The school cafeteria appeared to be well managed and operated at the time of inspection. The food temp thermometer on the premises was noticed to be digital, as opposed to mechanical, as was suggested by the previous inspector at their last inspection. No violation noted during this evaluation. | 09/23/2015 | Routine | |
recommend using digital thermometers
- Good Repair and Calibration of Thermometers (corrected on site)
Observation: Observed food thermometer is not calibrated to ensure accuracy
Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
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03/04/2015 | Routine | |
No violation noted during this evaluation. | 10/31/2014 | Risk Factor | |
No violation noted during this evaluation. | 06/10/2014 | Risk Factor | |
No violation noted during this evaluation. | 12/19/2013 | Risk Factor | |
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
- Physical Facilities in Good Repair
Observation: walls and ceiling are not maintained in good repair. (PAINT CHIPPING)
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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06/05/2013 | Routine | |
- Critical: Employee Health (corrected on site)
Observation: Observed person in charge does not ensure that food employee(s) who exhibits or reports a symptom or diagnosed illness or history of exposure is restricted or excluded
Correction: The person in charge is responsible for ensuring that staff who exhibit or report symptoms or diagnosed illness or history of exposure are restricted or excluded as required.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Spaghetti hot holding at improper temperatures.
Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
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12/12/2012 | Risk Factor | |
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