Hickory Elementary School, 109 Benefit Road, Chesapeake, VA 23322 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Hickory Elementary School
Address: 109 Benefit Road, Chesapeake, VA 23322
Type: Public Elementary School Food Service
Phone: 757 547-1470
Total inspections: 9
Last inspection: 01/27/2016
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Inspection findings

Inspection date

Type
Previous years permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding permit. Current health department permit to be posted.
No violation noted during this evaluation.		01/27/2016Risk Factor
Permit displayed. Certified food manager (CFM) present. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding self closing door for employee restroom and walk-in refrigerator temperature. Health department permit issued to CFM.
  • Toilet Rooms - Closing Toilet Room Doors (repeated violation)
    Observation: Toilet room doors are being kept open and are not self-closing.
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
09/21/2015Routine
Permit displayed. Certified food manager (CFM) present. Previous violations corrected. Active managerial control observed. Facility organized and clean. Spoke with CFM regarding thermometer calibration and cold holding for ready-to-eat salad. Work order to be put in for ventilation in restroom. CFM advised she does not believe that is an active vent.
No violation noted during this evaluation.		05/27/2015Routine
Permit conspicuously displayed. Certified Food Manager present. Facility clean and well maintained
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Food stored on the floor in the walk-in freezer in the kitchen.
    Correction: Elevate food storage onto approved shelving with minimum 6" legs or casters.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
    Observation: Single service items observed inverted and unprotected from contamination on the bottom shelf of the food prep table in the kitchen.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Toilet Rooms - Closing Toilet Room Doors
    Observation: The employee toilet room doors are being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
02/10/2015Routine
Health Permit renewed. Secure loose canned goods labels.
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: A number of old foods observed in storage(i.e. honey dated 9-11-05, margarine 8-2013,...).
    Correction: Use foods within the manufacturer's guidelines or discard it. 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.
  • Sewage - Other Liquid Wastes and Rainwater
    Observation: A condensate leak was dripping onto food products in the walk in freezer.
    Correction: Discard the margarines exposed. Repair the condensate leak to prevent incidental contact with foods.
09/17/2014Routine
Looks Great!!
No violation noted during this evaluation.		05/20/2014Routine
  • Utensils - In-Use - Between-Use Storage
    Observation: Ice scoop laying with handle in ice and is improperly stored.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: When tested, no sanitizer or a low concentration (<150 ppm, quats) of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces.
    Correction: Provide Quaternary Immonium at proper concentration of 150-400ppm and immerse or expose food contact surfaces to sanitizing solution for adequate time.
  • Critical: Toxics - Storage of Toxic Containers* (corrected on site)
    Observation: Containers of cleaners on the ice maker are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers ofcleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
02/12/2014Routine
Great job! Permit issued.
No violation noted during this evaluation.		10/01/2013Routine
Great Job!
No violation noted during this evaluation.		02/21/2013Routine

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