Valley Vocational Tech. Center, 49 Hornet Rd, Fishersville, VA 22939 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Valley Vocational Tech. Center
Address: 49 Hornet Rd, Fishersville, VA 22939
Type: Public Middle or High School Food Service
Phone: 540 245-5002
Total inspections: 5
Last inspection: 03/09/2016
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Inspection findings

Inspection date

Type
Kitchen is clean. Handsinks are stocked. Health policy is available in kitchen. Students observed washing hands and wearing gloves at appropriate times. Good equipment temperatures observed. Foodservice to school with be twice weekly starting 3/16. Discussed the following with director: resurfacing of cutting boards
No violation noted during this evaluation.		03/09/2016Risk Factor
The facility is very clean and organized. Handwashing is carried out properly. No temperature problems are observed. Employee Health policy is posted. Food handlers are using gloves and other barriers to handle ready-to-eat (RTE) foods. The dish machine is operating properly. Sanitizer solution in the 3-bay sink is acceptable. Open RTE foods are date marked.
  • Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
    Observation: Lids to bulk bins of all purpose flour and sugar are open. The lid for the potato bin is damaged.
    Correction: Protect foods from contamination by keeping lids to bulk bins closed and in good repair. The manager closed the lids.
05/07/2015Risk Factor
These good practices and conditions are noted: the Person-in-charge (PIC) is certified as a food safety instructor
  • Critical: Package Integrity* (corrected on site)
    Observation: Two cans of tomato paste are dented on seems and/or rims.
    Correction: Segregate cans that are dented on the rims or seam (and other damaged products) from usable products until returned or discard. The PIC moved the cans to the "dented can" area.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: An open container of sour cream in the Koch unit was not date marked for disposition.
    Correction: All ready-to-eat (RTE) potentially hazardous foods (PHF) must be dated when opened or made if the food is kept more than 24 hours. Food must be used or discarded in 7 days (counting the day prepared as Day 1) or less. Store the food at 41°F or below and serve or discard by the "consume by" date. Some harmful bacteria continue to grow even at refrigeration temperatures: limiting the amount of time in storage limits bacterial growth.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: Tomato paste and canned tomatoes in the Traulsen unit were opened and date-marked for over 7 days
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the "consume by" date, allowing no more than 7 days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. The PIC discarded the foods.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The chlorine sanitizer solution concentration measures in excess of 200 ppm.
    Correction: Mix chlorine sanitizer solution to a concentration of 50-100 ppm. The operator diluted the solutions to an acceptable concentration.
05/01/2014Routine
The Culinary instructor is certified as a food safety trainer. These good conditions and practices are noted: employee/student health policy is posted
No violation noted during this evaluation.		12/12/2013Risk Factor
The culinary instructor is a certified food safety teacher. Most of the students are ServSafe certified. Employee health policy is posted. The hand sinks are properly maintained. Students correctly described methods for calibrating thermometers and other food safety practices. We discussed: cooling methods for soups and cut melons
No violation noted during this evaluation.		02/07/2013Routine

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