Timberlake Christian School, 202 Horizon Drive, Forest, VA - Restaurant inspection findings and violations

September 10, 2009 (Routine)

Violation: 3330 - Corrected During Inspection Critical Working containers of cleaning chemicals 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:
Observed good use of gloves.

April 27, 2009 (Routine)

Violations:

• 0070 - Corrected During Inspection Unauthorized personnel such as students in the food preparation, food storage, or warewashing areas.
  Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
• 0790 - Corrected During Inspection Observed taco meat thawing on the counter.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process

September 19, 2008 (Routine)

Comments:
No food preparation during time of inspection.

April 01, 2008 (Routine)

Violation: 1320 - Corrected During Inspection The thermometer in the reach-in freezer is inaccurate, reading 20F, when the actual temperature is 10F.
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.

September 06, 2007 (Routine)

Violations:

• 1570 - Dishmachine temperature is not adequate per operating instructions. Gauges are going down during cycles.
  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 - Corrected During Inspection Critical 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<92°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.

May 09, 2007 (Routine)

Comments:
No violations noted at time of inspection.

November 01, 2006 (Routine)

Violations:

• 1060 - Repeat The nonfood contact surface (towels lining drainboard) is not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 3290 - Corrected During Inspection Fly swatter noted to be stored in such a way that may contaminate food or equipment.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
• 3330 - Corrected During Inspection Critical Working container of spray cleaner 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.

March 15, 2006 (Pre-Opening)

Violation: 3170 - Floor around grease trap and drain under 3 compartment sink rough.
Finish floor around grease trap and drain to be smooth and cleanable.
Comments:
New kitchen has been constructed. Please correct above violation before operating. Okay to transfer permit from existing kitchen to new kitchen.

November 15, 2005 (Routine)

Violations:

• 1060 - Repeat Sheet pans drying on towels.
  Use non absorbant surface to dry equipment.
• 1320 - No thermometer in single door reach in refrigerator.
  Install thermometer in all refrigerated units.

May 25, 2005 (Routine)

Violations:

• 1060 - Pans drying on towels.
  Use drying rack or non-absorbant surface.
• 3170 - Hole in wall around plumbing by handsink.
  Repair/seal hole.

September 22, 2004 (Routine)

Violations:

• 0790 - THIS WAS CORRECTED DURING VISIT -Improper methods used to thaw hamburger(large containers, sveral lbs. in each package of 3 packs being thawed).
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0640 - Food service and prep area is subject to environmental sources of contamination during preparation.
  Protect area from contamination in preparation and service area Close counter area and control area of preparation and service,with only kitchen personel only to be allowed in the area.

January 14, 2004 (Routine)

Comments:
Keep partition cosing doors closed during food operation