Atlee High School Cafeteria, 9414 Atlee Station Road, Mechanicsville, VA 23116 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: Atlee High School Cafeteria
Address: 9414 Atlee Station Road, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 723-2135
Total inspections: 7
Last inspection: 12/07/2015
Address: 9414 Atlee Station Road, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 723-2135
Total inspections: 7
Last inspection: 12/07/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Main supplier: Richmond Restaurant, Pet, Hershey, Loving. Foods are cooled regularly in walk in freezer. Reviewed HACCP records for several days. Raw meats products include ground beef, chicken, pork loin chops used for BBQ, fish. BBQ commercial products. Soups made inhouse with exception of Poblano. Discussed cleaning and sanitizing of in use equipment with employee and PIC. EHSS recommended using sanitizer from auto dispenser at 3 basin sink. Discussed employee health. Employee health information posted. Discussed cooling methods for foods prepared from ambient air temperature or prechilled ingredients and foods cooled after cooking or hot holding. Tracy Sorrel was PIC at time of inspection, Serv Safe # 10694314, expiration 1/21/19. Sloppy joe mix had cooled to 58/57/49 degrees within two hours. No violation noted during this evaluation. | 12/07/2015 | Routine | |
| Discussed menu. Employee health available and posted. Facility cooks and reheats meats. Chicken and ground beef are received raw. Some menu items made in-house including meat loaf and soups. Raw shell eggs used for making egg salad. Reviewed HACCP records for last week of May for cooking, reheating and cooling. Foods will be cooled for reservice. Several temperatures taken during inspection were of foods that had just been prepared including turkey sliced for sandwiches/wraps, tuna salad, tomatoes sliced for sandwiches beginning at 8 a.m. These foods were either made into sandwiches, wraps or salads. Items were then briefly cold hold and then placed on the line for immediate service. No violation noted during this evaluation. | 06/01/2015 | Risk Factor | |
| Discussed employee health/information posted. Discussed menu. Roast beef, turkey, ham, veal, sausage, BBQ are pre-cooked products. Ground beef, pork chops and chicken breasts are raw/frozen. Fresh and frozen vegetables are prepared. Meat loaf, soups and chili made inhouse. Discussed reheating sliced turkey for open face turkey sandwiches. EHSS recommended that PIC record times and temperature during reheating/service to determine whether or not a time control plan may be needed. No violation noted during this evaluation. | 11/24/2014 | Routine | |
| Discussed: Calibration of Thermometers, Proper Hair Restraints, Cooling Methods. Hot water heater for the dish machine was being installed during inspection. Dish machine not tested. Temperature log for dish machine reviewed. Wiping cloth bucket - 300 ppm quaternary ammonium A typed report will be emailed to you. Thank you for correcting identified hazards. Have a great summer!
|
05/21/2014 | Risk Factor | |
| Wash temperature 160 degrees, Rinse 180 degrees, Pressure 20 psi. No violation noted during this evaluation. | 11/15/2013 | Follow-up | |
Quat sanitizer ~ 200 ppm. Dish machine - Wash 160, Rinse 188, presure 5 psi. Temperature tape changed color indicating effective sanitization.
|
10/15/2013 | Routine | |
| Quat 200 ppm. Employee health info posted. Dishmachine - Wash 167 degrees, Rinse 185 degrees, pressure 23 psi. Observed good use of gloves and of thermometer for taking cooking temperatures. No violation noted during this evaluation. | 03/19/2013 | Risk Factor |
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