Hermitage High School, 8301 Hungary Spring Road, Henrico, VA 23228 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Hermitage High School
Address: 8301 Hungary Spring Road, Henrico, VA 23228
Type: Public Middle or High School Food Service
Phone: 804 756-3000
Total inspections: 11
Last inspection: 02/08/2016

Restaurant representatives - add corrected or new information about Hermitage High School, 8301 Hungary Spring Road, Henrico, VA 23228 »

Inspection findings	Inspection date	Type
We discussed cups with lids and straws. Pop up spouts on containers are not allowed to have placed on counters where staff works. Cooling of soup mixture was discussed. Cool to 41 F within four hours of preparation. Be careful when storing eggs in refrigerator. They must be considered a source of contamination. Store below ready to eat foods. Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) Observation: Packages of sour cream found at 55 F on counter at different stations. Correction: Maintain 41 F or lower. PIC stated they will be discarded today but will be held cold after today.	02/08/2016	Risk Factor
Leaks in freezers have been repaired. Condensing units/fans were relocated within the freezer walk ins. New dunnage racks have been provided for better storage. Permit issued. Critical: Hands - When to Wash* (corrected on site) Observation: A food employee failed to wash his or her hands before engaging in food preparation, after drinking from a water bottle with gloves on which may have contaminated his/her hands. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Proper method was discussed with worker. Cooling Methods (corrected on site) Observation: Taco meat was placed in walk in with plastic wrap and metal lid during the cooling process. Correction: Heat needs to be released during cooling. Do not tightly cover. PIC uncovered pans,. Plumbing System Maintained in Good Repair Observation: There appears to be a leak under the 2-c sink. Correction: Repair. A work order has been submitted. Physical Facilities in Good Repair Observation: Tile behind new ovens is not in good repair. Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. Physical Facilities - Cleaning Frequency and Restrictions (repeated violation) Observation: Wall and old pipes behind the new ovens found dirty. Wall vent panel is dusty. Some ceiling panels are dusty in kitchen. Correction: Clean.	09/16/2015	Routine
No critical violations. Over the summer the following to be done: Seal bare wood pallet under filter powder and paper, repair outlet on steam table that has been duct taped, clean A/C vents and nearby walls and ceiling panels with dust, clean any stained ceiling panels, repair drip in freezer, provide adequate shelving inside walk ins. Ensure dishmachine does not exceed 194 F on final rinse. No violation noted during this evaluation.	05/15/2015	Risk Factor
Extra prepared and reheated taco meat was found in walk in with plastic wrap and container lid. It was 80 F. If the intent is to cool then take proper procedures to cool quickly. PIC unwrapped product and spoke to worker in charge of this duty. New burrito line has started. Time control policy in effect for foods sent to the service line. Some maintenance issues still exist such as freezer leak and peg board in storeroom. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Spray bottle of sanitizer was found to be >400 ppm (multi-quat) Correction: PIC dumped solution and refilled with appropriate concentration	02/10/2015	Risk Factor
Personal drinks to have lids and straws. These may be placed in food service/prep areas as long as raw food is not an issue. Drinks without lids and straws must be placed in a designated area and workers are to wash hands before returning to work. Note: A large number of items and equipment that was once used for catering buy is now no longer needed in this kitchen. Remove these items. We discussed time control policy. Manager may edit to include all foods placed on service line since these foods are not kept for another day's service. Very clean fryers. Permit issued. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloth solution was not strong enough. Correction: Solution was redone. I recommend making a sink of sanitizer and filling bottles and buckets from that. It is so much easier to get the correct strength. Equipment Compartments, Drainage (corrected on site) Observation: Ice for teachers found in open non draining container. Correction: PIC corrected with a perforated pan and lid. Equipment - Good Repair and Proper Adjustment Observation: Duct tape has been used on the dishmachine arm. Leak inside walk in freezer has caused a build up of ice. Correction: Remove duct tape and repair. Repair leak in walk in freezer. Refuse - Covering Receptacles Observation: Dumpster or outside refuse container was open or uncovered. Correction: Cover all waste containers when not in continuous use. Refuse - Maintaining Refuse Areas and Enclosures Observation: Trash and litter were observed adjacent to the refuse container outside the facility. Correction: The refuse container storage area and grounds adjacent to the container are to be maintained clean and sanitary. Indoor Areas - Surface Characteristics Observation: Peg board in the storeroom does not meet the standard of: 1. smooth, durable and easily cleanable 2. nonabsorbent Correction: Refinish or replace the wall material at the area designated so it is: 1. smooth, durable and easily cleanable 2. nonabsorbent Physical Facilities in Good Repair Observation: Holes in wall around pipes to large spray hose(cold water line is not being used, consider cutting this line and sealing up hole) Floor around floor sink under large kettle is unfinished. Correction: Seal holes for cleanability. Finish floor so that it is cleanable. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor behind veggie sink and under kettles found soiled. Grill fans in walk in are dusty. Restroom ceiling vent is dusty. Dust found on wall vent that is causing adjacent ceiling tiles to become dusty. Correction: Clean. Critical: Toxics - Storage of Toxic Containers* (corrected on site) Observation: Containers of cleaners are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Food found with spray bottles. Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items. PIC relocated food.	10/14/2014	Routine
Summer Food Program. Food served Monday - Thursday through August 7. Dishmachine wash/rinse/final rinse temps OK - temp tape turned black. No violation noted during this evaluation.	06/25/2014	Risk Factor
1 person attended Food Manager's Recertification Course @ Henrico Health Dept. No violation noted during this evaluation.	03/13/2014	Training
No violation noted during this evaluation.	01/28/2014	Risk Factor
80 cases of chicken and 50 cases of fries plus other frozen foods are scheduled for delivery tomorrow AM. These boxes of frozen food must go on shelves/racks that keep food 6" above floor. May need to increase delivery intervals or increase freezer capacity. Do not use inverted milk/bread crates for long term storage. Food Storage - Clean and Dry Location Observation: Boxes of food on walk-in freezer floor. Correction: Store food on shelves 6" above floor.	09/24/2013	Routine
No risk factor violations observed today. No violation noted during this evaluation.	04/23/2013	Risk Factor
Milk was delivered at 8 a.m. is 44.5 degrees at 3 hours - milk must be 45 degrees or less when delivered and cool to 41 degrees or less within 4 hours - minimize time milk is on carts out of refrigerator. Taco meat (commercially prepared) was heated in steamer to 145 degrees then portioned into cups and placed in hot hold units. Temperatures were 112-135 degrees. PIC states that product is discarded if not served in <4 hours and on time control policy. No violation noted during this evaluation.	12/19/2012	Risk Factor

Hermitage High School respresentatives - respond and add information

Recently added reviews

Name	City	Users' Rating
Cheezilla Grilled Cheese	Henrico, VA
A Child's Place Learning & Day Care Center	Henrico, 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

Restaurants in neighborhood

Name
Henrico County Jail
Henrico Juvenile Detention
Henrico Employee Cafeteria
Kroger #R519
Dumbarton Elementary School
Franco's Italian Restaurant
Jimmy John's Gourmet Sandwiches
McDonald's Restaurant

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

Business Search - 14 Million verified businesses