Westhaven Elementary, 3701 Clifford Street, Portsmouth, VA 23707 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Westhaven Elementary
Address: 3701 Clifford Street, Portsmouth, VA 23707
Type: Public Elementary School Food Service
Phone: 757 393-5132
Total inspections: 7
Last inspection: 10/06/2015
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Inspection findings

Inspection date

Type
Discussed violations with CFM. Kitchen maintained clean and organized. Reviewed food handler cards. Good hand washing methods observed.
  • Critical: Cooling (corrected on site)
    Observation: Cooked chicken pieces noted not being adequately cooled to prevent the growth of harmful bacteria. CFM discarded product.
    Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and from 70°F to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
  • Handwashing Lavatory, Water Temperature, and Flow (corrected on site)
    Observation: Water from the handwashing sink at handsink was measured at a temperature less than 100°F. Hot water heater was being repaired at time of inspection. Will follow- up with CFM.
    Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
10/06/2015Routine
No violations observed. Kitchen observed clean and organized at time of inspection. CFM has good knowledge of food safety. CFM will take recert class / left 2015 schedule. Reviewed current food handler cards. Discussed employee health and observed good employee hygiene practices.
No violation noted during this evaluation.		03/09/2015Routine
CFM had good knowledge of food safety practices. Reviewed food handler cards. Discussed cooling and reheating processes. Good managerial control observed. Cold holding temp logs observed. Digital thermometer used to monitor internal cooking temperatures of raw chicken and ground beef. Discussed employee health and correct clean-up for Noro virus.Permit issued.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: Ceiling vents over food prep areas.
    Correction: Maintain nonfood-contact surfaces of equipment clean.
  • Floors, Walls, and Celings - Cleanability
    Observation: Ceiling above the Dishmachine (high temp) is not smooth and easily cleanable / paint is peeling.
    Correction: Repair or replace ceiling to make it smooth and easily cleanable.
09/15/2014Routine
Reviewed with the kitchen manager the following: pest control, employee health status, and employee food handler card status. A clean and well-organized kitchen.
  • Wall and Ceiling Coverings and Coatings
    Observation: Ceiling located over the dishwashing machine and ice machine is peeling.
    Correction: Resurface the areas of the ceiling that are peeling.
03/25/2014Routine
A clean and well-organized kitchen. Good food safety practices demonstrated by the kitchen staff. Permit renewal issued.
No violation noted during this evaluation.		09/18/2013Routine
It took 5 wash cycles for the final rinse temperature to reach 180 degrees Fahrenheit. The dishwashing machine manufacturer was notified during this inspection to inspect and adjust the machine. Reviewed the proper cooling technique for cooked pasta.
  • Critical: Ready-to-Eat; Potentially Hazardous Food; Disposition* (corrected on site)
    Observation: A case of milk was not discarded by the ""consume by"" date.
    Correction: Discard the food at this time and ensure all previously frozen prepared or commercially processed RTE foods are served, sold or discarded by the most recent ""consume by"" date marked on the food container. 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.
  • Physical Facilities in Good Repair
    Observation: A portion of the ceiling located in the dishwashing room was chipping and cracked.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
05/20/2013Routine
Reviewed pest control, obtaining a new quaternary ammonium test kit, the time schedule for repairing the inoperable warmer, and food safety practices. A clean kitchen.
  • Critical: Preventing Contamination from Hands (corrected on site)
    Observation: Employee observed handling ready-to-eat (RTE) food with her bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
  • Refuse - Using Drain Plugs (repeated violation)
    Observation: The refuse container used to store recycbles has no drain plug.
    Correction: Replace the drain plug to the refuse container.
02/04/2013Routine

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