King George Elementary, 10381 Ridge, King George, VA 22485 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: King George Elementary
Address: 10381 Ridge, King George, VA 22485
Type: Public Elementary School Food Service
Phone: 540 775-5411
Total inspections: 6
Last inspection: 11/16/2015
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Inspection findings

Inspection date

Type
Observed/Discussed with Person in Charge:
1) New oven installed.
2) WIF minor ice accumulation.
3) Cooling procedures.
4) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
No violation noted during this evaluation.		11/16/2015Risk Factor
Observed/Discussed with Person in Charge:
1) Staff is Servsafe certified.
2) Facility is clean and well maintained.
Abbreviations: PIC = Person in Charge, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler, RIF = Reach in Freezer, Prep = Preparation, ST = Surface Temperature, IT = Internal Temperature, HH = Hot Holding, CH = Cold Holding, ppm = parts per million, PHF = Potentially Hazardous Foods, TTCS = Time/Temperature Control for Safety, RTE = Ready to Eat
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed ice buildup under condensor of WIF. Containers of affected foods in storage are sealed.
    Correction: Maintain the WIF cooling unit in a state 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: Observed missing faucet handle on 2 compartment sink.
    Correction: Repair and maintain all plumbing components and fixtures.
03/04/2015Routine
Observed/Discussed with Person in Charge:
1) 3 compartment sink quaternary ammonium sanitizing solution @ 200ppm.
2) Ice machine dispenses crushed ice.
3) NOTE: Pork butts to be cooked/cooled from raw (for BBQ).
4) Facility is clean and well maintained.
Abbreviations: RIC = Reach in Cooler, RIF = Reach in Freezer, WIC = Walk in Cooler, WIF = Walk in Freezer.
No violation noted during this evaluation.		10/31/2014Risk Factor
Discussed with Person in Charge:
1) Most staff ServSafe certified - thank you.
2) 3 compartment sink sanitizer @ 400ppm (multi-quat).
3) Ware washing hot-water sanitizer @ 160+F.
4) Facility is clean and well maintained.
5) Vegetable preparation only during inspection. No cooking/reheating observed.
6) Hot holding units used for Bread rising during inspection.
Abbreviations: RTE = Ready to Eat, WIC = Walk in Cooler, WIF = Walk in Freezer, RIC = Reach in Cooler.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Ice build-up under condensor of WIF. Containers of affected foods in storge are sealed.
    Correction: Maintain the WIF cooling unit in a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
04/29/2014Routine
Discussed with Person in Charge:
1) Facility staff have completed ServSafe Manager/Handling course - have not received certificates at time of inspection.
2) Notify Pest Control company to replace cardboard traps as needed.
3) Ice machine dispenses crushed ice.
4) Facility is clean and well maintained.
No violation noted during this evaluation.		11/06/2013Risk 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 the wet wiping cloth bucket in the prep area measured 200 ppm. Dishmachine - Wash water measured 160'F and Rinse water measured 180'F. Operator is knowledgeable in food safety and employee health. Observed good cooking, reheating, hot/cold holding temperatures, glove use, handwashing, food handling procedures, food storage and date marking during this inspection.
  • Equipment - Good Repair and Proper Adjustment (corrected on site)
    Observation: Lid to the bulk wheat flour container was 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.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sinks was measured at a temperature less than 100°F. Handsink in the prep area water temp measured 75'F
    Correction: Handsink across from the WIC water temp measured 77'F
04/30/2013Routine

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