Grafton Village Elementary School, 501 Deacon Road, Fredericksburg, VA 22405 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Grafton Village Elementary School
Address: 501 Deacon Road, Fredericksburg, VA 22405
Type: Public Elementary School Food Service
Phone: 540 373-5454
Total inspections: 9
Last inspection: 03/21/2016
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge:
1) Good hand washing procedures and food prep observed during the inspection
2) The facility is very clean and well maintained
Abbreviations: PIC- person in charge, WIF- walk in freezer, RIC- reach in cooler, IT- internal temperature, ST- surface temperature, PPM- parts per million
No violation noted during this evaluation.		03/21/2016Routine
Abbreviations: PIC=person in charge
No violation noted during this evaluation.		11/06/2015Risk Factor
Discussed with the person in charge: calibration of the thermometer
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: scoops in the bakers area. Items were taken to the dish machine area.
    Correction: Clean and sanitize these surfaces for food contact.
  • Equipment - Non-Food Contact Surfaces and Utensils
    Observation: Surfaces of the ice machine that is in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris.
    Correction: Clean the surface of equipment at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the handles to the bun warmer have accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Refuse - Covering Receptacles
    Observation: Dumpster or outside refuse container was open or uncovered.
    Correction: Cover all waste containers when not in continuous use.
  • Refuse - Maintaining Refuse Areas and Enclosures
    Observation: Trash and litter were observed adjacent to the refuse container outside the facility.
    Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
  • Physical Facilities in Good Repair
    Observation: The air fan in the dish room is not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Observed that the air vent cover in the restroom, air vent cover in the dry storage area, and the hood filters are in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed a container of detergent that was not properly labeled.
    Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
05/29/2015Routine
Due to construction, the dishmachine is not operating at the present time. Employees' are utilizing the 3 compartment sink for washing, rinsing, and sanitizing all equipment. Facility utilizes single service plates and utensils for serving. The quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 400 ppm (Oasis 146).
No violation noted during this evaluation.		10/22/2014Risk Factor
Discussed with the person in charge:
1. placement of the 3-compartment sink
2. detail clean the facility
This facility is in substantial compliance with the Virginia State rules and regulations therefore permit is issued. Post your permit in a place where the public can see it.
No violation noted during this evaluation.		08/20/2014Routine
The following items must be addressed:
1. ensure that the stained ceiling tiles over the service line and dry storage area are replaced
2. ensure that the walls are smooth and easily cleanable near the equipment on the front line, over the prep area in the rear, and around the walk in freezer
3. ensure that all sinks are caulked to the wall
4. ensure that all floor-mounted equipment is attached to the wall or away from the wall to provide space for cleaning
5. remove the PSI gauge and place it an easily readable location
6. provide self closure on the restroom door
Call EHS when ready for pre opening inspection
No violation noted during this evaluation.		08/06/2014Other
No violation noted during this evaluation.05/13/2013Other
Sanitizer: Quaternary Ammonia: Concentration in Wiping Bucket @ 200ppm and Three Compartment Sink @ 200ppm
Discussed with Person in Charge:
1. Employee Health
2. Cooling Procedures
3. Requested Repair order for RIC be sent to Health Department when repaired
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: The Deli Ham was cold holding at an improper temperature. Observed 45'F. Person in charge voluntarily discarded item. Person in charge also called school maintenance department to start a service call on the RIC.
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
04/22/2013Risk Factor
Foods from Approved Sources
Sanitizer: Quaternary Ammonia 146, Three Compartment sink: 400ppm
Discussed with PIC:
1. Employee Health
2. Cooling Procedures
3. Observed good hand washing and food handling procedures.
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No violation noted during this evaluation.		01/11/2013Routine

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