Henry Clay Elementary, 310 South James Street, Ashland, VA 23005 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Henry Clay Elementary
Address: 310 South James Street, Ashland, VA 23005
Type: Public Elementary School Food Service
Phone: 804 752-6018
Total inspections: 7
Last inspection: 03/21/2016
Address: 310 South James Street, Ashland, VA 23005
Type: Public Elementary School Food Service
Phone: 804 752-6018
Total inspections: 7
Last inspection: 03/21/2016
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| Discussed the following with the person in charge (PIC): 1. This school has a head start program. No eggs are served at this school and pasteurized juice is served to the students at snack time. 2. Observed the employee health policy posted in the kitchen and a copy of the policy signed by all staff and kept on file in the office. 3. Observed several areas of the wall in the dishwashing room in disrepair. This was documented on the previous inspection report dated Oct. 2, 2015. Repair or resurface the wall as soon as possible. Observed good holding temperatures of foods and the overall facility very clean. No violation noted during this evaluation. | 03/21/2016 | Risk Factor | |
| Discussed the following with the person in charge (PIC): 1. This school has a head start program. No eggs are served at this school and pasteurized juice is served to the students at snack time. 2. Observed the employee health policy posted in the kitchen and a copy of the policy signed by all staff and kept on file in the office. 3. The PIC stated that she ordered new cutting boards and placed a work order for the wall in the dishwashing room in June 2015. Observed good food handling practices (handwashing & glove use) and the overall facility clean.
|
10/02/2015 | Routine | |
| Discussed the following with the person in charge (PIC): 1. This school has a head start program. No eggs are served at this school and juice is not served to the students in the head start program. 2. Observed the employee health policy posted in the kitchen and a copy of the policy signed by all staff and kept on file in the office. 3. Cooling of foods is limited to vegetables only. The PIC states that she places the leftover vegetables into smaller pans and then sets the pan into another pan of ice before it is placed into the cooler. 4. Ensure that substitute employees are properly trained on how to set up the 3 compartment sink prior to setting it up. 5. Observed a new dishwashing machine and 3 compartment sink installed in the kitchen. The PIC stated that these were installed in December 2014. Observed excellent reheating and holding temperatures of foods and the overall facility very clean.
|
03/19/2015 | Risk Factor | |
| No violations. Temperature logs observed for food and equipment. Discussed Employee Health. Monitor walls in dishroom for smooth and easily cleanable. No violation noted during this evaluation. | 11/13/2014 | Routine | |
| No critical violations. Good use of glove use and handwashing. No violation noted during this evaluation. | 04/22/2014 | Critical Procedures | |
| No breakfast food to temp. Reviewed menu. All proteins received frozen precooked. Most items in general received frozen. Reviewed Employee Health. 1B forms given again for new employees to sign. Recommend keeping easily accessible. Discussed items cooked, cooled and reheated. Any item might be if enough leftover. Log sheets observed for food and equipment. No violation noted during this evaluation. | 10/31/2013 | Routine | |
| No critical violations. good use of handwashing and glove use. No pests observed. Discussed menu. minimal items cooked, cooled and reheated. Cooling temps are taken and recorded on log sheets. Log sheets observed for equipment and food. No violation noted during this evaluation. | 05/09/2013 | Risk Factor |
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