Estes Dining Hall, 4744 James Madison Highway, Fork Union, VA 23055 - Private Middle or High School Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/03/2015 | Routine | |
- Equipment and Utensils - Good Repair and Calibration
Observation: The thermometer on the Pot and Pan washer 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.
|
02/09/2015 | Routine | |
No Critical violations noted at time of inspection.
No violation noted during this evaluation. | 01/27/2014 | Risk Factor | |
- Food Display
Observation: The Apples on display is not protected from contamination.
Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
- Critical: Cooling*
Observation: Noddles and, tuna salid noted not being adequately cooled to prevent the growth of harmful bacteria. Observed temp 109f
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.
- Cooling Methods
Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer.Observed large quanties of noddles, cold salids still hot and covered in 4 in plastic pans
Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
- Critical: Food - Potentially Hazardous Food - Cold Holding*
Observation: Potato salad cold holding at improper temperatures
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
|
09/26/2013 | Routine | |
No risk factors viewed out of compliance. Main dishmachine being worked on today facility taking appropriate measures by switching to paper products and using the back dishmachine for trays. Observed very good cooling procedures.
No violation noted during this evaluation. | 02/06/2013 | Risk Factor | |
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