Great Bridge Middle School, 441 Battlefield Blvd. S, Chesapeake, VA - Restaurant inspection findings and violations

September 23, 2009 (Routine)

Violations:

• 1690 - The pressure gauge for the high temperature warewash machine was above 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.
• 2190 - The handsink located next to the 3-compartment sink has a low hot water flow velocity.
  Increase the velocity for the handsink's hot water flow.
• 2740 - Trash and litter 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.
• 3170 - Open hole in the wall adjacent to the walk-in cooler's entrance.
  Install a cover plate over the hole in the wall.
• 3180 - Repeat The kitchen and serving line's ceiling tiles, light shields, and HVAC ceiling vents were 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.
• 3200 - The kitchen intake and exhaust air ducts are not being cleaned due to dust accumulations noted on the ceiling tiles and light shields surrounding the HVAC ceiling vents.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

Comments:
Other than the ceiling tiles, the kitchen is kept clean and well-organized. The food safety practices of the kitchen staff were observed to be very good. PERMIT RENEWAL ISSUED

May 07, 2009 (Routine)

Violation: 3180 - Repeat Kitchen ceiling tiles, vents, and some light shields 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.
Comments:
Great job!

January 22, 2009 (Routine)

Violations:

• 0530 - Packaged food stored in direct contact with ice.
  Cease storing packaged food in direct contact with water or ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping or container or its positioning in the ice or water.
• 0820 A 1 - Corrected During Inspection Critical Burgers hot holding at improper temperatures.
  Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.
• 1800 - The metal oil cart has accumulations of food debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues.
• 3180 - Repeat Some ceiling tiles 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.

Comments:
Good job.

September 17, 2008 (Routine)

Violations:

• 2740 - Trash and litter 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.
• 3180 - Repeat Ceiling tiles 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.
• 3270 - Mouse droppings observed in the mop and laundry rooms. Roach observed in floor drain.
  Contact exterminator today for service. When pests are found, use methods such as trapping devices or other approved means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Permit renewed. Good sanitation and food handling practices.

May 08, 2008 (Routine)

Violations:

• 3170 - Repeat Two light fixtures observed not working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Kitchen ceiling tiles 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.

January 15, 2008 (Routine)

Violations:

• 0820 1 - Corrected During Inspection Critical Burgers hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
• 1680 - Critical The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194°F. The thermostat read 201F.
  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.
• 2700 - The waste storage dumpsters have broken lids.
  Replace the broken dumpster lids.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3170 - Two kitchen light fixtures are not currently working.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Several ceiling tiles 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.

Comments:
Regulations Update provided.

September 25, 2007 (Routine)

Violation: 3180 - Repeat Walk in refrigerator fan guards and some kitchen ceiling tiles 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.
Comments:
Permit renewed.

May 08, 2007 (Routine)

Violations:

• 1100 - Repeat The ends of some boards at the serving line are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the boards 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 buildup of food debris.
• 1400 - Repeat Major condensation leak observed in the walkin freezer.
  Repair the unit so that all accumulated moisture properly and completely drains.
• 1750 - Manufacturer containers were observed reused for the storage of olives.
  Discontinue the reuse of manufacturer containers for any open food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 2190 - Water from the handwashing sink at front serving line nearest the office was measured at a temperature less than 110F (72F).
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3180 - Vent panels on the front of the exhaust hoods and some ceiling areas 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.

January 16, 2007 (Routine)

Violations:

• 1100 - Repeat The ends of some serving line boards are damaged, not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the boards 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 buildup of food debris.
• 1400 - Repeat Condensation leak/buildup observed in the walk in freezer.
  Repair the unit so that all accumulated moisture due to conditions such as condensation completely drain.

Comments:
Very nice operation!

September 20, 2006 (Routine)

Violations:

• 0840 - Critical Repeat The commercially processed ready-to-eat (RTE) cheese slices in the refrigeration unit are 19 months old.
  Discard the food at this time or provide documentation from the manufacturer verifying the product's shelf life. 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.
• 1100 - The ends of some of the serving line boards and the interior of the microwave oven are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the boards and microwave 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 buildup of food debris.
• 1400 - Condensation leak(s) observed in the walk in freezer.
  Repair the unit so that all accumulated moisture due to conditions such as condensation properly drains.
• 2720 - Repeat Dumpsters and one grease barrel were open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter 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.
• 3180 - Rest room ceiling vents noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean.
• 3300 - Facility is storing unnecessary items (3 grease barrels by dumpsters).
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
Looks nice. Permit renewed.

May 03, 2006 (Routine)

Violations:

• 0470 - Critical The ice stored in the ice machine compartment has been contaminated by the leak of non-potable water emanating from the machine's condenser compartment.
  Discard the contaminated ice. Immediately discontinue the use of the ice machine until the leak has been repaired and the machine is operating according to manufacturer's specifications. Clean the ice machine compartment according to manufacturer's recommendations before resuming the use of the machine.
• 0480 - Unlabeled squeeze bottle food containers.
  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.
• 0840 - Corrected During Inspection Critical The commercially processed ready-to-eat (RTE) foods in the refrigeration unit were not discarded by the ""consume by"" date.
  Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. 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.
• 0840 - Critical The commercially processed ready-to-eat (RTE) foods in the refrigeration units are not labeled with a ""consume by"" date.
  Discard the food at this time. Ensure that all commercially processed RTE foods are mark a "consume by" date once opened. If the food is held at 41F or below the food shall be served, sold or discarded within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1570 - The ice machine is observed leaking water from the condenser compartment.
  Repair the ice machine's water leak according to manufacturer's specifications.
• 1570 - A build-up of frozen condensation has been observed in the self-service ice cream compartments.
  Remove the build-up of frozen condensation from the ice cream compartments.
• 1570 - The oven compartment lights are inoperable.
  Repair the oven compartment lights to good working order.
• 1690 - The pressure gauge for the high temperature warewash machine was above 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.
• 2720 - Dumpsters were open or uncovered.
  Cover all waste containers when not in continuous use.
• 2740 - Repeat Trash and litter were observed adjacent to the dumpsters outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - CEILING TILES in the kitchen and front counter serving line are 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.

Comments:
Fill the 3-compartment sink's rinse compartment with clean, clear water when manually washing & sanitizing kitchenware.

January 09, 2006 (Routine)

Violations:

• 1570 - The can opener blade is dull.
  Disassemble the can opener, clean and sanitize the assembly, remove and replace the blade. Can opener blades must be kept sharp to prevent creation of metal fragments that can contaminate food in the can when opened.
• 1570 - RINSE GAUGE for the mechanical dishwashing machine was observed in a state of disrepair and damaged.
  Repair the rinse gauge 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 rinse gauge, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2190 - Water from the handwashing sink at the service line was measured at a temperature less than 110F. (MEASURED AT 77 F)
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 2650 - There is no refuse container at the area immediately adjacent to the 3-compartment hand sink.
  Provide a refuse container for the disposal of paper towels at the hand sink.
• 2700 - The outdoor waste storage containers have broken lids.
  Replace the broken lid for the waste storage container used to hold food debris.
• 2740 - Trash, litter, and grease were observed adjacent to the refuse containers outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3080 - Less than 10 foot candles of light was noted in the WARMER AND REACH-IN FREEZER COMPARTMENTS due to inoperable compartment lights.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.

Comments:
A clean and well-organized kitchen.

September 19, 2005 (Routine)

Violations:

• 1570 - There is a hood filter missing under the hood.
  Replace filter.
• 2660 - There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
  Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.
• 3030 - Corrected During Inspection No disposable towels were provided at the hand washing lavatory in the front service line.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - There are three light bulbs out underneath the hood.
  Replace bulbs.

Comments:
Permit Issued. Sanitation of kitchen is excellent.

April 18, 2005 (Routine)

Violations:

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat Chicken Salads cold holding at improper temperatures.
  Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0830 - Critical Repeat The prepared ready-to-eat (RTE) Hood Filters in the refrigeration unit is 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 or within 4 calendar days if held at 45F. 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.
• 1570 - Hobart Refrigerator was observed in a state of disrepair and damaged.
  Repair the Hobart 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.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Hood Filters
  Clean and sanitize these surfaces for food contact.

January 24, 2005 (Routine)

Violations:

• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Milk cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F (45F) or below.
• 0820 - Critical Fries, Pizza hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Critical The prepared ready-to-eat (RTE) Meats in the refrigeration unit is 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 or within 4 calendar days if held at 45F. 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.
• 0830 - Critical The ready-to-eat (RTE) commercially processed Sour Cream in the refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: Milk Refrigerator
  Clean and sanitize these surfaces for food contact.
• 2190 - Water from the handwashing sink in restroom was measured at a temperature less than 110F.
  Make necessary adjustments to valves and lines serving the handsink to provide water of at least 110F to allow more effective removal of fatty soils encountered in kitchens.
• 3050 - No waste receptacle provided at handwashing station in kitchen.
  Provide waste receptacle for handwashing lavatory or group of adjacent lavatories provided with disposable towels

September 21, 2004 (Routine)

Violations:

• 3030 - No disposable towels were provided a the hand washing station in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3080 - Less than 50 foot candles of light was noted under the hood
  Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2920 - Toilet room door is not provided with a self-closing door
  Provide a self-closer for the toilet room door. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.

Comments:
OVERALL SANITATION GOOD...PERMIT ISSUED...CORRECT ALL VIOLATIONS IMMEDIATELY!!!!!

January 12, 2004 (Routine)

Violations:

• 2000 - TO GO CONTAINERS were found stored ON THE FLOOR.
  Store TO GO CONTAINERS in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 1320 - There was no temperature measuring device located in the ICE CREAM FREEZERS.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2740 - Repeat Trash and litter were observed outside the facility.
  The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary.
• 3180 - FLOOR IN THE WALK IN FREEZER 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.

Comments:
Overall sanitation is good.

October 07, 2003 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food (frozen cookies, chicken nuggets, and burgers in the freezer.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - In-use utensil (ice scoop) improperly stored in a plastic bag in between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 2720 - Outside refuse container was uncovered.
  Cover all waste containers when not in continuous use.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - There are no thermometers observed in any of the small ice cream freezers.
  Place thermometers in all of the ice cream freezers.
• 2740 - Trash and litter 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.
• 3170 - The walk-in freezer has frozen condensation build-up. There are also two lights that need to be changed.
  Clean the condensation build-up. Replace the lights. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

Comments:
Overall sanitation is very good. Permit issued to school.