Holman Middle School, 600 Concourse Boulevard, Glen Allen, VA 23059 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: Holman Middle School
Address: 600 Concourse Boulevard, Glen Allen, VA 23059
Type: Public Middle or High School Food Service
Phone: 804 360-0787
Total inspections: 9
Last inspection: 09/28/2015

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Inspection findings	Inspection date	Type
Ensure all handsink faucets run for 15 seconds. Remember bottled water is not an approved container for personnel to drink from while working. Hands to be washed after drinking from a water bottle. Only a cup with a lid and straw allows workers to drink and continue to work as long as other contamination to the hand does not occur. You may have personal food in the walk in as long as it is separate and identified as personal. Dishwasher operator practiced good handwashing today. Permit issued. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a QT-40/44 test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. PIC ordered one. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* Observation: Slicer found dirty. Correction: Clean and sanitize. Lighting, Intensity Observation: One light in hood is burned out. Correction: Replace bulb. Physical Facilities - Cleaning Frequency and Restrictions Observation: Floor drains outside of walk ins have numerous dead bugs. Vent attachment to dishmachine is dusty. Correction: Clean.	09/28/2015	Routine
No critical violations. One handsink up front is not operating. Repair. Do not place water pitcher in handsink. No violation noted during this evaluation.	04/23/2015	Risk Factor
Note: It took several attempts to get proper sanitization from dishmachine. Workers did not use machine until they were satisfied that it reached proper temperatures. I found several foods on carts at improper temperatures today. Manager stated she was shorthanded yesterday and workers did not discard foods she normally discards such as pizza and french fries. These foods had been pulled out by worker to reheat. Manager discarded when she was made aware of them. Naked juice MUST be kept refrigerated. Do not place on cart for back up as you would other beverages. Critical: Time as a Public Health Control* (corrected on site) (repeated violation) Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. PIC wrote a policy for fruits and vegetables during my visit. Consider adding foods on hot line to this time control policy that struggle to maintain temperature.	01/13/2015	Risk Factor
Discussed personal drinks for employees. Cups with lids and straws are acceptable. If bottles of water are used then provide a separate location for them and employees must wash hands after drinking. PIC to provide a written time control policy by next inspection that supports what foods are discarded after the lunch period. Today melons were found at 60 F. PIC intends to discard after lunch today. Permit issued. Critical: Time as a Public Health Control* Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted. Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent Observation: Cardboard box used to store clean lids. Correction: Cardboard is not considered cleanable. Use a cleanable alternative to store lids. Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observation: Dusty compressor to Master Bilt ice cream freezer. Correction: Clean. Hand Drying Provision Observation: No disposable towels were provided at the hand washing lavatory in the kitchen by walk in. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials Physical Facilities - Cleaning Frequency and Restrictions Observation: Three-c floor drain is dirty. Fan grill in WI is dusty. Correction: Clean. Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site) Observation: Soap found in a BBQ container on top of dishmachine without a label. Correction: Identify contents.	09/29/2014	Routine
No critical violations observed. Gloves worn during prep/service. Dishmachine temperatures satisfactory. Time control used on Subway sandwiches. Taco meat cooling - 70.8 degrees (1 hour) - ok. No violation noted during this evaluation.	05/20/2014	Risk Factor
Gloves worn during prep/service. Dishmachine reached 180 degrees after running 4 racks through machine. Monitor final rinse temperatures during cold weather to ensure that hot water is reaching the booster and final rinse temperatures reach 180 degrees. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Observed hot TCS food held below 135 degrees (chicken nuggets 104-117 degrees). Correction: Corrected by discarding.	02/11/2014	Risk Factor
No critical violations observed. Gloves worn during prep/service. Dishmachine temperatures good. Time control used on "Subway" items. Refuse Outside Receptacles Observation: Observed dumpster lid open. Correction: Correct by closing lid.	09/19/2013	Routine
No critical violations observed. Gloves worn. Time control used on "Subway" items. Dishmachine temperatures satisfactory. Note: handsink in dish room is not operating - part has been ordered. Ensure that hands are washed at sink at end of walk-in box. No violation noted during this evaluation.	03/11/2013	Risk Factor
No critical violations observed. Handwashing observed. Gloves worn during prep. Dishmachine temperatures satisfactory. No violation noted during this evaluation.	12/11/2012	Risk Factor

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