Suffolk Christian Academy (K-5), 3488 Godwin Blvd., Suffolk, VA 23434 - Private Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Suffolk Christian Academy (K-5)
Address: 3488 Godwin Blvd., Suffolk, VA 23434
Type: Private Elementary School Food Service
Phone: 757 925-4461
Total inspections: 5
Last inspection: 01/05/2016

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Inspection findings	Inspection date	Type
All discrepancies should be correct in 30 days. Air gap is a repeat issue and must be corrected in 2 weeks. Facility is to contact local health department when corrected at 514-4754. EHS provided facility on employee health and food temperatures for posting. no additives used and food thermometer available. Facility was not cooking during inspection. Most foods are pre-cooked minus raw hamburger. No breakfast is served. No additives used. Equipment - Cutting Surfaces Observation: The cutting board(s) are heavily scratched and scored. 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. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: The following utensils were observed soiled to sight and touch: all utensils i the 2 drawers. The utensil drawers observed soil with food debris and clean utensils stored in drawers. . Correction: Clean and sanitize these drawers and utensils before use. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: the grease and food debris trap drawer under gas grill. Also, pink mold observed in ice machine where ice is dispensed Correction: Maintain nonfood-contact surfaces of equipment clean and should be cleaned every 24 hours. Critical: Backflow Prevention, Air Gap* (repeated violation) Observation: The diameter of the air gap between the water supply inlet and the flood level rim of the 3 compartment sink is less than 1 inch. EHS observed that the spray hose hangs below the flood level of the first and second sink. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. Backflow Prevention Device, Design Standard Observation: The backflow or backsiphonage prevention device installed under the 3 compartment sink is not identified as meeting standards set by the American Society of Sanitary Engineering. EHS observed the connected of the waste line bagged and duct tapped all around connecting it to the floor drain. Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system. Lighting, Intensity Observation: Less than 50 foot candles of light was noted in the cook line under hood. EHS observed light bulb out under hood. Have light bulb replaced. Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Vent filters in the hood system are not being maintained in a clean condition. Hood vents need removed and cleaned as well as under the hood. EHS observed build up of dust which can fall and contaminate food. Correction: Maintain hood system vent filters in a clean condition.	01/05/2016	Routine
No food prep at time of inspection. Only lunch foods prepared and provided. Preschool age children being served at the facility, making it an HSP. Reach in located in the kitchen if for church use only. School foods are kept in the nearby storage room in a separate locked refrigerator freezer combo and a chest freezer. Critical: Backflow Prevention, Air Gap Observation: An air gap between the water supply outlet and the flood rim level of the three compartment sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. EHS observed that the sprayer faucet at the three compartment sink has been stretched and is hanging down into the sink below the possible flood level of the sink. Correction: Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap. REpair or replace the faucet to ensure that when the sprayer is free hanging it is not less than 1 inch above the flood level of the sink.	10/07/2015	Routine
NOTES: - No violations observed at time of inspection. - Todays meal was purchased from local super market (French toast sticks). Frozen and being prepared for reheating. - Gloves worn properly. Hats worn during food service operation. - All leftovers discarded at end of food service. - Ensure that all dry foods are stored at minimum six inches above the floor. - All staff are possess District Food Handler cards. - Reviewed Employee Health policy. No violation noted during this evaluation.	04/13/2015	Routine
NOTES: - All staff are up-to-date with district Food Handler card. - No preparing or cooking of food observed during inspection. - Sanitizer test strips provided. - Food is bought from bulk food facility once a week. Chicken is frozen when bought and stored separately in chest freezer. - No leftovers served. - Kitchen observed in clean condition. - Very good separation of church food items versus school food items. No violation noted during this evaluation.	01/07/2015	Risk Factor
Pre-opening inspection report: - Ensure that three compartment sink has air gap at plumbing connections. - Ensure that the ice machine is cleaned before initial use. - Purchase a proper chemical sanitizer with test strips prior to opening. - Install a sign over the employee hand washing sink that reads "Employees Must Wash Hands". - Install a paper towel holder at hand sink. - Ensure all chemicals are properly labeled and stored separately. - Serving 12 students daily (may increase to 40 depending on menu items such as pizza and hot dogs). - Chest freezer is in need of cleaning. - Ensure all cold-holding units have proper working thermometers inside of warmest part of the unit. - Food will be purchased from local wholesale clubs and/or local grocery stores. - Discussed with PIC proper handling and cold-holding of food that is purchased outside of food service delivery company. Per PIC, large coolers will be used when traveling to purchase cold items. The cooler will be washed, rinsed and sanitized prior to each usage. - Ensure wiping buckets are in place at each food prep area. Ensure that proper chemical concentration is achieved prior to food prep areas being used. - Purchase food thermometers in order to accurately read internal food temperatures. - Encouraged the use of a daily temperature log (morning and evening) for all the cold-holding units. The log can be studied for any drastic temperature variation and its possible causes. - All staff possess current Food Handler's cards. - No deep frying at this time. - Observed employee personal storage area. - Do no block hand sink in kitchen. - Permit will be issued once CO has been obtained from City of Suffolk. No violation noted during this evaluation.	08/14/2014	Pre-Opening

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