Greenfield Elementary School, 10751 Savoy Road, North Chesterfield, VA 23235 - Public Elementary School Food Service inspection findings and violations

Business Info

Restaurant: Greenfield Elementary School
Address: 10751 Savoy Road, North Chesterfield, VA 23235
Type: Public Elementary School Food Service
Phone: 804 560-2720
Total inspections: 11
Last inspection: 03/25/2016

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Inspection findings	Inspection date	Type
Roll speed rack back into the walk-in, if foods aren't placed in the oven, at that particular time. Temperature on the box, on the front serving line, never went below 45 F during todays inspection. No foods in the unit were out of temperature. Keep an eye on this unit for the remainder of the day. Do not leave any TCS foods in this unit during spring break. No violation noted during this evaluation.	03/25/2016	Routine
Recommended placing wrapped items, (such as the chicken filets and the cheeseburgers), back in the oven once they are wrapped, to bump temperature back up. Sliced tomato/lettuce and yogurts for sandwich toppings must be kept cold if they are saved. No violation noted during this evaluation.	09/24/2015	Routine
Adequate thermometer, sanitizer, kit, and hi-temperature dish machine. Employee health policy is signed and posted. Notes: 1. A call has been placed to get the front Hobart RIC checked out. The air and product temperature was elevated during today's inspection and water was found ponding on the floor under/behind the unit . Lots of large trays are kept in the cooler, which adversely impacts air flow in the entire unit. The only TCS items stored in the unit are salads, sandwiches, yogurt, and cheese sticks. Make sure these items are stored on/near the top of the unit because air temperature will be the best near the blowers. Suggest defrosting the unit as a first step for troubleshooting. 2. Suggest storing all prepped sandwiches, salads, and yogurt/cheese meals in the WIC or WIF prior to bringing it on the line for meal service. The Hobart RIC on the line is subject to heavy in/out traffic prior to and during meal service. There is little to no chance of the unit holding proper temperatures and cooling product that has been out for prep each day. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Hummus, turkey and cheese sandwiches, salads with cheese and tomatoes, and yogurt cups cold holding at improper temperatures in the front Hobart RIC. Milk cartons in the two milk chest coolers (open for service) were also found elevated. Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.	05/18/2015	Routine
Cups of salsa are portioned up and offered to teachers. At the end of the meal period any leftover cups are discarded. Product is received in a bag and stored at room temperature prior to opening. Salsa cups on the serving line were measured at 64 F. If plans ever change and the salsa is to be kept beyond a 4 hour period the product would have to be held cold. Foods on the serving line were not covered when temperatures were checked. Chicken tenders are not the kind of food that will hold heat very well, so make sure to cover unless service is in progress. Facility is how using their 'back-up' hot box and it is holding much better temperatures than found during the previous inspection. Salads are being prepped early in the morning, which is allowing them to cool to under 41 F before lunch service begins. Only a couple of salads are being put out at a time and the salads are being rotated in/out of fridge at the end of each lunch group that comes in. No violation noted during this evaluation.	03/04/2015	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Employee health policy is clearly posted. Notes: 1. Suggest having the CresCor hot box checked out to ensure it is functioning properly. Chicken that was reheated to 180 F+ had dropped under 135 F after being stored in the unit almost 2 hours. If the box is found to be operating properly, it may be necessary to change how early products are heated and placed in the hot box. Products that are baked and have no juices are the hardest to maintain above 135 F. 2. Sandwiches are being packaged in sandwich bags instead of plastic containers. Ice levels under the sandwiches was minimal, so any improvement in cold holding in this fashion was undetectable. Only two sandwiches out at a time. 3. Salads and sandwiches are not being prepped early enough to allow for product to cool to under 41 F prior to being placed on the serving line. Cooling Methods Observation: The methods used for cooling the sliced hardboiled eggs on the salads and deli meat on sandwiches were not adequate. Foods did not cool down to under 41 F before going on the food service line. 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. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) (repeated violation) Observation: Baked chicken hot holding at improper temperatures in the hot box. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period.	09/29/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temperature dish machine. Reviewed employee health. Signed policy is clearly posted in the kitchen area. Found that the steam table was not turned all the way up on the serving line. This maybe why the cheeseburgers were holding low. Repairs for summer:replace caulking around the front hand sink, new WIC/WIF to be installed, new dish machine installed. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cheeseburgers hot holding at improper temperatures on the serving line. Correction: Rapidly reheat the food to 165°F and maintain at 135°F or above through the hot holding period. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation) Observation: Sliced tomatoes (for toppings on tacos) on the serving line cold holding at improper temperatures. Sitting out at room temperature and not stored on an ice water bath. Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	06/02/2014	Routine
Adequate thermometer, quaternary ammonia sanitizer buckets, hi-temperature dish machine, and test kit. Reviewed employee health. Still having issues with maintaining cold holding temperatures on salads and sandwiches set on on sheet trays of ice during meal periods. Minimize quantities out and discard any leftovers after a 4 hour maximum hold period. Critical: Food - Potentially Hazardous Food - Cold Holding* Observation: Tuna salad sandwiches and salads with sliced chicken on the serving line cold holding at improper temperatures Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.	02/12/2014	Routine
Recommended keeping fewer salads on serving line. No violation noted during this evaluation.	10/09/2013	Routine
Adequate thermometer, quaternary ammonia sanitizer, hi-temp dish machine, and test kit. Employee health policy clearly posted. Hobart DD Freezer is being used on a limited basis until a part can be installed. The temperature of the unit was up earlier in the week. Fans in the kitchen area are blowing over the serving line and the hot hold temperatures reflect this. Suggest moving the fans or keeping lids on the foods. No violation noted during this evaluation.	06/07/2013	Routine
Adequate thermometer, quaternary ammonia sanitizer, test kit, and hi-temp dish machine. Reviewed employee health. No sandwiches out on serving line today, and only salads with cheese. Keeping product on frozen sheet trays and only small quantities kept out. No violation noted during this evaluation.	02/04/2013	Routine
Adequate thermometer, hi-temp dish machine, quat sanitizer buckets, and test kit. Reviewed employee health. No violation noted during this evaluation.	02/15/2012	Routine

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