Chalkley Elementary, 3301 Turner Road, Chesterfield, VA 23832 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Chalkley Elementary
Address: 3301 Turner Road, Chesterfield, VA 23832
Type: Public Elementary School Food Service
Phone: 804 748-1809
Total inspections: 10
Last inspection: 09/29/2015
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Inspection findings

Inspection date

Type
No violations noted.
No violation noted during this evaluation.		09/29/2015Routine
Notes:
At least one of the bathroom doors must be kept closed during operational hours
  • Food Display (corrected on site)
    Observation: The salsa containers on the table in the dining room for self service are not covered/protected from contamination. Removed and placed on serving line.
    Correction: Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
06/01/2015Routine
Notes:
Discussed with PIC:
1) There should be no food left by students on community table. Food must be discarded.
2) Cut melon must be refrigerated after preparation before being served to children as a part of a "Fresh Fruit and Vegetables" program.
No violation noted during this evaluation.		02/03/2015Routine
There are no violations noted during inspection.
No violation noted during this evaluation.		10/03/2014Routine
Non-critical violation must be corrected within 30 days.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the reach-in freezer.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
  • Toilet Rooms - Closing Toilet Room Doors (corrected on site)
    Observation: Toilet room door is being kept open
    Correction: Keep toilet room doors closed except when cleaning or during maintenance operations to prevent insect and rodent entrance and the associated potential for the spread of disease.
06/04/2014Routine
Notes:
Salads with chicken poppers were removed from the line and cooled quickly in WIC, employees to monitor prep time and process.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Chicken poppers on salads cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
02/05/2014Routine
Notes:
Hot well was adjusted to the higher temperature during inspection. Maintenance call was placed to replace hinge.
  • Critical: Food - Potentially Hazardous Food - Hot Holding*
    Observation: Cheese burgers in the hot well serving line and cheese sticks in the hot holding cabinet hot holding at improper temperatures.
    Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Hot holding cabinet door in need of new hinge. Door stays open and cabinet not holding temperature properly.
    Correction: Replace door part to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
09/23/2013Routine
Non-critical violation must be corrected within 30 days.
  • Lighting, Intensity
    Observation: Less than 20 foot candles of light was noted in the upright freezer.
    Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
05/22/2013Routine
  • Critical: Hands - Preventing Contamination from Hands*
    Observation: Employee observed handling ready-to-eat (RTE) salad with her bare hands.
    Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
01/22/2013Routine
No violations noted at time of inspection today. Quaternary sanitizer in use tested at 200 ppm in the wiping cloth pails. Dish machine is working properly and final rinse reached 190 degrees F.
Food thermometers are on hand and calibrated weekly. Observed good hand washing practices.
No violation noted during this evaluation.		09/21/2010Routine

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