Shoemaker Elementary School, 218 Shoemaker Dr., Gate City, VA 24251 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Shoemaker Elementary School
Address: 218 Shoemaker Dr., Gate City, VA 24251
Type: Public Elementary School Food Service
Phone: 276 386-7002
Total inspections: 12
Last inspection: 02/04/2016
Address: 218 Shoemaker Dr., Gate City, VA 24251
Type: Public Elementary School Food Service
Phone: 276 386-7002
Total inspections: 12
Last inspection: 02/04/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
There were no previous open hazards to follow-up on. The following foods were on the serving line at temperatures noted: breakfast steak (183°), Salisbury steak (162°F), peas (138°F) and mashed potatoes (135°F). Facility has a new manager. No critical hazards observed during this inspection. Single non-critical hazard to be corrected immediately. Thank you.
|
02/04/2016 | Routine | |
| Facility very clean. Discussed proper cooking and cooling procedures for turkey for upcoming turkey dinner day. Thank you. No violation noted during this evaluation. | 11/09/2015 | Risk Factor | |
| Facility very clean. Good glove use observed. HACCP log kept and up to date. Thank you. No violation noted during this evaluation. | 08/21/2015 | Risk Factor | |
| HACCP sheets kept and up to date. Facility very clean. All food holding temperatures good. Thank you. No violation noted during this evaluation. | 05/20/2015 | Risk Factor | |
| Observed good hand washing and food handling practice. Facility very clean. Thank you. No violation noted during this evaluation. | 03/03/2015 | Routine | |
| Hazard 1570 from the August 18, 2014 inspection has been corrected No violation noted during this evaluation. | 11/10/2014 | Risk Factor | |
Hazards 43 and 45 from the April 9, 2014 inspection have been corrected. No critical hazards were observed during this inspection. Pre-cooked, ready-to-eat foods were heated to the following temperatures before being placed on the serving line or in the warmer: corn dogs (165°F), fish sticks (180°F), corn (184°), and pinto beans (155°F). Par-cooked cheese pizza and cheese sticks coming out of oven were 165°F and 180°F, respectively. Temperature charts are maintained
|
08/18/2014 | Routine | |
There were no previous open hazards to follow-up on. A review of the temperature logs shows inconsistencies in recording food temps. Per the person-in-charge (PIC) temperatures are taken daily as required. EHS and PIC discussed which foods need temperatures recorded and which ones don't. Kitchen is clean
|
04/09/2014 | Routine | |
| Observed good food handling by staff. HAACP log kept and up to date. Facility very clean. Thank you. No violation noted during this evaluation. | 12/09/2013 | Risk Factor | |
| EHS visited facility in regards to a complaint received on September 23, 2013. That particular complaint could not be validated but the concerns of the complainant were discussed with the entire kitchen staff. The following food items are received raw and must be cooked to proper temperatures before serving: sausage patties, turkeys for the Thanksgiving meal, chicken, and hamburger. The facility also receives pre-cooked hamburgers and pre-cooked chicken products such as chicken nuggets, breakfast chicken and chicken fajita meat. EHS reviewed temperature control logs and verified that temperatures are being taken and recorded when appropriate. The facility does not store any leftover food and does not hold food greater than 4 hours from the time it's cooked or heated. Facility uses time, not temperature, as a control, so there is no set temperature that they must heat pre-cooked food items to before serving. No violation noted during this evaluation. | 09/24/2013 | Complaint | |
Inspection focused on cold holding temperatures and food handling. All temperatures good and observed good handwashing and glove use. HACCP sheets kept and up to date. Thank you.
|
08/20/2013 | Routine | |
HACCP log kept and up to date. Facility very clean. Thank you.
|
04/09/2013 | Routine |
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