Waller Mill Elementary, 313 Waller Mill Road, Yorktown, VA 23692 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Waller Mill Elementary
Address: 313 Waller Mill Road, Yorktown, VA 23692
Type: Public Elementary School Food Service
Phone: 757 898-0365
Total inspections: 14
Last inspection: 09/08/2015

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Inspection findings	Inspection date	Type
No violation noted during this evaluation.	09/08/2015	Routine
No violation noted during this evaluation.	01/07/2015	Follow-up
Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Critical: Equipment and Utensils - Before Use After Cleaning* Observation: The food-contact surfaces of the following equipment were not observed sanitized: three compartment sink does not have sanitizer on hand. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	01/06/2015	Routine
All TCS food is moved to reach in. Cooling, Heating, and Holding Capacities (repeated violation) Observation: Walk in is not sufficient in number or capacity to meet the food storage demands of the establishment. Correction: Provide additional refrigerant necessary to maintain food items at or below 41F. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.	09/08/2014	Routine
All refrigeration units were operational at Waller Mill Elementary today. There were no TCS foods in the walk-in box because maintenance was installing the door latch and new thermostat, and cleaning the coil. Air temp on opening was 40 F in the walk-in box according to PIC. The 2 door refrigerator was cold holding TCS foods at 36-37 F and the milk case at 42 F. I again recommended batch storage of milk in the milk case and monitoring of temperatures. PIC stated that the front line is due to be remodeled over the summer and a new milk case is to be installed. A visit for another follow-up on the walk-in box and milk case is planned for this week. Cooling, Heating, and Holding Capacities (repeated violation) Observation: Walk-in cooler (56F) and True refrigerator (48F) are not holding cold foods at proper temperature Correction: Repair units Improper food storage temperatures are a major contributing factor to foodborne illness.	05/02/2014	Follow-up
TCS foods identified late yesterday and earlier today, as being in the danger zone, are store in refrigeration units that are not working properly.Service contractor is on location,however, no intervention has been taken to ensure proper cold holding of TCS foods. Milk,cheeses, and deli meats were discarded after a Supervisor was contacted.New milk will be delivered in the morning. Freezer is satisfactory. Menu review determined that tomorrow's menu would be prepared from frozen state. It appears that 2 door refrigerator's thermostat has been adjusted to accommodate proper cold holding.Monitor unit before re-supplying the unit. Milk case doors are being left open during long service periods. Batch storage of milk and/or TPHC policy was recommended. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: TCS foods are held in cold holding units at improper temperatures. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below. Discard TCS foodss ai danger zone for 4 or more hours. Cooling, Heating, and Holding Capacities Observation: Walk-in box,2 door refrigerator, and milk case appear to be incapable of holding TCS foods at proper temperature. Correction: Repair or provide additional refrigeration units necessary to maintain food items at 41 fFor below. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.	05/01/2014	Follow-up
PIC agreed to call by 5pm with plan of action for units and food preparation on 2 May 2014. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Tuna (48F), diced chicken (47F), lunch meat (44F), hot dog mini (49F), wrap (48F), salad with meat (48F), salsa (48F) cold holding at improper temperatures Correction: Tuna disarded, diced chicken discarded, lunch meat discarded, hot dog mini discarded, wraps and salad were prepared at 10 am this morning and will be discarded at 2 pm. Cooling, Heating, and Holding Capacities Observation: Walk-in cooler (56F) and True refrigerator (48F) are not holding cold foods at proper temperature Correction: Repair units Improper food storage temperatures are a major contributing factor to foodborne illness.	05/01/2014	Routine
follow-up visit from the morning inspection of Robert Watkins. two refrigeration unit were out but in the process of being repaired. None of the food was thrown out as requested by Robert Watkins. Carol Pucket spoke with the manager on phone to get permission for employees to throw out food. carol will return in the morning No violation noted during this evaluation.	05/01/2014	Other
Spoke to Juliana Brown, Manager for York County schools, relayed the importance of documenting time policy and ensuring strict conformance. I have emailed Miss Brown the information and extended the invitation to conduct training with her staff. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation) Observation: Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: fan in walk in cooler. Correction: Maintain nonfood-contact surfaces of equipment clean.	01/31/2014	Follow-up
Ensure the time policy is being used and if so document for all employees to understand by 20 January 2014. Juices closed dated. Orange juice states use 10 days after thawing ( G1 13296 16:04) and apple juice (13329D 22:30 36). No marking to identify discard dates. Fan in walk in cooler should be cleaned with in 90 days. Thawing (corrected on site) Observation: Improper methods used to thaw chicken in standing water Correction: Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41°F (45°F) 2. Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41°F and raw animal foods shall not exceed 41°F for more than four hours 3. As part of the cooking process 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: fan in walk in cooler. Correction: Maintain nonfood-contact surfaces of equipment clean.	01/09/2014	Routine
No violation noted during this evaluation.	09/09/2013	Routine
Discussed time policy for safe food with Zenda, Kitchen Manager, (220-4572) and Debra Tebo, Foodservice Manager, (898-0390) with no resolve on the issue as far as documentation of the food on time control daily. Agreed to set up meeting next week, 6-10 May 2013, after discussion with Managers to ensure all are operating in regulation. No violation noted during this evaluation.	04/30/2013	Training
Critical: Time as a Public Health Control* (corrected on site) Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.	04/18/2013	Routine
Provide covered trash can for rest room. No animal foods are prepared from the raw state. Light Bulbs Protective Shielding Observation: Light bulbs in ceiling near 2 compartment sink are not shielded, coated, or otherwise shatter-resistant. Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.	01/07/2013	Routine

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