James Monroe High School, 2300 Washington Avenue, Fredericksburg, VA 22401 - Public Middle or High School Food Service inspection findings and violations

Business Info

Restaurant: James Monroe High School
Address: 2300 Washington Avenue, Fredericksburg, VA 22401
Type: Public Middle or High School Food Service
Phone: 540 372-1100
Total inspections: 7
Last inspection: 03/11/2016

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Inspection findings	Inspection date	Type
Discussed with the Person in Charge: - Contact EHS when the dish machine is repaired and properly sanitizing. Abbreviations: WIC - walk in cooler Critical: Ready-to-Eat - Potentially Hazardous Food - Disposition* (corrected on site) Observation: According to the ""consume by"" date on the commercially processed ready-to-eat (RTE) buttermilk in the walk in cooler, the food should have been discarded 2 days ago. The consume by date on the buttermilk was 3/9/2016. The PIC discarded the buttermilk during the inspection. Correction: Discard the food at this time and ensure all commercially processed RTE food is served, sold or discarded by the ""consume by"" date after opening. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria. Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: pizza cutter, several spatulas and several scoops found in the clean utensil drawer. All equipment was taken to the warewashing area to be washed, rinsed and sanitized. Correction: Clean and sanitize these surfaces for food contact. Equipment - Non-Food Contact Surfaces and Utensils Observation: The surface of the interior of the bulk ice machine was observed soiled with accumulations of grime and debris. Correction: Clean the interior of the ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the equipment were not being sanitized due to the final rinse temperature in the mechanical sanitizer not reaching 180'F. The maximum registering thermometer was measuring a surface temperature of 155'F (should be at least 160'F) and the temperature gage was reaching 175'F (should be 180'F). The PIC stated that all equipment will be sanitized in the 3 compartment sink until the dishwasher is repaired and properly sanitizing. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.	03/11/2016	Risk Factor
Discussed the following with the person in charge: 1) the plumbing under the dish machine is leaking No violation noted during this evaluation.	11/17/2015	Risk Factor
Abbreviations: WIC - walk in cooler No violation noted during this evaluation.	03/23/2015	Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket near the ice machine measured 200 ppm. Facility is clean and well maintained. Equipment - Non-Food Contact Surfaces and Utensils (corrected on site) Observation: Surfaces of the ice machine was in contact with non-potentially hazardous food items that were observed soiled with accumulations of grime and debris. Correction: Clean the surface of ice machine at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.	10/21/2014	Risk Factor Assessment
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Food Temperatures continued: Salad Bar - Pasta Salad CH 39'F, Sliced Tomatoes CH 42'F, Salsa Ch 38'F, Hot Holding Unit-French Fries HH 140'F, Line 2 Chicken Wings HH 145'F, Mixed Vegetables HH 192'F, Mixed Vegetables Reheating 187'F. Per operator milk case line 2 is in disrepair and a new one will be purchased in the near future. Facility is very clean, well organized and well maintained. Cloths - Wiping Cloths - Use Limitation (corrected on site) Observation: Wiping cloths improperly stored between use. Quaternary ammonium sanitizer in the wet wiping cloth bucket at the prep area measured 100 ppm. Proper concentration level of quaternary ammonium sanitizer is 200 ppm. Corrected to 200 ppm. Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Equipment and Utensils, Air-Drying Required (corrected on site) Observation: Food containers, on shelf under the prep sink, were found stacked while wet after cleaning and chemical sanitization. Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth. Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site) Observation: Quaternary ammonium sanitizer concentration level in the 3 compartment sink measured 300 ppm. Corrected to 200 ppm. Correction: Proper concentration level of quaternary ammonium is 200 ppm.	04/17/2014	Routine
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep Quaternary ammonium sanitizer concentration level in the 3 compartment sink and the wet wiping cloth bucket in the prep area measured 200 ppm. Critical: Package Integrity* (corrected on site) Observation: Food from damaged packaging offered for sale or service. Observed a dented can of marinara sauce and a dented can of sauerkraut in the dry storage area. Correction: Discard or return food products once the packaging is damaged or is in bad condition. Food packages must be in good condition to protect the integrity of the contents so that food is not exposed to adulteration or potential contaminants.	10/09/2013	Risk Factor Assessment
Sanitizer: Quaternary Ammonia, Concentration @ 400ppm in wiping bucket and three compartment sink Discussed with Person in Charge: 1. Employee Health 2. Cooling Procedures 3. Observed good hand washing and food handling procedures Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep No violation noted during this evaluation.	05/13/2013	Routine

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