Southampton Academy, 26495 Old Plank Road, Courtland, VA 23837 - Private Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Southampton Academy
Address: 26495 Old Plank Road, Courtland, VA 23837
Type: Private Elementary School Food Service
Phone: 757 653-2512
Total inspections: 7
Last inspection: 01/20/2016

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Inspection findings	Inspection date	Type
Overall excellent sanitation. Good handwashing, glove use, food temperatures, storage and labeling. Noted cooling food too deep in container - discussed and corrected. Good employee health knowledge with new staff member - diseases refreshed and return time understood. Employee health reviewed with volunteers helping with delivered food. Sanitizer in place at 100 ppm Cl and used. Suggest beginning and using food temperature log. Noted food from delivery stored in hot box below hot holding minimum - discussed with volunteer suggest taking one temperature on arrival and if below 135 F asking delivery manager to increase temperature before packed. Noted dumpster held open with rope - manager states dumpster are usually kept closed but difficult to open. Suggest keep dumpsters closed at all times not in use to keep out and not attract feral animals such as cats, racoons etc. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site) Observation: Container of food brought by family of student to try stored with facility food. Correction: Discussed with manager, if food that is not from supplier - from someone's home is allowed in facility ensure it is stored below and separate from all facility food and when taken out to eat kept separate from all facility prep surfaces etc. Food removed from walk in refrigerator. 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. Physical Facilities - Cleaning Frequency and Restrictions Observation: Two light covers stained with dead insects in covers. Ceiling tiles stained and soiled. Ventilation cover with dust build up. Correction: Clean these items when kitchen closed. Check insects to ensure no harmful pests present. If ceiling tiles painted after cleaning, ensure a food grade paint is used - container must be labeled safe for kitchens - food service operations.	01/20/2016	Routine
Overall very good to excellent sanitation. Good food temperatures, storage and labeling. Clean well organized facility with sanitizer in place at 100 ppm Cl and used, good glove use and good overall handwashing with washing hands missed once between changing gloves after carrying out pan of raw chicken and putting on new gloves to serve lunch and corrected. New process in place with food delivered from local restaurant Bojangles less than 15 minutes away and served to children / teachers after ordering the day before. Process observed with good process in place - lunch 3 hours total and food delivery done twice / with good food temperatures when food delivered. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Containers of tea (from food delivery) set on floor before pouring into tea dispenser at school. Correction: Ensure bottoms are either wiped off before pouring - or as a better solution use existing food carts to keep containers off of the floor. Equipment - Good Repair and Proper Adjustment Observation: 1) Exhaust fan for stove area very loud and unable to use / talk / easily work 2) New Pepsi refrigerator holding at highest allowable food temperatures Correction: Have maintenance done for both items, closely monitor unit and food temperatures for Pepsi RIR, call EHS when maintenance done.	09/02/2015	Routine
Overall excellent sanitation. Observed good glove use, handwashing, and food temperatures, storage and labeling. Clean well organized facility with sanitizer in place at 100 ppm Cl and used. Noted that new grease dumpster has been placed very close to back kitchen door just off of steps on gravel surface. Dumpsters should be located on impermeable surfaces to allow for cleaning and prevent contamination seepage into the ground, and dumpsters can attract pests especially flies in the summer. Suggest moving dumpster close to garbage dumpsters. Discussed upcoming requirement for certified food manager certification and that statement be posted that states sanitation inspection reports can be viewed on Virginia Department of Health website. Suggest placing next to Health Permit in view of the public. Discussed eight major allergens, flyer given. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Plasticware stored in containers that cannot be cleaned and sanitized. Cases of bottled water stored on the floor in the dry storeroom. Correction: Suggest placing plasticware eating surface down, in clean, sanitized containers such as black plastic insert pans. Ensure all items are stored at least 6 inches off of the floor to allow for easy cleaning and prevent contamination of surfaces when cases are taken from the floor and placed on tables etc. Light Bulbs Protective Shielding Observation: End caps missing from sleeves on lights in paper storeroom. Correction: Place end caps in sleeves to prevent glass fragments and chemicals from contaminating paper eating containers etc. in the case of broken bulbs.	02/10/2015	Routine
Overall excellent, good handwashing, good and utensil use, no bare hand contact, good food temperatures and storage, no leftovers present and good employee health knowledge. Clean well organized facility with sanitizer in place at 100 ppm Cl and used. No violation noted during this evaluation.	09/23/2014	Risk Factor
Overall excellent sanitation seen. Food handling completed and staff eating after meal done. Kitchen clean well organized, sanitizer in place at 100 ppm Cl. Good food storage and temperatures. Discussed, after hours athletic staff sometimes use kitchen especially ice. Discussed with school management, possibility of contamination of ice especially. Food storage and most cooking equipment locked up after hours. Options to reduce risk discussed. No violation noted during this evaluation.	02/21/2014	Risk Factor
Overall excellent. Good handwashing, glove use, glove changing, sanitizing with 200 ppm Cl, food temperatures, food storage and labeling and food safety knowledge. Spoke with coordinator for additional food handler cards needed for teachers that assist smaller children with meals and scheduled time for testing. Critical: Package Integrity* (corrected on site) Observation: Dented cans stored with cans for use. Correction: Cans removed.	10/17/2013	Risk Factor
Overall excellent sanitation. Facility well organized, clean, sanitizer in place at 100 ppm Cl and used, good handwashing and glove use noted, good food temperatures, good labeling, and good storage. Also noted: Dry storeroom lights not covered or partially covered. Please ensure bulbs are correctly covered or replaced with shatterproof bulbs as soon as possible to remove the risk of breaking glass and chemicals getting into food. Dumpsters with debris scattered all around the area. Some dumpster doors open. Please clean the area and train all personnel who use the dumpsters to completely close dumpsters and ensure no debris is preset. Debris and open dumpsters encourage flies, feral cats, racoons, rats and other vermin. Teachers who help serve young students, need current food handler cards. Kitchen light covers need cleaned, when kitchen is closed. No violation noted during this evaluation.	03/15/2013	Risk Factor

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