Charlottesville High School, 1400 Melbourne Road, Charlottesville, VA 22901 - Public Middle or High School Food Service inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
| No violation noted during this evaluation. | 11/16/2015 | Risk Factor | |
| No violation noted during this evaluation. | 04/16/2015 | Routine | |
| No violation noted during this evaluation. | 10/29/2014 | Risk Factor | |
| No violation noted during this evaluation. | 03/24/2014 | Risk Factor | |
- Cooling Methods (corrected on site)
Observation: The methods used for cooling were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
|
11/07/2013 | Routine | |
Generally, facility found to be clean and well ordered. Staff knowledgeable about employee health, wearing gloves/washing hands thoroughly and frequently, quaternary ammonia sanitizer from auto dispenser and in wet wiping cloth bucket at proper concentration of 200ppm. Wax tape at dishwashing machine melted and turned black so it appears to be sanitizing effecively-see notes above. Left materials on Norovirus prevention protocol. Person in charge agreed to review with staff.
- Self-Service - Consumer Self-Service Operations (corrected on site)
Observation: Sour cream and salsa offered without sneeze protection at the consumer self-service food buffet/bar.
Correction: Provide suitable utensils or effective dispensing methods that protects the food from contamination.
- Critical: Time as a Public Health Control*
Observation: Some of foods put out for service on the serving line for which time rather than temperature is being used as a control was not labeled or otherwise marked with a 4 hour cook, serve or discard by time.
Correction: Discard food that is not cooked and served or served if ready-to-eat within 4 hours from the point in time when the food is removed from temperature control. Clearly label or otherwise mark the food with a 4-hour cook-serve or serve by time by posting sign in service area designating which foods are discarded at end of last service period..
- Warewashing - Mechanical Warewashing Equipment, Wash Solution Temperature (corrected on site)
Observation: It took 4 trips through the dishwashing machine for the temperature of the high temperature sanitizing ware wash machine to reach full sanitization. It appears the booster heater is not functioning properly and is not meeting the manufacturer's specifications.
Correction: Operator needs to budget to repair/replace dishwashing machine. Until repaired, operator needs to make sure it is run several times to ensure the final rinse temperature is reaching 180oF or above prior to used. Or discontinue the use of the ware wash machine until it is working properly. Initiate manual wash, rinse, and sanitize method to properly clean equipment and utensils. To minimize workload you can move to all single service utensils.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: The handwashing sink at main kitchen area is providing very hot water of 150oF or above. It is equipped with separate cold and water faucets but is not mixing properly.
Correction: Remove and replace the tempering valve to provide a mixing valve or combination faucet capable of providing an adequate flow of water at around 100oF to enable frequent handwashing. It is also a safety hazard at this temperature.
|
02/05/2013 | Routine | |
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