Bon Air Elementary School, 8701 Polk Street, North Chesterfield, VA 23235 - Public Elementary School Food Service inspection findings and violations
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| No violation noted during this evaluation. | 03/24/2016 | Routine | |
Breakfast had been over for an hour and milk was elevated. Milk box should either be repaired and/or adjusted. Please call after cooler has been serviced.
|
09/23/2015 | Routine | |
| Adequate thermometer, sanitizer, test kit, hi-temperature dish machine and employee health policy (signed and posted). No violation noted during this evaluation. | 05/20/2015 | Routine | |
The facility's hot box is not maintaining adequate temperatures. The unit has been measured at not holding ambient temperatures over 140 F (when left closed for at least 20 minutes at a time). Temperature checks of product in the unit at the beginning of the inspection and again at the end show that product is 'cooling' while being stored in the hot box. Over the course of one hour baked beans dropped 50 degrees and in 30 minutes pork BBQ dropped 8 degrees while stored in the hot box. Chicken sandwiches that had been stored in the unit less than 30 minutes were holding at 133-146 F and will not be served for at least another 1.5 hours. Food cannot be stored in this unit for very long and still be expected to be at 135 F when moved to the serving line.
|
02/25/2015 | Routine | |
| Additional temperatures taken: chicken tenders (reheat) 201F Adequate thermometer, quaternary ammonia sanitizer, and test kit. Reviewed employee health and policy is clearly posted. Notes: 1. The product temperatures checked in the hot box at the beginning of lunch service had been stored in the unit for a max of 45 minutes today according to the manager. The nature of the chicken tender, fajita chicken, and portioned refried beans makes these items extremely difficult to hold temperatures. 2. The process of making the refried beans is also subject to scrutiny for methods that are being used for preparing the dried beans. The bag states the beans should be added to boiling water and allowed to sit on a steam table for 25 minutes to soften. Staff are putting the beans in the hot box and NOT the steam table, and this could be impacting temperatures. Adding cold shredded cheese to the portioned cups of beans will also cause the temperature to drop. 3. Make sure the hose down in the mop sink is stored above the flood rim of the sink when it is not in use.
|
09/25/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer buckets, test kit, and hi-temperature dish machine. Employee health policy and reporting requirements are clearly posted and staff are aware of them. Concerned about the milk being delivered/received in the temperature danger zone. This should be addressed with the supplier. Please stop propping door to employee rest room area. Leave inner door shut, or unprop outer door. Hot box had heavy in/out traffic during inspection. Pizza is never cooled down and kept, but temperatures are dropping well below 135 F. No violation noted during this evaluation. | 05/13/2014 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer bucket, hi-temperature dish machine, and test kit. Reviewed employee health. Suggest getting the rear 2-door Hobart cooler checked out. It routinely has heavy in/out traffic, but must be capable of maintaining temperatures of 41 F or less at all times. Sandwiches and salads out for service must be sold or discarded within 4 hours. Minimize the number of each kept out. Reminded staff to not prop outer door to rest room area. Otherwise, a self-closing device will be needed on the actual rest-room door.
|
02/12/2014 | Routine | |
The facility provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
|
10/17/2013 | Routine | |
| Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Employee health policy is clearly posted. No violation noted during this evaluation. | 06/07/2013 | Routine | |
| Adequate thermometer, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health. The hot box in use needs to have the thermostat checked. The external dial is reading 150 and internal temperatures checked read at 100-120. Product is not holding above 135 F. Suggest hold holding product in the oven when all cooking for the day is done, or keep hot dogs in the juices they are cooked in as long as possible.
|
02/05/2013 | Routine | |
| Adequate thermometer, quat sanitizer spray bottles, hi-temp dish machine, and test kit. Reviewed employee health. No violation noted during this evaluation. | 02/09/2012 | Routine |
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