Eastern Elementary School, 6899 Virginia Avenue, Pembroke, VA - Restaurant inspection findings and violations

April 21, 2009 (Routine)

• 0820 A 2 - Critical Shredded cheese, cut tomatoes, chopped ham, and sliced deli ham were observed 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.
• 3180 - Observed grease deposits, food debris, food residue, and other grime accumulated on the floors and walls behind and underneath equipment and shelving throughout the kitchen.
  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.

November 06, 2008 (Routine)

May 07, 2008 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 0570 - Corrected During Inspection Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 A 1 - Critical Pizza and cooked noodles hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1450 - Repeat Walk-In Freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional freezer space necessary to maintain food items at proper temperature. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness.

December 14, 2007 (Follow-up)

• 1800 - Repeat The nonfood contact surface of the handles and sides of equipment, spice shelving, under microwave, mixer housing, shelving for pots and pans in need of cleaning
  Items added to cleaning schedule. Correct as part of routine cleaning.
• 2190 - The spring loaded faucets at the handwashing sink located in the DISHROOM did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing in dishroom since employees handle both soiled and clean dishes and utensils. Replace fixures by 2/5/08. Please call if clarification is needed.

November 05, 2007 (Routine)

• 0200 - Employees wearing jewelry on their arms and hands while preparing food- watches, rings, etc.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band. Correct today
• 0470 - Corrected During Inspection Critical Raw animal food , roasts thawing, stored over juice containers in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Recommend thawing and storing raw meats on lower shelves of walk in
• 0830 - Critical The prepared ready-to-eat food in disposeable freezer bags in the freezer is not properly dated for disposition.
  Mark a 24 hour "consume by" date once the food is thawed. Prior to freezing Indicate the length of time the food was held refrigerated which is 7 days or less at 41F. When the food is removed from the freezer indicate the date by which the food shall be consumed which is 7 days or less at 41F minus the refrigeration time before the food was frozen.
• 0830 - Critical The prepared ready-to-eat (RTE) ham in Continental refrigerator and shredded cheese in walk in were not properly dated for disposition.
  Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days. 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.
• 1450 - Walk-in freezer was overstocked and is not sufficient in number or capacity to meet the food storage demands of the establishment.
  Provide additional freezer space necessary to maintain food items frozen. Overstocked equipment does not allow for proper air circulation and/or heat transfer. Improper food storage temperatures are a major contributing factor to foodborne illness. Correct in 90 days
• 1750 - Corrected During Inspection Manufacturer containers for peanut butter were observed reused for the storage of chopped ham.
  Discontinue the reuse of manufacturer containers for any food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 1780 - Critical Food contact surfaces of the ice bin hazardous food items were observed soiled with mold. Inside of ice bin doorin need of cleaning
  Clean food-contact surfaces of ice bin as needed to prevent the growth microorganisms on those surfaces. Correct within 10 days
• 1800 - The nonfood contact surface of the outside of the microwave, oven handles, shelving, outside of paper towel dispenser by hand sink have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Discussed with PIC the need to create and maintain a cleaning schedule. Provide and implement cleaning schedule within 30 days
• 1890 - Corrected During Inspection Critical The food-contact surfaces of the dishes washed in 3 vat sink were not observed sanitized
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Set up sink to wash, rinse and sanitize with 100 PPM chlorine as discussed. Immerse dishes in sanitizer for at least 1 minute.
• 2190 - The spring loaded faucets at the handwashing sink located in the DISHROOM did not provide a flow of water for at least 15 seconds without the need to reactivate the faucet.
  Adjust or replace the faucet to provide water tempered to at least 100F and for at least 15 seconds to allow more effective handwashing in dishroom since employees handle both soiled and clean dishes and utensils. Replace fixures within 90 days. Please call if clarification is needed.

May 24, 2007 (Routine)

• 0240 - Employees observed working in the food service area without proper hair restraints.
  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.
• 3180 - Floors around and underneath equipment in the kitchen 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.

October 12, 2006 (Routine)

• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Exhaust Hood Filters over ovens.
  Maintain nonfood-contact surfaces of equipment clean.
• 3220 - Mops not hung up to air dry.
  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.

May 26, 2006 (Routine)

March 30, 2006 (Routine)

February 22, 2005 (Other)

February 11, 2005 (Routine)

• 0610 - Corrected During Inspection Carton of single serving milk bags, on floore in walk in cooler, case of fruit juices in bottles also on floor in same cooler
  store all foods items >6" above floor
• 3240 - Corrected During Inspection Handsink in warewash area blocked by buckets of detergent
  clear access area at handsink

January 07, 2004 (Routine)

May 07, 2003 (Routine)

• 1530 - no chlorine test strip available to test sanitizer in dish machine
  provide test strips or test kit
• 1570 - machine oil leaking from base of large floor mixer gearbox, missing screw, possiblky bad oil seal
  repair leak or replace machine