Oakwood Elementary School, 900 Ashbury St., Norfolk, VA 23518 - Public Elementary School Food Service inspection findings and violations



Business Info

Restaurant: Oakwood Elementary School
Address: 900 Ashbury St., Norfolk, VA 23518
Type: Public Elementary School Food Service
Phone: 757 852-4575
Total inspections: 8
Last inspection: 10/20/2015

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Inspection findings

Inspection date

Type

Facility is maintaining logs for equipment temperature and sanitizing water. Facility is clean and organized. Recommended for permit renewal today.
No violation noted during this evaluation.
10/20/2015Routine
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site) (repeated violation)
    Observation: The ready-to-eat (RTE) commercially processed cheese in the refrigeration unit was not properly dated for disposition after opening.
    Correction: Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41°F 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.
  • Temperature Measuring Devices; Ambient Air and Water
    Observation: The ambient (air/water) temperature measuring device (degrees F) located in the True Fidge is not accurate.
    Correction: Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
03/31/2015Routine
Back flow device on mop sink is leaking. Have a secondary mop sink. Recommended for permit renewal.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Can opener.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Physical Facilities in Good Repair
    Observation: Gasket on True Fridge is not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/30/2014Routine
Tomatoes use time as temperature control for safety. PSI 38, Maintenance to do a work order on unit.
  • Critical: Date Marking - Ready-to-Eat; Potentially Hazardous Food; Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) leftover soup in the refrigeration unit is not properly dated for disposition.
    Correction: 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 41°F 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.
04/07/2014Routine
Follow-up on serving line. Water has been added to the serving unit. Hot-hold temperatures have increased since last inspection. Continue monitoring temperatures and keeping water in unit.
No violation noted during this evaluation.
09/17/2013Routine
Serving period on line is less than one hour. The unit drains are sealed off and no water is in the units. Place water in units to increase the hot holding temperatures. Ice on walk-in floor.
  • Critical: Food - Potentially Hazardous Food; Hot Holding*
    Observation: Sweet Potatoes, Greens, Hamburgers are hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
09/12/2013Routine
Summer Feeding Program Inspection.
No violation noted during this evaluation.
07/16/2013Routine
Buffet Line set-up for lunch period, which lasts 1.5 hours. The hot holding unit is not keeping precooked chicken at proper temperature (119 F). Foods will not be held for greater then the lunch period. CFM stirred foods (chicken, green beans, corn) and was able to get food items (except chicken) to above 135 F. CFM called maintenance to have the buffet line serviced. Wash temperature 125. CFM put in work order to have dishwasher serviced. Unsure if the temperature gauge is off or if the actual wash temperature is not maintaining temperature. Sanitizing rinse reached 175. Dishwasher was ran 8 times to see if temperature would be reached. The CFM states she will use the 3 compartment sink until the dishwasher is serviced and call when problem has been fixed. Food Handler has up to date certificate at the other school she works for. She needs to bring the certificate in. True Fridge reach-in at temperature of 47. Yogurt had been placed in unit 2.5 hours prior to inspection. Verified temperature check at 7 AM of 41 degrees. CFM states she checked the yogurt that morning and it was at 41 degrees. Placed thermometer in unit for several minutes and got temperature of 47 degrees. Moved yogurt to Trauselen reach-in. Work order put in to check unit.
  • Critical: Food - Potentially Hazardous Food: Cold Holding*
    Observation: Reach-in True Fridge cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature
    Observation: The wash temperature of the high temperature sanitizing ware wash machine is not meeting the manufacturer's specifications. The minimum temperature was 150 while the actual temperature was 125.
    Correction: Discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
02/04/2013Routine

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