Bon Air Expansion Dining Hall, 1900 Chatsworth Avenue, Bon Air, VA 23235 - Dept. of Juvenile Justice Food Service inspection findings and violations



Business Info

Restaurant: Bon Air Expansion Dining Hall
Address: 1900 Chatsworth Avenue, Bon Air, VA 23235
Type: Dept. of Juvenile Justice Food Service
Total inspections: 9
Last inspection: 03/10/2016

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Inspection findings

Inspection date

Type

Gasket on the hot box doesn't seal completely. This may have been the reason pizza was out of temperature.
When cold is transported from the main kitchen, place in the refrigerators quickly.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Pizza hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
03/10/2016Routine
Spoke to PIC about starting to cook in this kitchen versus using it as a satellite kitchen. Additional refrigeration would be needed, but all other necessary equipment seems to be present and in place. Would only be looking to cook for about 100 students. All meals prepared and served, with no leftovers being saved.
No violation noted during this evaluation.
08/31/2015Routine
Thermometer significantly out of calibration. Staff were reheating product that did not need reheating because the thermometer used to check food temperatures was reading 26 degrees low. Food was actually above 135 F as required.
  • Good Repair and Calibration of Thermometers (corrected on site)
    Observation: Observed food thermometer is not calibrated to ensure accuracy. Off by 26 degrees.
    Correction: Calibrate food thermometer according to manufacturer's specification as necessary to ensure accuracy
02/12/2015Routine
Adequate thermometer, quaternary ammonia, and test kit. Hi-temperature dish machine broke today during lunch according to the PIC. Reviewed employee health and signed forms are on file.
The hot box is being cut off between lunch and dinner service. The temperature is not holding hot enough prior to food being placed in it. All product must be maintained above 135 F.
Sliced cheese should be placed on ice as soon as it is brought into the kitchen to maintain temperatures under 41 F.
Dishes are being done by hand until the dish machine is repaired.
The spinach was returned to the oven for reheating while the inspector was present.

  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation)
    Observation: A pan of spinach in the hot box hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
10/06/2014Routine
Adequate thermometer, quaternary ammonia sanitizer (re-mixed upon request), 3-vat setup, hi-temperature dish machine, and test kit. Reviewed employee health. Signed forms kept on file in the facility for all staff.
  • Cloths - Wiping Cloths - Use Limitation (corrected on site)
    Observation: No sanitizer detected in the sanitizer bucket on the service line. Thought to be straight water.
    Correction: Make sure staff are mixing the proper solution/chemicals in the sanitizer buckets.
  • Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
    Observation: Broccoli hot holding at improper temperatures.
    Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.
  • Hand Drying Provision (corrected on site)
    Observation: No disposable towels were provided at the hand washing lavatory near the dish machine.
    Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
06/10/2014Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. The dial on the final rinse of the high temperature dish machine was registering 170 F+. Suggest having the booster heater checked. Heat tape didn't turn as completely as expected.
Suggest having the right hot box checked out as well, to ensure the thermostat is providing a true reading. Pizza in the unit was holding low, but had been out recently for cutting.

No violation noted during this evaluation.
03/05/2014Routine
Meal service had concluded before the inspector arrived.
The hot water line on the hand sink by the rear door has a leak, and so staff are turning off the water line to prevent water from ponding on the floor. The sink located to the right of the hand sink, which is also used for hand washing, has a leak at the plumbing connection under the sink. The hot water line on/off valve at the hand sink seems to control the hot water at this extra sink as well. During all meal service periods the hot water line must be left ON to provide hot water for adequate hand washing.
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed employee health.

No violation noted during this evaluation.
11/07/2013Routine
Meal service had concluded. Adequate thermometer, 3-vat setup, hi-temp dish machine, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
No violation noted during this evaluation.
05/23/2013Routine
Adequate thermometer, 3-vat setup, quaternary ammonia sanitizer, and test kit. Reviewed employee health.
Make sure sanitizer is mixed with cool water for accurate testing of the solution.

No violation noted during this evaluation.
02/15/2013Routine

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