Cradock Middle School, 21 Alden Avenue, Portsmouth, VA 23702 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Cradock Middle School
Address: 21 Alden Avenue, Portsmouth, VA 23702
Type: Public Middle or High School Food Service
Total inspections: 8
Last inspection: 10/20/2015
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Inspection findings

Inspection date

Type
Kitchen is clean and well kept. Staff is knowledgeable and food safety compliant. No violations, Permit Issued.
No violation noted during this evaluation.		10/20/2015Routine
The main dish machine was not to temp, all other equipment working. The facility is clean and well managed. HACCP is in place. Spoke on organizing the HACCP logs.
No violation noted during this evaluation.		04/30/2015Routine
Permit issued. It is suggested a dispenser be used for toilet tissue in the employee rest-room. Employee health, hand washing,and no bare hand contact with ready to eat food was discussed. The 2013 Food Code requirements were also discussed. Thank You.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hobart Reach in unit is not holding below 41 degrees.
    Correction: Repair/replace the unit 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. No TCS foods are being stored in the unit at this time.
  • Toilet Room Receptacle Covered
    Observation: There is no cover to the feminine napkin refuse container in the ladies room stall.
    Correction: Provide a cover to the feminine napkin refuse container in the ladies room stall.
  • Physical Facilities in Good Repair
    Observation: Floor tiles are missing at the steamed.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
09/19/2014Routine
Manager must obtain the 3 year Food Manager Certificate. Cooling techniques, as well as employee health, hand washing, and no bare hand contact with ready to eat foods was discussed. Thank You.
  • Critical: Cooling* (corrected on site)
    Observation: Sausage biscuits noted not being adequately cooled to prevent the growth of harmful bacteria.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
05/09/2014Risk Factor
During the inspection, the new 2014 regulations were discussed, along with, employee health, proper hand washing and no bare hand contact with ready to eat foods. Thank You
  • Critical: Food - Potentially Hazardous Food; Hot Holding* (corrected on site)
    Observation: Baked potatoes in the hold holding unit hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. The potatoes were recently prepared and will be used within 2.5 hours. The potatoes were labeled for disposition during the inspection.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods (Salads during lunch).
    Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
01/14/2014Risk Factor
The facility has a new working dish machine. Digital displays are operable on cold holding units. Good practices were observed during the inspection. Employee health, no bare hand contact with ready to eat foods, and proper hand washing was discussed. The kitchen was clean and well organized. Permit Issued. Thank You.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed at being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program or responds correctly to the EHS's questions as they relate to the specific food operation. Information was provided during the inspection.
    Correction: Ensure that the person in charge has a valid certified food protection manager certificate and/or correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
09/19/2013Risk Factor
The facility has a Certified Food Manager. and all employees have food handler cards. Good practices were observed during the inspection. Thank You.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no test kit located in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quat test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The dish machine is not operational and one basin at the three compartment sink does not hold water.
    Correction: Repair the dish machine and the sinks to adequately wash, rinse and sanitize dishes.
06/10/2013Routine
During the inspection, cooling methods were discussed. There is a CFM and all employees have Food Handler Cards. The staff are trained and good food sanitation practices were observed. Thank You.
  • Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures (corrected on site) (repeated violation)
    Observation: The water temperature in the manifold servicing the high temperature ware wash machine was below the minimum allowable level of 180ºF. The thermostat read 170ºF. To Correct:
    Correction: 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. The machine is rusted and continually in poor repair. An overhaul or newer machine is highly encouraged.
02/04/2013Risk Factor

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