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VDH Home | Central Virginia Health District | Dearington Elementary | Educational Facility Food Service | Routine

Dearington Elementary

120 York Lynchburg, VA 24501
Status: Permitted

Educational Facility Food Service | Routine

December 13, 2024
Score & Grade: Grade:
Observations & Corrective Actions

10: 12VAC5-421-2190.A The hand washing sink water is cold.
Corrective Actions: Discussed with the PIC and Janitor. It is almost winter break and the school opens again 1/6/2025. Assess the hot water heater availability. There must be at least 100 degrees F water for hand washing in the food preparation areas.

23: 12VAC5-421-840.A.1 Observed sliced turkey (and sandwiches) received/prepared from the middle school with a preparation date of 12/4/24. This item must be used or discarded within 7 days of preparation.
Corrective Actions: The turkey was discarded. Time temperature control for safety, ready-to-eat foods like deli meats must be used or discarded within 7 days of preparation (or opening the commercially prepared package. This is to control for bacteria that can grow at refrigeration temperature like Listeria.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
C. Salad, reach-in cooler 37 °F Cold Holding
Cut romaine lettuce, 2-door reach-in 44 °F Cooling
Baked beans, line 148 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
3 compartment sink chemical 200 SFS17 Quaternary Ammonium 69 °F
No records found
Equipment Temperatures
Description Temperature
Milk cooler 36 °F
Hot box 150 °F
No records found
Observations
Supervision
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco products use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
OUT
10 Adequate handwashing facilities supplied & accessible.
V
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
N/O
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
N/A
14 Required records available: molluscan shellfish identification & parasite destruction
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
N/A
18 Proper cooking time & temperatures.
Compliant
Observations
N/O
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
OUT
23 Proper date marking & disposition.
COS
Observations
N/A
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
N/A
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
N/A
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Supervision and Chemical
N/A
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
N/A
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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