Charles City High School, 10035 Courthouse Road, Charles City, VA 23030 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Charles City High School
Address: 10035 Courthouse Road, Charles City, VA 23030
Type: Public Middle or High School Food Service
Phone: 804 652-4654
Total inspections: 7
Last inspection: 10/27/2015

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Inspection findings	Inspection date	Type
Reveiwed menu. Minimal cool and reheat done on an irregular basis. Reviewed Employee Health. Form 1B observed. Monitor milk box and Walk in Cooler for proper cold holding temperatures. PIC indicates visual temperatures taken every morning of equipment. Recommend recording temperatures on a log. Final Rinse gauge on dishmachine observed only at 120 degrees but temperature tape shows 180 degrees. Maintanance was called at time of inspection. GRPS will be fixed by the end of the week. Equipment - Good Repair and Proper Adjustment Observation: 1. Handsink by ice machine was observed in a condition that prevents necessary maintenance and easy cleaning.-slow to drain 2. Walk in Cooler observed not cooling properly. Correction: Repair the handsink/Walk in Cooler 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. If unable to repair the handsink, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter. (do not keep any TCS foods in WIC until cold holding properly) Equipment and Utensils - Good Repair and Calibration Observation: The water temperature gauge on the dishmachine is not in good repair and/ or not accurate in the range of use. 2. The bimettalic food thermometer was observed not in proper calibration. Correction: Repair, replace, and/or maintain the calibration of gauges for accuracy and function in the intended range of use. 2. Calibrate thermometer to ensure proper accuracy of food temperatures. Equipment, Utensils, Linens, and Single-Service and Single-Use Articles Observation: Ice scoop observed unprotected from contamination. Correction: Store ice scoop inverted in an approved dispenser. Indoor Areas - Surface Characteristics Observation: The indoor wall material located at door to serving line does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent	10/27/2015	Routine
Reveiwed CDC Handouts, Handouts given. Discussed cooking and cooling temperatures. Temperature logs observed with food cooking temperatures. Equipment temperatures are visually taken every morning. Recommend recording dishmachine temps as well as 3 vat sanitizer levels. Final rinse gauge on hot water sanitizing dishmachine observed not working properly. Dish labels show 160 at dish surface and 180 at final rinse even though final rinse gauge only shows 120 degrees. Since levels show proper temperatures, dishmachine can continue to be used but gauge needs to be repaired. 3 vat sink to be used as manual hot water sanitizer as booster heater attached or as quattenary ammonium sanitizer. Employee Health Form 1B observed.l. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Baked spaghetti hot holding at improper temperatures. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Reheat to 165 degrees and then hold at 135 degrees.	04/23/2015	Risk Factor
Dishmachine currently not in use. PIC stated machine is losing water. Machine will be repaired. Three basin sink properly set up and ready for use. Single service items used for serving meals. Recommend repairing machine. Reviewed HACCP temperature records for week. PCO serviced facility on 4/2/14. No obvious signs of pests in dry storage. Hot water at handsink in employee restroom at 109 degrees. No new menu items. Informed PIC that new changes in regulations later in the year will include the requirement for one food safety certified manager in a facility. Health Department will provide more information when changes approved. No violation noted during this evaluation.	04/25/2014	Risk Factor
Equipment and Utensils, Air-Drying Required (repeated violation) Observation: Observed employee cloth-drying equipment rather than air-drying after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.	11/12/2013	Follow-up
Observed good handwashing techniques by the employees during the inspection. Discussed menu, cooking processes, date marking and discard date of foods with PIC. PIC was very knowledgeable of Employee Health. Equipment - Good Repair and Proper Adjustment Observation: Rinse and Final rinse gauges not working properly. Gauges did not indicate that required temperature was being met. Correction: Recommend having dish machine repaired and gauges checked. Critical: Equipment and Utensils - Before Use After Cleaning* (repeated violation) Observation: Observed the equipment not being sanitized after cleaning in the dish machine. Rinse and Final rinse gauges did not meet required temperatures, temperature tapes did not meet requirements, and final rinse water only reached 140 degrees. Correction: Recommend all equipment to be sanitized after cleaning. Until dish machine is serviced EHS recommends that all equipment to be washed, rinsed, and sanitized in the 3 compartment basin or equipment can be washed and rinsed in the dish machine followed by sanitizing all equipment in the 3 compartment sanitizing compartment of the 3 basin sink. Equipment and Utensils, Air-Drying Required Observation: Observed employee cloth-drying equipment rather than air-drying after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils. Handwashing Lavatory, Water Temperature, and Flow Observation: Water from the handwashing sink in the employees bathroom was measured at a temperature less than 100°F. Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F. Pests - Controlling Pests* Observation: Observed rodent droppings in dry storage area on the floor. Evidence of pest control service in place. Correction: Recommend contacting pest control provider to discuss management of pest.	10/28/2013	Routine
Observed OEHS Employee Health Guide and Form 1 B signed by all employees. Summer Feeding Program food will be prepared and served from this facility. Dishmachine wash temperature was at 140 degrees and pre-wash at 130. Gauge when machine not in use at 150. Recommend servicing machine wash gauge. Sanitizing rinse at 190. PIC called maintenance personnel to service machine and gauge. Recommend using 3 basin sink to clean and sanitize equipment until machine is repaired as needed. Please contact health department when machine is serviced. Temperature tape measuring indicates the surface of the equipment is reaching 160 degrees during the sanitizing cycle. No violation noted during this evaluation.	05/02/2013	Risk Factor
No violation noted during this evaluation.

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