Freeman High School, 8701 Three Chopt Road, Henrico, VA 23229 - Public Middle or High School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
Permit issued.
|
10/06/2015 | Routine | |
| Notes: Floor tiles at ice machine/front line are starting to pop up - repair over summer. Hood over dishmachine is rusty. Insulation on pipes behind sprayer sink is in poor repair. No risk factor violations noted at the time of inspection. No violation noted during this evaluation. | 06/03/2015 | Risk Factor | |
| No risk factor violations at the time of inspection. All TCS items put out for service are discarded at the end of lunch (nothing is held over). Good handwashing and glove use observed. Reach in unit at service line and one milk cooler are being serviced now. Ice accumulation in walk in freezer. No violation noted during this evaluation. | 02/24/2015 | Risk Factor | |
Excellent facility sanitation. Good handwashing observed. Permit issued.
|
10/01/2014 | Routine | |
| No critical violations noted. No violation noted during this evaluation. | 05/21/2014 | Risk Factor | |
| No violations noted. No violation noted during this evaluation. | 03/25/2014 | Risk Factor | |
| No routine violations observed. Gloves worn. Discussed hood filter replacement, existing damaged, new installed by 9/11/13. 3 compartment sink - Quat sanitizer - 400+ ppm/test kit (ok). Dishmachine - 194 degrees final rinse at 20 psi. Annual inspection for permit. Permit issued. No violation noted during this evaluation. | 09/10/2013 | Routine | |
| 1 person attended 2 day ServSafe certification course at Henrico Health Department. No violation noted during this evaluation. | 08/21/2013 | Training | |
| No risk factor violations observed. Gloves worn, hands washed. Dishmachine - 193 degrees at 20 psi final rinse. 3 compartment sink - Quat sanitizer - 400 ppm/test kit (ok). No violation noted during this evaluation. | 05/03/2013 | Risk Factor | |
| No critical violations noted. No violation noted during this evaluation. | 02/22/2013 | Risk Factor |
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