Posted: April 30th, 2011 - 10:44pm
Source: News Leader

FISHERSVILLE'S CORNER MARKET/SUBWAY
1829 Jefferson Hwy., Fishersville
Facility type: Convenience store food service
Inspection type: Routine
Inspection date: April 15
Critical violations: 6
Noncritical violations: 4
» The person in charge could not identify reportable infections nor could he produce a written policy identifying the five reportable infections: Norovirus, Hepatitis A, E. coli O157: H7, Shigellosis and Typhoid Fever.
Level: Critical
Details: Provide a written or memorized policy to identify employee health policies pertaining to specific symptoms and diagnosed infections, which apply to all members of an employee's household, as well as proper restrictions, exclusions, and reporting to the Health Department. Train employees about their responsibility to report. Another sample employee health policy was provided by the Health Department.
» Restrictions and exclusions could not be applied since the person in charge could not identify an employee health policy.
Level: Critical
Details: Restrictions and exclusions must be applied properly with reported symptoms and diagnosed infections, which also apply to anyone in an employee's household.
» Several black plastic pans were visibly soiled on food contact surfaces.
Level: Critical (corrected during inspection)
Details: Clean and sanitize these surfaces for food contact.
» The cloudy quaternary ammonium quat sanitizing solution measured at less than 100 parts per million of concentration.
Level: Critical (corrected during inspection)
Details: Mix quat sanitizing solution to 200 ppm. Change the solution when it becomes cloudy or develops a film on top. An employee mixed a new solution at an acceptable concentration.
» The meatballs were 122 degrees and were not re-heated to a sufficient temperature and time to eliminate pathogenic bacteria.
Level: Critical (corrected during inspection)
Details: Re-heat commercially processed ready-to-eat foods for hot-holding to 135 degrees or above. Since it the holding temperature was insufficient, it is necessary to rapidly re-heat to 165 degrees or above. The person in charge- re-heated to 165 degrees in 15 minutes.
» Packages of imitation crab were 49 degrees and were stored on the counter while an employee was preparing tuna salad.
Level: Critical (corrected during inspection)
Details: Cold-hold potentially hazardous foods at 41 degrees or below until ready for preparation. The employee placed the crab back in a refrigerator while she finished preparation of the tuna salad.
» Several foods were stacked too high in pans to receive proper cold-holding. Cold cut combos were 49 degrees, chicken breasts were 55 degrees, roast beef was 49 degrees and sliced tomatoes were 45 degrees.
Level: Critical (corrected during inspection repeat)
Details: Quickly chill the foods to 41 degrees or below. Do not place foods too high in the pan where the cooler cannot cold-hold them properly. The person in charge transferred the foods to an under counter unit for quick cooling.
» Cup lids were stored directly below a sink drain where leaks may cause cross contamination of the lids.
Level: Noncritical (corrected during inspection)
Details: Re-locate lids and all single use items to a location where they are not subject to accidental cross-contamination. An employee moved the lids to a safe location.
» Several cracked plastic pan lids were used on food pans.
Level: Noncritical
Details: Cracked plastic pans and lids cannot effectively be cleaned or sanitized. Repair or discard damaged equipment. Cracks in containers cannot be effectively sanitized but can temporarily trap moisture which can be absorbed by foods placed in the container and potentially cause cross contamination. Food contact surfaces must be non-toxic, durable, smooth, easily cleanable, non-porous and non-absorbent.
» Condensate was dripping into a pan in the walk-in refrigerator. Moisture which may be from the refrigerator was also pooling on the floor outside of the walk-in freezer.
Level: Noncritical
Details: Repair the condensate drain line to eliminate liquid waste discharge into the refrigerated unit or onto the floor.
» Items unnecessary for the operation or maintenance of the establishment were stored throughout the facility. They were pieces of plywood and vinyl and several pieces of unused equipment.
Level: Noncritical
Details: Remove all unnecessary items from the facility. The presence of unnecessary articles makes regular and effective cleaning more difficult and less likely to be done and can also provide harborage for insects and rodents.
Comments: These good conditions and practices were noted: Foods were obtained from approved sources; the hand sink was properly maintained; food handlers were washing their hands and using disposable gloves and other barriers to handle ready-to-eat foods and potentially hazardous foods were date marked.
RIDGEVIEW CHRISTIAN SCHOOL
124 Ridgeview Drive, Stuarts Draft
Facility type: Private elementary school food service
Inspection type: Routine
Inspection date: April 18
Critical violations: 2
Noncritical violations: 0
» A can of Enforcer Kill Ant was stored in the mop closet. The label indicated that the product may not be used in a facility that prepares food.
Level: Critical (corrected during inspection)
Details: Use only pesticides which indicate that they may be safely used in a food preparation area. Follow all instructions, which may include application only by certified pest control operators. The person in charge removed the pesticide from the kitchen.
» Chemicals were stored on a shelf above an open beverage cooler in the mop closet.
Level: Critical (corrected during inspection)
Details: Store chemicals in a manner that does not permit accidental leakage to contaminate food, equipment, utensils, linens or single service items below. The person in charge moved the cooler to a safe area.
Comments: These good conditions and practices were noted: Foods were obtained from approved sources; the person in charge could identify employee health policies and had a written version; hot and cold-holding temperatures were acceptable; ready-to-eat foods were date marked; the hand sink was properly maintained; sanitizer solution measured at an acceptable concentration and food contact surfaces were clean and dry. We discussed cooling methods and date marking of previously prepared foods when thawed.
HUGH K. CASSELL ELEMENTARY SCHOOL
1301 Rockfish Road, Waynesboro
Facility type: Public elementary school food service
Inspection type: Risk factor assessment
Inspection date: April 18
Critical violations: 0
Noncritical violations: 0
» No violations were found during the inspection.
Comments: Three members of the staff travel to Wilson Middle School to pick up food, prepare food at Wilson High School and served on disposables from the conference room at Hugh K. Cassell Elementary. They were also washing utensils and other limited equipment at the Wilson schools. A three-bay sink was installed in the makeshift store room but was too high for some employees to use because of the necessity of raising the height to permit it to drain into the hand sink. Food temperatures were acceptable. The staff had done a very good job of adjusting to the circumstances and the limited space and resources following the fire earlier this month. We discussed monitoring of food temperatures and cold-holding methods. They anticipate a change in operation after the pending the Spring/Easter break when they will have access to the cafeteria for serving meals.
— Source: Virginia Department of Health www.healthspace.ca/Clients/VDH/ CShenandoah/CShenandoah_ Website.nsf