Ladd Elementary School, 1930 Rosser Ave., Waynesboro, VA - Restaurant inspection findings and violations
Violation code | Inspection Date | Inspection Type | Critical violations | Non-Critical violations | Details / Comments |
|---|---|---|---|---|---|
| 0820 A 2 - Corrected During Inspection Critical Sausage patties (47F) and sausage gravy (made yesterday: 48F) are at improper cold holding temperatures. | October 01, 2009 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 26, 2009 | Routine | 0 | 0 | Details / Comments |
| 0080 - Corrected During Inspection Critical The manager could not identify--nor was she able to access--names of reportable infections | November 20, 2008 | Routine | 1 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 04, 2008 | Critical Procedures | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | October 12, 2007 | Routine | 0 | 0 | Details / Comments |
|
April 13, 2007 | Routine | 1 | 1 | Details / Comments |
| 1770 B - Light soilage on the following non-food contact surfaces: utensil drawers. Light staining and scoring noted on the following food contact surfaces: serving trays and bowls. | October 13, 2006 | Routine | 0 | 1 | Details / Comments |
| No violation noted during this evaluation. | March 15, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 15, 2006 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | September 14, 2005 | Routine | 0 | 0 | Details / Comments |
| No violation noted during this evaluation. | March 16, 2005 | Routine | 0 | 0 | Details / Comments |
|
September 15, 2004 | Routine | 0 | 2 | Details / Comments |
| 1700 - Critical (OPERATOR CORRECTED IMMEDIATELY) Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm. | February 10, 2004 | Routine | 1 | 0 | Details / Comments |
|
August 29, 2003 | Routine | 2 | 2 | Details / Comments |
|
January 15, 2003 | Routine | 0 | 6 | Details / Comments |
October 01, 2009 (Routine)
Violation: 0820 A 2 - Corrected During Inspection Critical Sausage patties (47F) and sausage gravy (made yesterday: 48F) are at improper cold holding temperatures.
Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41F or below to inhibit the growth of harmful bacteria. Employees discarded the foods.
Comments:
These good conditions and practices are noted: employee health policies are posted; no employees are working while ill; food contact surfaces are clean and dry; food handlers use barriers to handle ready-to-eat foods; temperatures for hot and cold holding and the dish machine are recorded; and the hand sink is properly stocked. We discussed: cooling methods; thermometer locations in hot and cold holding equipment; damages which compromise safety of canned foods; thawing pizza (before cooking), and the air gap at the pre-wash station in the dish room. The employees asked many good questions.
March 26, 2009 (Routine)
Comments:These are some of the many good conditions and practices: the manager is certified in food safety; foods are procured from inspected sources; employee health policies are posted and followed; hot and cold holding temperatures are acceptable; the dish machine sanitizes with heat; ready-to-eat (RTE) potentially hazardous foods are date marked; employees use barriers to handle RTE foods; temperature logs are maintained for refrigerators, cooking/hot holding, receiving, and dish machine temperatures; sanitizer solution in the 3-bay sink is at a proper concentration; produce is washed before serving; and thermometers are calibrated. The staff asked questions about: thawing and heating commercially prepared baked goods; damages which can compromise food safety of canned foods; and thermometer calibration. We also discussed: cooling procedures; and removing the wooden panel outside the back door. The staff repeatedly demonstrated their knowledge and practice of good food safety techniques.
November 20, 2008 (Routine)
Violation: 0080 - Corrected During Inspection Critical The manager could not identify--nor was she able to access--names of reportable infections
The Person in Charge must train employees about reportable symptoms and infections, be able to identify the symptoms and infections (a written policy is acceptable), and take appropriate action (restrictions and exclusions) as necessary. A new Employee Health Guide was provided; the manager posted it.
Comments:
These good conditions and practices are observed: hand sinks are accessible and stocked; hot and cold holding temperatures are acceptable; food handlers use barriers to handle ready-to-eat (RTE) foods; RTE potentially hazardous foods are date marked; and the dish machine heats properly to sanitize. The staff asked several good questions. We discussed methods of drying trays and other food contact equipment.
March 04, 2008 (Critical Procedures)
Comments:These good conditions and practices are observed: hand sinks are accessible and stocked; employees are washing their hands properly; cold holding temperatures are acceptable; ready-to-eat (RTE) potentially hazardous foods (PHFs) are date marked; the dish machine operates properly; sanitizer solution is mixed to an acceptable concentration; and the facility, equipment, and utensils are clean. The staff and I discussed: cold holding of milk cartons in milk case; thawing foods; and date marking on RTE PHFs.
October 12, 2007 (Routine)
Comments:Following are some of the good practices and conditions observed: handwashing; accessible, stocked hand sinks; employees wear hair restraints; logs for cook and refrigerator temperatures; date marked potentially hazardous foods; air dried clean equipment and utensils; barriers used to handle ready-to-eat foods; sanitizer solution at a proper concentration, with test strips available; and acceptable temperatures for hot and cold holding. Employees asked about easy methods of calibrating thermometers, which were demonstrated.
April 13, 2007 (Routine)
Violations:
- 3080 - Lighting in the storeroom measures at 7 food candles (FC) of light.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 3360 - Corrected During Inspection Critical The "Quat" sanitizer solution in the red buckets measured over 400 ppm.
Sanitizer solution at a high concentration constitutes a potential toxic contaminant. Mix the solution to a concentration of 200 ppm. The staff mixed a new sanitizer solution and tested the concentration.
The facility is old, but in generally good condition. The staff maintains the facility in a very clean state. Staff are knowledgeable about their job duties. They document temperatures for: refrigerators; hot and cold holding; and cooking. Ready-to-eat (RTE) foods are date marked. Employees are observed: washing hands; using barriers when handling RTE foods; washing produce; and date marking foods. In response to prior problems with cold holding salad (the service line does not have a cold table), salad is served from a freestanding pan designed to maintain the product cold: it works very well. This is a great solution.
October 13, 2006 (Routine)
Violation: 1770 B - Light soilage on the following non-food contact surfaces: utensil drawers. Light staining and scoring noted on the following food contact surfaces: serving trays and bowls.
Clean and sanitize all food contact surfaces. Dispose of any scored or stained serving vessels.
Comments:
The temperature of the popcorn chicken was low; however, it had been removed from the hot holding unit not more than 10 minutes ago. Heating and hot holding (in a hot bot) were at proper temperatures. The salad was warm, but had been controlled by staff and out for limited time (maximum of 1 hour and 20 minutes). Leftover salad is sometimes served a second day. This batch was discarded at the end of the feeding period.
The staff does a great job date marking all foods, removing damaged cans from dry storage, and documenting refrigeration, heating, hot holding, and receiving temperatures. Sanitizer solution in the 3-compartment sink and wiping cloth bucket were at proper concentrations. The staff was knowledgeable and asked good questions.
The manager and I discussed: (1) conditions of the storeroom shelves (which will require painting or replacement soon), (2) removing the hot box from the storeroom, (3) handwashing, as it relates to switching form dirty to clean dishes at the dish machine, and (4) acceptable temperature of quaternary sanitizer in the 3-compartment sink.
March 15, 2006 (Routine)
Comments:Facility is clean and in good order. Looks Good! All refrigeration temperatures are within the allowable limits. Dish machine is working correctly.
March 15, 2006 (Routine)
Comments:Facility is clean and in good order. Looks Good! All refrigeration temperatures are within the allowable limits. Dish machine is working correctly.
September 14, 2005 (Routine)
Comments:Kitchen looks great. All refrigeration temperatures were within the allowable limits. Auto dish machine is working correctly. Product temperatures were within the allowable limits.
March 16, 2005 (Routine)
Comments:No violations noted during this inspection. Establishment is in very good condition. 3 comp. sink sanitizer at 200ppm QT
September 15, 2004 (Routine)
Violations:
- 3080 - Less than 10 foot candles of light was noted in the freezer due to the light switch not working.
Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning. - 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: front door of the freezer.
Maintain nonfood-contact surfaces of equipment clean.
Good handwashing practices. The dish machine is working properly. The 3 vat sink sanitizer is the correct concentration.
February 10, 2004 (Routine)
Violation: 1700 - Critical (OPERATOR CORRECTED IMMEDIATELY) Quaternary Ammonium sanitizing solution used was not at an acceptable concentration at 100 ppm.
Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
Comments:
Good use of hair restraint and gloves. Dishwasher is sanitizing properly. Backflow preventer has been installed. Numerous other violations have been corrected since the last inspection.
August 29, 2003 (Routine)
Violations:
- 2260 - Critical Observed a hose attached to a faucet fixture. The hose extended below the flood rim level of the sink basin.
Install an approved backflow prevention device or alter the length of the hose to provide the necessary separation between the water supply and the flood rim level of the sink basin. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch. - 3380 - Critical Chlorine sanitizing solution for wipe clothes observed to be above 100 ppm.
Store wiping clothes in a solution of 100 ppm of chlorine and label the container. - 1770 - Observed accumulations of grime and debris on the following food contact surfaces: spigot of large cooking kettle.
Clean and sanitize these surfaces for food contact. - 1770 - Non-food contact surfaces of the following equipment observed with debris: hood filters, microwave, gasget of large milk case, top of the ice machine and the top of the dish machine.
Clean and sanitize these non-food contact surfaces. - 1570 - The door gasket of the small milk case is damaged.
Repair or replace the small milk case door gasket in accordance with the manufacturer's specifications. - 1570 - Cooking spatula observed to be chipped and worn.
Replace spatula with a new one. - 1570 - Upright freezer observed to not be owrking.
Repair or remove and replace the freezer.
Dishwashing machine reached the correct rinse temperature. the restroom was clean and had a covered trash recepticle, soap, and towels. The handsink had soap, towles, and signage. Good hygiene by using gloves to serve foods.
Site is currently developing its hair care policy. Hair care will be evaluated at next inspection.
Calerbration of a thermometer was demonstrated.
January 15, 2003 (Routine)
Violations:
- 1570 - Repeat The cover of the bulk dry food container was observed cracked and broken.
Replace the lid or entire unit with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. - 1570 - The exhaust hood was not working
Repair the exhaust unit so that it functions properly. NOTE: Parts have been ordered. - 1770 - Repeat The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Dish machine
Maintain nonfood-contact surfaces of equipment clean. - 3080 - Less than 20 foot candles of light was noted in the Glenco unit and the Manitowoc #1 unit.
Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms - 3030 - No paper towels were available in the employee restroom.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials - 0240 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles. - 0480 - Unlabeled food containers.
Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
Good thawing under refrigeration observed;employees wear gloves while serving; good food temperatures; dish machine was heat sanitizing correctly; test strips for sanitizer observed
Ladd Elementary School respresentatives - respond and add information
Write your review!
Recently added reviews
| Name | City | Users' Rating |
|---|---|---|
| Greenstone Residence | Waynesboro, VA |  |
| Arby's #1470 | Waynesboro, VA |  |
| Burger King #1602 (01-1464) | Virginia Beach, VA | |
| Hardee's #2341 | Roanoke, VA | |
| McDonald's #3984 (01-0368) | Virginia Beach, VA | |
| Pupuseria Gaviota | Harrisonburg, VA | |
| McDonald's #11683 | Midlothian, VA |  |
| Jim's Country Store | Front Royal, VA | |
| Hardee's | Galax, VA | |
| McDonald's | Max Meadows, VA |
Restaurants in neighborhood
Name |
|---|
| Residence Inn-Waynesboro |
| Holiday Inn Express |
| Ruby Tuesday #4882 |
| Outback Steakhouse |
| Sonic Drive In |
| Starbuck's #9806 |
| South River Restaurant and Wine Shop |
| Kentucky Fried Chicken #136 |
Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Restaurant representatives - add corrected or new information about Ladd Elementary School, 1930 Rosser Ave., Waynesboro, VA »