Windy Gap Elementary School, 465 Truman Hill Rd., Wirtz, VA 24101 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Windy Gap Elementary School
Address: 465 Truman Hill Rd., Wirtz, VA 24101
Type: Public Elementary School Food Service
Phone: 540 719-2809
Total inspections: 10
Last inspection: 11/18/2015
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Inspection findings

Inspection date

Type
Keep up the good work!
No violation noted during this evaluation.		11/18/2015Routine
  • Equipment and Utensils - Good Repair and Calibration
    Observation: The rinse thermometer on the dish machine is not in good repair and/ or not accurate in the range of use.
    Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
08/28/2015Routine
Have a great summer!
Note: Staff are using the three compartment sink to manually wash, rinse, & sanitize equipment since the dish machine is not working and using single service plates instead of trays. When the dish machine is repaired, please call or fax a copy of the service receipt to the health department.
No violation noted during this evaluation.		05/20/2015Routine
Note: Just a reminder need to post new daily temperature log sheets for all refrigeration units.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths stored in 0 ppm sanitizer between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
03/03/2015Routine
No violation noted during this evaluation.11/25/2014Routine
Dish Machine PSI 23 - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Keep up the good work!
  • Food Storage - Clean and Dry Location
    Observation: Observed crates of milk stored on the floor or food stored less than 6" above the floor.;Elevate food storage onto approved shelving with minimum 6" legs or casters or put one empty milk crate between the floor and the crates of milk.
09/03/2014Routine
Dish Machine PSI 22 - Okay
Keep up the good work on keeping such a clean facility!
No violation noted during this evaluation.		03/10/2014Routine
Dish Machine PSI 23 - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
Keep up the good work on date marking and labeling foods!
No violation noted during this evaluation.		12/10/2013Routine
Dish Machine PSI 20 - Okay
Wipe Cloths Sanitizer 200 ppm - Okay
  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the cook line are 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.
08/29/2013Routine
Dishwashing Machine psi 23 - Okay
Wipe Cloths 200 ppm - Okay
3 Compartment Sink 200 ppm - Okay
Handwashing sink only sign at each handwash sink is good however it would be better to have a sign at each handwashing sink that says employees must wash their hands.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: According to the date on the prepared ready-to-eat (RTE) chicken salad that was placed in the walk-in refrigerator on 4/11/13, the food should have been discarded 5 days ago.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Temperature - Food Temperature Measuring Devices - Provided
    Observation: Employee could not produce a thin tipped probed food temperature measuring device to verify cooking temperatures of thin foods such as fish filets.
    Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
  • Critical: Equipment - Food Contact Surfaces and Utensils (corrected on site)
    Observation: The temperature measuring device probe was not observed cleaned before use and/or storage.
    Correction: Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination. Follow with sanitization.
  • Floors, Walls, and Ceilings, Utility Lines (repeated violation)
    Observation: Exposed electric cord under service line obstructs or prevents cleaning of floor.
    Correction: Need to pull up cord under service line in order to effectively clean the floor.
04/23/2013Routine

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