IN THE KITCHEN: Poca Elementary & Middle Schools

Health Department Lists Inspection Report

During a May 15th, 2017, routine, inspection, by a sanitarian of the Putnam County Board Of Health, Poca Elementary and Middle Schools, were cited for the following repeat violation:

Poca Elementary & Middle Schools – Inspection Report

Inspection Information:

Facility Type: School
Inspection type: Routine
Inspection date: 15-May-2017
Violations: A summary of the violations found during the inspection are listed below.


Observation (REPEAT):  There is a build up of ice in walk-in freezer.
Correction:  Maintain equipment in good repair.
Equipment temperatures
Description Temperature
Traulsen Middle Shool Side 155  ºF
Traulsen Middle School Side 35  ºF
Walk-in 35  ºF
Walk-in 2  ºF
Milk True 33 ºF
Food Warming Equipment 175 ºF
Milk Middle School Side 35 ºF
Milk Middle School Side 30 ºF
Manitowoc Koolaire 34 ºF
Milk #4 25 ºF
Milk #5 22 ºF
Traulsen Elementary Side 40 ºF
Traulsen Elementary Side 170 ºF
Food temperatures
Description Temperature State
Ham and Cheese Sandwich 64 ºF Cooling
Peas 188 ºF Hot holding
Cottage Cheese 38 ºF Cold holding
Pizza Bread 155 ºF Hot holding
Milk 37 ºF Cold holding
Warewashing temperatures
Machine name Sanitization method Thermo label PPM Sanitizer name Sanitizer type Temperature
Dishwasher Hot water Yes  ºF
3-Compt. sink NP  ºF


  • Inspection Frequency Facility inspections are conducted one to four times per year, depending on the complexity of a facility’s menu and their potential risk of a foodborne illness. Inspection reports will become available throughout the year, as inspections are conducted per the frequency requirements.
  • Violations (Two types of violations may be cited)
    • Critical Violations Violations of the Food Regulations, which, if left uncorrected, are more likely than other violations to directly contribute to food contamination or illness. Examples include improper temperature control of food, and the improper cooking, cooling, refrigeration or reheating of food. Such problems can create environments that cause pathogens (bacteria/viruses) to grow and thrive, which put consumers at risk for food-borne illness.
    • Non-Critical Violations Violations not directly related to the cause of foodborne illness, however if uncorrected, could affect the operation of the facility and lead to critical violations. Examples include a lack of facility cleanliness and maintenance, or improper cleaning of nonfood-contact equipment.
  • Types of Inspections
    • Standard This inspection is unannounced to the facility. A local health department sanitarian will conduct a complete inspection covering all items in the regulations for compliance.
    • Thirty Day Inspection This is a standard inspection that must be conducted no more than thirty days after a license is issued to a new Food Service Operation or Retail Food Establishment.
    • Pre-license Inspection This inspection is not required, but may be conducted by the local health department prior to issuing a license to a new Food Service Operation or Retail Food Establishment. The purpose of this inspection is to provide consultation and education to the operator.
    • Critical Control Point (CCP) This inspection may be scheduled or unannounced. A sanitarian will spend time reviewing a facility’s food processes that may directly contribute to food contamination or illness and educates the facility on proper procedures.
    • Process Review (PR) This inspection may be scheduled or unannounced. This type of inspection is similar to a CCP inspection; however the inspections are conducted in facilities such as grocery stores or convenience stores. The inspection will focus on a specific process that may directly contribute to food contamination or illness.
    • Follow-up Inspection This is an inspection for the specific purpose of re-inspecting items that were not in compliance at the time of the standard, CCP and/or PR inspection. These inspections are scheduled.
    • Complaint This is an unannounced inspection conducted as a result of a complaint received by a local health department. The specifics of the complaint will be evaluated and discussed with the person in charge of the facility.