Henry Ward Elementary School, 3400 Darbytown Road, Richmond, VA 23231 - Public Elementary School Food Service inspection findings and violations
Business Info
Restaurant: Henry Ward Elementary School
Address: 3400 Darbytown Road, Richmond, VA 23231
Type: Public Elementary School Food Service
Phone: 804 795-7223
Total inspections: 10
Last inspection: 10/21/2015
Address: 3400 Darbytown Road, Richmond, VA 23231
Type: Public Elementary School Food Service
Phone: 804 795-7223
Total inspections: 10
Last inspection: 10/21/2015
Inspection findings | Inspection date | Type | |
|---|---|---|---|
| This is a reinspection for the proper operability/temperature requirement of the dishmachine. This violation has been abated. Annual permit issued No violation noted during this evaluation. | 10/21/2015 | Follow-up | |
| 3 compartment sink being used No violation noted during this evaluation. | 09/29/2015 | Routine | |
| No critical violations noted. Observation: teacher went into the kitchen. No persons other than those associated with food preparation/service are permitted in the kitchen. No violation noted during this evaluation. | 05/27/2015 | Risk Factor | |
|
02/04/2015 | Risk Factor | |
| No violations noted. Permit issued No violation noted during this evaluation. | 09/19/2014 | Routine | |
| No critical violations. A new oven and steamer will soon be installed. Ensure proper backflow prevention device is installed on steamer. No violation noted during this evaluation. | 05/19/2014 | Risk Factor | |
| Discussed Norovirus: contamination, prevention, and clean up. New lights installed in both walk ins. No violation noted during this evaluation. | 02/24/2014 | Training | |
Note: Store food equipment brushes in a clean location. Permit issued.
|
10/15/2013 | Routine | |
| No critical violations. Other observations: clean floor behind ice machine. Clean lower wall in dishroom. 156 degrees wash/175 rinse. No violation noted during this evaluation. | 06/07/2013 | Risk Factor | |
| No critical violations. Found chicken salad in walk-in at 68 degrees. This was made this morning. Chicken had to be placed in steamer in order to prep chicken salad since it was frozen. Steps to be taken to cool faster than just placing in walk-in. PIC placed in a slushy ice bath. We discussed cooling other foods. A temperature log is being kept on foods that are cooled but after reviewing the log it was found that initial temperatures were documented but not the completed cooled product. Ensure foods are cooled all the way to 41 degrees in the proper time frame. A handout given to PIC concerning cooling practices. Verify your processes. Note: cheese and chicken used for quesadillas were on counter (chicken was 103 degrees). This is on time control. Cheese will also be discarded if not used.158 degrees wash/182 degrees rinse. 200 ppm at 3 compartment. No violation noted during this evaluation. | 02/04/2013 | Risk Factor |
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