September 21, 2009 (Routine)

• 0570 - Wiping cloths laid NEXT to not in sanitizer bucket by entrance to kitchen area, so improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 1570 - The ice scoop was observed to be cracked by the handle.
  Repair the plastic ice to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability or replace with new one.1760
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the inside lip of the ice machine.
  Maintain nonfood-contact surfaces of equipment clean.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents, as there is a gap at the top of the screen door.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the women's restroom lavatory used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3240 - Repeat Handwashing sink by clothes washer was unclean and not maintained
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

May 28, 2009 (Routine)

• 2600 - Repeat The recyclable refuse container is stored on the lawn, which is considered an aborbent surface.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Corrected During Inspection Repeat Dumpster's side opening was open or uncovered.
  Cover all waste containers when not in continuous use.
• 3240 - Hand sink by 3-compartment sink was not unclean and maintained; the handwashing sign had fallen off the wall onto the back of sink and there was a dirty drain plug laying on back of sink.
  Keep handwashing facilities clean and maintained to encourage proper handwashing.

March 11, 2009 (Routine)

• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Ensure that this receptacle is place back on the gravel when the construction is complete.
• 2720 - Dumpster or outside refuse container was open.
  Require custodial staff, contractors, and any other groups that use the dumpster to keep all waste containers covered when not in continuous use.
• 2730 - The refuse container used to store refuse/recyclables has no drain plug.
  Have the waste contractor replace the drain plug to the refuse container.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents.
  Some of the screen has been patched and the bottom of the door has been sealed however some screening repair is still needed and the top of the door still has a gap. It is suggested that all screening in the back area be replaced this summer with a heavy gauge aluminum product.

September 18, 2008 (Routine)

• 0220 - Critical In use open drinking container (WATER BOTTLE) stored in a manner that may contaminate food, food contact surfaces or utensils.
  Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
• 0660 - Condiments (SALSA) are not stored or dispensed in a manner to prevent contamination.
  Protect condiments by keeping them in dispensers that are designed to provide protection, protected food displays with proper utensils, in their original containers that are designed for dispensing or in individual packages or portions.
• 1140 - The can opener blade is not signficantly dirty with buildup of greasy deposits.
  Provide a can opener with an easily removable blade to allow for frequent cleaning and blade replacement.
• 2000 - Repeat Clean SINGLE SERVICE articles were observed stored uncovered.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2930 - Repeat Outer opening of the food establishment (holes in screen) and door not completely self-closing is not protected against entry of insects and rodents.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
• 3380 - Critical Chlorine sanitizer being applied to food contact surfaces measured >200 ppm and does not meet the requirements of 21 CFR 178.1010
  Utilize only sanitizing agent concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 31, 2008 (Routine)

• 1060 - The nonfood contact surface of the tape on the mixer is not smooth and easily cleanable.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 2280 - Critical There is only one handwashing sink in the kitchen.
  Install an additional handwash lavatory at warewashing side of the kitchen to allow convenient use by food workers.
• 2930 - Repeat Outer opening of the screen door and window screen is not protected against entry of insects and rodents.
  Please ask maintenance to protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

August 27, 2007 (Routine)

• 0170 - A food employee was observed cleaning their hands at the pre-rinse sink at dish machine (no convenient hand sink in vicinity of dish room).
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 2230 - Critical There are not an adequate number of handwash lavatories on site. (See 12 VAC5-421-2280). There is not a hand wash sink located in or near dish room.
  Install additional lavatories to increase the employee's opportunity to wash hands routinely. Prior to installing additional plumbing fixtures the permit holder must apply and gain approval through the necessary regulatory agencies.

May 08, 2007 (Routine)

• 0380 - Corrected During Inspection Critical Food from damaged packaging offered for sale or service. One can w/ dent on seam observed in the dry storage room.
  Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.
• 2930 - Repeat Outer opening of the food establishment is not protected against entry of insects and rodents. Back screen door is not tight fitting or fully self-closing.
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

December 05, 2006 (Routine)

• 2350 ii - The handwash sink is slow to drain.
  Plumbing systems and components shall be maintained in good repair.
• 2720 - Repeat Dumpster was open or uncovered.
  Cover all waste containers when not in continuous use.

March 30, 2006 (Routine)

• 1150 - Repeat The nonfood contact surface of the dry storage shelves are not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 2720 - Repeat Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2930 - Outer opening of the food establishment is not protected against entry of insects and rodents (needs weather-stripping on bottom of door).
  Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.

November 17, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (in walk-in freezer and dry storage area)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - Repeat The nonfood contact surface of the shelves in the dry storage room is chipped and gouged and is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) microwave. 2) ice maker.
  Maintain nonfood-contact surfaces of equipment clean.
• 2600 - The outdoor refuse container is stored on absorbent material. (gravel)
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Outside dumpster has no drain plug.
  Replace the drain plug to the refuse container.
• 2760 - Recyclable items are excessive at the back loading dock causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3170 - Mop sink is in need of caulking.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor drains in kitchen noted in need of cleaning.
  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.
• 3380 - Critical Repeat Chlorine sanitizer solution in sanitizing bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine concentration was greater than 200 ppm.
  Utilize only chlorine concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

November 17, 2005 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor. (in walk-in freezer and dry storage area)
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1150 - Repeat The nonfood contact surface of the shelves in the dry storage room is chipped and gouged and is not designed or constructed to be easily cleanable.
  Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: can opener blade.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: 1) microwave. 2) ice maker.
  Maintain nonfood-contact surfaces of equipment clean.
• 2600 - The outdoor refuse container is stored on absorbent material. (gravel)
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 2720 - Dumpster or outside refuse container was open or uncovered.
  Cover all waste containers when not in continuous use.
• 2730 - Outside dumpster has no drain plug.
  Replace the drain plug to the refuse container.
• 2760 - Recyclable items are excessive at the back loading dock causing a pest harborage.
  Remove recyclable items from the facility at a frequency that prevent pest harborage.
• 3170 - Mop sink is in need of caulking.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Floor drains in kitchen noted in need of cleaning.
  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.
• 3380 - Critical Repeat Chlorine sanitizer solution in sanitizing bucket being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Chlorine concentration was greater than 200 ppm.
  Utilize only chlorine concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

January 26, 2005 (Routine)

• 0570 - Wiping cloths improperly stored between use. Cloths observed stored in soapy water.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Chicken sandwiches hot holding at improper temperatures. Sandwich temperature was at 128F due to malfunction of Seco hot holding box. All sandwiches are prepped and served within four hour period. All leftovers to be discarded.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period.
• 0830 - Corrected During Inspection Critical The ready-to-eat (RTE) commercially processed sliced cheese, shredded cheese and sandwich meat in the walk-in refrigeration unit was not properly dated for disposition after opening.
  Mark a ""consume by"" date on commercially processed RTE foods at the time the original container is opened. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. 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.
• 1150 - The nonfood contact surface of the canned goods shelving in the dry storage room is not easily cleanable. The painted finish on the shelves is chipped and gouged, rendering the surface unsmooth with exposed raw wood areas.
  Refinish shelves with a smooth, durable moisture resistant high gloss enamel. NOTE: Recommend refinishing shelves that receive heavy use every 12 to 14 months to assure lasting, durable surfaces.
• 1570 - The Seco hot holding unit was observed in a state of disrepair and damaged. The unit was set at highest setting but interior temperature was not hot enough to hold foods at 140F. In addition, the temperature indicator dial is missing the faceplate.
  Repair 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. If unable to repair the unit, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. NOTE: Do not use unit to hot hold PHF unitl it has been repaired.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination by not being stored inverted for self service at the serving line.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3200 - Intake and exhaust air duct grill in the dry storage room are dust laden and not being cleaned as often as needed.
  Clean intake and exhaust air duct vents so they are not a source of contamination by dust, dirt and other materials
• 3260 - Corrected During Inspection Repeat Employees are not using the dressing rooms or lockers provided. Observed employees' jackets and keys in kitchen work area.
  Employees that regularly change their clothes in the establishment should use the dressing room or lockers provided.
• 3380 - Corrected During Inspection Critical Chlorine sanitizing solution for wiping cloths being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010. Solution concentration was in excess of 200 ppm.
  Utilize only sanitizing solution concentrations that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces

March 09, 2004 (Follow-up)

March 08, 2004 (Routine)

• 3260 - Employees are not using the dressing rooms or lockers provided; worker observed putting wallet, keys, etc. on food work table instead of designated storage space..
  Employees that regularly change their clothes or remove clothing or accessory items in the establishment should use the dressing room or lockers provided.
• 2600 - The outdoor refuse container is stored on absorbent material.
  All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
• 0190 - Food employees nails are not maintained so that the edges and surfaces are smooth and cleanable and the nail beds are free of soil.
  Ensure all kitchen employees keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.
• 0690 - Teaching staff are currently allowed into main kitchen space to pick up salad lunch items from a table. In addition, After School Program staff and Bright Star staff are entering kitchen and using a refrigeration unit that also contains school cafeteria program foods. KITCHEN MANAGER TO ELIMINATE ENTRY OF TEACHERS. PRINCIPAL AND APPROPRIATE TEACHING STAFF WERE APPRAISED OF THE ISSUES. UNKNOWN BRIGHT STAR FOODS WERE VOLUNTARILY DISCARDED.
  Protect food from miscellaneous sources of contamination, including access by untrained people and when no cafeteria workers are present to supervise activities. Cabinets for After Schoo Progam are separate, but separate refrigeration space appears to be necessary. Until that goal has been achieved, the right side of the unit should be locked and remain locked until opened by kitchen manager or her designated PIC (also reference Section 12 VAC 5-421-70 for additional information).
• 0270 - Critical AFTER SCHOOL PROGRAM food found in a refrigeration unit: Information provided by a teaching staff person indicates that food served to children in After School Program may have been prepared in a private home or otherwise not by or under the supervision of cafeteria staff. Leftover rice was to be removed; discarded.
  Cease use of food prepared in a private home, as well as service of potentially hazardous foods for after school activities. Food must be obtained from an approved governmentally inspected food preparation/processing facility. The After School Program is recognized as providing snack foods only, with the exception that they can offer individual half pint servings of milk. (See additional comments below regarding the segregation of foods and access to kitchen.)

September 02, 2003 (Routine)

• 0820 - Critical Spaghetti was hot holding at improper temperatures. One of the bins was measured at 117 degrees, and has been out for about an hour.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria. The holding unit was turned down due to complaints that the foods were too hot. The unit was turned up, and after 30 minutes, the food rated 156 degrees. CORRECTED DURING INSPECTION.
• 1200 - The pressure gauge on the supply line for the hot water sanitizing rinse of the warewashing machine is not accurate. A different reading is given for each rinse cycle.
  Alter or replace the pressure gauge so that it is scaled in increments of 1 PSI or smaller, and is accurate within +/- 2 PSI in the 15-25 range.
• 3180 - The wall behind the 3-compartment sink was noted in need of cleaning.
  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.

April 24, 2003 (Routine)

• 2310 - Critical The handwashing facility located in the kitchen is blocked, preventing access by employees for easy handwashing.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the trash can preventing its use. Corrected during inspection.
• 0450 - Critical Employees observed handling ready-to-eat (RTE) food with their bare hands. Employee was preparing peanut butter and jelly sandwiches with their bare hands.
  Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
• 0570 - Wiping cloths improperly stored between use. Wiping cloths were stored in soapy water with no sanitizer.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Corrected.
• 1540 - The clothes washer is located in the kitchen in an area that may contaminate exposed food, clean equipment, and clean utensils.
  Relocate the washer or dryer so that exposed food, clean equipment, utensils, linens, or single-service and single-use articles can not be contaminated. Manager agreed to discuss with the building manager.
• 2000 - Lunch trays were found stored on the floor in the dry storage area.
  Store lunch trays and other utensils in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.