Valley Vocational/Etp, 49 Hornet Rd, Fishersville, VA 22939 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Valley Vocational/ETP
Address: 49 Hornet Rd, Fishersville, VA 22939
Type: Public Middle or High School Food Service
Phone: 540 245-5002
Total inspections: 3
Last inspection: 05/12/2015
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Inspection findings

Inspection date

Type
Employee health information is posted. Food contact surfaces appear clean and the dish machine temperatures are acceptable. Chlorine sanitizer solution in the bucket measures at an accpetable concentration. Food thermometers are provided. Scoops are provided for ice and bulk foods.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: One carton of raw shell eggs is stored over ready-to-eat (RTE) food in the refrigeration unit.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display to prevent accidental contamination of RTE food such as vegetables, and cooked RTE food. The facility manager moved the carton of eggs to the bottom shelf, with the other egg cartons.
  • Cooling Methods (corrected on site)
    Observation: The methods used for cooling were not very effective: the lid on the Waldorf salad hinders the cooling process..
    Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling. Cool food prepared at ambient temperature by venting or removing the lid during the cooling process.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The vegetable soup is dated "4/28". Today, May 12, exceeds the 7 days allowed for using or discarding ready-to-eat (RTE) foods.
    Correction: Discard the open and prepared RTE food 7 days after opening or preparing. Count the day prepared or opened as Day 1. 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. The facility manager discarded the soup.
  • Warewashing Machines, Flow Pressure Device
    Observation: There is no pressure gauge installed at the hot water supply line immediately before entering the warewashing machine to permit monitoring the water pressure in pounds per square inch, (psi).
    Correction: Install a pressure gauge, properly located immediately before hot water enters the sanitizing compartment of the warewashing machine, to permit monitoring the water pressure. The data plate indicated the water should enter at 20 psi. Please install during the Summer and contact me when done.
05/12/2015Routine
These good conditions and practices are observed: an employee health policy is posted
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
    Observation: Cooked potatoes, sour cream, and cream cheese spread are not date marked.
    Correction: Date mark all ready-to-eat (RTE) potentially hazardous foods (PHF) when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
  • Equipment and Utensils - Good Repair and Calibration (repeated violation)
    Observation: There is still no pressure gauge on the mechanical dish machine to measure pressure during the sanitizing phase.
    Correction: Install a pressure gauge on the dish machine in a location that permits monitoring of pressure during the sanitizing phase. Proper pressure, per the data plate, is 20 pounds per square inch (psi) +/- 5 psi. Please contact me when a gauge has been installed.
05/06/2014Routine
These good conditions and practices are noted: Employee Health policy is posted
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The opened commercially prepared hummus and pesto were opened 4 days ago but are not date marked for disposition.
    Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
  • Equipment and Utensils - Good Repair and Calibration (repeated violation)
    Observation: There is no pressure gauge installed on the dish machine.
    Correction: Install a pressure gauge to permit monitoring of the dish machine during the sanitizing cycle.
05/07/2013Routine

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