Harvie Elementary School, 3401 Harvie Road, Henrico, VA 23223 - Public Elementary School Food Service inspection findings and violations

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Business Info

Restaurant: Harvie Elementary School
Address: 3401 Harvie Road, Henrico, VA 23223
Type: Public Elementary School Food Service
Phone: 804 343-7010
Total inspections: 10
Last inspection: 10/02/2015
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Inspection findings

Inspection date

Type
Permit Issued.
  • Critical: Time as a Public Health Control* (corrected on site)
    Observation: Observed no records out for food being kept on time control.
    Correction: Fill out time control records and keep them out.
  • Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
    Observation: Observed the drain pipe and the plug of the big kettle soiled.
    Correction: Make sure to clean the big kettle out thoroughly after each use.
10/02/2015Routine
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
    Observation: Observed employee just dipping the utensil in the sanitizer and then either putting on the drain rack to drain. All utensils and pans are being dried with the wash cloth used to wash them.
    Correction: Leave in sanitizer for at least 30 seconds and let them air dry. Discussed with manager and employee.
05/28/2015Risk Factor
Make sure the dish detergent level on the dish machine is being monitored and changed when the alarm goes off.
No violation noted during this evaluation.		02/11/2015Risk Factor
Great glove use and hand washing. Permit Issued.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: Ceiling tiles around air vent, above prep area are dusty.
    Correction: Clean ceiling tiles and vents regularly to stop accumulation of dust and dirt.
09/22/2014Routine
No violations noted - note: gloves needed after fruit is washed.
Summer lunch program: cold breakfast served on-site. Cold bag lunches prepared and sent for PAL program in coolers. Hot lunch prepared for East Rec center across street. Food is cooked, panned and put in warmers, delivered and held in warmers on site.
No violation noted during this evaluation.		07/08/2014Risk Factor
No risk factor violations noted at the time of inspection.
No violation noted during this evaluation.		06/06/2014Risk Factor
Trays of fruit displayed for student self-service are not protected from contamination from the students by a sneeze guard. We discussed options for protected these cups of fruit (or any food displayed in this manner) - you can move these trays to the area under the sneeze guard or cover each container. PIC covered each container for use.
Good handwash practices observed. Facility is very well kept!
  • Critical: Hands - Preventing Contamination from Hands* (corrected on site)
    Observation: Worker handled ready-to-eat apples with bare hands while loading cart to take food to classroom for service.
    Correction: Discussed risk of food borne illness from bare hand contact with ready-to-eat food with the worker who then agreed to use gloves or utensils in the future. Recommend rewashing the apples before service.
  • Critical: Cooling* (corrected on site)
    Observation: Chicken sandwiches cooling for >6 hours are 44°F.
    Correction: Cool TCS food from 135°F to <42°F in 6 hours or less and from 135°F to 72°F in the first 2 hours. If chicken from sandwiches is going to be saved for use on another day you need to check the sandwich temp at the end of the lunch period and make sure it has stayed >134°F. If it has, you can remove the chicken from the bun and place in a clean pan and cool it in the walk-in cooler. Do not put tight covers on food that is cooling. PIC discarded the sandwiches.
02/07/2014Risk Factor
Excellent facility sanitation. Good handwash. QT 400 ppm. Permit issued.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site) (repeated violation)
    Observation: Dishmachine final rinse drops to 103F.
    Correction: Dishes are being hand sanitized in 3 part sink. Work order has been called in to repair machine.
09/30/2013Routine
Good facility sanitation. QT 400 ppm.
  • Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing* (corrected on site)
    Observation: Dishmachine is not reaching sanitizing temperature (rinse temperature 110 degrees).
    Correction: Service called. Switched to manual sanitizing until repaired.
05/30/2013Risk Factor
Good facility sanitation. Dish 180 degrees or more.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Observed milk box is holding at 47-50 degrees.
    Correction: Repair unit to hold at 41 degrees or less.
02/04/2013Risk Factor

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