Dungannon Intermediate, 113 Fifth Ave., Dungannon, VA 24245 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: Dungannon Intermediate
Address: 113 Fifth Ave., Dungannon, VA 24245
Type: Public Middle or High School Food Service
Phone: 276 467-2656
Total inspections: 12
Last inspection: 02/01/2016
Address: 113 Fifth Ave., Dungannon, VA 24245
Type: Public Middle or High School Food Service
Phone: 276 467-2656
Total inspections: 12
Last inspection: 02/01/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Facility very clean. All food holding temperatures good. HAACP logs kept and up to date. Dishwasher not reaching proper rinse temperature, using disposable trays until booster pump can be repaired. Thank you.
|
02/01/2016 | Routine | |
| There are no open hazards to follow-up on. Three-compartment sink is not set up. Sanitizer in spray bottle at correct concentration. Kitchen very clean. Staff well versed in food regulations and standards. No critical hazards were observed during this inspection. Thank you. No violation noted during this evaluation. | 11/19/2015 | Risk Factor | |
| There were no previous open hazards to follow-up on. Facility is very clean and organized. Hair restraints and gloves properly worn and used. Pre-cooked chicken nuggets have just been placed in the oven to heat up. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 08/18/2015 | Risk Factor | |
| There were no previous open hazards to follow-up on. Facility is very clean and organized. Good use of gloves and hair restraints observed. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 05/13/2015 | Risk Factor | |
| There were no previous open hazards to follow-up on. School is on a 2-hour delay due to weather. The person-in-charge (PIC) has plans to retire at the end of this school year. Recommend school board identify replacement as soon as possible so that person can attend a food certification class being offered in July 2015. The current PIC is well versed in food safety regulations and standards and positively and consistently applies that knowledgeable everyday in this kitchen. She and her expertise will be sorely missed. Kitchen is well maintained and very clean. Hair restraints worn No violation noted during this evaluation. | 03/03/2015 | Routine | |
| Facility very clean. Observed good hand washing practice and personal hygiene. Thank you. No violation noted during this evaluation. | 11/19/2014 | Risk Factor | |
| HAACP logs kept up to date. Temperature logs kept for all refrigerators and freezers. Facility very clean. Thank you. No violation noted during this evaluation. | 08/18/2014 | Risk Factor | |
| No foods being prepared at time of inspection. Temperature logs kept on all refrigeration units. HAACP sheets kept and up to date. Facility very clean. Thank you. No violation noted during this evaluation. | 04/07/2014 | Routine | |
| There were no previous open hazards to follow-up on. This inspection focused on hand washing, proper use of gloves, sanitization of equipment and utensils, and food temperatures. Precooked mini corn dogs coming out of oven were 179 degrees F., fish sticks were 166 degrees F. and cheese pizza coming out of oven was 187 degrees F. The staff in this kitchen continue to do a remarkable job in regards to food safety. They are diligent and determined to adhere to food safety standards and they meet, and most often exceed, these standards. Your hard work is very much appreciated. Thank you. No violation noted during this evaluation. | 12/04/2013 | Risk Factor | |
| There were no previous open hazards to follow-up on. This inspection focused on hand washing, employee health, food temperatures and proper cleaning and sanitization of equipment, utensils and food prep surfaces. Cheese pizza in the oven was 198 degrees F and the sweet potatoes in the oven were 195 degrees F. Kitchen staff is extremely focused on adhering to food safety procedures and does an outstanding job in this regard. Kitchen is very clean and clutter free. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 08/19/2013 | Risk Factor | |
| There were no previous open hazards to follow-up on. Facility uses time, versus temperature as a control, and does not store leftovers. EHS discussed with person-in-charge (PIC) that she doesn't need to record hot holding temperatures as she's been doing in her logs since they don't hold any food greater than 4 hours once it's been cooked or heated. Food cook times and temperatures are consistently recorded and well documented. In addition, EHS assured PIC that there is no set temperature that they must heat pre-cooked food items to since they don't hold the foods using temperature, only time. Facility is clean and well maintained. No hazards observed during this inspection. Thank you. No violation noted during this evaluation. | 04/08/2013 | Routine | |
| HACCP log kept and up to date. Facility very clean and organized. Wiping cloth buckets available with good cl sanitizer solutions (100 ppm) No violation noted during this evaluation. | 12/07/2012 | Risk Factor |
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