Southampton High School, 23350 Southampton Pkwy., Courtland, VA 23837 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Southampton High School
Address: 23350 Southampton Pkwy., Courtland, VA 23837
Type: Public Middle or High School Food Service
Phone: 757 653-2751
Total inspections: 8
Last inspection: 01/11/2016

Restaurant representatives - add corrected or new information about Southampton High School, 23350 Southampton Pkwy., Courtland, VA 23837 »

Inspection findings	Inspection date	Type
Sanitation with good handwashing, no bare hand contact, however, major refrigeration out of order. Facility with Walk in Refrigerator, 3 milk boxes, and 2 Reach through reach in refrigerators. WIR out of order with different repairs done for at least a week - coils cleaned, and last repair with line for Freon crimped in hard to see location. 3 milk boxes, 1 used on line with milk and some lettuce, one in kitchen with cheese, and other unit with fresh produce. During inspection repairman stated walk in good to use again and cheese moved to unit. During inspection WIR temperature climbed from 37 to 42 then up to 50 F within 20 minutes. Cheese temperatures taken at 43 between packages. Reach through units with one unit out of order and under repair. Food service supervisor called when walk in refrigerator again with temperature issues - suggest renting or another option to have reliable refrigeration for cold holding. If data tracking has not been done, suggest asking for data tracking thermometer that will record unit temperature 24 hours a day. Milk boxes not designed for normal cold holding and good for produce, but would not store cheese in units. Cheese in milk box checked with infrared to keep unit open minimal time, from 45-50, but just loaded. When moved, cheese in top of unit 44, and only bottom good at 41-42 F between packages. Facility clean, well organized and staff with good knowledge. Discussed with general manager and assistant manager, ensure if major refrigeration goes down that EHS if notified. Foods mostly stored in Walk in freezer with some items stored in working reach through unit extra milk, cut tomatoes etc. Suggest locking unit when not in use to avoid doors popping open. All food temperatures taken with EHS thermocouple calibrated at 32.0 F. Ambient air temperature taken with thermocouple in unit - matching reading on outside of unit. Follow up daily via phone and in person until sufficient working refrigeration available for cold holding. FSS and Operations Officer from school board at school during inspection. Discussed WIR, repairman asked to come back to facility to recheck. Temperature - Food Temperature Measuring Devices - Provided Observation: The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets. Correction: A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Equipment - Good Repair and Proper Adjustment Observation: Refrigeration units RT/RIR and WIR under repair. Correction: Suggest additional refrigeration until / and in addition to walk in refrigeration that has been under repair since Christmas break.	01/11/2016	Routine
Facility called to get updated status for the following Critical: Food Contact Surfaces - Cleanability* (repeated violation) Observation: Shelving in the walk in refrigerator rusty with rough surfaces - can be a contamination risk. Correction: Replace shelving with smooth, cleanable shelving - worst set first. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Walk in refrigerator floor rusting and warped. Ice machine lid broken. Correction: Repair floor. Replace lid. Plumbing System Maintained in Good Repair (repeated violation) Observation: Drip pans noted under several sinks. Faucets leaking in some sinks. Correction: Repair plumbing. Light Bulbs Protective Shielding (repeated violation) Observation: Light covers missing in small storeroom with single service items present. Correction: Ensure lights are covered or shatterproof Physical Facilities in Good Repair (repeated violation) Observation: Small hole in corner of small dry goods storeroom. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	10/16/2015	Follow-up
Overall very good to excellent sanitation seen. Inspection at the end of the meal period with most food being cleared from the meal. Observed good handwashing and no bare hand contact - overall good food temperatures with one set of reach through units not hot or cold holding food properly. Employee health reviewed. Noted shelving in the walk in refrigerator in poor condition. All sinks with leaking either from faucets or drain lines or both. Main dry storeroom with some items store, non food items, however, any items on the floor make cleaning and good pest control much harder - suggest finding alternate storage or removing items. Fire drill conducted during middle of inspection. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Spaghetti stored in the bottom of the right reach through hot box hot holding at 116 and 117 F from about 1 & 1/2 hours. Unit with good hot holding in top of unit - separate heating elements in the top and bottom. Correction: Spaghetti taken from unit and placed in oven to reheat - initial reheat temperatures 120' - 130's then 140's when taken out to serve sports team - spaghetti with < 4 hours from preparation to serving and < 2 hours trying to reheat so safe to use. Manager called for unit repair during inspection. Contact EHS when completed. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Foods in bottom holding of the right reach through reach in refrigerator cold holding above 41 F as follows: Sliced cheese - 53 F, Ham - 55 F, sliced ham - 69, bag of cheese - 50 F chicken sticks - 53 F all > 4 hours. Yogurt in top of unit correctly cold holding at 40 F. Correction: Food voluntarily discarded. Suggest keeping only the minimum of food for each meal in unit then removing. Units are frequently open and quickly warm - meant only as working boxes - suggest not "storing" food in reach through units. Maintenance called during inspection. Critical: Food Contact Surfaces - Cleanability* Observation: Shelving in the walk in refrigerator rusty with rough surfaces - can be a contamination risk. Correction: Replace shelving with smooth, cleanable shelving - worst set first. Equipment - Good Repair and Proper Adjustment (repeated violation) Observation: Walk in refrigerator floor rusting and warped. Ice machine lid broken. Correction: Repair floor. Replace lid. Plumbing System Maintained in Good Repair Observation: Drip pans noted under several sinks. Faucets leaking in some sinks. Correction: Repair plumbing. Light Bulbs Protective Shielding Observation: Light covers missing in small storeroom with single service items present. Correction: Ensure lights are covered or shatterproof Physical Facilities in Good Repair (repeated violation) Observation: Small hole in corner of small dry goods storeroom. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.	09/18/2015	Routine
Overall excellent. Good glove use and handwashing. Sanitizer tested at 100 ppm Cl. Overall good food temperatures, good storage and labeling. Discussed employee health with overall good knowledge for some staff. Review entire policy with all staff. Flyer given. Discussed eight major allergens, flyers already present. Discussed upcoming requirement to post a notice that inspection reports can be viewed on Virginia Department of Health website. Salad bar items prepared for lunch. On the salad bar diced tomatoes and prepared lettuce are present. Tomatoes cold hold at 46 on the salad bar - safe as items are prepared fresh each day with less than 4 hours from the prep time until the last meal period is over. Ensure items are discarded at the end of lunch each day. Suggest discarding other prepared items - however - that is not required. Cups of shredded cheese with chicken also prepared for salads with less than 4 hours from prep time until the end of lunch - due to storage on line - items not cold holding at 41 F or below and tested at 46 and 50 F. Ensure cups are discarded at the end of the meal unless an alternate storage method can be used. Reach through reach in refrigerator was 59 F and down to 49 at the end of the meal period. Per manager unit frequently opened and closed. Keep closed for an hour then check temperature. Food in unit tested at 49 when reading 49. No time and temperature controlled foods present in unit. Food Display (repeated violation) Observation: Trays with small containers of salad, corn and apples placed on the line for pick up by patrons. Trays do not fit completely in the case and sneeze shields are missing from shelves in serving line. One sneeze shield also missing from steam table serving area. The food on display is not protected from contamination. Correction: Suggest placing food items that are for pick up by patrons in covered containers to protect from contamination. Ensure sneeze shields are replaced. Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Equipment - Good Repair and Proper Adjustment Observation: The following equipment in need of repair: **Dishmachine only reaching correct sanitizing temperatures after more than 20 trays run through. Ice machine lid broken. Correction: Call for repair of dishmachine right away. Suggest obtaining dishmachine temperature strips or a lollipop thermometer to ensure machine is sanitizing if readings are not as they should be. Critical: Backflow Prevention Device, When Required* (corrected on site) Observation: Backflow device missing from mop sink faucet. Correction: Hose removed until device is obtained and put in place. Plumbing System Maintained in Good Repair (corrected on site) Observation: Drain cover missing in mop sink. Correction: Obtain and put drain cover in place. Physical Facilities in Good Repair Observation: Hole present in wall in "paper" goods storeroom. Correction: Repair.	02/06/2015	Routine
Overall excellent sanitation with good handwashing, glove use, food temperatures, storage and labeling. Good cleanliness with sanitizer in place at 50 ppm Cl and changed to stronger solution during inspection. Noted, new process in place to clean dining tables with bucket of soapy bleach water - that was also being used in the kitchen. Practice discussed and discontinued during inspection. Ensure the separate cleaning and sanitizing solutions/containers/ and clothes are used for public areas and for food preparation areas. Noted some dish liquid - obvious - in unlabeled containers. Discussed, always label containers when chemicals or foods are taken from the original container. Never place chemicals in food containers. Discussed employee health, good knowledge. Contact EHS about pest control issues. Food - Miscellaneous Sources of Contamination Observation: 1) (REPEAT) Sneeze Shields missing on serving line - Left shield on left main line, shields on left and middle shelves. 2) Plastic bags used as liners for bulk dry stores. Correction: 1) Install sneeze shields immediately to protect food from contamination from patrons sneezing towards / over food, touching food etc. 2) Remove plastic bags, if lines are used ensure they are food grade to prevent contact with materials not made for food contact that can leach dyes etc. Handwashing Lavatory, Water Temperature, and Flow Observation: (REPEAT) Hot water does not work at serving line handwashing sink. Correction: Repair as soon as possible. Handwashing water should be 100 F. Pests - Controlling Pests* (repeated violation) Observation: Mouse droppings present in dry storeroom. Correction: Clean, all food in open bags, paper wrapping with evidence of rodents discarded. Store all foods not in hard plastic containers and metal cans in sealable plastic container. Check incoming stores for evidence of pests. Contact pest control. Remove all items from floor under shelving for easier cleaning and to readily identify signs of pests.	09/18/2014	Routine
Overall excellent sanitation. Noted excellent handwashing and glove use, clean, sanitized food contact surfaces, sanitizer in place at 200 ppm Cl and used, good food temperatures, labeling and storage, good employee health knowledge, new flyer given. Pending issues, 1st compartment of 3 vat sink not holding water as needed, faucet leaking at pre-wash sink in dish room. Food Display Observation: Some sneeze shields missing from the serving line/s. The food on display is not protected from contamination. Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: -Old ice cream boxes that no longer work, used for storage with some debris present. -Utensil drawer with some debris and drawer handles sticky. -Old droppings present under some shelving. Correction: -Clean boxes. Suggest remove old motors etc. that make good cleaning difficult. -Clean drawer/handles. Sanitize handles when sanitizing all food contact surfaces to prevent contamination of gloves/hands during food preparation. -Clean areas noted.	03/19/2014	Routine
Overall excellent. Good handwashing, glove use, food temperatures, storage and labeling. Clean well organized facility with sanitizer in place at 200 ppm Cl and used. Noted, chicken salad made for lunch menu prepared at 1015-1030 and last meal served 1:30, so food safe due to time. Discussed with manager, for chicken salad, suggest making day before and storing in WIR until time to use for meal so food will cool and cold hod at 41 F or below improving quality and removing time as the primary public health control. Pests - Controlling Pests* Observation: Mouse droppings noted in back corner of dry storeroom, where area is hard to access and see due to cooler storage and shelf above filled. Correction: Clean area and thoroughly clean room. Monitor to see if any other droppings noted. Contact pest control.	10/02/2013	Routine
Overall excellent sanitation. Observed good handwashing, glove use, cleaning, sanitizing with 50 and 200 ppm Cl, good food temperatures, storage and labeling. Serving line with 6 small and 1 large sneeze shields missing. Please install as soon as possible to prevent food contamination by patrons. Discussed, review employee health policy due to seasonal illness, not to come to work with V/D/fever or just after. Noted some mouse droppings in dry stores corner. Contact CPO for action. Facility with salad bar that will be used in February, with cold holding capability, but using time for safety, with no leftovers kept. No violation noted during this evaluation.	01/17/2013	Risk Factor

Southampton High School respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
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
Popeyes # 5738	Chesapeake, VA
Mister Softee of Hampton Roads	Norfolk, VA

Restaurants in neighborhood

Name
The Wigwam
Southampton Middle School
Peter Pearson At Amark Auction
Camp Darden
Southampton County Jail
The Courtland Head Start Children's Center
Meechies
China Restaurant

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses