Bassett High School, 85 Riverside Drive, Bassett, VA - Restaurant inspection findings and violations

May 06, 2009 (Routine)

Violations:

• 0810 - The methods used for cooling one pan of taco meat were not adequate.
  Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
• 0820 A 2 - Corrected During Inspection Critical Repeat Taco meat at 43F cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 1570 - Three door #8 freezer and ice machine were observed in a state of disrepair.
  Repair the three door #8 freezer and ice 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 three door #8 freezer and ice machine, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1600 - The curtains of the mechanical warewashing machine are soiled with food debris and limescale.
  Increase the frequency of cleaning or limescale deposit removal from the interior surfaces and curtains of the unit to maintain unit performance.
• 2650 - There is no refuse container at the area immediately adjacent to the hand sink near back door area.
  Provide a refuse container for the disposal of paper towels at the hand sink near the back door area.
• 3180 - Floor in # 11 freezer noted in need of cleaning.
  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.

Comments:
Ensure that all prepared ready-to-eat food store in the freezer is date marked.
Ensure that all spices and seasonings are labeled with their common name, if stored in another container that is not the original one.

December 18, 2008 (Critical Procedures)

Comments:
Hot water sanitizing dish machine was observed at 200°F during final rinse cycle (sanitizing). Temperature must be adjusted to be within 180°F-195°F as per manufacturers instructions. This must be corrected by next inspection to be sure dishes are properly sanitized.

April 07, 2008 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. Wiping cloths were stored in hot soapy water and sanitizer (bleach). When tested sanitizer concentration was below 50 ppm.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Store sanitizing wet wiping cloths in cold water (temperature between 55F-75F and sanitizer only. Sanitizer concentration must be between 50-100 ppm.
• 0820 A 2 - Corrected During Inspection Critical Milk @ 52F cold holding at improper temperatures. Approximately 10 milk containers (small) were discarded.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria.
• 3170 - Ceiling tiles missing in the warewashing and walk-in cooler (in dining room) area - not maintained in good repair.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Ceiling in kitchen noted in need of cleaning. Also A/C vents need cleaning.
  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.

Comments:
One of the ice machines is not working. This will be fixed. A copy of the document that outlines the changes in the revised VA Food Regulations was provided.

September 12, 2007 (Routine)

Violations:

• 0220 - Corrected During Inspection Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans) 7 #10 dented cans.
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 1780 - Corrected During Inspection Critical The temperature measuring device probe was not observed cleaned before use and/or storage. Employee did not wash, rinse and sanitize digital thermometer before monitoring cooked ribs temperature.
  Clean food contact surfaces of equipment and utensils between and after uses to prevent cross contamination.
• 2310 - Corrected During Inspection Critical The handwashing facility located near the back door is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing its use.
• 3020 - Corrected During Inspection Soap was not provided at the hand washing lavatory in the handsink near the back door.
  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.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the handsink near the back door.
  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
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories (kitchen handsink near the back door) used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

Comments:
Thank you for correcting the previous observations.

January 05, 2007 (Routine)

Violation: 0610 - Food stored on the floor or food stored less than 6" above the floor. Food stored in Walk-In cooler was placed on the ground.
Elevate food storage onto approved shelving with minimum 6" legs or casters.

September 15, 2005 (Routine)

Violations:

• 0220 - Critical In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 1060 - The nonfood contact surface of the duct taped cup holding utensils is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1320 - There was no temperature measuring device located in the milk coolers.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1330 - There is no data plate on the warewashing machine.
  Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
• 1660 - The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 140.
  Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
• 1770 A - Critical The following utensils were observed soiled to sight and touch: can opener.
  Clean and sanitize these surfaces for food contact.

June 03, 2005 (Routine)

Violation: 1570 - The door gasket of the walk in is (missing, damaged).
Repair or replace the walk in door gasket in accordance with the manufacturer's specifications.

January 27, 2005 (Routine)

Violation: 3180 - Air vents noted in need of cleaning.
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.

September 03, 2004 (Routine)

Violations:

• 0610 - Food stored (lettuce) in a commonly wet or soiled location.
  Protect food from contamination by storing the food in a clean and dry location.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.

Comments:
floors/lights/thermometers/cooling/milk dates all ok

October 27, 2003 (Routine)

Violations:

• 3080 - Less than 20 foot candles of light was noted in the Victory refrigerator
  Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.

April 24, 2003 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen.
  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
• 3180 - Floors in the kitchen noted in need of cleaning around and under equipment.
  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.
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Vent Hood.
  Maintain nonfood-contact surfaces of equipment clean.

January 27, 2003 (Routine)

Violations:

• 2720 - Repeat Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 2810 - Floor or floor covering in serving line area is not smooth and easily cleanable.
  Caulk floor covering to make it smooth and easily cleanable.