Anne E. Moncure Elementary School, 75 Moncure Lane, Stafford, VA 22556 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Anne E. Moncure Elementary School
Address: 75 Moncure Lane, Stafford, VA 22556
Type: Public Elementary School Food Service
Phone: 540 658-6320
Total inspections: 7
Last inspection: 11/18/2015
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Inspection findings

Inspection date

Type
Discussed with the person in charge:
1. good food temperatures observed
2. good hand washing procedures observed
No violation noted during this evaluation.		11/18/2015Risk Factor
Abbreviations: PIC=person in charge
No violation noted during this evaluation.		05/05/2015Risk Factor
Discussed with the person in charge:
1. Good hand washing techniques observed
2. quaternary sanitizer tablets measured 200 ppm
Menu: sloppy Joe, cheese sticks, carrots, roasted potatoes
  • Equipment - Good Repair and Proper Adjustment
    Observation: The ice machine and the sneeze guard on Line A were observed in a state of disrepair and damaged.
    Correction: Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Plumbing System Maintained in Good Repair
    Observation: The rear hand sink is slow to drain.
    Correction: Plumbing systems and components shall be maintained in good repair.
  • Physical Facilities in Good Repair
    Observation: The wall tiles behind the floor-mounted equipment and the wall tiles on line A are not maintained in good repair.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/29/2014Routine
Discussed with the person in charge:
1. floor tiles in front of the service line in need of repair
2. the ice cream box is rusted and needs replacing
No violation noted during this evaluation.		05/22/2014Risk Factor
Discussed with the person in charge:
1. hot box near line A has been broken since the last school year - maintenance has ordered a repair part
2. nuggets in the walk in cooler
3. facility very clean and well maintained
  • Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
    Observation: The employee is drinking from a cup that does not have a straw in an area other than designated break area while preparing/handling food or contacting clean food contact surfaces. Cup was removed from the baking area.
    Correction: All employees who are drinking must use a cup that has a lid and a straw and be in the designated break area away from food preparation/handling areas to prevent cross contamination.
  • Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
    Observation: Observed raw steak slices stored over pizza in the reach in cooler. Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Foods were rearranged.
    Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Observed spray bottle in janitor's closet 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.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: The quaternary tablet sanitizing solution measured 300 ppm in the 3-compartment sink. Solution was remade.
    Correction: Utilize only quaternary sanitizing solution that measures 200 ppm when applying to food contact surfaces
09/30/2013Routine
Discussed with the person in charge:
1. good hand washing procedures observed
2. the facility is very clean and well maintained - thank you
No violation noted during this evaluation.		04/15/2013Risk Factor
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
Quaternary Ammonium Sanitizer concentration level in 2 wiping cloth buckets in prep area measures 200 ppm.
Operator in knowledgeable in food safety and employee health. Observed good date marking, Reheating/Hot/Cold holding temperatures, food storage, food handling procedures and hand washing during this inspection.
No violation noted during this evaluation.		01/15/2013Routine

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