Western Branch Intermediate School, 4013 Terry Drive, Chesapeake, VA 23321 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Western Branch Intermediate School
Address: 4013 Terry Drive, Chesapeake, VA 23321
Type: Public Middle or High School Food Service
Phone: 757 547-1470
Total inspections: 9
Last inspection: 01/20/2016
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Inspection findings

Inspection date

Type
Much improvement noted in dry storage area since the last inspection.
Facilities logs observed current and updated.
Note: ensure the light fixtures in the kitchen area are routinely cleaned to avoid build-up of dust.
No violation noted during this evaluation.		01/20/2016Routine
Observed facility logs current.
Facility has maintained improvements to previously cited observations.
Permit Issued.
No violation noted during this evaluation.		09/21/2015Routine
Discussed observations with the CFM and the drying practices/procedures of the tableware,utensils, and food containers at the 3-compartment sinks. The facility was clean and organized.
No violation noted during this evaluation.		01/29/2015Risk Factor
Discussed with CFM the following: 1.) Storage of personal items. 2.) Hand washing policies. 3.) Discarding expired ingredients in baking cabinets located in the dry storage area. NOTE: The ice machine had a work order in place, waiting on parts to repair the water leak which was observed pooling in containers and on the floor.
  • Critical: Package Integrity* (corrected on site)
    Observation: Observed dented cans not segregated.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
  • Equipment and Utensils - Durability
    Observation: The plastic handle spatula was noted peeling and is no longer considered durable or smooth easily cleanable.
    Correction: Remove this item from the facility and replace with an approved unit as needed. Equipment and utensils must be capable of maintaining their original characteristics in order to be easily cleaned and to prevent contamination of food.
  • Equipment - Cutting Surfaces (corrected on site)
    Observation: The hand held cutting board(s) were 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.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: Observed inside of ice machine soiled and in need of cleaning.
    Correction: Maintain surfaces of the ice machine clean.
  • Physical Facilities in Good Repair
    Observation: Noted holes in ceiling around vent in dry storage room.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Mops - Drying Mops
    Observation: Mops not hung up to air dry.
    Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site) (repeated violation)
    Observation: Containers of cleaning chemicals are not properly stored to prevent the contamination of single service items.
    Correction: Cleaning chemicals must be located in an area that is not above/or in a manner that could contaminate food, equipment, utensils, linens or single service items.
09/12/2014Routine
Good Job.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of sanitizer are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed sanitzer buckets stored next to single service utensils.
    Correction: Containers of chemicals must be located in an area that is not above food, equipment, utensils, linens or single service items.
05/05/2014Routine
FDA Form 1-B issued. Good Job!
No violation noted during this evaluation.		01/10/2014Routine
Looks Great!! Permit issued.
  • Critical: Equipment - Food Contact Surfaces and Utensils
    Observation: Equipment used for storage of packaged or open food items was observed with visible accumulations of soil and debris. Ice machine
    Correction: Clean storage equipment at a frequency to preclude accumulation of soil residues to prevent contamination of food in storage and reduce attraction of insects and rodents.
09/26/2013Routine
  • Light Bulbs Protective Shielding
    Observation: Light bulbs in kitchen above reach in freezer #195345 not shielded, coated, or otherwise shatter-resistant.
    Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
06/04/2013Routine
Records and logs reviewed. Very clean well managed and organized kitchen.
  • Critical: Cooling* (corrected on site)
    Observation: Chicken Patties noted not being adequately cooled to prevent the growth of harmful bacteria. Chicken patties were cooked to 180 degrees at 9:05 am and placed into a bowl with lid into a reach in refrigerator. Internal temp at 11:45am ranged 65 to 71 degrees.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. CHICKEN PATTIES WERE VOLUNTARILY DISCARDED during the inspection.
03/05/2013Risk Factor

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