Falmouth Elementary School, 1000 Forbes Street, Fredericksburg, VA - Restaurant inspection findings and violations

February 11, 2009 (Routine)

Comments:
The facility is in good condition and the staff is trained as to their responsibilities.
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.

September 22, 2008 (Critical Procedures)

Comments:
Facility well maintained. No concerns noted.The staff in very knowledgeable as it relates to their job duties.
On the last inspection report, it was noted that the wood shelving in the chemical storage area is buckling and requires repair/replacement. I recommend installing shelving in the area to replace the worn wooden shelving. The shelving should be installed prior to the next inspection.
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.
This inspection was limited to the risk factors that have been identified by the Centers for Disease Control and Prevention (CDC) as the most prevalent contributing factors of foodborne illness or injury. The risk factors include: poor personal hygiene, food from unsafe sources, inadequate cooking, improper holding temperatures, and contaminated equipment.

February 27, 2008 (Routine)

Violation: 1570 - Paint peeling on shelves in the storage room near the dry storage room. Paint or resurface the scale where the paint has chipped.
Paint or seal.
Comments:
Facility well maintained. PIC accompanied me during the visit and she has active managerial control over the facility and the employees.
All food temperatures measured by taking internal temperatures unless otherwise noted.
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

October 11, 2007 (Critical Procedures)

Comments:
This inspection is limited to the risk factors that have been associated with food borne illness.
No deficiencies noted during this inspection.
The facility is well organized and well maintained.
The PIC accompanied me during the inspection and was very knowledgeable about preparing food safely.
Wiping cloth buckets Oasis 145 at 150 ppm. 3-compartment sink Oasis 145 at 350 ppm.
Abbreviations used: WIF walk-in freezer, WIC walk in cooler, RIC reach-in cooler, RIF reach-in freezer, PIC person in charge, hh hot holding

March 02, 2007 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths improperly stored between use. The concentration of the quaternary ammonium sanitizer (Oasis 126) was<100 parts per million.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Store in sanitizer (Oasis 126) at concentrations of 100-400 parts per million.
• 1550 - The 2 compartment sink is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: underside of the mixer and slicer blade.
  Clean and sanitize these surfaces for food contact.
• 2700 - The dumpster for waste storage has a broken lid.
  Replace the broken lid for the waste storage container used to hold refuse.
• 2720 - Dumpster lids were open or uncovered.
  Cover all waste containers when not in continuous use.

Comments:
Abbreviations used: CH-cold holding, HH-hot holding, MB-milk box, PIC-person in charge.
All foods must be maintained at or below 41F during cold holding.
The facility is very clean and well maintained. Thank you.

October 12, 2006 (Critical Procedures)

Violations:

• 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. One can of apples dented in both seals.
  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.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. No backflow prevention device on the sprayer of the hose at the mop sink.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.

Comments:
Temperatures continued: CH-potato salad-44°F, chalupa-34°F; Reheating-Noodles-169°F
Abbreviations: RIC-reach-in cooler, HH-hot holding, CH-cold holding, MB-milk box.
This inspection was limited to critical items such as cross-contamination, personal hygiene, temperature control, food source, and demonstration of food safety knowledge. Critical areas of the food establishment only.
The foodservice staff are doing a great job with food handling.

March 29, 2006 (Routine)

Violations:

• 1100 - Corrected During Inspection The food contact surfaces of the hand held can opener, food peeler and spreader are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent build-up of food debris. PIC explained that they do not use the utensil listed above.
• 1550 - Repeat The handsink in the staff restroom is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1900 - Corrected During Inspection Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide sanitzer at proper concentration and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2260 - Critical Repeat Backflow or backsiphonage prevention device not available on threaded faucet as required by law. No backflow prevention device on the hose w/sprayer at the 2 compartment sink. Hose with nozzle at the mop sink has only a single check valve.
  Provide a backflow or backsiphonage prevention device on all threaded faucets.
• 2350 ii - Corrected During Inspection Repeat The sink basin at the kitchen handsink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2730 - Corrected During Inspection Repeat The refuse container used to store refuse/recyclables (cardboard) has no drain plug.
  Replace the drain plug to the refuse container.

Comments:
Abbreviations: ST-surface temperature, HH-hot holding, RI-Reach in refrigerator, MB-milk box, PIC-person in charge.
All other deficiencies noted on the inspection report from February 23, 2006 have been corrected. Thank you.

February 23, 2006 (Routine)

Violations:

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0800 - Corrected During Inspection Critical Spaghetti sauce w/meat not being adequately cooled to prevent the growth of harmful bacteria. Twenty four hours after placing the sauce in the refrigerator the temperature was 46F.
  Cool potentially hazardous foods from 140F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. PIC DISCARDED THE SAUCE.
• 0810 - The methods used for cooling 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.
• 1550 - The handsink in the staff restroom is not sealed to adjoining equipment or walls.
  Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
• 1700 - Corrected During Inspection Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration. The concentration was 300 parts per million.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 1770 A - Critical Repeat The following equipment food-contact surfaces were observed soiled to sight and touch: drain spout of the steam kettle.
  Clean and sanitize these surfaces for food contact.
• 2260 - Critical Backflow or backsiphonage prevention device not available on threaded faucet as required by law. No backflow prevention device on the hose w/sprayer at the 2 compartment sink. Hose w/sprayer at the mop sink has only a single check valve.
  Provide a backflow or backsiphonage prevention device on all threaded faucets. Provide double check valves at all sinks that have a hose with a sprayer attached.
• 2350 ii - The sink basin at the handsink is slow to drain.
  Plumbing systems and components shall be maintained in good repair. Size of the drain is too small.
• 2720 - Dumpster or outside refuse container was open or uncovered. One lid of the cardboard dumpster is missing.
  Cover all waste containers when not in continuous use. Repair or replace the dumpster.
• 2730 - The refuse container used to store refuse/recyclables (cardboard) has no drain plug.
  Replace the drain plug to the refuse container.

Comments:
Abbreviations-IT-internal temperature, ST-surface temperature, PIC-person in charge.
The facility is clean and well maintained.

February 10, 2005 (Critical Procedures)

Violations:

• 0820 - Critical mashed potatoes hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1720 - A sanitizer test kit is not being used to ensure the chemical sanitizing solution(s) are at the proper concentration.
  Use a SANITIZING AGENT chemical test kit to ensure the sanitizing solution is maintained at the proper solution.

March 29, 2004 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Dried food debris on meat slicer blade.
  Clean and sanitize these surfaces for food contact.
• 3170 - Hole in wall near ceiling to the left of the dish machine.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 0610 - Food stored less than 6" above the floor in the walk in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1060 - Unsealed wooden pallets used for shelving inside the walk in freezer.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.

Comments:
Three Compartment Sink 200ppm Quat. Wiping Cloth Buckets 200ppm Quat.
Facility is very clean and well maintained. Employees wear hair restraints and clean uniforms.

March 19, 2003 (Critical Procedures)

Violations:

• 1770 - Critical Observed black growth on the white tube inside the ice machine.
  Clean and sanitize these surfaces for food contact.
• 2000 - Single service items observed unprotected from contamination. Plastic utensils stored in a way that can be contaminated by children's hands.
  Store single service items inverted, in plastic, or in an approved dispenser. Store with handles facing one direction.
• 0610 - Food stored less than 6" above the floor on wooden pallets inside the walk in freezer..
  Elevate food storage onto approved shelving with minimum 6" legs or casters.

Comments:
Sanitizer in wiping cloth buckets 200ppm Quat.