Chickahominy Middle School, 9450 Atlee Station Road, Mechanicsville, VA 23116 - Public Middle or High School Food Service inspection findings and violations
Business Info
Restaurant: Chickahominy Middle School
Address: 9450 Atlee Station Road, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 730-8240
Total inspections: 6
Last inspection: 12/03/2015
Address: 9450 Atlee Station Road, Mechanicsville, VA 23116
Type: Public Middle or High School Food Service
Phone: 804 730-8240
Total inspections: 6
Last inspection: 12/03/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Discussed menu. Chick-fil-A is bringing in sandwiches every Wednesday. Temperatures as taken of sandwiches upon arrival at school. PIC will be introducing a production log to track preparation of sandwiches at Chick-fil-A and upon arrival at school. Suppliers are Richmond Restaurant, Dorey, Loving, Keany, Pet and Hershey. Employee health information posted and discussed. All meats are commerciall pre-cooked. Cooling and reheating of foods is done infrequently and would include taco meat, orange chicken, soups if any left over. No preschool program is located at school. No raw shell eggs used. Reviewed available HACCP records. Discussed cooling times/temperatures and methods. Ice bath and walk in freezer are used for cooling if needed. Discussed handwashing and glove use. No violation noted during this evaluation. | 12/03/2015 | Routine | |
| Discussed menu. Meats are received pre-cooked. Raw ground beef will be used only if pre-cooked product is not available. Employee health information posted. If foods are left over, they will be cooled and held over for 1 reserving including soups, vegetables, pizza. Cooled foods may be frozen if not used for next day service. Raw shell eggs are used to make banana bread. Reviewed HACCP equipment and food temperature logs and cooling logs for several days last week. Observed and discussed low hot holding temperatures recorded for vegetables with PIC. PIC will review observation with staff. No violation noted during this evaluation. | 06/01/2015 | Risk Factor | |
| Menu reviewed. All food received frozen pre cooked except for occasional ground beef used for tacos. Food cooked in batches and discarded at end of service. Serving line used minimally. Temperature logs for food and equipment observed within proper ranges to include cooling logs. Discussed Employee Health. Information posted and training sheet from begininng of year observed. No violation noted during this evaluation. | 10/22/2014 | Routine | |
| Foods from approved sources. Wiping Cloth Bucket - 200 ppm quaternary ammonium Dish machine final rinse - 182'F, Dish machine wash - 170'F Discussed: 1. Recommend caulking along the ground outside of the back door to help prevent harborage conditions for pest. 2. Vent on the wall above the 3-compartment sink noted in need of cleaning. 3. Electrical outlets along the serving line are sparking and will need to fixed. Until repair can be made, continue to monitor temperatures 4. Sliced tomatoes on small salads, where time instead of temperature control is used, need to stay below 70'F. During inspection sliced tomatoes measured at 67'F. Person in charge stated that left over salads are thrown away after all lunch is served. Recommended placing salads in RIC in between lunch service and only taking out what is needed.
|
04/30/2014 | Risk Factor | |
Employee health information posted. Dish machine wash temperature 165, rinse temperature 196 (+/- 2 degrees), pressure 25 psi. Temperature tape turned red indicating effective sanitizing.
|
10/03/2013 | Routine | |
| Quat 200 ppm. Dish machine - Wash 170 degrees, Rinse 195 degrees, pressure ~ 30 psi. Employee health info posted. No risk factor violations cited. No violation noted during this evaluation. | 03/11/2013 | Risk Factor |
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