Macy McClaugherty Elem, 1001 Henson Avenue, Pearisburg, VA - Restaurant inspection findings and violations

April 23, 2009 (Routine)

Violations:

• 1960 - Storage containers and cooking pans were found stacked while wet after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
• 3220 - Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

October 15, 2008 (Routine)

Violation: 0830 - Critical The ready-to-eat (RTE) commercially processed shredded lettuce, cut onion, shredded cheese, and cooked diced chicken in the Hobart 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. 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.

May 07, 2008 (Routine)

Violation: 0820 A 1 - Critical Spaghetti hot holding at improper temperatures.
Hot hold potentially hazardous food at 135F or above to inhibit the growth of harmful bacteria.

December 19, 2007 (Routine)

Violations:

• 0220 - Critical The Cafeteria Staff is eating and drinking in the warewashing area where they may contaminate food, clean equipment, utensils or other items needing protection.
  Provide a designated area where employees may eat and drink or store food and drink so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.

February 16, 2007 (Routine)

Violations:

• 0570 - Corrected During Inspection Wiping cloths used on food preparation surfaces have no sanitzer. Reusable dry wiping cloths were observed used to wipe down food contact surfaces.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use to prevent cross contamination. Discontinue dry wiping cloth use on food preparation surfaces.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3180 - Wall near the exit sign, wall beside the flag and tops of equipment in the food preparation area 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:
Spoke to the person in charge about the serving process of dressing dip for vegetables. Person in charge agreed to store dressing dip in the traulsen refrigerator until serving time, when it will be transferred to the cold holding unit on the serving line.

November 16, 2006 (Routine)

Comments:
No violations found during the inspection. Every thing looks clean and orderly.

May 26, 2006 (Routine)

Comments:
No violations found.

September 23, 2004 (Routine)

Comments:
Exceptionally Clean Facility

January 07, 2004 (Routine)

Violations:

• 0830 - Critical sliced meat in plastic storage bags in walk in cooler not date marked for 7-day disposal
  date mark all ready to eat PHF's after removal from original package, for disposal after 7 days
• 1530 - no sanitizer testing device available at 3 vat sink
  provide chlorine testing device/test strips at 3 vat sink

February 13, 2003 (Routine)

Comments:
Very good....wrote reminder no re-use of single use food containers (pickle buckets)