Mathews High School, 9889 Buckley Hall Road, Mathews, VA - Restaurant inspection findings and violations

September 14, 2009 (Routine)

Violation: 3380 - Corrected During Inspection Critical Wiping cloths sanitizing agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
Comments:
Issued the new permit.

January 12, 2009 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.
• 3180 - The floor under equipment in the kitchen 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.
• 3270 - Adequate methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Chlorin sanitizer concentration is acceptable at 100 ppm. Discontinue storing personal belongings in a manner that may contaminate food, equipment, and/or utensils. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.

September 11, 2008 (Routine)

Violations:

• 0480 - Unlabeled 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.
• 0550 - Dispensing utensils improperly stored between uses.
  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 135F.
• 1860 - A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed.
  Properly utilize the 3-compartment sink wash, rinse and sanitize basins in that order.
• 2850 - Mats or duckboards (cardboard on floor) in food prep area is not easily cleanable.
  Design mats and duckboards to be removable and easily cleanable.

Comments:
Chlorine sanitizer concentration is acceptable at 100 ppm. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.

June 19, 2008 (Routine)

Violation: 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: reach-in refrigerator door gaskets and pots and pans with baked on residue.
Maintain nonfood-contact surfaces of equipment clean.
Comments:
Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.

April 16, 2008 (Routine)

Violations:

• 0610 - 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.
• 3180 - The floor under equipment in the warewashing room 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:
Notes: 1) The chlorine sanitizer in the 3-vat sink and the wiping cloth container is acceptable at 100 ppm. 2) Monitor the temperature in the salad refrigerator. 3) Remove the mat on the drainboard of the 3-vat sink. It does not meet the criteria of being smooth, non-absorbent, and easy to clean. Great job!

October 19, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Butter cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F or below to inhibit the growth of harmful bacteria.
• 1770 B - Repeat Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 3180 - The walls in the warewashing room 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:
The chlorine sanitizer is acceptable in the wiping cloth bucket at 50 ppm and the 3-vat sink at 100 ppm. Observations made during the inspection as well as corrective actions were discussed with the person-in-charge.

April 05, 2007 (Routine)

Violations:

• 0450 - Corrected During Inspection Critical Employees observed handling ready-to-eat (RTE) food with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0470 A 4 - Corrected During Inspection Observed the following food was observed stored without being in packages, in covered containers, or wrapped: cookies on the rack.
  Store food in packages, covered containers, or wrappings.
• 0820 - Corrected During Inspection Critical Repeat Marinated chicken sandwiches hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1770 B - Observed accumulations of soil on the following food contact surfaces: can opener blade
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: shelving under prep tables.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The floor under equipment in the kitchen 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:
Notes: 1) Chlorine sanitizer was acceptable at 100 p.p.m. 2) Re-label soap powder container. 3) Ensure that dented cans are placed in the discard/returnable location.

November 21, 2006 (Routine)

Violations:

• 0610 - Food stored on the floor or food stored less than 6" above the floor (walk-in freezer).
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0820 - Critical Repeat Chicken hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1570 - The door gasket of the Beverage Air milk cooler is (missing, damaged).
  Repair or replace the refrigerator door gasket in accordance with the manufacturer's specifications.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: vent hood and some of the baking pans.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The floors in the food prep 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:
Notes: 1) Observations made during the inspection as well as corrective actions were discussed with the manager. 2) Permit issued.

January 26, 2006 (Routine)

Violations:

• 0220 - Critical The employee is drinking from an uncovered container in the food preparation area.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0560 - Linens in contact with food.
  Cease use of linens or napkins with food unless they are used to line a container for the service of foods. Linens and napkins must be replaced each time the container is refilled for a new customer.
• 1320 - Repeat There was no temperature measuring device located in the Koch refrigerator.
  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.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: top of convection oven.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Repeat The floor under equipment in the food prep and ware washing 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. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

March 22, 2005 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0820 - Critical Chicken fillet and cheeseburger hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 1320 - The temperature measuring device located in the Koch refrigerator is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 1750 - Manufacturer containers were observed reused for the storage of food.
  Discontinue the reuse of manufacturer containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
• 3180 - The floor in the food prep and dishwashing 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.
• 3330 - Critical Repeat Working containers of sanitizer and some form of powder( possible detergent) are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
Note: Proof boxes are to be used for hot holding food after it has been heated to the proper temperatures through the cooking process.

September 01, 2004 (Routine)

Violation: 3080 - Less than 10 foot candles of light was noted in the walk-in refrigerator.
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:
Facility is in great condition. Permit issued.

April 22, 2004 (Routine)

Violations:

• 0470 - Critical Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level of the dish rinse sinkis not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  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.
• 2000 - Pots and pans were found stored on the floor.
  Store pots and pans in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 2020 - Unwrapped knives, forks, or spoons were not stored on the service line with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3330 - Critical Working containers of sanitizer are not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: pizza cutter
  Clean and sanitize these surfaces for food contact.

January 14, 2004 (Routine)

Violations:

• 1320 - The temperature measuring device located in refrigeration unit is not easily readable.
  Provide an easily readable thermometer so employees can accurately read the thermometer.
• 3380 - Critical Sanitizing Agent being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agent that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
• 1890 - Critical The food-contact surfaces of equipment were not observed sanitized.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
• 1530 - There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a SANITIZING AGENT test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.

September 10, 2003 (Routine)

Violations:

• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1780 - Critical Food contact surfaces of the slicer used to prepare/store potentially hazardous food items were observed soiled with accumulations of food residues.
  Clean food-contact surfaces of @EQUIPMENT@ no less than every 4 hours to prevent the growth microorganisms on those surfaces.
• 3270 - Critical Methods are not being used to control pests
  When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Observed evidence of roach infestation in kitchen (3 live specimens observed) School is now taking appropriate action to control this problem. Discussed plan of action with exterminating company. Health Department will follow-up weekly to monitor progress.