Spotsylvania Middle School, 8800 Courthouse Road, Spotsylvania, VA 22553 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Spotsylvania Middle School
Address: 8800 Courthouse Road, Spotsylvania, VA 22553
Type: Public Middle or High School Food Service
Phone: 540 582-6341
Total inspections: 6
Last inspection: 10/29/2015
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Inspection findings

Inspection date

Type
Discussed the following with the Person in Charge:
1. Work order has been submitted to clean ceiling vents near the three compartment sink.
2. Exhaust hood over ovens is not functioning properly during today's inspection. Observed condensation collecting inside exhaust hood. PIC stated a work order will be placed.
3. Facility observed clean and good food handling practices observed. Thank you!
No violation noted during this evaluation.		10/29/2015Risk Factor
Today we discussed the following with the PIC:
- to replace the old sanitizing buckets with new buckets that are labeled and have working handles
- a work order has been placed for the display RIC on the left line. The display case was not holding TCS foods
Abbreviations: walk-in cooler (WIC), walk-in freezer (WIF), reach-in cooler (RIC), reach-in freezer (RIF), internal temperature (IT), surface temperature (ST), person in charge (PIC), parts per million (PPM)
  • Equipment - Good Repair and Proper Adjustment
    Observation: The door gaskets on both of the hot holding units in the kitchen area are in poor repair. Both units were not in use.
    Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications.
  • Equipment - Cutting Surfaces
    Observation: The cutting board near the prep sink is scratched and scored in the kitchen area. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
04/24/2015Routine
Discussed the following items with the Person in Charge:
1. Cooling procedures for pork roasts. Whole raw pork roasts are cooked, cooled, then reheated for use in pulled pork barbecue. Observed cooling logs and discussed cooling procedures with employee responsible. Facility places ice on the roasts to cool quickly. Final cooking temperature of roasts was 180'F (it), and 2 hours later temperature measured 75'F. Recommended to PIC and employee to take additional temperature between final cook and 2 hours to determine when pork hits 135'F, and take the temperature 2 hours after that rather than after the final cooking temperature. Temperature of roasts today was 32'F (it).
2. Recommend having gasket to hot holding cabinet replaced. This gasket has been observed to have rips and holes in it. It appears as though a significant amount of heat is being lost from this cabinet due to ineffective door gaskets. Hot held foods such as hamburger patties and chicken patties are not maintaining temperature easily. Observed a 20'F difference in temperature between hamburger patties in the front of the cabinet and patties in the rear of the cabinet. All patties will be served within 2 hours of being reheated.
No violation noted during this evaluation.		11/18/2014Risk Factor
Overall facility is kept clean and well maintained. Observed good hand washing and food handling procedures. Thank you!
No violation noted during this evaluation.		04/08/2014Routine
Discussed with the Person in Charge:
1. Ambient air temperatures on milk boxes. Recommend not storing milk in milk boxes overnight, due to borderline temperatures. PIC also stated she would place a work order.
2. Quaternary ammonium automatic dispenser at the three compartment sink is dispensing toward to bottom range of use. Recommend requesting a maintenance visit to ensure dispenser is calibrated properly.
3. Date marking procedures.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed turkey ham and salami in the refrigeration unit was not properly dated for disposition after opening. Observed salami to be dated with 10/28/2013 and 11/2/2013 on a single ziploc bag, and turkey ham with date markings of 10/28/2013 on a single ziploc bag. The dates were discussed with the PIC and two staff members, and each had a different thought as to what the dates corresponded to. PIC voluntarily discarded the lunch meat, and EHS gave guidance regarding date marking in an effort to educate staff on using a consistent date marking system.
    Correction: Mark a "consume by" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
11/13/2013Risk Factor
Discussed with person in charge:
1. Contact the health department once work order for the milk box is complete.
2. Air conditioner in school is not functioning properly leading to warmer than usual temperatures in the kitchen. Facility is working diligently to keep foods at proper temperatures. Keep up the good work!
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk (48'F and 50'F) cold holding at improper temperatures. Milk cooler observed to be holding ambient temperature of 50'F. Person in charge moved milk to another cooler and submitted a work order.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
04/18/2013Routine

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