Prince George Senior High School07-174-1029, 7801 Laurel Springs Rd., 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)

Comments:
Spaghetti, hamburgers & chicken sandwich for lunch. Kitchen well maintained during inspection. Staff personal hygiene good. Employee health knowledge good. Keep up the good job.

March 10, 2008 (Routine)

Violation: 0160 - Critical (CORRECTED DURING INSPECTION): 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. Touching aprons, wash cloths, and nose and handkerchief.
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.
Comments:
Overall facility appeared to be well maintained during this inspection time. Facility has a HACCP plan as required by Dep of Agriculture. Discussed employee health, risk factors, and new inspection form. Also, discussed time as a control factor when keeping temperature control may not be possible or practical.

October 16, 2007 (Routine)

Comments:
Very little food preparation at time of inspection. Good handwashing. Make sure to date mark all deli cheeses once opened for 7 days disposition.

March 02, 2007 (Routine)

Comments:
All equipment, flooring, gaskets very clean. 3-basin sanitizer (chlorine) at 50 ppm. Make sure that hot held foods are being stirred occasionally to distribute heat evenly. Would suggest purchasing at least 2 digital thermometers (bimetallic stem thermometers must be calibrated b/f each use and easily fall out of calibration--and it takes time for the temperature to register on the thermometer--digital thermometers are much easier to use). Not currently under the USDA mandated HACCP plans, but PIC has already put the plans into action. Great Inspection! Keep up the good work!

September 14, 2006 (Routine)

Comments:
Facility was being well maintained during time of inspection. Thermometer on hand and calibrated. BBQ pork properly thawed. Leak from ceiling from an old line that provided water to fountain drinks was dripping onto table then to floor. Had been reported to the Principal and maintenance. Check setting on 4 door Traulsen to keep ambient air between 36-38 degrees recommended.

March 15, 2006 (Routine)

Comments:
NO FOOD WAS BEING PREPARED OR SERVED DURING INSPECTION. THE FACILITY WAS BEING WELL MAINTAINED DURING THE INSPECTION.

September 20, 2005 (Routine)

Violations:

• 1690 - The pressure gauge for the high temperature warewash machine was below 15 PSI. Observed at 0 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.
• 1730 - The water temperature gauge on the warewashing machine is not in good repair and/ or not accurate in the range of use. Guage did not go abouve 90-100 degrees when water temperature was actually at least 160 F. degrees or higher.
  Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use.
• 1770 A - Critical (CORRECTED DURING INSPECTION): The following equipment food-contact surfaces were observed soiled to sight and touch: Several sheet pans that were placed on the air dry side of drain board after sanitizing.
  Clean and sanitize these surfaces for food contact.

January 12, 2005 (Routine)

Violations:

• 1100 - Corrected During Inspection Small metal pitcher was pitted inside bottom making it difficult to properly clean.
  Pitcher was discared. Replace the pitcher if needed to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1570 - Shelves on storage cabinets that have stainless steel tops are rusted and difficult to maintain.
  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 - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1. Dust accumulation on top shelf on gray metal storage rack.2. Dust accumulation on top of warmer unit stored near dishwash machine area.
  Clean the storage rack and warmer unit on top. Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Single service items (Plastic spoons) observed unprotected from contamination and just laying on a contamination shelf..
  Spoons were discarded. Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2350 ii - 1. The condensate line from the ice machine is not properly draining into floor drain and water is running on floor and under washer.2. Faucet on the right side of the 3-compartment warewash sink is leaking and does not shut off completely.
  1. Proper plumb condensate line to drain.2. Repair faucet to stop leaking.
• 3170 - Coving is not maintained in good repair and pieces are missing, cracked, etc. next to the Bally Walk-in Refrigeration units.
  Professionally repair/replace coving. Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat Floor dirty and debris near drain adjacent to washer and 2 compartment sink.
  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.
• 3200 - Air intake duct on dishwash machine had dust accumulation and in need of cleaning.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials

February 20, 2004 (Routine)

Violations:

• 1800 - Clean food debris accumulation from under the microwave oven.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. CORRECTED DURING INSPECTION.
• 3300 - Repeat Facility is storing unnecessary items to the operation or maintenance of the establishment: side covers from previous ice machine that is sitting behind the ice machine. Also, Crescor warmer unit that has been in the facility for at least 6 months. This unit has a different electrical cord that what will fit sockets in Cafeteria.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned: Women's restroom; above the dishwash machine, etc.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3170 - Ceiling tile above the warewashing machine is not attached properly.Ceiling tile badly stained in manager's office.Ceiling tile not placed back into proper position in manager's office.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Trash and debris under and behind ice machine.Trash and debris under and behind 2 compartment sink adjacent to ice machine.
  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.

September 08, 2003 (Routine)

Violations:

• 0470 - Critical Uncovered food (pizza, chicken patties) in the Walk-in refrigerator..
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.CORRECTED DURING INSPECTION.
• 0610 - Food (Pepporoni Pizza) stored on the floor in Walk-in Freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.CORRECTED DURING INSPECTION.
• 0830 - Critical The prepared ready-to-eat (RTE) FOOD (chopped turkey, shredded cheese, diced ham) in the refrigeration unit is not properly dated for disposition.
  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 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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. REFER TO REGULATION FOR REMOVING ITEMS FROM FREEZER UNIT TO REFRIGERATOR (830 B).CORRECTED DURING INSPECTION.
• 1570 - 1. The door gasket of the Traulsen 4 door reach-in is damaged/torn.2. Traulsen 4 door reach-in holding temperature was at 54-56 degrees F.3. A 3 shelf storage unit near the office was observed in a state of disrepair with the back piece broken.
  1. Repair or replace the door gasket in accordance with the manufacturer's specifications.2. Repair the refrigeration unit so that it can maintain PHF's to a temperature of 41degrees F. or below.3. Repair the storage unit to 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 following EQUIPMENT had accumulations of dust/grime:1. Sparyer hose at preparation hose.2. Tops of 2 reach-in refrigerations units around coils, compressor, etc.
  Clean the surface at a frequency necessary to preclude accumulation of dust, soil residues, etc. that become encrusted or attract insects and rodents.
• 1750 - Single-use article (manufacturers' shipping boxes) used as storage containers to
  Discard shipping boxes once product has been used from them. These items cannot be cleaned and can become a harborage area for insects. If storage containers are needed, then provide a container that can be easily cleaned and inspected.
• 2000 - Single service items observed unprotected from contamination. Styrofoam cups reused to collect money in stored in same container with plastic forks.
  Store single service items inverted, in plastic, or in an approved dispenser and protected from contamination.CORRECTED DURING INSPECTION.
• 2350 ii - Faucet at the 3-compartment sink is leaking badly.
  Plumbing systems and components shall be maintained in good repair.
• 3170 - Crack in floor tile with part of floor tile missing in kitchen area across from office. May pose a safety hazard and collect food debris.
  Professionally repair cracked/missing floor tile.
• 3180 - The floor under the 3-compartment sink, ice making machine, preparation sink, deep fat fryers, and under shelving in storage room noted in need of cleaning. Food debris, dead insects, trash, etc.
  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.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment. Four (4) coke refrigeration units are stored in mechanical dishwashing room area.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 1780 - Critical Ice machine maker had accumulation of slime/mold in the inside cavity above the ice drop slide tray.
  Clean and sanitize at a frequency necessary to preclude accumulation of slime/mold growth. ICE MAKING MACHINE NOT IN USE UNTIL IT CAN BE SERVICED/CLEANED.CORRECTED WHEN REPORT WAS PROVIDED THIS DATE.

Comments:
Critical violations shall be corrected as soon as possible and within 10 days of inspection. Non-critical violations shall be corrected as soon as possible and within 90 days of inspection. The mechanical warewashing machine was not being used at the facility and paper products were available.

February 25, 2003 (Routine)

Violations:

• 1060 - The nonfood contact surface of the @EQUIPMENT@ is not corrosion resistant, nonabsorbent, and/or smooth.TWO FOLDING TABLES USED FOR SANDWICH WRAPPING AND OTHER PURPOSES ARE SEVERLY DAMAGED AND CANNOT BE PROPERLY CLEANED.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.REPLACE TABLES WITH CORROSION RESISTANT, NONABSORBENT, AND SMOOTH SURFACE THAT IS DURABLE.
• 1570 - @EQUIPMENT@ was observed in a state of disrepair and damaged.1. TIMER ON BOTTOM STEAMER (CLEVELAND) DOES NOT APPEAR TO BE FUNCTIONING PROPERLY.2. WALK-IN REFRIGERATION FAN UNIT MAKING A LOUD NOISE THAT MAY BE A PROBLEM WITH UNIT.3. THREE (3) COMPARTMENT SINK FAUCET LEAKING.4. FIRE SUPPRESSANT SYSTEM/VENTILATION HOOD SYSTEM MAY NOT BE SET UP AND WORKING PROPERLY.5. RUBBER MATS ON FLOOR IN DISHWASH ROOM HAVE RIMS TORN AND ARE DAMAGED.
  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.
• 3080 - Less than 10 foot candles of light was noted in the @Location@1. LIGHT BULB WAS BURNT OUT IN REAR OF WALK-IN REFRIGERATOR.2. LIGHT BULB WAS BURT OUT IN REAR OF WALK-IN FREEZER.BOTH CONDITIONS MAKE IT DIFFICULT TO SEE PRODUCTS, PROPERLY CLEAN, AND ROTATE STOCK.
  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.
• 3180 - @Physical structure@ in the @Location@ noted in need of cleaning.1. UTILITY ROOM WALLS, FLOOR, AND FLOOR SINK HAD ACCUMULATION OF GRIME, SPLASHES, ETC.
  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.
• 3200 - Repeat Intake and exhaust air ducts are not being cleaned.1. AIR DUCT ABOVE TOILET IN EMPLOYEE'S RESTROOM HAS SEVERE ACCUMULATION OF DUST.2. AIR DUCT ON DISHWASH MACHINE HAS DUST ACCUMULATION.
  Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.1. CRES COR WARMER UNIT IN STORAGE AREA ADJACENT TO DISHWASH ROOM APPEARS TO NOT BE CAPABLE OF BEING USED IN THE FACILITY DUE TO A WIRING DIFFERENCE. IF THIS SYSTEM CANNOT BE WIRED PROPERLY FOR USE IN THE FACILITY IT MUST BE REMOVED.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.

Comments:
THIS INFORMATION ON THIS REPORT MAY BE PUBLICALLY DISPLAYED ON THE WEBSITE.