Ettrick Elementary, 20910 Chesterfield Ave, Ettrick, VA 23803 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Ettrick Elementary
Address: 20910 Chesterfield Ave, Ettrick, VA 23803
Type: Public Elementary School Food Service
Phone: 804 520-6005
Total inspections: 11
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type
Notes:
Minimize preparation time when making salads, pull chicken or other meats at the last to preserve cold holding temperature of 41 F or less.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Grilled chicken on salads cold holding at improper temperatures
    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.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The commercially processed ready-to-eat (RTE) cheese sauce in the refrigeration unit was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
09/29/2015Routine
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: Wiping cloths improperly stored between use.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
  • Kitchenware and Tableware (corrected on site)
    Observation: single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
    Correction: Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
05/08/2015Routine
No violation noted during this evaluation.01/07/2015Routine
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
10/16/2014Routine
Facility was treated at the beginning of June.
Only a few dead roaches seen.
Seal all holes to prevent harborage areas.
No violation noted during this evaluation.		06/13/2014Follow-up
Dish machine is now reaching 160 F.
Some live roaches were noted in the dish machine area. Several dead roaches were noted throughout the kitchen.
Manager explained that she noted roaches about a month ago and had kitchen treated. She was unsure if building was under a routine schedule with pest control company. Provide report from pest control company after next service.
Strongly recommended setting up a monthly routine pest control service.
Will return last day of service to check on pest issue.
No violation noted during this evaluation.		05/27/2014Follow-up
Will return on/about May 27, 2014 to check dish machine.
Keep locker room door closed.
  • Critical: Equipment and Utensils - Before Use After Cleaning*
    Observation: Sanitization rinse temperature at the dish machine is not reaching 160 F. Operator called to have dish machine serviced.
    Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
05/15/2014Routine
  • Food - Washing Fruits and Vegetables (corrected on site)
    Observation: Fruits not washed before being offered for sale or service. Prior to cutting oranges, oranges were not washed.
    Correction: Thoroughly wash raw fruits and vegetables to remove soil and other contaminants before cutting, combining with other ingredients, cooking, serving, or being offered for human consumption in the ready-to-eat form.
  • Toilet Rooms - Closing Toilet Room Doors (corrected on site) (repeated violation)
    Observation: Locker room door (that leads to the rest-room, where this door is not kept closed) is being left open.
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
02/04/2014Routine
Salads with sliced tomatoes that are held on serving line are discarded at the end of the lunch period.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Steak nuggets cold holding at improper temperatures. Steak nuggets were moved to the cooler.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Toilet Rooms - Closing Toilet Room Doors (corrected on site)
    Observation: Toilet room doors are being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
09/18/2013Routine
Locker room door is self-closing. Door must be kept closed.
No violation noted during this evaluation.		05/15/2013Routine
Facility has adequate metal stem thermometers, quaternary ammonium test kit, and employee health policy in place.
Marinara was observed double panned on the serving line. This may have attributed to the sauce being out of temperature.
If sliced tomatoes are going to held on serving where they do not maintain temperature, they should be discarded at the end of lunch.
Self-closing door mechanism is needed for the womens restroom.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Marinara hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
02/04/2013Routine

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