Enderly Heights School, 101 Woodland Avenue., Buena Vista, VA - Restaurant inspection findings and violations

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Restaurant: Enderly Heights School
Address: 101 Woodland Avenue., Buena Vista, Virginia
Total inspections: 16
Last inspection: Sep 28, 2009

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Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. September 28, 2009Follow-up00Details / Comments
No violation noted during this evaluation. September 18, 2009Routine00Details / Comments
  • 0240 - Employees observed working in the food service area without proper hair restraints.
  • 3360 - Critical Observed the chlorine (bleach) and the QUATS at very high concentrations.
March 10, 2009Routine--Details / Comments
0820 A 2 - Corrected During Inspection Critical Cold holding at improper temperatures: some of the potentially hazardous foods used for salad preparation is above 41 degrees. It is sitting in a refrigerator that is 43 degrees, so it has been out for some time.October 03, 2008Routine10Details / Comments
No violation noted during this evaluation. April 02, 2008Routine00Details / Comments
1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it registered 70 psi during the rinse cycle. 180 degree water at that pressure is more steam than hot water. Please ask the maintenance folks to set the rinse cycle pressure between 15 and 25 psi.September 27, 2007Routine01Details / Comments
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  • 1890 - Critical The food-contact surfaces of the following the large stainless steel food containers which are washed in the 2 compartment sink were not observed sanitized.
March 29, 2007Routine--Details / Comments
1800 - Observed a slight mold residue on the gaskets of the reach-in units.September 15, 2006Routine01Details / Comments
3170 - The ceiling next to the walk-in had what appeared to be water damage and had peeling paint. The floor in the kitchen and the dish room should be resurfaced. The existing paint is chipped and peeling. The hood vent over the dishmachine needs to be cleaned over the summer.March 13, 2006Routine01Details / Comments
3170 - The ceiling next to the walk-in had what appeared to be water damage and had peeling paint. The floor in the kitchen and the dish room should be resurfaced. The existing paint is chipped and peeling. The hood vent over the dishmachine needs to be cleaned over the summer.March 13, 2006Routine01Details / Comments
2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.September 06, 2005Routine10Details / Comments
2890 - Repeat The lights in the kitchen were not shielded.March 08, 2005Routine01Details / Comments
  • 1800 - Observed a slight build up on the ice machine lid.
  • 2890 - Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
August 31, 2004Routine02Details / Comments
  • 0480 - There was one bulk container of flour that was unlabeled at the baking station.
  • 1150 - Most of the wooden pallets were removed however there are a few pallets and plywood used to cover the floor in the walk-in unit inside the building.
March 17, 2004Routine02Details / Comments
  • 0610 - Pallets were being used to store the food in the dry storage room and the walk-in units.
  • 1610 - The detergent was manually applied into the mechanical dishmachine. The machine had an automatic rinse aid hooked up to the machine. The detergent should be hooked up A.S.AP.
September 05, 2003Routine02Details / Comments
1570 - Can opener has metal filings in itMarch 10, 2003Routine01Details / Comments

September 28, 2009 (Follow-up)

Comments:
The inside walk-in freezer required a new part in order to get the compressor working properly. Operator had the unit serviced to maintain an ambient air temperature of -10 to 10. O degreees F is ideal. Thank you for getting this adjusted to a colder temperature so that the product stays hard frozen.

September 18, 2009 (Routine)

Comments:
A critical items inspection was conducted today. There were no violations at the time of evaluation. Operator was keeping HACCP based food temperature logs=Great Job! Employees had clean aprons/uniforms and had hair restrained. Discussed Employee Health Policy with operator and left a pocket guide of the Rules and Regulations. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The new machine is awsome and does not create as much noise as the old model. Keep an eye on the indoor walk-in freezer-the temperature seemed slightly higher than it should be and it appeared that possible thaw-out may have occured.

March 10, 2009 (Routine)



Violations:
  • 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.
  • 3360 - Critical Observed the chlorine (bleach) and the QUATS at very high concentrations.
    OPERATOR CORRECTED AT THE TIME OF EVAULATION. PLEASE USE YOUR TEST-STRIPS TO CHECK THE CONCENTRATION OF THE SANITIZING SOLUTION. The chemical sanitizers must be used in accordance of law and in a manner that does prevent the contamination of food, equipment, utensils, linens or single service items.
Comments:
Observed good food and unit temperatures. All cooling units had thermometers. I noticed several employees washing their hands-doing a good job on this. Employees had clean aprons/uniforms. The walk-ins looked excellent. Thank you for doing a good job on labeling and implementing a "use by date" on foods in storage. Operator had chlorine test-strips and a chef's thermometer. Operator is keeping HACCP based food temperature logs. The mechanical dishmachine was sanitizing @ 180 degrees F. The booster heater on the dishmachine is making a horrible noise and operator stated that the machine will be replaced when the booster gives out. Please make plans to replace this over the summer so that you don't have a problem during working hours when serving the children.
Please work on the hair restraints for employees-thanks!

October 03, 2008 (Routine)



Violation: 0820 A 2 - Corrected During Inspection Critical Cold holding at improper temperatures: some of the potentially hazardous foods used for salad preparation is above 41 degrees. It is sitting in a refrigerator that is 43 degrees, so it has been out for some time.
Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Food was discarded. Please take out on item at a time (like the tuna salad) and then put it back into the refrigerator and take out the next item, like diced turkey. In this way, the products will not sit out long enough to get into the 50's.
Comments:
NOTE: Please find the solid plate that fits in the dish machine strainer area. Without it, food particles will be sucked into the wash arms.
Thank you for the following: accessible and well equipped hand sinks; clean employes in uniforms, with aprons and hair restraints and gloves for ready to eat food handling; thermometers in all refrigerators; a digital thermometer; using the 3 compartment sink and dish machine correctly; chlorine test papers available; clean facility; utensils, trays, food containers are clean to sight and touch; a ServSafe trained manager.

April 02, 2008 (Routine)

Comments:
CONGRATULATIONS to Pam for ServSafe school.
Thank you for the following: accessible hand sinks with soap and towels and sign; thermometers in all refrigerators; digital and metal stem food thermometers; a daily refrigeration/food log; all PHFoods at correct temperatures; dishmachine is clean inside and operates according to the data plate; a NEW psi gauge (THANK YOU); utensils, trays, food contact surfaces, food equipment, food containers are clean to sight and touch; employees are clean, in uniform with hair restraints and gloves for ready-to-eat food contact; clean and well stocked bathroom; vacuum breaker on the mop hose; sprayers labeled and stored so an accidental "squirt" would not contaminate food or a food contact surface; clean kitchen; no visible pests;code dating foods; good dry storage and FIFO; two ServSafe trained managers. Good Job Ladies. For an older school you do well.

September 27, 2007 (Routine)



Violation: 1690 - The pressure gauge for the high temperature warewash machine was above 25 PSI. Today it registered 70 psi during the rinse cycle. 180 degree water at that pressure is more steam than hot water. Please ask the maintenance folks to set the rinse cycle pressure between 15 and 25 psi.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. The range for proper operation is between 15 and 25 PSI. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. To minimize workload you can move to all single service utensils.
Comments:
NOTE: please monitor the temperature of the 2 door Hobart; today the air temperature and the food temperatures were 42 degrees. They should be 41 degrees or colder.
Thank you for the following: an accessible hand sink with soap and towels and sign; thermometers in all refrigerators; calibrated food temperatures; clean employees in aprons with hair restraints and gloves as needed; clean and well supplied bathroom; using FIFO; clean dry storage; clean kitchen; vacuum breaker on the mop sink;sprayers labeled; chemicals stored correctly; dealing with items from past inspection; a ServSafe trained manager.

March 29, 2007 (Routine)



Violations:
  • 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Obtain some chlorine test papers so that employees can accurately monitor the concentration(in the 2 compartment sink) of the sanitizing solutions and maintain them at a safe and effective level.
  • 1890 - Critical The food-contact surfaces of the following the large stainless steel food containers which are washed in the 2 compartment 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. You may use a sanitizer bath water in the 2nd sink or you may put sanitizer in the deep pan, add water and swish the solution to all surfaces.
Comments:
Thank you for the following: an accessible hand sink with soap and towels and sign; thermometers in all refrigerators; a calibrated food thermometer; all PHFoods at correct temperatures; clean employees in uniform with hair restraints and gloves as needed; clean and well supplied bathroom for employees; a vacuum breaker on the mop sink; good dry and wet storage;A ServSafe trained manager.

September 15, 2006 (Routine)



Violation: 1800 - Observed a slight mold residue on the gaskets of the reach-in units.
Clean the surface at a frequency necessary to preclude accumulation of soil residues.
Comments:
Observed good food and unit temps. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse.

March 13, 2006 (Routine)



Violation: 3170 - The ceiling next to the walk-in had what appeared to be water damage and had peeling paint. The floor in the kitchen and the dish room should be resurfaced. The existing paint is chipped and peeling. The hood vent over the dishmachine needs to be cleaned over the summer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The kitchen looked fine overall. Observed good food and unit temperatures. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Employees were wearing clean aprons/ uniforms.

March 13, 2006 (Routine)



Violation: 3170 - The ceiling next to the walk-in had what appeared to be water damage and had peeling paint. The floor in the kitchen and the dish room should be resurfaced. The existing paint is chipped and peeling. The hood vent over the dishmachine needs to be cleaned over the summer.
Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
The kitchen looked fine overall. Observed good food and unit temperatures. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Employees were wearing clean aprons/ uniforms.

September 06, 2005 (Routine)



Violation: 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law.
Provide a backflow or backsiphonage prevention device on all threaded faucets.
Comments:
Observed good food temperatures, good use of gloves with RTE foods. The mechanical dish machine was sanitizing @ 180F in the final rinse. The test strip turned completely. Operator agreed to obtain AM/PM recordings on the old walk-in freezer since the temp. was on the border.

March 08, 2005 (Routine)



Violation: 2890 - Repeat The lights in the kitchen were not shielded.
Shield or replace light bulb with a coated or shatter-resistant bulb.
Comments:
The mechanical dish machine was sanitizing @ 180F in the final rinse. The kitchen was clean and well organized.

August 31, 2004 (Routine)



Violations:
  • 1800 - Observed a slight build up on the ice machine lid.
    Clean the surface at a frequency necessary to preclude accumulation of soil residues.
  • 2890 - Light bulbs in the kitchen were not shielded, coated, or otherwise shatter-resistent.
    Shield or replace light bulbs with a coated or shatter-resistant bulb.
Comments:
The mechanical dishmachine was sanitizing @180F in the final rinse. The addition of the new walk-in refrigerator is great and was holding proper cold food temps. Great job on updating the equipment and hot holding boxes. Good use of gloves on serving line with RTE foods.

March 17, 2004 (Routine)



Violations:
  • 0480 - There was one bulk container of flour that was unlabeled at the baking station.
    Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • 1150 - Most of the wooden pallets were removed however there are a few pallets and plywood used to cover the floor in the walk-in unit inside the building.
    Remove the pallets/plywood during the summer break. The shelving in this unit is fine and provides a six inch clearance.
Comments:
The new dunnage racks are a nice addition and help solve the problem noted from previous report. The mechanical dishmachine was sanitizing @ 180F in the final rinse. It is highly recommended that the facility obtain a new walk-in refrigerator/freezer to accomodate the large volume of food replacing the reach-in units. The existing reach-in units are in poor repair and may require maintenence for continued use.

September 05, 2003 (Routine)



Violations:
  • 0610 - Pallets were being used to store the food in the dry storage room and the walk-in units.
    Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • 1610 - The detergent was manually applied into the mechanical dishmachine. The machine had an automatic rinse aid hooked up to the machine. The detergent should be hooked up A.S.AP.
    Operate the warewashing machine per affixed data plate specifications to ensure that equipment and utensils are properly cleaned and sanitized.
Comments:
The dishmachine was sanitizing. The test strip turned completely indicating that 180 degree F was obtained. The food temperatures were fine and the staff was doing a great job on keeping food temperature logs.

March 10, 2003 (Routine)



Violation: 1570 - Can opener has metal filings in it
Check blade and gear and replace as needed

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