South Salem Elementary School, 1600 Carolyn Road, Salem, VA 24153 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: South Salem Elementary School
Address: 1600 Carolyn Road, Salem, VA 24153
Type: Public Elementary School Food Service
Phone: 540 389-0130
Total inspections: 8
Last inspection: 10/16/2015
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Inspection findings

Inspection date

Type
No violation noted during this evaluation.10/16/2015Routine
No violation noted during this evaluation.04/23/2015Routine
When the new food code additions go into effect an irreversible record of the hot water dishwasher sanitization temperature (160 F) on the dish will be required.
No violation noted during this evaluation.		10/22/2014Risk Factor
  • Cooling Methods (corrected on site)
    Observation: Food containers for cooling food are arranged so as not allow for maximum heat transfer. Chicken breasts placed in tightly closed plastic ziplock bag while still 65 F.
    Correction: Arrange the food containers in the refrigeration equipment to provide maximum heat transfer through the container walls. Loosely cover or uncover the food if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Chicken breasts removed from bag and placed uncovered on sheet tray in single layer in the walk-in refrigerator during inspection.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
    Observation: The prepared ready-to-eat (RTE) ranch dressing in the refrigeration unit is not properly dated for disposition. Ranch dressing is dated to expire more than 7 days after it was prepared. Made 4/16/14, dated to expire on 4/30/14.
    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. Ranch dressing will be discarded by the end of the week since they are out of school next week.
04/17/2014Routine
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Cold holding at improper temperatures: single door reach through refrigerator is not holding food at 41 F or below. Prepared ranch dressing is 44-45 F. Most food is this refrigerator is not potentially hazardous.
    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. Dressing discarded during inspection. Monitor temperature of this refrigerator and do not place potentially hazardous food in this unit until it can maintain food at 41 F or below.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The prepared ready-to-eat (RTE) ranch dressing in the refrigeration unit is not properly dated for disposition. It is dated to expire more than 7 days after it was prepared.
    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. Ranch dressing discarded.
  • Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
    Observation: The ready-to-eat (RTE) commercially processed cottage cheese in the refrigeration unit was not discarded within 7 days of 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. Cottage cheese discarded.
  • Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
    Observation: Chlorine being applied to food contact surfaces does not meet the requirements of 40 CFR 180.940. Chlorine in wiping cloth bucket used for prep tables is >200 ppm.
    Correction: Utilize only chlorine that meet the requirements of 40 CFR 180.940 when applying to food contact surfaces. Wiping cloth bucket reset up with proper amount of santizer. Got out new wiping cloths as well.
10/10/2013Risk Factor
Need a self closer for the employee bathroom door. Need hand signs at all hand sinks employees use. Provide chlorine test strips for the 3-compartment sink. 2-door refrigerator is to be moved from storage to the back of the kitchen. Milk cooler needs to be plugged in. Monitor the temperature of these units before placing food in them. They must be able to hold food at 41 F or below. Received temporary CO. Fax a copy of the permanent CO when you receive it.
Issue yearly health permit.
No violation noted during this evaluation.		08/26/2013Pre-Opening
New kitchen will be opening next school year. Provided paperwork that needs to be completed and submitted to the Health Department. Submit plans and plan review form as soon as possible so it can be reviewed. An inspection will need to be done before the new kitchen can open.
No violation noted during this evaluation.		04/24/2013Risk Factor
No violations at time of inspection.
No violation noted during this evaluation.		10/19/2011Risk Factor Assessment

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