Powell Valley Primary School, 2945 Second Ave E., Big Stone Gap, VA 24219 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Powell Valley Primary School
Address: 2945 Second Ave E., Big Stone Gap, VA 24219
Type: Public Elementary School Food Service
Phone: 276 523-4900
Total inspections: 13
Last inspection: 01/28/2016

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Inspection findings	Inspection date	Type
No other violations observed. Facility well maintained. Toilet Room Receptacle Covered Observation: There is no covered refuse container for the disposal of feminine napkins in the ladies room stall. Correction: Install a covered refuse container for the disposal of feminine napkins in the ladies room stall. Handwashing Cleanser - Availability (corrected on site) Observation: Soap was not provided at the hand washing lavatory in the employee staff restroom. Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.	01/28/2016	Routine
Good record keeping for foods, cold holding units as well as ware washing machine observed. Good thawing procedure being used (under refrigeration). Facility well maintained, staff all appear healthy and good personal hygiene observed. No hazards noted today. No violation noted during this evaluation.	11/04/2015	Risk Factor
Previous hazards corrected. No hazards noted today. Observed good thawing practice, thawing under refrigeration. Very good record keeping and personal hygiene observed. Facility in good shape. No violation noted during this evaluation.	08/12/2015	Risk Factor
Mops - Drying Mops Observation: Mops not hung up to air dry. The mop hangers on the wall are worn-out and no longer function. Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use. Install new mop hanger at mop sink.	05/22/2015	Routine
Very good food handling and personal hygiene observed. Good record keeping for foods, hot units, cold units and warewashing machine time/temperatures observed. Please correct hazards noted prior to next inspection. Floor and Wall Junctures, Coved, and Enclosed or Sealed Observation: Floor wall juncture in the kitchen on rear wall and dividing wall and in mop sink room is not coved and closed to no larger than 1/32 inch space. several area have the cove molding damaged and/or missing Correction: Cove floor wall juncture to no larger than a 1/32 inch space. Physical Facilities - Cleaning Frequency and Restrictions Observation: The ceiling vents and the walls and light fixtures near them in the kitchen noted 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. Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition Observation: Intake and exhaust air ducts in the kitchen are not being cleaned. Dust build-up observed on around the intake and exhaust vents. Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials	03/11/2015	Routine
Observed lunch service. Discussed what could be kept at end of lunch. Leftover hot foods are not kept on a regular basis. One food item, turkey, is cooked, cooled, and reheated with proper procedures and good monitoring. One other item is cooked for the same day service, ground beef. All other food items are received fully cooked. One item in the extras line is kept that requires refrigeration, pull cheese stix. Recommended setting only half out of refrigeration at a time. This would eliminate a chance that they would get above 41°F long enough for bacteria growth. Ideally only have them out for an hour before being placed back into refrigeration. Discussed employee health, discussing the extra restrictions due to the preschool age children. Discussed disinfecting solution, 1/10 bleach/water solution is recommended during norovirus season. No violation noted during this evaluation.	12/11/2014	Training
Discussed employee health. Discussed sanitizing and disinfecting with bleach and the appropriate levels. Good handwashing observed.' Good monitoring and recording of temperatures. Discussed possibly lowering the walk-in temperature, because it is consistently warmer in the afternoon than the morning. Set it to be at 35°F in the morning so that it doesn't reach 40°F by the afternoon. No violation noted during this evaluation.	08/21/2014	Risk Factor
Turkeys are being cooked. Will be done at 12:00 PM. Then they will be placed in an ice bath. After cooling enough to be handled they will be torn apart. Then they will be placed in pans that are then put on a speed rack that is put into the walk-in. This is a great way to cool food and should easily meet the requirements of 135-70°F in 2 hours and to 41°F in a total of 6 hours. Good handwashing and prevention of barehand contact observed. Discussed the kettle that is not working and the box is not fully closed. The unit must be fixed and the box must be fully closed. No violation noted during this evaluation.	04/17/2014	Risk Factor
No hazards noted today. Very good job with turkey prep. for future use, excellent process to assure proper cooling. Observed good personal hygiene and all staff appear healthy, no coughs, etc. Very good job ! No violation noted during this evaluation.	12/12/2013	Risk Factor
All hazards corrected, automatic warewashing machine now functioning properly No violation noted during this evaluation.	08/30/2013	Follow-up
The food handling, personal hygiene very good. Facility in good condition. Observed good hand washing and proper glove use. Continue with use of single service items and three compartment sink cleaning and sanitizing of all utensils until warewashing machine is repaired. Overall good job. Equipment - Good Repair and Proper Adjustment Observation: The mechanical warewashing machine was observed in a state of disrepair, the unit does not reach proper sanitizing temperature of 180Deg.F. upon final rinse. Correction: Repair the mechanical warewashing machine 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 unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermometer read 145Deg.F. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Single service trays now being used, utensils, etc. now being cleaned and sanitized in three compartment sink. Have unit serviced ASAP, continue with single service items and thee compartment sink use until unit is repaired. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site) Observation: Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Inside surface of GE stacked convection ovens. Correction: Clean and sanitize these surfaces for food contact. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Working container of cleaner not properly labeled. Spray bottle of cleaner not labled. 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.	08/23/2013	Routine
Facility well operated. No hazards noted today. Observed very good personal hygiene, lots of hand washing, hair restraints and proper use of gloves to prevent bare hand contact with ready-to-eat foods. All staff appear healthy. No violation noted during this evaluation.	04/10/2013	Risk Factor
Menu today includes spaghetti, breadsticks, salad, mixed veggies, and chilled fruit. No other violations observed. Clean, well organized operation. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) Observation: Single service items (plastic spoons) stored improperly to prevent contamination from hand contact to the food contact surface of the utensil. Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.	12/06/2012	Routine

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