Andrew Lewis Middle School, 616 South College Avenue, Salem, VA 24153 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Andrew Lewis Middle School
Address: 616 South College Avenue, Salem, VA 24153
Type: Public Middle or High School Food Service
Phone: 540 389-0130
Total inspections: 7
Last inspection: 10/14/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/14/2015Routine
No violation noted during this evaluation.04/24/2015Routine
When the new food code goes into effect an irreversible record (thermolabel) will be required for the hot water dishmachine to show that the proper sanitizing temperature (160 F) is reached on the dish.
  • Critical: Cooling* (corrected on site)
    Observation: Oatmeal noted not being adequately cooled to prevent the growth of harmful bacteria. Oatmeal from breakfast is in tightly covered container in reach through refrigerator and is still 101 F after 1 1/2 hours.
    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. Oatmeal discarded during inspection. All cooling should be done in the walk-ins.
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: dishes being manually washed are only being briefly immersed in the quat sanitizer solution. (<5 seconds)
    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. Contact time for the quat sanitizer is 1 min. Dishes already washed will be placed in sanitizing solution again for at least 1 min.
10/23/2014Risk Factor
  • Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
    Observation: The food-contact surfaces of the following equipment were not observed sanitized: pans in 3rd compartment of 3 compartment sink. Quaternary ammonium sanitizer is <150 ppm.
    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. 3rd compartment of sink reset up with proper concentration of sanitizer during inspection.
04/18/2014Risk Factor
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness* (corrected on site)
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. No measurable quaternary ammonia solution in 3rd compartment of 3 compartment sink. Quaternary ammonia solution is not being drawn up through tubing.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations. Sink reset up with chlorine at the proper concentration. If you choose to switch over to chlorine sanitizer make sure to provide test strips.
10/11/2013Risk Factor
No violation noted during this evaluation.04/25/2013Risk Factor
No violation noted during this evaluation.10/21/2011Risk Factor Assessment

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