Caroline High School, 19155 Rogers Clark Blvd, Milford, VA 22514 - Public Middle or High School Food Service inspection findings and violations

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Business Info

Restaurant: Caroline High School
Address: 19155 Rogers Clark Blvd, Milford, VA 22514
Type: Public Middle or High School Food Service
Phone: 804 633-9886
Total inspections: 7
Last inspection: 11/02/2015
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Inspection findings

Inspection date

Type
Discussed the following with the person in charge.
Abbreviations: WIC- walk in cooler, WIF- walk in freezer, RIC- reach in cooler, RIF- reach in freezer, ST- surface temperature, IT- internal temperature, PPM- parts per million
No violation noted during this evaluation.		11/02/2015Risk Factor
Facility was observed to be clean and well maintained. Good job! Thank you.
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, ppm – parts per million, HH - hot holding
No violation noted during this evaluation.		05/01/2015Routine
Discussed with the person in charge:
1. resurfacing of walls
2. wet equipment
3. storage of wet wiping cloths
This facility is extremely clean and well maintained - thank you!
  • Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition*
    Observation: According to the "consume by" date on the commercially processed ready-to-eat (RTE) milk in the display case, the food should have been discarded 11 days ago. Milk was discarded.
    Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the "consume by" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
11/14/2014Risk Factor
Discussed with the person in charge:
1. remodel - facility scheduled to be remodeled over the next 2 school seasons - contact the health department for further guidance
2. tuna was cooling at 50'F
3. storage room
Overall facility is very clean and well maintained
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
    Observation: The vegetable slicer which was observed soiled to sight and touch. Slicer was taken to the 3-compartment sink.
    Correction: Clean and sanitize these surfaces for food contact.
  • Outer Openings - Protected
    Observation: Observed sunlight coming through the bottom of the service door. Outer opening of the food establishment is not protected against entry of insects and rodents.
    Correction: Provide a door sweep. Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities in Good Repair
    Observation: The following physical structures are not maintained in good repair: wall tile near the hand sink by the office, light out in the walk in cooler, peeling paint in the locker room, lights out in hood system, and peeling paint near the dry storage area.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The following physical structures are noted in need of cleaning: air vent cover in the walk in cooler, light shield in the restroom, and the caulking on hand sink in the restroom.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
06/04/2014Routine
Discussed with the person in charge:
1. date marking
2. calibration of thermometer
3. ice build up in the walk in cooler
No foods were being heated during this inspection
Menu: chicken fajitas, Spanish rice, wings, biscuits, pizza, chicken tenders, Mac & cheese, ham sandwich, turkey sandwich
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: stainless steel pans, knives, and pizza cutters. All items taken to the 3-compartment sink.
    Correction: Clean and sanitize these surfaces for food contact.
11/22/2013Risk Factor
3-compartment sink - 200 ppm quaternary ammonium
Lighting is in the process of being rewired in the kitchen.
PIC was very knowledgeable about food safety and sanitation. PIC showed good active managerial control. Thank you! Have a great summer!
Abbreviations: WIC - walk in cooler
  • Critical: Package Integrity* (corrected on site)
    Observation: Observed dented cans from New Kent on dry storage shelves. PIC removed dented cans.
    Correction: Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
05/22/2013Routine
Food preparation just beginning at time of inspection.
No critical items noted. Thank you!
Discussed: Ensure can opener blades are cleaned after each use.
In general, facility is cleaned and well maintained.
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		12/03/2012Risk Factor

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