N. B. Clements Junior High 07-174-1022, 7800 Laurel Spring Road., Prince George, VA - Restaurant inspection findings and violations

April 02, 2009 (Routine)

Comments:
Facility appeared to be well maintained during the time of inspection.

October 01, 2008 (Risk Factor Assessment)

Violation: 1700 - Critical (CORRECTED DURING INSPECTION): Chlorine sanitizing solution used was not at an acceptable concentration. Bleach may have been weak May need to add additional amount into sink and ensure check with sanitize test strips until old chlorine is all used up. Corrected to 100PPM
Adjust the chlorine sanitizing solution to a level of at least 50 parts per million when the pH is at 8 or less and the water temperature is 75F.
Comments:
Breakfast already served. Sub Sandwiches and Chicken tenders for lunch. Overall kitchen appeared to be well maintained during inspection. Staff well informed on employee health issues.

March 10, 2008 (Routine)

Comments:
This facility was being very well maintained during inspection. Facility required to maintain HACCP plan under Dep of Agriculture. Discussed employee health, risk factors, and new inspection process.

October 16, 2007 (Routine)

Violations:

• 0820 - Corrected During Inspection Critical Repeat Hobart Hotbox (marked with an orange dot) not sufficiently maintaining hot held foods at 135F or above. Gaskets come loose when door is opened or closed.
  Discontinue use of marked Hobart hotbox until it can sufficently maintain hot held foods at 135F or above. Notify Health Department for a recheck.
• 1570 - Gasket of 2-door Hobart warming unit loose.
  Repair or replace the gaskets of the Hobart warming unit so that they seal the box and retain heat.

Comments:
Be sure to date mark all cheese and deli food items with a 7 day discard date once the package has been opened. Manager to notify health department once box has been repaired.

March 05, 2007 (Routine)

Violation: 0820 - Corrected During Inspection Critical Chicken sandwich (123F) hot holding at improper temperatures.
Rapidly reheat the food to 165F and maintain at 135F or above through the hot holding period.
Comments:
Strongly suggest to PIC that they obtain at least 2 digital thermometers for monitoring food temperatures. Good inspection!

September 14, 2006 (Routine)

Comments:
Facility was being well maintained during time of inspection. Quats at 200ppm, thermometers calibrated and in use. Leftover after breakfast properly cooled.

February 15, 2006 (Routine)

Comments:
Non critical violations were not observed during this inspection.

September 20, 2005 (Routine)

Violation: 1600 - (CORRECTED DURING INSPECTION): The sanitized sink compartment of the three compartment sink had a grease film buildup in the corners and along the sides.
Clean the sink compartment(s) or drainboards: 1) before use. 2) throughout the day at a frequency to prevent contamination of food, sanitized equipment and utensils. and 3) if used, at every least 24 hours.

January 10, 2005 (Routine)

Violations:

• 1770 C - Observed accumulations on the protective globes covering light bulbs above deep fat fryers under ventilation hood system.
  Maintain nonfood-contact surfaces of equipment clean.
• 3080 - Light bulb burnt out about deep fat fryer under ventilation hood
  Replace light bulb. 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

May 11, 2004 (Routine)

Violations:

• 1570 - Repeat 1. The top door on the Hobart Warmer Unit adjacent to the deep fat fryers does not close securely. Hot air was escaping along the side were the door is supposed to close. (No food products were stored in it at time of inspection.) Temperature reading of 117 +/- degrees F. coming from the bottom side of the door.2. Beverage Air Milk Cabinet was not holding at 41 degrees F. or below. (No food items were stored in it out time of inspection.)3. Microwave oven is missing the handle on the door to open it properly.
  Repair the EQUIPMENT 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 C - The ventilation hood system and filters had some accumulation of grease.
  Maintain nonfood-contact surfaces of equipment clean.

January 16, 2004 (Routine)

Violation: 1800 - Repeat Accumulation of grease on side of the last frymaster deep fat fryer located next to the stainless steel wall. The wall had an accumulation of grease as well.
Routinely clean side of deep fat fryer to prevent accumulations that may attract pests and be a source of food and/or contamination.RECOMMEND PUTTING A FLANGE ALONG SIDE OF THE FRYMASTER DEEP FAT FRYER AND ATTACH TO WALL. THIS WILL PREVENT IT FROM SPLASHING OVER SIDE OF DEEP FAT FRYER AND WILL KEEP THE SIDE AND WALL CLEAN. CALL HEALTH DEPARTMENT AT 733-2630 TO DISCUSS.

September 09, 2003 (Routine)

Violations:

• 1570 - 2 pieces of equipment were observed in a state of disrepair and damaged. 1. The top door on the Hobart Holding Unit does not shut properly leaving about 1/4 + gap. Door may be sprung.2. The door handle is missing off the Kenmore microwave leaving the 2 screws exposed.
  Repair the EQUIPMENT 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.
• 1680 - The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180°F. The thermostat read<170°F>. To Correct:
  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.
• 1690 - The pressure gauge for the high temperature warewash machine was below 15 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.
• 1800 - Repeat The nonfood contact surface of the side of the deep fat fryer next to the wall and the top under portion of the ventilation hood system had accumulations of grime/grease and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical Due to improper operation of the mechanical warewashing machine, equipment food-contact surfaces and utensils are not sanitized after cleaning. Final rinse temperature gauge never exceeding 170 and a reading on the utensil surface was well below 160 both indicating improper heat sanitizing. (See 12 VAC 5-421-1680)
  Repair the unit so that achieving a utensil surface temperature of 160F can be measured by an irreversible registering temperature indicator (e.g. thermolabel and maximum registering thermometer). Discontinue use of mechanical warewashing machine and convert to use of 3-vat sink wash, rinse and chemical sanitization. Use single-service items as deemed necessary if not capable of effective manual washing, rinsing, and sanitization of food-contact surfaces.SINGLE SERVICE ITEMS WERE AVAILABLE FOR USE AND THE 3 COMPARTMENT SINK SET UP TO WASH, RINSE, AND SANITIZE.
• 2940 - Exterior walls of the food establishment is not protecting the establishment from Pests/animals. There is a large hole in the wall with exposed plumbing that was left previously from a repair of the inside toilet room. The hole is on the outside near the foodservice manager's office.
  Repair perimeter wall food establishment so as to protect against @Pests/animals@

Comments:
All critical violations shall be corrected as soon as possible and within 10 days. All non-critical violations shall be corrected as soon as possible and with 90 days of inspection.

February 25, 2003 (Routine)

Violations:

• 1570 - Repeat @EQUIPMENT@ was observed in a state of disrepair.1. DISHWASH MACHINE WAS INOPERABLE AT TIME OF INSPECTION DUE TO MAINTENANCE PROBLEMS. PAPER PRODUCTS WERE BEING USED.2. SPRAY HOSE UNIT BROKEN AND LEAKING WATER.3. VENTILATION HOOD UNIT MAY HAVE A LEAK ABOVE IT. WATER/MOISTURE WAS IN CENTER LIGHT. HAVE CEILING AND UNIT CHECKED FOR WATER LEAKS AND DAMAGE.4. SERVING UNITS MISSING SNEEZE GAURD. FRAME ON GUARD MAY BE DAMAGED. MAY WISH TO FIND A DIFFERENT WAY TO MOUNT SNEEZE SHIELD AND UTILIZE OTHER MATERIAL BESIDES GLASS.
  Repair the @EQUIPMENT@ 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.
• 1800 - The nonfood contact surface of the @EQUIPMENT@ had accumulations of grime and debris.THE SIDES OF THE DEEP FAT FRYERS HAVE SEVERE ACCUMULATION OF GREASE. THESE UNITS WERE SUPPOSED TO BE DESIGNED TO BE EASILY PULLED OUT AND CLEANED. IT APPEARS THAT THE FOODSERVICE EMPLOYEES ARE UNABLE TO PULL OUT AND PROPERLY CLEAN. LOOK AT UNITS MODIFY SO THAT THEY CAN BE PULLED OUT THE CLEAN. AS REQUIRED BY REGULATION THIS TYPE OF EQUIPMENT IS REQUIRED TO BE EASILY MOVABLE SO THAT IT MAY BE CLEANED. CONTINUED BUILDUP OF GREASE CAN BECOME A FIRE HAZARD AND A FOOD SOURCE FOR INSECTS AND RODENTS.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. ENSURE THAT EQUIPMENT IS EASILY MOVABLE TO KEEP CLEAN IN ACCORDANCE WITH 12 VAC 5-421-1150.
• 3240 - Handwashing facilities not maintained.THE HANDWASH SINK IN THE EMPLOYEES RESTROOM HAD BEEN TAKEN OFF THE WALL DUE TO A PLUMBING PROBLEM. THE SINK HAD BEEN OFF THE WALL SINCE 2/21/03 PER PIC.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

Comments:
FOODSERVICE EMPLOYEES DOING A GREAT JOB. GOOD TEMPERATURE CONTROL.