is very difficult to see and clean under, as well as pallets, and inverted milk crates for storage. Cleaning staff noted they saw a small mouse and discussed with pest control. One area with what appears to be old droppings noted, but checking under pallets and all crates not possible. No signs of active infestation seen - however, current program to send breakfast to classrooms for additional instruction time means that foods are taken and eaten throughout the school so infestations may be in multiple locations. Correction: Obtain and use good shelving with a minimum of 6 inches from bottom shelf to floor and store all foods, food containers etc. on shelving, for safe food storage, easy cleaning and detection of signs of pests.	01/27/2016	Routine
EHS to facility to check dumpsters. New dumpsters in place and other than one dumpster missing drain plug in good condition. One unit with wet garbage in unit (garbage not adequately bagged). Ensure all kitchen garbage is adequately bagged to prevent attraction to pests. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Lights not working in walk in freezers. Correction: Repair.	11/13/2015	Follow-up
EHS's to facility to follow up for dumpsters. Dumpsters remain the same. Voicemail left for food service supervisor mentioning status, and requesting update of when new dumpsters would be in place. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Lights not working in walk in freezers. Correction: Repair. Pests - Controlling Pests* (repeated violation) Observation: Four dumpsters present - 3 not intact to exclude flies and other pests. 2 dumpsters without lids and one without doors. One - two flies noted. Correction: Ensure dumpsters are replaced right away, pests such as flies, rats, mice, and feral animals will live and breed in open garbage.	10/23/2015	Follow-up
EHS with phone conversation with manager, Food handler card faxed for new member - on line, may be changing system so will let know if different card needed. Dumpsters are the same, 1-2 flies in facility, discussed, keep food covered, EHS will stop in within the week to check status. 6 door reach in refrigerator being replaced with new unit tomorrow. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Lights not working in walk in freezers. Correction: Repair. Critical: Backflow Prevention Device, When Required* (repeated violation) Observation: No backflow device on faucet in janitors locker with hose / nozzle. Correction: Install double backflow prevention device. Pests - Controlling Pests* (repeated violation) Observation: Four dumpsters present - 3 not intact to exclude flies and other pests. 2 dumpsters without lids and one without doors. Dumpsters all with rancid smell and just emptied. One dumpster with box that had raw chicken inside not bagged. One - two flies noted in facility after several days of rain and cool temperatures, but temperatures up today and for week will result in increase in flies. Correction: Discussed with manager, report problem to maintenance and food service supervisor today for immediate correction. Pour bleach in each dumpster to reduce odor and attraction for flies. Bag boxes that contained raw meats and other foods that leave residue in boxes. Report damaged dumpsters as soon as noted.	10/13/2015	Follow-up
Overall excellent sanitation. Observed good handwashing, good glove use, (discussed hand awareness with one new staff member - when finish task take off gloves to avoid touching anything that will contaminate food or sanitized dishes when returning to task gloves changed and hands washed - good overall food temperatures with some changes made on line for cold holding, sanitizer in place at 200 ppm Cl and used and good employee health knowledge. No leftovers seen. Noted large batch of raw chicken being cleaned / prepared in food preparation sinks. Discussed process started at 9:00 AM - probably about half finished at 10:30 AM. Discussed using batch preparation method to reduce risk of bacterial growth with food in danger zone for long periods of time. For today, sink of chicken not yet prepped and checked at 70 F with large quantity of ice added to reduce temperature. In the future, prepare smaller amounts at one time, ie either 1/2 or 1/4 of chicken at a time. When starting new batch, clean and sanitize sinks and surfaces that chicken or other raw meat touched, change gloves and aprons and wash hands, then start new batch. Also noted that gloved hands used to handle raw chicken used getting out seasoning from large container - ensure container labeled and only used for raw poultry. At the end of inspection Raw chicken 1st pan prepared temperature checked (stored in 3 door reach in refrigerator - in pans that are stacked directly on top of each other) at 63 F. Chicken taken from refrigeration for preparation about 3.5 hrs ago. Pans of chicken removed from unit, placed on food carts and taken to walk in freezers for rapid cooling. Temperature checks after about 15 minutes 33-48 F. Chicken left to continue rapid cooling x 15 minutes, before next temperature check and when at 41 F or below to return to refrigeration. Discussed if pans of chicken must be stacked, cross stack for good air circulation. From process review the following items needed to improve food safety -1) Separate trash can - short enough to roll beneath food prep sink drainboard when not in use and pull to use just for raw when needed. Speed racks (preferably 2) with enough sheet pans to place chicken on racks and roll into walk in refrigerator for cooling / cold holding. 3) Shelving in walk in refrigeration to maximize space and allow for safe food storage. 4) Second reach in refrigerator in kitchen now used for children breakfast / snack items that do not require time and temperature control to be repaired to allow for additional cold holding in the kitchen. Outside walk in refrigerator and freezers now kept locked as very good practice to prevent theft and food tampering. Per discussion with food service supervisor new shelving especially for walk in refrigerator pending. Raw chicken thawed in unit with pallets present - proper storage thawing raw meats would be very difficult and depending on amount of food in unit not possible, and cleaning afterwards would also be difficult. After inspection discussed dumpsters and associated risks with assistant principal. Critical: Food - Potentially Hazardous Food - Cold Holding (corrected on site) Observation: Cheese sticks in pans above yogurt on line with top sticks checked in 50's and bottom sticks in pan checked at 40 / 40 F. Cheese sticks normally kept if not all used for meal. Correction: Temperatures discussed with manager, sticks taken from pans and put straight in insert with yogurt. Equipment - Good Repair and Proper Adjustment Observation: Lights not working in walk in freezers. Correction: Repair. Critical: Backflow Prevention Device, When Required* Observation: No backflow device on faucet in janitors locker with hose / nozzle. Correction: Install double backflow prevention device. Pests - Controlling Pests* Observation: Four dumpsters present - 3 not intact to exclude flies and other pests. 2 dumpsters without lids and one without doors. Dumpsters all with rancid smell and just emptied. One dumpster with box that had raw chicken inside not bagged. One - two flies noted in facility after several days of rain and cool temperatures, but temperatures up today and for week will result in increase in flies. Correction: Discussed with manager, report problem to maintenance and food service supervisor today for immediate correction. Pour bleach in each dumpster to reduce odor and attraction for flies. Bag boxes that contained raw meats and other foods that leave residue in boxes. Report damaged dumpsters as soon as noted.	10/06/2015	Routine
Overall excellent. Observed good handwashing, good glove use, good overall food temperatures, good storage, with shelving recommended for safe storage and prevent pest infestations, good cleanliness, sanitizer in place at 200 ppm Cl. Walk in units outside, suggest keeping units locked when staff not working in refrigerator or freezers to prevent tampering with food and theft. Doors locked during inspection. Employee health with good knowledge of symptoms, uncertain of return time and mixed knowledge of diseases. Review entire policy. Flyer given and discussed. Eight major allergens discussed, flyer given. Discussed, upcoming requirement to post statement that sanitation inspection reports can be viewed on Virginia Department of Health website. Critical: Employee Health* (corrected on site) Observation: Mixed knowledge of employee health policy. Correction: Flyer given and discussed. Ensure entire policy is reviewed with all staff. Food Storage - Clean and Dry Location Observation: Pallets and inverted crates used for storage in dry storerooms, walk in refrigerator, and walk in freezers. Correction: Items stored on pallets create the risk that boxes will be placed on food preparation tables from pallets (that are walked on to reach other items). Additionally, pallets do not allow for the best storage of raw meats and unwashed fruits and vegetables below and separate from ready to eat foods. Dry goods stored on pallets and inverted crates does not allow for adequate cleaning and encourages pest infestations. Suggest shelving for food storage with walk in refrigerator the most critical area to get shelving first then walk in freezers then dry storage. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Sliced cheese and brewed tea present in 6 door reach in refrigerator for > 4 hours cold holding at 45 F and 48 F. Other food items transferred from the walk in refrigerator 3 hours ago cold holding at 41 F or below. Correction: Cheese voluntarily discarded during the inspection. Tea to be discarded at the end of the meal period. Transfer other time and temperature controlled foods to walk in refrigerator at the end of the meal period. Ensure reach in refrigerator is repaired and able to cold hold foods at 41 F or below before using unit for cold food storage. Suggest temperature checking at least one food item, with a calibrated, sanitized food thermometer, from each refrigerator before beginning food service for the day and at least every 4 hours to ensure foods are safely cold holding. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking (corrected on site) Observation: Opened sliced cheese present for 7 days not labeled. Correction: Cheese labeled. Temperature - Food Temperature Measuring Devices - Provided (repeated violation) 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.	02/03/2015	Routine
Overall excellent sanitation with good handwashing, glove use, sanitizer in place at 50 ppm (after use), good overall food temperatures, storage and labeling and good employee health policy knowledge. -New breakfast process in place to take to go bags to classrooms for more instruction time. Process in place very good. -Noted today's lunch ham and cheese sandwiches made just before meal, placed in "hot boxes" to warm only, not heated to avoid drying. Discussed, time from beginning process to end of meal is about 15-30 minutes past the maximum 4 hours. Sandwiches made throughout the time frame, however, reducing the amount of time food is in the "danger zone" and subject to bacterial growth, from the beginning of the process to the end of meal is safer and removes risk of exceeding time and temperature requirements especially as sandwiches are kept "warm" about 100 F. -Facility with new serving line steam tables with sneeze guards, new milk display cases, new ovens, new steamer, new ice cream case, and new reach in refrigerator. Storage still done on pallets and inverted milk crates in the storage rooms and walk in refrigerator making the possibility of pest infestation much more likely and good food storage in the walk in refrigerator much more difficult. Suggest shelving in all areas, with the walk in refrigerator being the most important. Discussed the importance of taking food temperatures and monitoring processes to ensure god time / temperature control. New instant read, thin stemmed, thermometer that reads at the tip needed for small thin foods, and will reduce time and effort for monitoring food temperatures. Also discussed, keeping outside food storage walk in units locked to protect food from tampering and theft. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Milk in the tabletop display type reach in milk boxes cold holding at 39 F on the kitchen side and 47 F on the self serve side for the right unit and 42 F on the kitchen side and 52 F on the self service side for the left unit. Milk present for 2 hours. Temperatures taken with EHS thermocouple calibrated at 33 F. Correction: Transfer milk to walk in refrigerator. Both units with good unit temperatures. Per manager, doors kept open when children go through lines during meal periods. Discussed, discontinue this practice. Take milk temperatures from the self serve side at the end of the meal period to check holding capacity when doors closed between children. If not cold holding milk at 41 F - 43 F or below, transfer to walk in refrigerator or new 3 door reach in refrigerator between meals, and call for maintenance. 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. Light Bulbs Protective Shielding Observation: Light covers missing for 2 lights in the oven hood area. Brackets dusty. Correction: Replace covers, if covers not available obtain and use shatterproof bulbs. Dust brackets when no food / dishes are out.	10/14/2014	Routine
Overall excellent sanitation / processes. Good handwashing, good glove use, good food temperatures, good cleaning and sanitizing food contact surfaces with Cl 100 ppm. Pest control in place, however, when items are stored on pallets directly on the floor, effective cleaning and pest control is very difficult. Ensure all surfaces are cleaned and sanitized each day, all food is sealed, all can tops wiped, and closely monitor status until pests are gone. Food - Packaged and Unpackaged - Separation, Packaging, and Segregation Observation: Observed that foods on the serving lines was not protected from CONTAMINATION because it was not protected with sneeze shields, in packages, covered containers, or wrapped. Correction: Ensure sneeze shields are installed on serving lines. For all foods not in serving insert pans, store food in packages, covered containers, or wrappings. Pests - Controlling Pests* Observation: Rodent droppings noted in storage areas. The following condition exists that make good cleaning difficult, make finding signs of pests difficult to immediately identify and make conducting effective pest control operations difficult: -Multiple inverted milk crates and plastic pallets used for dry stores etc. Correction: **Store all items on Shelving with bottom shelf 6 inches from the floor or on shelving with adequate wheels so that shelves can be easily moved for cleaning etc. Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.	01/28/2014	Routine
Overall facility clean with sanitizer initially with no residual (used) and replaced at 200 ppm Cl. Noted good handwashing, glove use and food storage to prevent contamination with the space and storage options available. Suggest adding food temperature checks to process in place to check unit temperatures. All food temperatures taken with EHS thermocouple calibrated at 32.1 F. Food - Miscellaneous Sources of Contamination Observation: No Sneeze shields present on either serving line so that food can become contaminated by students / staff sneezing when going through serving line. Per manager, new steam tables were expected over the summer. Correction: Install sneeze shields now. Inexpensive options would include measuring area and having plexiglass cut to fit serving lines where food is subject to contamination. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: 2 large pans of greens and packages of raw chicken thawing in the right 6 door reach in refrigerator cold holding at 52-53 and 46-50 F for over 4 hours. Unit with build up of ice noted. Correction: Out of temperature foods set aside to dispose of after meal period. Per manager all out of temperature foods discarded after meal completed. Other packages of thawing chicken checked at 43 and below moved to WIR. Ensure that maintenance is done and unit is able to reliably cold hold foods at 41 F or below before resuming use for any potentially hazardous foods (foods that require time / temperature control). Unit temperature checks are done and recorded, however, actual food temperatures are not taken to verify unit temperatures. Taking food temperatures with a calibrated, sanitized food thermometer is the only method that can absolutely ensure food is safely held at the correct temperatures. Suggest changing process to add checking at least one food from each refrigeration unit before beginning food preparation for the day and no less than every 4 hours. When food temperature checks are good (41 F or below) they ensure food prepared and served is safe. If temperature checks are poor, food can be discarded, and alert staff to have equipment maintenance done. Cooling, Heating, and Holding Capacities Observation: Facility with 2 six door reach in refrigerators (one with repeated maintenance issues) and 1 outside walk in refrigerator. Walk in refrigerator (WIR) not equipped with shelving to allow for safe food storage when raw/thawing meats and unwashed fruits and vegetables are present in addition to the normal milk, juice, cheeses, yogurts etc. Currently boxes of food are stored on pallets, and bottom boxes present possible cross contamination issues when taken from pallets (that staff must walk on to store and access food) and placed on food preparation tables for use. Additionally, 1/2 of the WIR space is used by the Boys and Girls club to store food for childrens' program. Correction: Obtain food shelving for better, safer food storage and maximum use of space. Work with Boys and Girls club for possible additional refrigeration in facility and reduce amount of space used in WIR to allow for more cold holding space for school foods. Effectively repair or replace 6 door unit with repeated maintenance issues and unsafe food cold holding. Equipment - Good Repair and Proper Adjustment Observation: Walk in refrigerator and freezers lighting out, per staff repaired and repeatedly goes out. Correction: Repair flaw with system causing lights to repeatedly go out. No lights in units causes staff to keep doors wide open when working in unit that could cause significant problems with temperature/operation especially in hot humid weather. Equipment - Good Repair and Proper Adjustment Observation: Right 6 door reach in refrigerator (RIR) with repeated food temperature problems. Unit history of ice accumulation on fan / condenser unit and resulting poor functioning and food temperatures. Correction: If unit cannot be adequately maintained to reliably cold hold foods, replace unit. Equipment - Good Repair and Proper Adjustment Observation: Oven out of order. Correction: Repair oven.	10/01/2013	Routine
Overall excellent sanitation. Noted good handwashing, good glove and utensil use, good food temperatures and good storage to promote cooling (cross stacked pans), clean well organized facility, with sanitizer in place at < 50 ppm Cl (used), discussed, replace as soon as able. Lunch with sausage sandwiches, pre-cooked sausage reheated, then made as sandwiches, hot held <135 for quality. Sandwich prep started between 9:00 -9:30 AM and last meal served at 1:00 PM. Sandwiches safe due to time, however, suggest keeping sausage hot and making sandwiches a little later to allow for some additional time in case of lunch delay ie fire drill or other issues. Facility issues noted: 1) No sneeze shields on either main serving line. Please install sneeze shield right away to prevent contamination of food. 2) 1 hot box currently empty, needs new thermostat. 3) Hood over oven, fryer area with peeling paint. Please sand and paint over the summer break. Ensure paint used is food grade. 4) Shelving needed in Walk in Refrigerator, and all dry storage. Storage in WIR on pallets does not allow for good separation of raw unwashed fruits and vegetables and any thawing raw meats from ready to eat foods, as well as, storing boxes and containers of foods on pallets where people must walk. If containers are placed directly on food preparation tables, a cross contamination issue exists. 5) Right 6 door refrigerator pending maintenance for manual defrosting. 6) 1 steam table intermittently out of order. 7) Lights out in Walk in Freezers 8) End walk in freezer door very hard to open, please have maintenance done. Please repair or replace all out of order equipment, suggest shelving especially in the walk in refrigerator for good food storage and in storerooms, for adequate food storage, and easy observation and prevention of pest infestations. No violation noted during this evaluation.	03/14/2013	Risk Factor

S. P. Morton Elementary School respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Pilton's Palace	Franklin, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
H&H Catering
Theresa Hatch Catering
Baker's Adult Care Residence
Martin Luther King, Jr. Center
Fast Ice Cream Co
Barrett's Landing Concession
Texie Camp Marks Satellite
Joseph P. King Middle School

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses