Weber City Elementary, 322 Jennings St., Weber City, VA 24290 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Weber City Elementary
Address: 322 Jennings St., Weber City, VA 24290
Type: Public Elementary School Food Service
Phone: 276 386-7981
Total inspections: 12
Last inspection: 02/02/2016
Address: 322 Jennings St., Weber City, VA 24290
Type: Public Elementary School Food Service
Phone: 276 386-7981
Total inspections: 12
Last inspection: 02/02/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| There were no previous open hazards to follow-up on. The following food temperatures were recorded: green beans on stove (180°F) No violation noted during this evaluation. | 02/02/2016 | Routine | |
| Facility clean. HAACP sheets kept and up to date. Thank you. No violation noted during this evaluation. | 11/10/2015 | Risk Factor | |
| HACCP logs kept and up to date. Facility very clean. Thank you. No violation noted during this evaluation. | 08/24/2015 | Risk Factor | |
| HACCP sheets kept and up to date. Facility very clean. Thank you. No violation noted during this evaluation. | 05/18/2015 | Risk Factor | |
| Facility very clean. Observed very good food handling by staff. Thank you. No violation noted during this evaluation. | 02/09/2015 | Routine | |
| There were no previous open hazards to follow-up on. EHS and person in charge (PIC) discussed changes coming to the food regulations to include the need to have someone certified in food safety on staff and that cut greens would be considered foods requiring time and temperature control for food safety (TCS). Peas heating on the stove are 192 degrees F. and mashed potatoes on the serving line are 156 degrees F. Staff is very knowledgeable regarding food safety practices. Kitchen clean and well maintained. No hazards were observed during this inspection. Thank you. No violation noted during this evaluation. | 11/13/2014 | Risk Factor | |
| Hazards 0070 and 0240 from the April 8, 2014 inspection have been corrected. This inspection focused on employee health, hand washing, no bare hand contact with ready-to-eat foods and cold holding temperatures. Staff is aware of students with special dietary concerns (i.e., food allergies or must eat gluten free foods) and take appropriate measures. Green beans on the serving line were 166 degrees F, spaghetti sauce with meat was 140 degrees F, and spaghetti was 148 degrees F. Chicken nuggets in the warmer were 119 degrees F, hamburger pizza was 135 degrees F, cheese sticks were 144 degrees F, and spaghetti was 145 degrees F. Spaghetti sauce on stove was 154 No violation noted during this evaluation. | 08/26/2014 | Risk Factor | |
There were no previous open hazards to follow-up on. A review of the HACCP sheets revealed food temperatures are not being recorded. Person-in-charge says temperatures are being taken, however. EHS discussed with person-in-charge (PIC) the need to know which foods are pre-cooked and which are not. EHS and PIC looked at boxes in the walk-in freezer to determine which foods must be cooked to certain temperatures and which ones don't have to be. EHS encouraged PIC to keep looking at the cooking instructions on the boxes as they come in, especially since foods may come from different suppliers at times. Chicken quesadilla in warmer (160 degrees F), barbecued meatballs on serving line (144 degrees F), corn on serving line (162 degrees F), ravioli on serving line (144 degrees F), mixed vegetables on serving line (147 degrees F), baked beans with hot dogs on serving line (111 degrees F). Single open non-critical hazard observed during this inspection to be corrected immediately. Thank you.
|
04/08/2014 | Routine | |
| Facility very clean. Good food handling observed. HAACP sheets kept and up to date. Thank you. No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
| Cold holding temperatures good. Facility very clean and organized. No violation noted during this evaluation. | 08/19/2013 | Risk Factor | |
HACCP sheets kept and up to date. Inspection focused on cold holding temperatures and personal hygiene. Facility very clean. Thank you.
|
04/11/2013 | Routine | |
| Hazards 0240 and 3220 from the March 29, 2012 inspection have been corrected. In addition, the person-in-charge has procured food grade bags to cover equipment with and purchased three drain plugs for the 3-compartment sink. This inspection focused on no bare hand contact with ready-to-eat foods, hand washing, food temperatures (cooking and cold holding), and proper sanitization of equipment and utensils. Food temperature logs were reviewed and contain all required information. Food on the serving line: chicken breasts 144 degrees F. No violation noted during this evaluation. | 12/05/2012 | Risk Factor |
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