J. Blaine Blayton Elementary School, 800 Jolly Pond Road, Williamsburg, VA 23188 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: J. Blaine Blayton Elementary School
Address: 800 Jolly Pond Road, Williamsburg, VA 23188
Type: Public Elementary School Food Service
Phone: 757 565-1616
Total inspections: 8
Last inspection: 03/21/2016
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Inspection findings

Inspection date

Type
all violations were corrected today.
  • Critical: Employee Health* (corrected on site)
    Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
    Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
  • Critical: Hands - When to Wash* (corrected on site)
    Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
    Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
03/21/2016Risk Factor
Time control policy from last year was not in place, new Kitchen Manager type up a new policy for the kitchen. Needs to be approved by Health Department before it can be used.
No violations, permit issued today.
No violation noted during this evaluation.		09/18/2015Routine
No violation noted during this evaluation.03/25/2015Routine
No violations, permit issued.
No violation noted during this evaluation.		09/12/2014Routine
No violations.
No violation noted during this evaluation.		02/05/2014Risk Factor
All violations were corrected today. New permit issued. Talked with PIC about what was missing from written time control policy. Location of food and mention of listing each food in the daily log books on main document is needed.
  • Critical: Time as a Public Health Control* (corrected on site) (repeated violation)
    Observation: No written procedures for the use of time as a public health control with potentially hazardous foods.
    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. f. Location of food on time control is required.
09/19/2013Routine
Corrected the Time control policy issue from last inspection.
No violation noted during this evaluation.		05/10/2013Follow-up
All violations must be corrected within 10 days. Please give me a call if you need advice on correcting your current time control policy.
  • Critical: Time as a Public Health Control*
    Observation: The written procedures for the use of time as a public health control does not list all the potentially hazardous foods.
    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.
03/22/2013Risk Factor

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