Galileo Magnet High School, 230 South Ridge Street., Danville, VA - Restaurant inspection findings and violations

September 02, 2009 (Routine)

Comments:
Facility is using time as a public health control during lunch. The cook temperatures and 4 hour times are documented.

May 04, 2009 (Routine)

Comments:
Time is being used correctly as a public health control.

April 29, 2008 (Routine)

Comments:
Sanitizer in 3-Compartment Sink 50ppm
The flow and food processions is very good.

November 01, 2007 (Routine)

Violation: 2200 - Critical The diameter of the air gap between the water supply inlet and the flood level rim of the 3 compartment & 2 compartment sinks are less than twice the diameter of the water supply inlet.
Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
Comments:
Dr. Tim Newsom, Director of the School Nutrition Program for the Danville Public Schools accompanied me during the inspection.
The following good practices were observed:
1. The facility has a written employee health policy in place to know when to exclude or restrict employees from the food facility due to illness.
2. Employees were observed taking food temperatures before removing food from ovens; correct monitoring of internal cooking temperatures.
3. Employees are using temperature logs to monitor food & refrigerated equipment temperatures.
4. Employees are using temperature logs in the warewashing room to monitor the wash & final rinse temperatures of the dishwashing machine.
5. Food items inside the walk-in & reach-in coolers & freezers were correctly date/time marked.
6. The facility is using time as a public health control for food products.

March 22, 2005 (Routine)

Violation: 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 165°F for a stationary rack single temperature machine. The thermostat read 163.
Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils.

January 10, 2005 (Routine)

Violation: 2250 - There is no utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes.
Install a utility sink or curbed cleaning facility designed for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid wastes. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

September 13, 2004 (Routine)

Violations:

• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: Ice machine-ice deflector.
  Clean and sanitize these surfaces for food contact.
• 3080 - Repeat Less than 20 foot candles of light was noted in the hood over the ovens.
  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

June 02, 2004 (Routine)

Violation: 3080 - Less than 20 foot candles of light was noted in the hood over food prep.
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

March 04, 2004 (Routine)

Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: Fliters over convection ovens.
Maintain nonfood-contact surfaces of equipment clean.

December 10, 2003 (Routine)

Violation: 1770 - Repeat Observed accumulations of grime and debris on the following food contact surfaces: Filters over deep fryers.
Clean and sanitize these surfaces for food contact.

May 05, 2003 (Routine)

Violation: 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Filters over grill.
Maintain nonfood-contact surfaces of equipment clean.