Edward E. Drew Middle School, 501 Cambridge Street, Fredericksburg, VA - Restaurant inspection findings and violations

January 30, 2009 (Critical Procedures)

Comments:
Facility very well maintained. Gloves worn to handle ready to eat foods.
Sanitizer Oasis 146 at 200 ppm.
Thawing in refrigerator observed properly done.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

November 07, 2008 (Routine)

Violation: 1600 - Corrected During Inspection The outside surfaces of the mechanical warewashing machine are soiled with limescale. .
Increase the frequency of cleaning or limescale deposit removal.
Comments:
Facility is well maintained.
The 2 dr freezer is not working and the facility really needs this unit to manage the frozen items that the facility needs to store. Fix unit ASAP to alleviate any over crowding in the WIF.
The gauge on the dishwasher may not be accurate. I sent a temperature tape through the machine and I got a satisfactory result for the sanitizing rinse ( required 180 minimum) The gauge at that time read 176. If the gauge is working properly then the unit may not be reaching sanitizing temperature. Discussed this concern with the PIC. The unit is scheduled to be "overhauled" and parts have been ordered.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.'

April 22, 2008 (Critical Procedures)

Comments:
No deficiencies noted.
No cooking observed. Permit in office says 2007. PIC states that they never received their permit. New permit printed. Display new permit. Facility well maintained. New flooring for dry storage to be installed this summer. WIC floor scheduled to be repaired this summer.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding
All food temperatures measured by taking internal temperatures unless otherwise noted.

January 08, 2008 (Routine)

Violation: 3170 - Repeat Floor in the dry storage area has unsealed or a porous covering which is not easily cleanable. Upon inspection it is difficult to tell if the floor is clean. Plan to resurface the floor during a break and before the next inspection. Floor of the WIC and walls of the WIC have experienced corrosion likely due to age and moisture. The surfaces are difficult to clean and determining whether they are clean or not is difficult. Plan to re,move corrosion and resurface.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
QUAT sanitizer "Steramine" is within acceptable standards at 200 ppm. Gaskets on some units have some wear and are on order.
Limited food prep observed.
All food temperatures measured by taking internal temperatures unless otherwise noted.
Recent foodborne illness outbreaks have been associated with produce. The best way to prevent such an outbreak at you establishment is to obtain food from approved suppliers, handle the produce with minimal hand contact, wash produce and keep the produce at 41 degrees or below.

Enforcement policy: Having 3 or more critical violations or 10 total violations puts the facility in jeopardy of enforcement procedures which could lead to the revocation of your permit to operate. To operate a food service establishment you must maintain substantial compliance with the Rules and Regulations of the Board of Health, Commonwealth of Virginia.
Abbreviation used: ST surface temperature, IT internal temperature, RIC reach in cooler, WIC walk in cooler, WIF walk in freezer, PIC person in charge, HH hot holding

January 08, 2007 (Routine)

Violations:

• 0650 - Corrected During Inspection The food on display (pickles & onions) is not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1800 - The nonfood contact surface of the teacher microwave and lower shelf of table that the microwave is sitting on has accumulations of grime and debris (food spillage from the microwave).
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2730 - Corrected During Inspection Repeat The refuse container used to store refuse/recyclables has no drain plug.
  Replace the drain plug to the refuse container.
• 3080 - Less than 20 foot, (measured 2 fc) candles of light was noted in the walk-in cooler
  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
• 3170 - Floor of the:1. walk-in cooler2. walk-in freezer3. dry strorage not maintained in good repair Walls & ceiling of the walk-in cooler. (Rusty, pitted, buckling)
  Paint, seal or recover. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Serving line B not in use.
Oasis sanitizer in the 3-compartment sink measures 200-300.
Rinse temperature in the mechanical dishwasher is 180.
The facility and staff are exetremely knowledgeable about food safety. The kitchen is well maintained.
Abbreviations: ST=surface temperature, IT=Internal temperature, WIC=walk-in cooler, WIF=walk-in freezer PIC=Person in charge, HH=hot holding, RIC= reach-in cooler.
Beginning in March 2007 all units must be able to hold foods at or below 41 degrees.

November 06, 2006 (Critical Procedures)

Violation: 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. Observed dented can of pears on shelving in dry storage area.
Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
Comments:
Only using Line A during the 2006-2007 school year.
WIC-walk in cooler, RIC-reach in cooler, ST-surface temperature, IT-internal temperature, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, RIR-reach in refrigerator
This inspection was limited to personal hygiene, cross contamination, food source, temperature control, and demonstration of knowledge.
Facility is a smoke free establishment.

February 03, 2006 (Routine)

Violations:

• 0610 - Food stored on the floor of WIF.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Corrected During Inspection The nonfood contact surface of the wooden handles of several spatulas and a pizza cutter are 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.
• 1570 - Ice cream chest at line A needs to be defrosted.
  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.
• 2350 ii - Plumbing connections under the dish washing machine are leaking and 2 compartment prep sink is leaking at faucet.
  Plumbing systems and components shall be maintained in good repair.
• 2730 - The dumpsters used to store garbage have no drain plugs.
  Replace the drain plug to the refuse container.
• 2740 - Trash and litter and grease were observed adjacent to the refuse container outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 2810 - The pitted ceiling tiles, unsealed brick walls, and unsealed wooden walls behind reach-in, in the room with walk-in units is not smooth and easily cleanable.
  Replace or refinish these surfaces to make them smooth and easily cleanable.
• 2890 - The shatter-resistent coating on light covers under hood are peeling off.
  Shield or replace light bulb with a coated or shatter-resistant bulb.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at toilet room.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Inside of WIC is covered in rust and a white lime-like build-up. Air vent in dry storage room is dusty.
  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.
• 3280 - Dead or trapped insects were found on glue board on premises and in light shield in room with walk-ins.
  Remove dead or trapped birds, insects, rodents, and other pests from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.
• 3490 - Corrected During Inspection Employee jackets stored on rack with clean equipment and towels in dry storage room.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.

Comments:
Abbreviations: ST-surface temperature, IT-internal temperature, WIC-walk-in cooler, RIC-reach in cooler, WIF-walk-in freezer, RIF-reach in freezer, HH-hot holding, CH-cold holding, PIC-person in charge, SP-sandwich prep, PP-pizza prep, PHF-potentially hazardous food, FMC-food manager certification
Facility is well-managed and maintained. Did not observe any critical violations. Provided hand washing sign for toilet room. Discussed and provided handouts on employee health, date marking (if leftovers are frozen and thawed), and mininum internal cooking temperatures.

March 03, 2005 (Critical Procedures)

Violation: 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: interior of ice machine.
Clean and sanitize these surfaces for food contact.
Comments:
Dish machine is cleaning and rinsing at proper temperatures, however the rinse gauge needs adjusting.

February 05, 2004 (Routine)

Violations:

• 0820 - Critical Macaroni Salad on Line B @ 46F.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 2810 - Unpainted plyboard wall covering behind Delfield reach in freezer.
  Repair or replace wall or wall covering to make it smooth and easily cleanable. (paint).
• 3180 - Dust accumulation on pvc pipes below 3-compartment sink.
  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.
• 3170 - Hole in back wall underneath 3 compartment sink.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
WIC-Walk In Cooler; MRIC-Manitowok Reach In Cooler, SLA-Serving Line A, SLB-Serving Line B.
Facility is clean and well organized. Employees wearing clean uniforms, hair restraints and gloves when handling food. Observed employees washing hands.
3 compartment sink 200ppm Quat. Wiping Cloth bucket 200ppm Quat.

February 06, 2003 (Routine)

Violations:

• 0820 - Critical Tuna Salad 44F & 45F- cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria. TUNA SALAD WAS JUST PREPARED AND PLACED IN COOLER.
• 3380 - Critical Sanitizing Agent in 3-compartment sink and wiping cloth buckets being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Sanitizer was 300ppm Quarternary Ammonia.
  The proper concentration is 200ppm Quartenary Ammonia.
• 2350 ii - Plumbing connections under the dishmachine are leaking.
  Plumbing systems and components shall be maintained in good repair.

Comments:
Facility is very clean & well maintained!