Wise Primary School, 323 Railroad Ave. S.E., Wise, VA 24293 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Wise Primary School
Address: 323 Railroad Ave. S.E., Wise, VA 24293
Type: Public Elementary School Food Service
Phone: 276 328-8019
Total inspections: 12
Last inspection: 02/04/2016

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Inspection findings	Inspection date	Type
Well operated facility. Good handwashing and prevention of barehand contact. Though time control is used, the warmers should be kept 160°F or higher. Use thermometers to assure the temperature is high enough in the warmers. Good monitoring and recording of temperatures. No violation noted during this evaluation.	02/04/2016	Risk Factor
Reviewed temperature logs. Would recommend to note two sets of temperatures for the dishwasher. Good record keeping. Observed good handwashing and prevention of barehand contact. Discussed upcoming Thanksgiving lunch. Discussed the cooking, cooling, and reheating of turkey. Good methods described by the person in charge and staff members for cooling and good knowledge on the required temperatures. When doing this do make sure to keep records of the cooking, cooling, and reheating of the turkey. No violation noted during this evaluation.	11/04/2015	Risk Factor
The dishwasher is not working and will be replaced this month. The True refrigeration unit is still not operational and should be repaired or removed. Good handwashing and prevention of barehand contact observed. Good monitoring and recording of temperatures. No violation noted during this evaluation.	08/13/2015	Risk Factor
Always check the Oasis sanitizer strength when the water is at 75°F. The test strips are not accurate when the water is too hot. Good handwashing and prevention of barehand contact observed. The dishwasher is not in use as it has not been working and is set to be replaced this summer. Equipment - Good Repair and Proper Adjustment Observation: The pump dispenser for the Oasis sanitizer for the sink is not working properly. The True refrigerator is not able to hold food at 41°F or less. Correction: Repair the pump dispenser and the True refrigerator. Replace them if they can not be repaired.	05/26/2015	Routine
Good prevention of barehand contact and handwashing observed. Good temperature monitoring observed. Temperature monitoring records are in good shape. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Good Repair and Proper Adjustment Observation: The old walk-in is still running and ceiling is in poor condition. Correction: Turn the old walk-in off. Refinish the walk-in ceiling if it will be used for dry storage. Equipment - Good Repair and Proper Adjustment Observation: The warewasher is leaking and the booster is getting the temperature of the water too high. Correction: Repair the warewasher to remove leaks and adjust the booster so that the water does not reach above 194°F. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: The true freezer is not operating and is not needed. Correction: Remove the true freezer.	03/10/2015	Routine
No other violations observed. Equipment - Good Repair and Proper Adjustment Observation: Unused or non-functioning equipment not removed from the premises (True Freezer). Correction: Remove any unused or non-functioning equipment from the premises. Non-Food Contact Surfaces Observation: The nonfood contact surface of the mopsink has accumulations of grime and debris. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.	11/17/2014	Routine
No other violations observed. Manager stated that the walk in refrigerator was scheduled to be replaced this past summer, but has not been done yet. If unit is not going to be replaced in the next few months, then get the ceiling fixed. Physical Facilities in Good Repair Observation: Ceiling in walk in refrigerator is not being maintained in good repair Correction: Maintain physical facilities in good repair. Replace ceiling cover in walk in refrigerataor. Physical Facilities - Cleaning Frequency and Restrictions Observation: The mopsink is dirty and in need of cleaning. Correction: 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.	08/13/2014	Routine
No risk factor violations observed. Manager stated that they are scheduled to get a new walk in refrigerator installed over the coming summer. No violation noted during this evaluation.	04/07/2014	Risk Factor
Reviewed and discussed HACCP logs. Good monitoring of required temperatures. Though it is generally the same time every day, do note the time that you have finished breakfast and lunch. This gives you a start time and an end time for the food in the records you are keeping. When keeping food it must be above 135°F. The only time that you can keep it if it is less than 135°F, is if you have documentation that it has been less than two hours below 135°F. Before this can be kept it must be reheated to 165°F before it can bee cooled. If you can get the item on down to 70°F within 2 hours of going below 135°F, you can begin cooling it without reheating the food. Cool down chart is recommended. When cooling foods you have 2 hours to get to 70°F and a total of 6 hours to get to 41°F. Take and record the temperature every 30 minutes until it reaches 70╣F. Then it is recommended to take the temperature every hour until the it reaches 41°F. Noted that the walk-in refrigerator ceiling still needs replaced. This has been looked at and options are being evaluated. No violation noted during this evaluation.	12/11/2013	Training
Discussed cooling methods and discussed ways to make the process run smoother. Time used for chicken as it is hard to keep above 135°F. Time is a good option to control risk. Good handwashing. Good prevention of barehand contact. Physical Facilities in Good Repair Observation: The ceiling in the walk-in refrigerator has mold growning and it is starting to spread. This seems to be due to the material of the ceiling and its age. Correction: Replace the ceiling covering in the walk-in refrigerator with a smooth, durable, non-absorbent, and easily cleanble material.	08/22/2013	Routine
Still need a small diameter probe thermometer. Facility in good shape and clean overall, but the back storage area where the walk-in freezer is in need of cleaning. This should be reorganized so that cleaning is easier. Good handwashing observed. Good monitoring of temperatures. Need better thermometers though. Temperature - Food Temperature Measuring Devices - Provided (repeated violation) Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Plumbing System Maintained in Good Repair Observation: Small leak under two compartment sink near the back door. Correction: Fix the plumbing to prevent the leak. Physical Facilities - Cleaning Frequency and Restrictions Observation: The storage area with the walk-in freezer is in need of cleaning. Debris is pilled up under the boxes, especially in the small walk space beside the walk-in freezer. Correction: Clean out from under the boxes on a regular basis to prevent the build up of debris.	04/23/2013	Routine
Time and temperature are recorded for the cooking/reheating of each product. If at the end of lunch, there is enough product to warrant saving, temperature is taken of the product. If it is above 140°, they will begin the cooling process and monitor its temperature as it is cooling. If it is below 140°F, they will discard it. Generally the earliest item is around 9:15 and the lunch is finished at 12:30. This is within the 4 hour limit of time only as a control and they are properly monitoring time and temperature. Good prevention of barehand contact during the service of lunch. Discussed the ham served for Christmas lunch, good decision to batch cook it the same day since it was a ready to eat item. This meant that you only had to take the product thru the temperature danger zone one time, thus decreasing the risk involved. No violation noted during this evaluation.	12/14/2012	Risk Factor

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