Washington Lee Elementary, 900 Washington Lee Drive, Bristol, VA 24201 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Washington Lee Elementary
Address: 900 Washington Lee Drive, Bristol, VA 24201
Type: Public Elementary School Food Service
Total inspections: 8
Last inspection: 11/10/2015
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Inspection findings

Inspection date

Type
  • Cooling Methods (corrected on site)
    Observation: A tray containing breakfast sausage, eggs, steak patties and chicken patties for cooling was covered by another metal tray and therefore was not arranged to allow for maximum heat transfer.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
11/10/2015Routine
No violation noted during this evaluation.08/26/2015Routine
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site)
    Observation: The prepared breakfast sausage in the walk-in cooler was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all prepared RTE food is served, sold or discarded by the ""consume by"" date. 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.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Fan guard in the walk-in cooler 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.
05/06/2015Routine
  • Cooling Methods (corrected on site)
    Observation: Food containers with Gravy, Chicken Patties, and Sausage Patties for cooling are arranged in a way that does not allow for maximum heat transfer.
    Correction: Arrange the food containers in the walk-in refrigerator to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory in the restroom.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
  • Critical: Toxics - Presence and Use Restriction (corrected on site)
    Observation: Unnecessary poisonous or toxic materials (Roach Spray) found in the food establishment.
    Correction: Remove unnecessary poisonous or toxic materials. Pesticides must be applied by a Certified Applicator.
10/07/2014Routine
No violation noted during this evaluation.04/16/2014Routine
Follow-up on inspection from 8/28/2013 regarding Critical Violation (Section 48 - 2120 - Water Capacity). During the 8/28/2013 inspection the hot water heater was not providing an adequate amount of hot water to the cafeteria. To correct this, a new hot water heater with a larger capacity and quicker recovery time was installed (100 gal 199,000 BTU). The new hot water heater was installed on 9/4/2013. During the 9/5/2013 follow-up inspection adequate hot water was being provided to the cafeteria. The Critical Violation has been corrected. There are no violations.
No violation noted during this evaluation.		09/05/2013Follow-up
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor or food stored less than 6" above the floor. Also, food in walk-in cooler left uncovered. ;Elevate food storage onto approved shelving with minimum 6" legs or casters. Keep food in walk-in covered to protect from contamination.
  • Critical: Water Capacity*
    Observation: The water heater / boiler serving the food service establishment is no longer operable.
    Correction: Work with health department to develop and implement a temporary means of providing hot water for washing dishes and hands. Repair or replace hot water heater immediately.
08/28/2013Routine
No violation noted during this evaluation.03/12/2013Routine

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