Glen Allen High School, 10700 Staples Mill Road, Glen Allen, VA 23060 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Glen Allen High School
Address: 10700 Staples Mill Road, Glen Allen, VA 23060
Type: Public Middle or High School Food Service
Total inspections: 9
Last inspection: 09/15/2015

Restaurant representatives - add corrected or new information about Glen Allen High School, 10700 Staples Mill Road, Glen Allen, VA 23060 »

Inspection findings	Inspection date	Type
Repeat violations to be corrected before next inspection. These should have been done this past summer since they were mentioned on the last inspection report. Improve ventilation in the dish area. A fan would be an improvement. Permit issued. Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) turkey in the refrigerator, the food should have been discarded yesterday. 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. PIC discarded. Lighting, Intensity Observation: Two lights burned out under back hood. Correction: Replace bulbs. Ventilation - Mechanical Ventilation Observation: Ventilation is not sufficient to keep dishroom free of excessive steam. REPEAT Correction: Provide mechanical ventilation that is sufficient enough to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke and fumes Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Ceiling vents throughout kitchen are dusty. Dust is on vents and ceiling panels and adjacent walls. Vent fan covers in walk in are dirty. Correction: Clean these areas.	09/15/2015	Routine
When pulling frozen food such as sliced deli meat that you have previously opened and sliced be sure to mark with date removed from freezer. Remember you have already used a day. We discussed the proper place to store filter paper for your fryers. It is to be stored protected and with food supplies. Over the summer the following to be corrected: 1. Enhance ventilation for dish area. 2. Clean fan grills inside walk in refrigerator. 3. Clean dust from vents especially above service line where dust is on walls, ceiling and light shield. 4. Remove paper from drawers. 5. Consider removing equipment that you do not use such as the Lincoln impingers and the GE flat grills. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the main hand washing lavatory in the kitchen. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	05/12/2015	Risk Factor
No critical violations. Fresh vegetable soup was found in 4 inch deep pans in walk in at 57-60 F. This was made at 10 AM today. You have 4 hours to cool to 41 F. After discussing this with manager soup was placed inside freezer and manager will take temperature at 2:00 PM. If it has not cooled to 41 F you cannot keep. Monitor this procedure to verify proper cooling technique. Fan grills in walk in are dusty. I suggest a fan positioned at the end of the flight dish machine to enhance air drying of equipment. Sufficient ventilation is required " to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes". (Section 3090) No violation noted during this evaluation.	02/13/2015	Risk Factor
Charcoal lighter was found in custodian's closet. Is this necessary to the operation of your facility? Personal drinks are to have lids and straws. If water bottles are used they must be in a designated area and hands must be washed after drinking. Manager to write time control policy before next inspection. Portioned hot foods such as rice to be included since this was not at proper temperature today.(111 F) Permit issued. Cloths - Wiping Cloths - Use Limitation Observation: Wiping cloth buckets had no residual. Correction: Ensure proper amount is used in each bucket and the correct water temperature is used. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: One display case for cheese sandwiches and tuna salads had elevated temperature of 61.9 F. Correction: Foods were discarded. These is a visible ice block inside unit. Do not use this unit until you are assured it can maintain 41 F. Critical: Time as a Public Health Control* Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Warewashing - Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures Observation: The water temperature in the manifold servicing the high temperature ware wash machine was above the maximum allowable level of 194ºF. The thermometer read 191-199 F. Correction: Immediately discontinue the use of the machine until it is operating in accordance with minimum requirements. Initiate manual wash, rinse, and sanitize method to properly clean and sanitize equipment and utensils. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: Several food scoops found dirty in drawer. Correction: Clean and sanitize. These were removed from the drawer. Physical Facilities - Cleaning Frequency and Restrictions Observation: Dusty vent inside restroom, fan grill dirty inside walk in, custodian closet floor is dirty, floor under and behind dishmachine is dirty, 3-c floor drain is dirty. Correction: Clean these areas.	10/16/2014	Routine
Very good employee handwash and glove use practices! Dishmachine OK - temp tape turned black. No violation noted during this evaluation.	03/25/2014	Risk Factor
One Milk temp was >41 - unit was open and had been kept opened during service period. Milk was moved to WIC. Fish panned for use today and held on rack in kitchen was 66 F - this fish was not needed today and was moved to WIC for rapid cooling. PIC states that the fish had not been removed from the cooler until about 1.25 hours ago. Avoid letting TCS foods sit out at room temperature. The TCS foods that were held hot were moved to ice bath for cooling. Ice bath is most effective when the food container is IN the ice (not on top of the ice) and the food is frequently stirred. Use thermometer to verify that TCS foods cool to No violation noted during this evaluation.	12/17/2013	Risk Factor
Annual Permit Issued. Kitchenware and Tableware (corrected on site) Observation: Spoons and forks, for student self-service, have food- and lip-contact surfaces up. Correction: Corrected by inverting spoons and forks so handles are up.	09/19/2013	Routine
No risk factor violations observed. Excellent sanitation. Good handwash/glove use practices. Good use of thermometers/temperature logs. No violation noted during this evaluation.	05/09/2013	Risk Factor
Clean well kept facility. Quat - 200 ppm. Dishmachine temperature tape turned black. Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) Observation: Observed chicken taco dated 1/17/13 and cooked ground beef dated 1/29/13 in walk-in refrigerator. PIC said that chicken taco meat was cooked and frozen on 1/17/13 and ground beef was pulled out of freezer on 1/29 and cooked 2/4/13. Correction: Correct by redating TCS food pulled from freezer when it is placed into refrigerator. You can hold cooked TCS food in refrigerator up to 7 days so if you cook and refrigerate 2 days then move to freezer you have 5 days left when you place it back into refrigerator. Keep track of this by putting # days in refrigerator before frozen on label. Corrected by redating.	02/05/2013	Risk Factor

Glen Allen High School respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Debbie's Kitchen	Glen Allen, VA
Burger King #1602 (01-1464)	Virginia Beach, VA
Hardee's #2341	Roanoke, VA
McDonald's #3984 (01-0368)	Virginia Beach, VA
Pupuseria Gaviota	Harrisonburg, VA
McDonald's #11683	Midlothian, VA
Jim's Country Store	Front Royal, VA
Hardee's	Galax, VA
McDonald's	Max Meadows, VA
Popeyes # 5738	Chesapeake, VA

Restaurants in neighborhood

Name
Coal Pit Learning Center
JJ's Grille
Nuevo Mexico Restaurante
Little Szechuan Restaurant
Martin's Food Market #6433
Echo Lake Elementary School
Tokyo Sushi Japanese
Little Angela's

Create your own business profile on city-data.com. It's completely free!

Business Search - 14 Million verified businesses