Windsor High School, 20 Church St., Windsor, VA 23487 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Windsor High School
Address: 20 Church St., Windsor, VA 23487
Type: Public Middle or High School Food Service
Phone: 757 242-3396
Total inspections: 8
Last inspection: 01/19/2016

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Inspection findings	Inspection date	Type
Great job of keeping your facility clean and organized. Equipment - Good Repair and Proper Adjustment Observation: EHS observed the door gasket to the hot holding unit is in poor repair. Correction: Repair or replace the door gasket in accordance with the manufacturer's specifications. Critical: Backflow Prevention Device, When Required* Observation: Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin. EHS observed a hose attched to splitter and the hose extends below the rim of mop sink. Additional backflow device is needed because the splitter has a cutoff valve. Correction: Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. Physical Facilities in Good Repair Observation: EHS observed the reach in freezer is not maintained in good repair. EHS observed that the reach in freezer has ice build up inside. PIC informed me that freezer has a repair order to the school maintenance personel. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	01/19/2016	Routine
Food handler cards are updated. Facility uses NatureSeal (calcium ascorbate) to prevent foods from browning. Facility visibly clean. Be careful of over stock walk-ins as it may restrict air flow in refrigerations units causing undesirable temperatures for foods.Also watch closely for dented cans. EHS found a dented can at seal in dry storage. Food Storage - Clean and Dry Location (corrected on site) Observation: Food stored on the floor or food stored less than 6" above the floor.Observed boxes stored on floor in dry storage. PIC states food was delivered last week. Dry storage is observed to be over stocked and room for food off floor an issue. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: SFSPac QT being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940 Observed concentration at 300-400ppm. Corrected to 200ppm. Correction: Utilize only sanitizing agent that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces	09/23/2015	Routine
All food handlers up-to-date. Supervised deliveries confirmed. Great posting of employee health info throughout kitchen. No violation noted during this evaluation.	04/01/2015	Routine
It was noted during inspections that the dishmachine may need servicing. Rinse temperature was measured at 187 as per gauge. Wash temperature was measured at 137 which is below manufactures requirement, it is likely the gauge since the temp is appropriate on the rinse cycle. No violations were noted at time of inspection. No violation noted during this evaluation.	12/17/2014	Routine
Note- The dishmachine wash temperature is not going above 120-130. Could not determine if it is the gauge malfunction or not. Rinse temperature is getting to an effective level for proper sanitizing. This was discussed with manager and will be addressed. All other areas appeared to be free of violations or concerns. No violation noted during this evaluation.	09/29/2014	Risk Factor
- Leak at hand sink near dish washing unit. - Good segregation of dented cans! - Suggest a good cleaning of ice bin machine. - When saving leftovers, cold foods must be at 41 degree F or below and hot foods must be at 135 degree F or above- if not, discard food product. - Health cards are up-to-date. - Good glove use Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) Observation: Unwrapped or uncovered mayo found at self-serving station. Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. Utensils - In-Use - Between-Use Storage Observation: Dispensing utensils improperly stored between uses. Ice scoop handle found in ice. Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Warewash Machines, Temperature Measuring Devices Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.) All gauges must function properly. Management is currently using Thermolayers product to ensure proper temperatures were reached during wash and rinse cycle. Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature. Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. Tested at <200 ppm. Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.	02/10/2014	Routine
**NOTE- Only personnel necessary in the food operations should be allowed in the kitchen. - Work orders have been placed for the repair of the broken Hobart (4) units. Broken equipment should be repaired or removed from the facility. - Dishwasher: Ensure gauges function properly. Wash gauge not reaching minimum temperature during cycle. Manager/staff are using thermolabels to ensure proper rinse temperature is reached No violation noted during this evaluation.	10/21/2013	Risk Factor
- All equipment, including refrigeration units, should be in good working order. Please repair or remove from the facility. - Dishwasher temperatures recorded on the temperature log are all the same: wash = 160 degrees and rinse = 180 degrees. - Ensure wash temperature reaches 160 degrees and gauges function properly. - Foul odor near floor drain No violation noted during this evaluation.	05/28/2013	Risk Factor

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