Harrington Waddell Elementary School, 100 Pendleton Place, Lexington, VA - Restaurant inspection findings and violations

August 27, 2009 (Risk Factor Assessment)

Comments:
A critical items inspection was done today. There were no critical violations at the time of evaluation. Operator had a chef's thermometer and all cooling units had thermometers located inside. Discussed Employee Health Policy with the operator and left a pocket guide of the Rules and Regulations. Several of the teachers were accessing the reach-in unit for salad dressing and styrofoam containers. Only authorized personnel should access into the kitchen.

February 27, 2009 (Critical Procedures)

Comments:
A critical items inspection was conducted today. There were no critical violations at the time of evaluation.. Observed good food and unit temperatures. Operator is keeping food temperature logs. The walk-ins looked excellent-very clean and well organized. Operator was working to code-date the foods in cold storage. Employees were doing a good job of handwashing and using gloves with RTE=ready to eat foods on the serving line. Employees had clean aprons/uniforms and had hair restrained properly. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Thank you for the good job that you do! Keep up the good work.

August 26, 2008 (Critical Procedures)

Comments:
A critical items inspection was conducted today. There were no critical violations at the time of evaluation. Observed good food and unit temperatures. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The walk-ins looked great. Observed employees washing hands after lunch break and using gloves with RTE=ready to eat foods on the serving line. Operator is keeping food temperature logs as well as unit logs, great job! Thank you for all of your hard work.

April 02, 2008 (Critical Procedures)

Comments:
A critical items inspection was conducted. There were no critical violations noted during the site visit. Overall, facility was very clean and well organized. Observed good food and unit temps. The walk-in units looked excellent. Employees were washing hands after break and using gloves on the serving line. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Operator was instructed to supply a letter to the Lexington Health Dept. in regards to staff/teachers no longer accessing into the kitchen. Operator was instructed to set out any items ie: salad dressings, cups of ice, iced tea-that the teachers might need. The cooling units in kitchen are not to be used for personal food items of the teaching staff. Only kitchen staff and authorized personel are allowed entry into the ktichen. Thank you for your cooperation in this matter.

September 24, 2007 (Follow-up)

Comments:
The refrigerators were cold holding at proper temp.

September 17, 2007 (Routine)

Violation: 0820 - Critical Observed a few foods in the two reach-in units, Beverage Air and the Hobart, in the temp. danger zone. Mngr. discarded the macaroni salad and removed the freshly cooked ground beef to the walk-in unit.
Have these units adjusted between 36 to 38 degrees F to ensure a food temp. of 41 or below. Your charts indicate that the ambient reading was registering 40 degrees F in the morning. The ambient must be colder to keep the food at required temp.
Comments:
Observed employees washing hands properly and using gloves on the serving line. Overall, the kitchen was very clean and well organized. The milk box and walk-ins were cold holding at proper temp. The newly painted walls looked nice. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Please have the cooling units checked. Adjust the temp. between 36 to 38 degrees F to ensure a food temp. of 41 degrees F or below.

March 19, 2007 (Routine)

Violation: 3170 - Observed peeling paint in the dishroom and the shelving in the dry storage room needs a new coat of paint. The kitchen also should be resurfaced due to chipping/peeling paint.
Use a semi-or high-gloss paint. One that is washable. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
Comments:
Observed good food temperatures. Adjust the walk-in refrigerator to maintain temps. between 36 to 38 degrees F ensuring food temps. of 41degrees F or below. Operator was keeping HACCP based food temp. logs. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. Overall, the kitchen looked fine.

September 08, 2006 (Routine)

Comments:
Overall, the kitchen looked great. Observed good food and unit temperatures. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The wiping cloth solution was set up correctly with 100 ppm chlorine.

March 17, 2006 (Routine)

Comments:
Observed good food temperatures. Employees practiced good handwashing and proper glove usage with the RTE=ready to eat foods on the serving line. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The wiping cloths were in a sanitizing solution of 100 ppm chlorine. OPERATOR STATED THAT A NEW MILKBOX HAS BEEN ORDERED.

March 17, 2006 (Routine)

Comments:
Observed good food temperatures. Employees practiced good handwashing and proper glove usage with the RTE=ready to eat foods on the serving line. The mechanical dishmachine was sanitizing @ 180 degrees F in the final rinse. The wiping cloths were in a sanitizing solution of 100 ppm chlorine. OPERATOR STATED THAT A NEW MILKBOX HAS BEEN ORDERED.

August 31, 2005 (Routine)

Comments:
Overall, the kitchen looked fine, nice job! Observed good food temps. Operator was keeping temp. logs. The mechanical dish machine was sanitizing @ 180°F in the final rinse.

March 11, 2005 (Routine)

Comments:
There were no violations at the time of evaluation. Good food temperatures, good use of gloves with RTE foods. The mechanical dish machine was sanitizing @ 180°F in the final rinse.

August 30, 2004 (Routine)

Comments:
There were no violations at the time of evaluation. The kitchen looked great. The mechanical dishmachine was sanitizing @ 180°F in the final rinse.

March 10, 2004 (Routine)

Comments:
There were no violations at the time of evaluation. The new addition of the walk-in units is wonderful. They eliminate the old homestyle units and accomodate the volume of food nicely. The dishmachine was sanitizing @ 180°F in the final rinse. The wiping cloth solution was set up correctly. Good food temperatures-overall the kitchen looked great, good job!

August 25, 2003 (Critical Procedures)

Comments:
The violations from the previous report have been corrected. The dishmachine was sanitizing. The test strip turned completely indicating that 180 degrees F was obtained in the final rinse.

August 21, 2003 (Routine)

Violation: 1680 - The mechanical dishmachine was not sanitizing. The guage registered only 100 degrees F and the test strip did not change. The mngr. has scheduled the machine to be fixed.
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.
Comments:
The kitchen looked great overall. It is highly recommended to replace the homestyle freezer units with a walk-in freezer that will accomodate the volume of food storage.

March 11, 2003 (Routine)

Violation: 1680 - Dishwasher 160/130
Have booster heater checked. Must rinse at 180 or above